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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Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
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