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mastichas09

Active member
We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

grilled-lamb-chops.jpg
 
It seems like I didn't see this soon enough but I'll tell you anyway just in case for next year, or for when people make lamb again.

My favorite thing to do with it is to make gyros! I think that's your best bet. Also, lamb sandwiches - but the gyros are so much better.
 

Tricks and Tips for Making Paximadia?

I’m trying to make paximadia. I love the idea of them being hearty, slightly sweet, and perfect with coffee or tea—but I’m realizing they’re a bit trickier than they look!

I’ve seen recipes using olive oil, orange juice, or wine, and some include spices like cinnamon or anise. I’m wondering: what makes the perfect texture? Mine turned out a bit too hard, and I’m not sure if I overbaked or didn’t get the dough right.

Would love any tips on:
  • Best flour blend for paximadia
  • How long to let them dry out after the first bake
  • Flavor variations you’ve tried and loved
  • Storage tricks to keep them fresh and crunchy
Thanks in advance!

Grilling Greek Lamb Chops?

We are grilling for Easter this year. It's a smaller crowd, and not everyone likes lamb. So, we are trying to keep it easy. For the lamb representation, we were thinking of grilling lamb chops. I was thinking of marinating them in ladolemono (oil and lemon dressing with garlic, oregano, salt, and pepper).

I want them to be super flavorful, juicy, and a real hit with the family. I’ve got good quality chops, but I’m not sure about the best marinade or whether to go charcoal or gas for that authentic Greek taste.

Do you marinate overnight with lemon, garlic, oregano, and olive oil—or just a few hours? And what about finishing them with extra lemon or salt after grilling? I’ve also heard some people brush with oregano-infused oil while they’re cooking. Let me know what you think - thank you!

My Family Psari Plaki Recipe

With Lent in full swing, I wanted to share one of my go-to dishes that’s both delicious and totally fitting for this time of year: Psari Plaki – a traditional Greek baked fish with tomatoes, onions, olive oil, and herbs.

This recipe has been passed down in my family and it brings back memories of cozy kitchen evenings and the smell of sweet onions and garlic in the oven. It’s a favorite during Lent, especially on those no-meat days when you still want something hearty and satisfying.

Here’s how we make it:

Ingredients:


  • 1 whole white fish (like cod, haddock, or sea bass) or fillets
  • 2 large onions, thinly sliced
  • 3–4 garlic cloves, minced
  • 4 ripe tomatoes, grated or 1 can crushed tomatoes
  • ½ cup chopped parsley
  • ½ cup olive oil
  • Juice of 1 lemon
  • Salt & pepper
  • Optional: sliced potatoes or bell peppers
Instructions:
  1. Preheat oven to 350°F.
  2. In a large pan, sauté onions in olive oil until soft and golden. Add garlic, then stir in tomatoes. Let it simmer for 10 minutes.
  3. Add lemon juice, salt, pepper, and parsley.
  4. Lay your fish in a baking dish and pour the tomato mixture over it. You can also add potato slices if you want to make it more filling.
  5. Cover with foil and bake for about 30–40 minutes, depending on the thickness of the fish. Remove foil for the last 10 minutes to let it brown a bit.
  6. Serve warm with crusty bread or rice!
This dish is light, flavorful, and packed with Mediterranean goodness. I make it at least once a week during Lent, and it never gets old.

Let me know if you try it – or if your family makes a different version. I’d love to swap tips!

Simple Greek Cooking for Spring?

With spring around the corner, I’m feeling inspired to cook lighter, seasonal dishes—and I’d love to explore more Greek recipes that suit this time of year. I’m looking for simple, home-style ideas that are fresh, flavorful, and not too heavy. Think herbs, olive oil, lemon, spring veggies—anything that captures that vibrant Greek feeling!

So far I’m thinking of making fasolakia (green beans in tomato sauce), maybe a Greek village salad, and something with artichokes or fresh dill. I’d also love suggestions for any plant-based or mostly vegetarian dishes that are traditional for this season.

What are your favorite springtime Greek meals to cook at home?

Greek Fava Spread - Which Ingredients List?

I am making Greek Fava Spread for a potluck and it's been ages since I've made it. I lost my recipe. I found three that look similar, and they all look delicious. Which of these variations (and I am only sharing the ingredients) looks the most traditional or the tastiest?

Variation 1
  • 1 cup yellow split peas, cooked
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1/4 cup olive oil
  • Salt and pepper
  • Chopped fresh parsley, chopped (to taste)
Variation 2
  • 1 cup yellow split peas, cooked
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1/4 cup olive oil
  • Salt and pepper
  • 3 tablespoons freshly chopped mint
Variation 3
  • 1 cup yellow split peas, cooked
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1/4 cup olive oil
  • 1/4 teaspoon red pepper
  • Salt and pepper
  • Chopped fresh parsley, chopped (to taste)
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