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kcixcy

Active member
Our family is a big fan of Greek food, and we try to eat together about four times a week. I’m looking to expand our usual rotation with some new Greek meal ideas that are delicious and family-friendly. Right now, we have a few favorites:
  1. Moussaka – the kids love the layers, and it’s filling for everyone.
  2. Souvlaki – we do chicken or pork with pita and tzatziki, which always goes over well.
  3. Spanakopita – I make it as a big pie and serve it with a side salad.
I’d love some suggestions for other Greek dishes that are easy to make for a family, maybe with ideas that include vegetables or unique Greek flavors we haven’t tried yet
 
Love this! It’s wonderful that your family enjoys Greek food! Here are a few ideas to add to your rotation:
  • Gemista – Stuffed tomatoes and peppers filled with rice, herbs, and sometimes ground meat. It’s a veggie-packed dish, and you can customize it for picky eaters.
  • Giouvetsi – A hearty one-pot meal with orzo pasta baked in a tomato sauce with beef or lamb. Top with grated cheese for extra flavor!
  • Fasolakia – Green beans stewed in a light tomato sauce with potatoes and olive oil. It’s a simple yet flavorful way to add more veggies.
  • Pastitsio – Similar to moussaka but with pasta instead of eggplant. The creamy béchamel sauce makes it a kid-pleaser.
  • Dakos Salad – A Cretan specialty with barley rusks, chopped tomatoes, feta, and olive oil. It’s fresh, light, and perfect for a side or quick meal.
 

Oregano from Greece?

I’ve been experimenting with Greek recipes lately and keep hearing about the magic of oregano from Greece. I usually just use the oregano from my local grocery store here in the US, but I’m wondering: does Greek oregano really taste that different?

Is it worth going the extra mile to buy oregano imported from Greece for authentic Greek dishes? If you’ve tried both, what’s the main difference in flavor or aroma?

Also, are there any specific brands or sources you’d recommend for getting quality Greek oregano? I want my dishes to have that authentic touch.

Orange-Scented Baklava Syrup

My family changed its baklava syrup during Christmas. It involved orange, cinnamon, maybe cloves. I don't quite remember and the recipe got lost! I've tried to figure out what everyone did. It may have died with my grandmother. Her sister is still alive but she never really cooked so has no clue.

I don't know where to start, but I've had a few failed attempts:

- Attempt 1 - Made syrup only from sugar and added orange zest, cinnamon stick, and a few cloves. It tasted bitter and too pungent.
- Attempt 2 - Reduced some of the sugar and water and added honey instead.
- Attempt 3 - Kept the sugar/honey proportions, eliminated the clove, and added an extra cinnamon stick.

Attempt 3 got closer. I feel like I am on a wild goose chase. Did anyone else's families change things up for their baklava around Christmas?

Making Kopanisti for a Holiday Party?

I’m hosting a Christmas party this year and thought it would be the perfect opportunity to introduce my friends to one of my all-time favorite Greek treats: kopanisti! I absolutely love its spicy, tangy flavor, and I think it’ll make a fantastic addition to my party spread.

The thing is, I’ve never actually made kopanisti myself. I know it involves feta and sometimes Mykonos cheese, along with spices and olive oil, but I’d love some guidance on the process. Do I need any special ingredients or tools? How do you get that perfect creamy texture?

If anyone has a trusted recipe, tips, or even creative serving ideas, I’d be so grateful to hear them! I’d also love to know if you’ve tried variations of kopanisti that are especially crowd-pleasing.

Greek Lentil Soup - Recipe Question

I have a question about a lentil soup recipe I've been using. A few questions actually. Here's the ingredients list:
  • 1 cup dried lentils, rinsed
  • 3 tablespoons olive oil (plus extra for drizzling)
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 14-ounce can of diced tomatoes (or 2 fresh tomatoes, grated)
  • 4 cups water
  • 1-2 bay leaves
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
First of all, I don't always remember to rinse the lentils. Is that bad?

Second, I am debating whether the garlic cloves add anything to it, or if I should skip.

Third, I tend to add tomato paste sometimes. When I do, the vinegar tastes weird. Can I omit the vinegar in this case?

Thanks!

Greek generosity

I was shopping in my favourite supermarket near my apartment this morning .It was the name day of a member of staff .From a box He offered me a choice of cream cake .I was so grateful .
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