Greek Food, Cooking and Recipe Community

Did your family use beef or lamb in Greek dishes?

1 - 2 of 2 Posts
paharo45

paharo45

Active member
My family cooked according to what was available. So, it was mostly beef - even though I preferred lamb for the most part. This used to bother me, because I wondered if I had missed out on something essential in Greek cooking. Then I realized, the constant in Greek cooking is to use the freshest ingredients. Lamb that had to come to the United States from New Zealand wasn't always the best choice!

So, in retrospect, I don't mind it. I feel blessed I learned that essential lesson early. That Greek cooking is all about preserving the freshness of the food and adapting when you needed to. How about you? Did your family use beef, lamb, something else?
 
I really relate to this. My experience growing up was similar. Greek cooking in practice often reflected what was affordable and available locally, not some fixed “ideal” ingredient list. Beef showed up a lot, even though lamb had the stronger cultural association, and for a long time I also wondered if that meant something was missing.

Over time, I came to the same realization you did: adaptability is the tradition. Greek cooking isn’t about rigid rules, it’s about respect for ingredients and making the best of what you have. If the lamb isn’t fresh or accessible, it doesn’t make sense to force it into the kitchen just for symbolism.

In my family, it was a mix, beef for everyday meals, lamb more for holidays or special occasions. What stayed consistent wasn’t the protein, but the simplicity, the olive oil, the herbs, and the care put into the food. That lesson feels very Greek to me.
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

What to do with garden zucchini?

Every summer, I seem to end up with more zucchini from the garden than I know what to do with! Of course, in Greek cooking there are plenty of good options, but I’m always looking for new ideas once I’ve made the usual favorites a few times.

I tend to use zucchini for kolokithokeftedes, briam, stuffed zucchini, and simple sautéed dishes with olive oil and herbs. I also like adding it to vegetable pies or roasting it alongside potatoes and other summer vegetables. Still, when the garden is producing zucchini constantly, it’s easy to run out of inspiration.

What does everyone else do with an abundance of garden zucchini? Are there traditional Greek recipes you make every summer, especially ones that use a lot at once?

I’d also love ideas for preserving or freezing zucchini in a way that works well for Greek dishes later in the year.

What Do You Put in Your Gemista?

Gemista is one of those Greek dishes that seems to be a little different in every household, and I’m always interested in hearing how other people make it. I usually think of the classic tomatoes and peppers stuffed with rice, herbs, and sometimes ground meat, but there are so many variations.

What do you put in your gemista? Do you make yours with meat or keep them vegetarian? Which herbs do you use? I’ve seen recipes with parsley, mint, dill, or different combinations, and even the amount of tomato in the filling seems to vary.

I’m also curious about what vegetables you like to stuff. Do you stick with tomatoes and peppers, or add zucchini, eggplant, or onions? And do you always cook potatoes alongside them?

I’d love to hear your family’s version, especially if there’s an ingredient or technique that makes your gemista a little different.

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top