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toniiv

Active member
I’ve been craving warm, hearty Greek dishes to enjoy during these chilly winter days. My absolute favorite is pastitsio—the layers of pasta, meat sauce, and creamy béchamel are pure comfort food! But let’s be honest, it can be quite time-consuming to make.

I’m looking for other Greek winter meal ideas that are just as satisfying but maybe a little quicker or easier to prepare. Do you have any go-to recipes for cold weather? Soups, stews, or baked dishes? Bonus points for recipes that bring those classic Greek flavors!

Would love to hear what’s cooking in your kitchen this winter. Let’s swap ideas and keep cozy with some delicious food! 😊
 
Stifado . Made with with beef , pork or rabbit .The meat is cooked with baby onions & tomato sauce .Easy to prepare & cook in a slow cooker or in pan on low heat .
 
Stifado . Made with with beef , pork or rabbit .The meat is cooked with baby onions & tomato sauce .Easy to prepare & cook in a slow cooker or in pan on low heat .
I love Stifado too! Other things I like:

If you love pastitsio but want something quicker, try giouvetsi! This hearty Greek dish combines orzo pasta with tender beef or lamb in a rich tomato-based sauce, all baked in the oven. It’s comforting, flavorful, and easier to prep than pastitsio.

For a warming soup, avgolemono is a must-try. It’s a creamy, lemony chicken soup thickened with eggs and rice—perfect for cold days and surprisingly simple to make.

Another favorite is fasolada, a classic Greek bean soup made with white beans, tomato, olive oil, and plenty of veggies. It’s healthy, hearty, and packed with Greek flavors.
 

Making Greek Meatballs for a Guy's Night

Hey everyone! I’m hosting a guy’s night to watch the big game, and I’m planning to whip up a ton of Greek meatballs (keftedes) for the crew. We’re expecting about 20 hungry guys, and I want to make sure there’s plenty to go around without going overboard. Any advice on proportions? I’m thinking bite-sized meatballs, but how many per person is a safe bet?

Also, I’d love tips on getting the flavors just right—herbs, spices, and any tricks for keeping them juicy. I’m considering baking to save time, but should I stick to pan-frying for that authentic crisp? Lastly, what dips or sides would go well with them? I’ve got tzatziki on the list, but open to other ideas.

Advice for Making Saganaki

Hi everyone! I've been experimenting with making saganaki at home and absolutely love it. There's something so fun (and delicious!) about setting the cheese on fire with a splash of ouzo for that dramatic flair before serving. However, I’ve been having trouble with this part—I can’t seem to get the ouzo to ignite properly. Sometimes it just doesn’t light at all, or it burns out too quickly. Any tips on how to do this safely and effectively?

Also, I’m open to general saganaki advice! Do you have a preferred cheese for saganaki? I usually use kefalotyri, but I’m curious about other options. Any special tricks to get that perfect golden crust on the cheese? Thanks in advance for your help!

Greek Meat Marinade Debate for Grilling

I recently had a lively discussion about Greek meats and the ultimate marinade, and it got me curious—what’s your go-to recipe? Everyone seems to have their own secret method, and I’m always open to learning new techniques. Personally, I stick to a classic combination of garlic, lemon, olive oil, salt, pepper, and oregano.

It’s simple but packs a punch with that unmistakable Greek flavor. Occasionally, I like to spice things up by adding red pepper flakes for a little heat, especially when grilling lamb or pork.

I’ve heard people swear by adding yogurt for tenderizing, or even using wine or vinegar for a tangy kick. What about you? Do you prefer sticking to traditional Greek marinades, or do you have a creative twist you swear by? I’d love to hear what works for you and any tips to take my marinades to the next level and perhaps try something I've never thought of before.

Tips for Grilling Meat Greek-Style

I’m a big fan of grilling meat Greek-style and usually rely on a simple but flavorful marinade of lemon juice, olive oil, garlic, and oregano. It’s my go-to for chicken, pork, and lamb. The problem is, grilling at my house tends to happen last minute, and I don’t always have time to marinate the meat properly.

I’ve tried brushing the marinade on while grilling, but it’s not quite the same. Does anyone have tips for achieving that bold, Greek flavor without a long marination time? Are there any tricks, like spice rubs, basting techniques, or quick marinade hacks, that work well for you?

Tips for Food to Eat at a Greek Festival

In the Greek diaspora it's common for a Greek church to run a Greek festival to share the culture and generate revenue. In some parts of the United States, festival season is starting now (further south), and festival season in the north tends to happen starting in May, depending on the climate.

I have a church, but I like to visit other churches. I know what I like to buy when I go to these events, but I thought I'd talk out what do you guys like to order? I like to get gyros because I don't make them at home, and anything time consuming, like stuffed grape leaves. What are your thoughts?
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