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knicks_fan87

Active member
I’m trying to put together a list of easy Greek pasta-based dishes to cook at home and would love your input. I’m looking for recipes that are rooted in Greek tradition but simple enough for a weeknight dinner.

So far, I’ve got classics like pastitsio, makaronia me kima (Greek meat sauce with spaghetti), and kritharaki me kotopoulo (orzo with chicken). I'm also curious about more regional or lesser-known dishes, like anything from Crete or the islands that features pasta.

Do you know of any vegetarian options or seafood-based pasta dishes that are typically Greek? Bonus points if they use ingredients like feta, olives, or fresh herbs!

Would love to hear of any dish names, recipes, etc that you want to share. Thanks!
 
Love this idea — Greek pasta dishes are comfort food at its finest! You’ve already nailed a few essentials. For something different, try hilopites me manitaria — traditional egg pasta (hilopites) with sautéed mushrooms, garlic, and a splash of cream or grated kefalotyri. It’s super cozy and vegetarian.

From the islands, especially the Cyclades, you’ll find makaronia me thalassina — pasta with mixed seafood in a tomato-garlic-wine sauce. Add a crumble of feta and parsley on top!

Another favorite: spaghetti with anthotyro, lemon zest, and mint. It’s light, fresh, and deeply Greek. You can also do orzo with shrimp, feta, and ouzo — sauté the shrimp with garlic, deglaze with ouzo, then mix with cooked orzo, cherry tomatoes, and crumbled feta.

Cretan-style pasta often includes staka (goat butter), but you can make a simple version with olive oil, mizithra cheese, and fresh herbs. So easy, yet packed with flavor!
 

Tips for Choosing a Fish to Greek Greek-Style

Where I live, the fish available are pretty different than what I’ve seen in Greece. I absolutely love grilling fish, especially the Greek way—simple, fresh, and flavorful. I remember how often grilled fish in Greece came out perfectly cooked, finished with that delicious ladolemono (olive oil and lemon sauce). It’s such a clean and satisfying dish.

The challenge is figuring out which types of fish available outside of Greece will hold up well to this method of preparation. In Greece, fish like lavraki (sea bass), tsipoura (sea bream), and barbouni (red mullet) seem common, but I don’t see those where I am (Chicago Area at the moment).

I’d love to hear suggestions for fish that taste great grilled whole and can soak up that classic ladolemono flavor. Thanks in advance!

How long to soak dried chick peas?

Hi everyone! I usually use canned chickpeas out of convenience, but I’m trying to cut back on sodium in my cooking. Some canned brands have way too much salt, even if you rinse them. I’m thinking of switching to dried chickpeas but have never actually soaked or cooked them myself.

How long do you typically soak them for? Do you soak them overnight, or is there a quicker method that still works well? I’ve heard about the hot soak or “quick soak” methods but don’t know if they affect texture or taste.

Also, any tips for getting them soft without turning them to mush? I'd love to use them for things like salads, stews, or revithia. Thanks in advance!

Making Your Own Loukanako?

Hey everyone! I’m putting together a small Greek mezze spread and could use your thoughts. I almost always reach for Kalamata olives — they’re my favorite for their deep, briny flavor and gorgeous color. But I’m also planning to serve a traditional Greek salad, which already includes Kalamata olives, so now I’m wondering…

Would it be better to include green olives in the mezze plate instead, just for variety? Or do you think there’s no such thing as too many Kalamatas on the table?

I’ve seen green olives used in mezze platters, but I’m not sure which type complements the other flavors best — especially when you’ve got things like tzatziki, dolmades, and feta going on.

Do you ever mix olive types in your mezze? Or do you stick to one kind? Would love to hear what others do for balance and presentation. Thanks!

Simple Moussaka Recipe

My family recipe for moussaka is complicated and makes a huge portion. I am trying to simplify it. Here is one of my attempts - it came out pretty good! Any advice you guys might have to tweak things?

Ingredients

For the base:

  • 2 large eggplants, sliced into ½-inch rounds
  • Olive oil
  • Salt
For the meat sauce:
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 500g (1 lb) ground beef or lamb
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • ½ tsp cinnamon
  • Salt & pepper to taste
  • Optional: ¼ cup red wine
For the béchamel sauce:
  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 2 cups warm milk
  • Salt, pepper, pinch of nutmeg
  • ½ cup grated Parmesan or kefalotyri
  • 1 egg, beaten

Instructions

  1. Prepare eggplant:
    • Sprinkle sliced eggplants with salt and let sit for 20–30 minutes to remove bitterness. Pat dry.
    • Brush with olive oil and roast at 400°F (200°C) for 20–25 minutes until golden, flipping halfway.
  2. Make meat sauce:
    • Sauté onion and garlic in olive oil. Add ground meat and cook until browned.
    • Stir in tomato paste, crushed tomatoes, cinnamon, salt, pepper, and optional wine. Simmer for 20–25 minutes until thickened.
  3. Make béchamel:
    • In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes.
    • Gradually add milk while whisking until thickened.
    • Season with salt, pepper, and nutmeg. Remove from heat, stir in cheese and beaten egg.
  4. Assemble:
    • In a baking dish, layer half the eggplants, then all the meat sauce, then the remaining eggplants.
    • Pour béchamel over the top and smooth it out.
  5. Bake:
    • Bake at 375°F (190°C) for 40–45 minutes until golden and bubbly.
    • Let rest 20–30 minutes before serving.

What meat do you use for kokkinisto?

I’m planning to make kokkinisto soon and would love to get your input—what cut of meat do you usually use?

I’ve had it with beef, lamb, and even chicken over the years, but I’m curious what everyone here swears by. I’ve seen some recipes call for chuck roast or stewing beef, while others recommend lamb shoulder or shank. I’ve even heard of pork being used in some households.

Do you think the meat makes a big difference in how the sauce develops? I love when it turns out really rich, tender, and packed with flavor. I usually serve it over pasta or mashed potatoes, but sometimes with rice or crusty bread to soak up all the sauce. My favorite so far has been beef, but I want to try it with other meats, like maybe even chicken? Would it work with chicken?
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