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:

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?

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?

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?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
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