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Best Greek Seasonings for Meat?

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kcixcy

Active member
I am wondering if Greeks use dill on meats, like maybe chicken and other poultry? I tried it on steak and I am not sure I like it, but I am wondering if I would like it in a seasoning blend.

I have a family member who loves dill, and I am really trying to put it in more foods. However, I am picky about dill and don't want it to overpower.

I have tried it in meatballs and I actually really like it in there, maybe because it isn't the main herb - it is in the background against the oregano and other flavors.
 
Dill is tricky for me. I kind of don't like it and prefer to use mint where some people would use dill. But there are a few places I like it - with salmon or other fish - and in spanakopita.
 
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Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
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  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
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