Greek Food, Cooking and Recipe Community

Beautiful lamb shank and lavraki

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nadellii

nadellii

Active member
This dinner was absolutely exquisite! It was a lovely roasted lamb shake, with small pieces of pasta. We also ordered a grilled lavraki which was one of the best I’ve ever had in my life. I just can’t get enough of Greek food, it’s always so fresh and cooked to perfection. Greetings from my holiday!

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Do you know that I have never had Lavraki? I will have to try it!
 
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Best side dishes to serve with grilled fish?

Now that the weather is getting warmer, I’ve been grilling fish more often, usually things like branzino, salmon, or whole dorade with olive oil, lemon, and herbs. The fish itself always turns out great, but I feel like I fall into the same side dishes every single time and could use some new ideas.

I usually do something simple like roasted potatoes or a Greek salad, which I love, but I’m curious what everyone else likes serving alongside grilled fish. Do you prefer lighter sides that let the fish stand out, or more filling dishes to make it a complete meal?

I’m especially interested in traditional Greek combinations if anyone has favorites. Things like horta, gigantes, rice pilaf, grilled vegetables, or even dips and spreads. I’d love ideas that feel fresh, summery, and Mediterranean without being too heavy. What side dishes do you always come back to with grilled fish?

Favorite Cuts of Lamb to Cook?

I’ve realized that with lamb, the cut really drives everything. I love cooking it, but I don’t treat every piece the same. For example, I’m a big fan of lamb chops on the grill—simple seasoning, high heat, and they come out perfect. But if I’m working with a shoulder, I’m going low and slow, usually braised until it’s falling apart. A leg of lamb feels like more of a centerpiece, something to roast and serve for a gathering.

Even ground lamb has its place. I’ve used it for things like meatballs or stuffed dishes, and it takes on flavor beautifully. I feel like I’ve only scratched the surface, though. There are so many cuts, and I’m sure each one has its ideal method.

What are your favorite cuts of lamb to cook, and how do you usually prepare them? Looking for new ideas to try.

Most common Greek soups people make at home?

I’ve been thinking lately about how many soups are part of everyday Greek home cooking, especially compared to restaurant menus. Most people know avgolemono, but I’m curious what soups Greeks actually make regularly at home.

Growing up, I remember hearing about fasolada and lentil soup a lot, and I’ve also seen trahana mentioned in conversations online. It made me wonder what the “standard” soups are in different parts of Greece or in Greek families abroad.

What are the most common Greek soups people still cook today? Are they mostly winter foods, or are there lighter soups people make year-round? Also, are there any soups that are considered especially traditional for holidays, fasting periods, or village cooking?

Would love to hear what soups were common in your family growing up, or what you still make now.

Moussaka or Pastitsio without Bechemel?

I’ve been wanting to make Moussaka and Pastitsio more often, but honestly the béchamel is what stops me most of the time. It’s not that I don’t like it—I do—but it adds extra steps and feels a bit heavy for everyday cooking.

I’m curious if anyone here skips it or swaps it out for something simpler? I’ve wondered about just using a layer of cheese on top, or maybe a lighter yogurt-based mixture, but I’m not sure how that affects the overall texture.

Do these dishes still feel “right” without the béchamel, or does it completely change them? I’m not trying to be traditional every time—just looking for a version that’s easier to make more regularly.

Would love to hear what others have tried and what actually works!

Best Grill for Souvlaki?

I was reading something earlier and somehow ended up in a completely unrelated debate about grilling souvlaki, which got me thinking.

We started talking about what actually makes it taste better. One person was saying gas grills are just as good and much easier to control. I can understand that, but I’ve always leaned toward charcoal because it feels like you get more flavor from it. Then someone else chimed in and said charcoal is the way to go, but only if you’re using wood-based or natural briquettes.

Now I’m curious what people here think, especially those who make souvlaki often.

Do you notice a real difference between gas and charcoal? And if you use charcoal, does the type actually matter to you?
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