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:

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
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