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nm1999

Active member
I have been cooking Greek food at home lately and I seem to have gotten stuck in a bit of a rut. Well, there's truly no such thing with Greek cooking because it's all delicious, but I do seem to be cooking the same things all the time. Here's what I have been cooking. Let me know if you have ideas of dishes I should try next:

** Tiropita and Spanakopita - I seem to alternate between them

** Souvlaki - I have the routine down with this and it's an easy one to put together. I make it with lamb, pork, chicken, or beef. Mostly it's either lamb or chicken, though.

** Dolmades

I think what I am looking for are dishes that are a bit simpler to put together than these.
 

ellinasgolfer0320

Well-known member
Off the top of my head, here are some new ideas:
1. Spanakopita, but make your own phyllo.
2. Soutzoukakia
3. Giouverlakia
4. Fasolada
5. Fakes
6. Tigania (chicken or beef)
7. Giouvetsi
8. Stifado (with beef or rabbit)
9. Gemista
10. Gyros (chicken or pork) - if you do pork then try making tzatziki, if you so chicken then try making "sauce" which is a combination of Greek yogurt, mustard, ketchup, and mayonnaise that Greeks put on a gyros.
 
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nm1999

Active member
Off the top of my head, here are some new ideas:
1. Spanakopita, but make your own phyllo.
2. Soutzoukakia
3. Giouverlakia
4. Fasolada
5. Fakes
6. Tigania (chicken or beef)
7. Giouvetsi
8. Stifado (with beef or rabbit)
9. Gemista
10. Gyros (chicken or pork) - if you do pork then try making tzatziki, if you so chicken then try making "sauce" which is a combination of Greek yogurt, mustard, ketchup, and mayonnaise that Greeks put on a gyros.

Thank you so much for chiming in! I think I will try to make that sauce or the gyros. Do you by any chance know the proportions? This is a great list, I can't wait to get started! For the Stifado, I beef will be a bit easier for me to find than rabbit - but I think I might try to track some rabbit down.
 

k_tsoukalas

Moderator
Where I am at, it is getting cold out but I have been getting a kick out of running the grill even as the days get shorter and colder. So, I have been cooking a lot of souvlaki, loukaniko, and recently I am on a big soutzoukakia kick. For those, make Greek meatballs and instead of rolling them out, work the meat onto skewers to cook.
 

PemiKanavos

Administrator
Staff member
Biftekia me patates sto fourno, Pastitsio (which is time consuming but freezable so you have dinner for another day), Imam.
 
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How to Use Spoon Sweets?

I am about to make my first ever spoon sweet. Someone told me that there was a it of a ritual associated with it?

I went over someone's house once and they gave me some spoon sweets with some Greek coffee and water. I am kind of getting the feeling that this is a pretty typical experience?

Besides the ritual, how else are spoon sweets used? Can I eat them like jam?

Making Greek baked beans advice...

I saw a recipe for Greek baked beans in tomato sauce and I want to make it.

It calls for dried gigantes beans, which I can't find. Can I use any dried bean? I was thinking dried, white lima beans. I also think I read in another thread that someone here uses butter beans? Can I use canned beans? That would make things so much easier...

Advice making a smaller pastitsio

I love pastitsio, but my recipe calls for making it in a huge pan (bigger than a 9 x 13 and I think even bigger than a lasagna pan). Sometimes, I don't want to make that much! I am trying to wrap my mind around how to reduce the portions. I know I could halve the recipe but some of the issue is that I make this dish by feel and don't always follow the recipe to a T.

I really want to make it in an 8 x 8 because this is the perfect amount for dinner with no leftover. Sometimes I don't even want leftovers and just would rather make the food from scratch.

Other "Leaves" to Use for Stuffing?

I have seen various "stuffed" leaf-type dishes in Greek cuisine, and I am realizing that the filling is always pretty similar. The two common ones I see are grape leaves (delicious in early summer when I can pick the leaves) and cabbage.

I noticed that there are other types of "leaves" that can be used. I think someone says they often use Swiss chard? What else can be used? I love every type of dish in this category. Thanks!

Greek Methods of Cooking Question...

In looking through Greek cookbooks, I have noticed that there are a lot similarities between recipes. For example, I found a Gigantes Plaki (baked gigantes beans in tomato sauce) that looked identical to a baked beans recipe that uses lima beans.

That is just one example, but there are many instances. Lentil soup recipes look very similar to white bean soup recipes. Some stuffed cabbage recipes look very similar to dolmades recipes.

Is this a common thing? It seems that I can simplify my efforts to learning about Greek cooking if I think about recipe types and understand they are all similar... what do you guys think?
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