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Cooking Greek Cookbook - Fasolakia (Greek Style Green Beans): Recipe of the Week

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Our Cooking Greek Cookbook recipe of the week pick is: Fasolakia (Greek Style Green Bean)
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Fasolakia, or Greek-style green beans, is a cherished dish that occupies a special place in Greek cuisine and the hearts of those who savor it. This dish, while simple, is bursting with flavor, featuring tender green beans slowly simmered in a rich tomato sauce, often with potatoes, onions, garlic, and plenty of olive oil. The outcome is a warm, satisfying meal that embodies the spirit of Mediterranean cooking.

The popularity of Fasolakia stems from its focus on fresh, wholesome ingredients. The dish brings out the natural flavors of the vegetables, with the sweet acidity of the tomatoes balancing perfectly with the earthy taste of the green beans. Olive oil, a cornerstone of Greek cooking, adds a rich, smooth texture that elevates the dish, while the slow-cooking process allows all the flavors to blend seamlessly.

Fasolakia is also loved for its versatility and nutritional benefits. It can be served as a main course, particularly during periods of fasting when meat is avoided, or as a side dish alongside other Greek specialties. Not only is the dish delicious, but it is also nutritious, packed with fiber, vitamins, and antioxidants from the green beans and tomatoes, making it an excellent choice for those who prioritize both flavor and health.

Moreover, Fasolakia is steeped in tradition and nostalgia. It’s a dish that evokes memories of home-cooked meals, family dinners, and the simple joys of rural life. For many, eating Fasolakia is a way to connect with their roots and enjoy the comforting flavors of a time-honored recipe.

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Pick up a copy of the best-selling Greek Cookbook, Cooking Greek here:
https://www.amazon.com/Cooking-Greek-Classic-Cookbook-At-Home/dp/B0BL9X9F4D/
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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?

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!

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?
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