Constantly Going through Lemons in Greek Cooking

[nadellii]

I have recently noticed that I go through A LOT of lemons. Do you guys notice the same thing?

Here's what I do with them:

- Ladolemono (oil and lemon dressing/ marinade)
- Squeeze into water
- Squeeze over vegetables and meats
- Put in my baklava syrup

Between putting it over cooked vegetables and over meat, I tend to go through a lot! How do you guys use lemons?

 

[k_tsoukalas]

Yes - same! lLemons are a staple in my kitchen too! It’s amazing how versatile they are. Aside from all the great ways you’re using them, I also love adding lemon zest to dishes. It gives an extra pop of flavor to marinades and even pasta dishes. I sometimes make avgolemono (Greek egg-lemon sauce) for soups, which adds a wonderful tangy, creamy flavor.

Another favorite is preserving lemons in salt; after a few weeks, they add a unique, intense lemony kick to salads, stews, or even dressings. And for dessert, a touch of lemon juice in Greek yogurt with a drizzle of honey makes for a quick, refreshing treat. Lemons bring out the best flavors in just about everything – no wonder they disappear so fast!