Greek Food, Cooking and Recipe Community

Best Greek Christmas dishes (lets start a list in the thread)!

1 - 11 of 11 Posts
seleanor

seleanor

Active member
My personal favorite is roast pork, which is not eaten by all families during Christmas but I would say its quite a few

To-Chirino-Tis-Annas-720x480.jpg
 
This is the one time of year I actually like to eat ham, and of course were have spanakopita, baklava, maybe some tzatziki.... No matter what we serve there are always Greek sides!
 
  • Like
Reactions: Ladydi25 and efhernandez_
lalajess said:
This is the one time of year I actually like to eat ham, and of course were have spanakopita, baklava, maybe some tzatziki.... No matter what we serve there are always Greek sides!
Click to expand...
I went to my Greek friends thanksgiving this year and that's exactly what they did! Turkey with some Greek sides :) so tasty
 
efhernandez_ said:
I went to my Greek friends thanksgiving this year and that's exactly what they did! Turkey with some Greek sides :) so tasty
Click to expand...
That's what Thanksgiving looks like for us. Turkey, gravy, mashed potatoes, Greek sides, apple pie, baklava haha. I love it!
 
  • Like
Reactions: Ladydi25
One of my favorite Greek food items to eat during the Christmas season is Kourabiedes:

www.greekboston.com

Recipe for Kourabiedes - Greek Sugar Cookies

Learn how to prepare and make the Greek cookies Kourabiedes with this helpful recipe.
www.greekboston.com www.greekboston.com
 
  • Like
Reactions: The Greek Vibe and Ladydi25
Worldwide Greeks Editor said:
One of my favorite Greek food items to eat during the Christmas season is Kourabiedes:

www.greekboston.com

Recipe for Kourabiedes - Greek Sugar Cookies

Learn how to prepare and make the Greek cookies Kourabiedes with this helpful recipe.
www.greekboston.com www.greekboston.com
Click to expand...
Kourabedies are delicious - they're my favorite too! For Christmas Day we usually cook a roast or something like that, and serve a combination of Greek and American sides. Spanakopita, fasolakia, usually some kind of pie, like Apple pie, kourabedies, baklava...
 
Oh my gosh, I love kourabedies, too! During Christmas, I put a little almond extract to give it a bit of a holiday flavor. (I love Christmas cookies that have almond flavoring!)
 
  • Like
Reactions: mastichas09
lalajess said:
Oh my gosh, I love kourabedies, too! During Christmas, I put a little almond extract to give it a bit of a holiday flavor. (I love Christmas cookies that have almond flavoring!)
Click to expand...
Is almond extract available at most grocery stores?
 
mastichas09 said:
Is almond extract available at most grocery stores?
Click to expand...
Yes, in the United States it is. It's in the baking aisle near the vanilla extract and all that.
 
  • Like
Reactions: blopez34
lalajess said:
Yes, in the United States it is. It's in the baking aisle near the vanilla extract and all that.
Click to expand...
Its super easy to find, just have to look for it
 
1 - 11 of 11 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek Wine Pairings for Grilled Dishes?

I love doing Greek-style grilling at home, especially in the warmer months, things like souvlaki, grilled chicken, lamb, vegetables, and seafood with lots of olive oil, lemon, and herbs. It’s one of my favorite ways to cook because it feels simple but really flavorful.

I realized recently that I usually default to whatever wine I have on hand, but I’d love to start pairing more intentionally with Greek wines. There are so many interesting varieties now, and I’m curious what works best with grilled foods specifically.

For those who enjoy Greek wines, what would you recommend with different grilled dishes? For example, lamb vs chicken vs fish, or even grilled vegetables and halloumi? Are there certain white, rosé, or red varieties that really shine with that smoky, herb-forward flavor profile?

Cooking with Rice in Greek Cuisine?

I’ve been thinking lately about how rice shows up in Greek cooking. It’s not the first ingredient people outside Greece usually associate with the cuisine, that tends to be bread, potatoes, or pasta, but when I start listing dishes in my head, rice actually appears quite often.

Stuffed vegetables, stuffed grape leaves, certain soups, even some seafood dishes. It’s there more than we might realize.

That made me curious: how common is rice really in everyday Greek cooking? Is it something that’s used regularly in homes across Greece, or does it vary a lot by region? I’ve also noticed that different dishes call for different types of rice, medium grain, Carolina, sometimes even parboiled.

What do you think are the dishes where rice truly shines in Greek cuisine?

Making Greek Lemon Potatoes

I can't seem to get it right - mine never get crispy! This is the recipe I use. What do you think? Are the promotions okay? The technique?

Greek Lemon Potatoes​


Ingredients​

  • 2½–3 lbs Yukon Gold or yellow potatoes
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 3 cloves garlic, minced
  • 1½ tsp dried oregano (Greek oregano if you have it)
  • 1 tsp salt (or to taste)
  • Freshly ground black pepper
  • ½ cup water or chicken broth

Instructions​

  1. Preheat oven to 400°F
  2. Cut the potatoes in wedges. Peel if you want to (don't have to).
  3. Arrange potatoes snugly in a large roasting pan (single layer if possible).
  4. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Pour mixture over potatoes, then add water or broth around them (not on top).
  6. Toss gently to coat.
  7. Roast uncovered for 40–45 minutes, turning once halfway.
  8. Raise heat to 425°F and roast another 10–15 minutes until deeply golden.

Greek Pasta: What’s Traditional and What’s New?

Lately I’ve been noticing how many pasta dishes show up on menus in Greece, especially in cities like Athens and Thessaloniki. It’s not just Italian-style pasta anymore, but all kinds of versions with local ingredients, cheeses, sauces, and seafood. That got me wondering where the line is between modern café food and dishes that are actually traditional.

Which pasta dishes are genuinely Greek in origin? I’m thinking about things like hilopites, kritharaki, or giouvetsi, but I’m sure there are others that don’t get talked about as much. Are these dishes something people still cook at home, or are they more tied to restaurants now?

I’d love to hear about regional pasta dishes, family recipes, or foods you grew up eating that involved pasta in some form. What feels truly Greek to you, and what feels more like a recent influence?

Favorite Way to Make Giouvetsi?

Giouvetsi has always felt like one of those dishes that’s simple on paper but somehow deeply personal once you start talking about how it’s made. I’ve seen it done with beef, with lamb, even occasionally with chicken, and the seasoning seems to vary from house to house. Some people lean heavier on cinnamon and allspice, while others keep it more tomato-forward and savory.

I’m curious how others like to prepare it. Do you brown the meat first and then finish it in the oven with the kritharaki, or do you cook it more slowly on the stovetop? Do you add grated cheese at the end, and if so, which kind?

Is there a version that feels most “right” to you, or one you grew up with that you still prefer?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top