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Different Greek Dishes to Cook?

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nm1999

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.
 
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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ellinasgolfer0320 said:
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.
Click to expand...

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.
 
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.
 
Biftekia me patates sto fourno, Pastitsio (which is time consuming but freezable so you have dinner for another day), Imam.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do You Put Cinnamon in Your Keftedes?

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How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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