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kcixcy

Active member
I have observed that a lot of traditional Greek cooks put together their dishes "by feel". I have learned that this is called "me to mati". I got some really good advice that said to follow a good Greek cookbook and trust my instincts as I get familiar with the recipes.

Does anyone have anything to add? I was thinking of choosing 2-3 recipes or so to start with to put in rotation and add recipes as I get more and more familiar. I have a feeling this technique will translate to other cuisines, as well!
 
This is not unique to just Greek food. Cultures all over the world do this.

Cooking by eyes just requires someone to understand the ingredients they're putting in their dish. Chefs all around the world are able to do this because they understand what flavors they are using. You have to know what you like and how adding something to a dish will affect the flavor- you can't just pour as much vinegar as you want in your lentils because then they'll be intolerable.
 
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You can cook by the eye, and by feel, and by taste. Not all things can be tasted, but many can, and I rely on that a lot. When adding something you're not sure of, start with small amount as you can always add more.
 
This is one of my favorite Greek sayings, me to mati :) My reply was always, if my eye has never seen it done it can't replicate it.

I love the advice of picking 2-3 recipes from a cookbook and perfecting them. I have the cooking greek cookbook that I saw advertised here and have made the Bifteki Recipe, Yuvetsi recipe and Gyro recipe at least 3 times each. Now I can make them without the book with my own little twist and they are fan favorites in my house! Can't wait to tackle the next few.
 

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

How to Make Greek Yogurt at Home?

I have a yogurt machine and have been making yogurt with varying degrees of success. I decided I wanted to try making Greek yogurt! Now what? Some questions:

  • What kind of milk should I use?
  • What starter should I use?
  • Do I have to strain it?
I can't think of anything else to ask. I am also thinking of calling the yogurt machine company and asking them...

greek-yogurt.jpg

Ancient Greek recipes still in the cuisine today?

I'm reaching out to you guys to ask about ancient Greek recipes that have stood the test of time and are still part of modern Greek food. Are there specific dishes, ingredients, or cooking methods that have remained unchanged? Or perhaps, are there modern adaptations of ancient recipes that highlight the continuity and evolution of Greek culinary practices?

Understanding the continuity and evolution of these recipes could offer is a fascinating thing. I think I heard that some versions of baklava may have existed in Ancient Greece, as well as some of the dishes that involve lentils, that kind of thing.

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.
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