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mastichas09

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I recently had a pastitsio that I thought was delicious, so I asked for the recipe.

I was surprised that there was some tomato sauce in it! My family never did that.

So, I made it according to the recipe, and I loved it - but I am still not 100% sure if I would have liked it better without the tomato sauce (the way my family makes it).

I am curious - how do you guys feel about putting tomato sauce in your pastitsio?
 
Was the tomato sauce on the pasta or just in the meat? I use a small can of tomato paste in the meat, and a bit of cinnamon, but no tomato sauce on pasta.

There are regional variations in just about all Greek cooking. If you enjoy it with tomato sauce, than do it. If you prefer it without, do it that way. The whole purpose of food is for you and your family to enjoy it. LOL.

I assure you no matter how you make it there will be no "pastitsio police" showing up at your door. Enjoy it the way you all like it.
 
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We cook the ground beef in the tomato sauce, but when we are in our village we make our village's version of pastitsio which is completely different than what you'd get in the rest of Greece... it has no ground beef in it or tomato sauce
 
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We cook the ground beef in the tomato sauce, but when we are in our village we make our village's version of pastitsio which is completely different than what you'd get in the rest of Greece... it has no ground beef in it or tomato sauce
How is it different? I am intrigued!
 
Was the tomato sauce on the pasta or just in the meat? I use a small can of tomato paste in the meat, and a bit of cinnamon, but no tomato sauce on pasta.

There are regional variations in just about all Greek cooking. If you enjoy it with tomato sauce, than do it. If you prefer it without, do it that way. The whole purpose of food is for you and your family to enjoy it. LOL.

I assure you no matter how you make it there will be no "pastitsio police" showing up at your door. Enjoy it the way you all like it.
The tomato paste was in the ground meat and there was a little bit of cinnamon flavor in it! I love that you said there will be no pastitsio police hahaha. That hit home, because I have been paranoid that a family member would find out I changed the family recipe a little bit and then yell at me LOL.
 

List of Different Greek Cooking Techniques

I hope you're all doing well! I've recently developed a deep appreciation for Greek cuisine and I'm eager to expand my cooking skills in this area. However, I'm realizing that I might be missing out on some traditional Greek cooking techniques that are essential for authentic dishes.

Could anyone kindly provide me with a list of cooking techniques commonly used in Greek cuisine? Whether it's grilling, baking, braising, or something more specific to Greek cooking, I'm eager to learn! Any insights, tips, or favorite methods would be greatly appreciated. Looking forward to your responses!

Here's what I can think of so far:

  • Frying - usually in olive oil, right? Things like Greek fries and kourabedies come to mind is being fried.
  • Grilling - souvlaki, chicken, etc
  • Sandwiches - gyros, making "toast" that you see on menus in Greece
  • Braising - like braised lamb?
  • On the spot - Lamb, goat
  • Baking - desserts and savory dishes
What have I missed?

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?
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