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Best Greek foods to cook ahead of time and store in the freezer

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D

dimi_pat

Active member
I'm all about cooking meals ahead and storing them in the freezer because I am super busy with work and can't be bothered to cook a fresh meal every day. I like to buy cheap Tupperware in bulk to store all of my meals to make it more cost efficient. I usually only keep meals in the freezer up to one month, otherwise they start to develop freezer burn. Some of the best Greek meals to cook ahead of time are moussaka, pastitsio, fava, lentils, kokkinisto, keftedes, and soutzoukakia!
 
I agree! The Greek food we always freeze is dolmades:

dolmades-720x481.jpeg
 
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I will assemble spanakopita and tiro pita and instead of cooking, I cover the top with waxed paper or parchment paper, and then wrap it in plastic wrap. When I went fresh pita, I take it out and bake it - it takes a bit longer than normal to cook, but you can take it out of the freezer, unwrap it, and pop it in the oven directly. So I have the fresh taste of pita without the immediate need to assemble it when I want it. So, I make a few at a time.
 
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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?

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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.

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

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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?

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

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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.

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