Greek Food, Cooking and Recipe Community

Beginner to Greek Cooking - Tips?

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kcixcy

Active member
I am not experienced at Greek cooking but I can do it. I feel like a beginner but would like to get better at it.

What are some beginner-friendly recipes that I can try? I’m looking for dishes that are relatively simple but still capture the essence of Greek flavors. Also, are there any must-have ingredients or pantry staples that I should keep on hand for Greek cooking?

I’m particularly interested in learning about any essential techniques or tips for achieving authentic tastes, like how to use olive oil properly or balance spices and herbs.

Also, any advice on common mistakes to avoid when starting out with Greek recipes would be greatly appreciated. Looking forward to hearing your suggestions and trying out some new dishes!
 
Lot of questions ! Staples : sea salt , black pepper , oregano , cinnamon , nutmeg , dried and fresh mint ( grow your own -it's easy ), good EVVO , tomato paste , different types of Greek pasta , good feta ( Didoni is one of the best ) ,Kalamata olives ( not pitted ) , pepperoncini , lemons ,onions , eggplant , ground lamb , ground beef , Greek yogurt , local honey , local eggs , frozen phyllo ( careful here as phyllo has seed oils - that's a no-no ), lentils ...I can keep going on and on . Check your local farms for lamb , beef ,chicken , butter and honey( if you're blessed like I am ). Check your local Greek Church to see if they have cooking lessons . Depending on where you live , hopefully ,you have a Mediterranean specialty shop . I'm not as fortunate . Somethings like the olives , pepperoncini , feta, phyllo you can find at major chain grocery stores . Online , I go to Titan foods ( Astoria NY ) or Anthos Bakery and Cafe ( Pittsburgh ) . Tons of good Greek cookbooks out there and on-line cooking , I use Dimitra's dishes . If you have vegan tendencies , no problem as most Greeks that follow their Eastern Orthodox faith , fast from animal products almost half the year . Techniques ...keep it simple ... a pinch of this and a pinch of that and taste it . Easy dish to start off with is Greek chicken and potatoes ( EVOO , lemon juice , s&p , oregano ) and a simple Greek salad . Enjoy your cooking journey !
 
For beginners, I recommend starting with simple yet flavorful dishes like tzatziki (yogurt-cucumber dip), horiatiki (Greek salad), and gemista (stuffed tomatoes and peppers). These recipes are easy to follow and packed with authentic Greek flavors.

Essential pantry staples include extra virgin olive oil, oregano, thyme, garlic, lemons, and feta cheese. Olive oil is a cornerstone of Greek cuisine, so use it generously for cooking and drizzling over salads and dishes. For balancing spices, remember that Greek cooking relies more on fresh herbs and citrus than heavy spices, so keep the flavors light and vibrant.

A common mistake to avoid is overcooking vegetables—Greek cuisine often showcases the natural flavors and textures. Also, don’t shy away from using plenty of olive oil—it’s key to achieving that authentic taste.
 
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How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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