Greek Food, Cooking and Recipe Community

Favorite Herbs for Dolmades?

1 - 1 of 1 Posts
ssherie_

ssherie_

Active member
I’ve been experimenting with different herb combinations for dolmades lately, and I’m curious what everyone else uses. Traditionally I’ve seen recipes with dill, parsley, mint, or even a mix of all three — but I’ve found that mint really makes the flavor pop. It gives the filling such a fresh, aromatic lift that balances the rice and olive oil beautifully.

Sometimes I’ll add a touch of dill for depth, or parsley if I want something more earthy, but mint always seems to bring everything together. I’ve also noticed some regions lean heavily on dill, while others skip it entirely.

Do you find that certain herbs make your dolmades taste more authentic or closer to how your family used to make them? Do you adjust depending on whether they’re meat-filled or vegetarian?
 
1 - 1 of 1 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How to cook gigantes beans without them splitting?

I make gigantes all the time and they never split apart. I taught someone to make them, and they keep splitting! I swear I told this person everything, but I don't think I did, otherwise hers wouldn't split.

What is going on? What are some of the reasons for the split? I am to the best at explaining recipes because some things I do are automatic. But I have been cooking for most of my life and she's new to cooking. What do you think?

Avgolemono Soup - Rice or Orzo?

I’ve been making avgolemono for years, but I recently noticed how divided people are on one simple choice: rice or orzo.

I grew up eating it with rice, and I love how it thickens the broth slightly and makes the soup feel like comfort in a bowl. But I’ve also tried versions with orzo that feel a bit lighter and silkier — almost like a cross between soup and pasta.

Some recipes swear by short-grain rice for that creamy texture, while others argue orzo gives better control so the eggs don’t curdle. I’ve even seen a few cooks skip both and make a pure broth version!

So I’m curious, which do you use, and why? Is it a regional thing, a family tradition, or just personal taste?

Do you ever mix traditional Greek recipes with modern twists?

I grew up cooking traditional Greek food. All the recipes in my kitchen are ones that have been passed down through my family.

I still make them exactly as they were written most of the time, but every now and then, I can’t help experimenting a little. I’ll swap ingredients, lighten things up, or try a more modern cooking method just to see how it turns out.

The funny thing is, even when the newer versions taste amazing, there’s still something about the old recipes that feels different. Maybe it’s the memories attached to them, such as the smells, the sounds, the people around the table.

I’m curious how others feel about this. Do you ever mix traditional Greek recipes with modern twists? Do you think it changes the soul of the dish, or do you see it as keeping our food culture alive and evolving?

Tips for using thyme in Greek cooking?

I’ve always leaned heavily on oregano in my Greek cooking. But I recently started an indoor herb garden, and my thyme plant is thriving!

The thing is, I almost never use thyme in my recipes. I know it’s traditional in some Greek dishes, but I’m not sure where it truly shines. Does anyone here use thyme often when cooking Greek food?

Should I be adding it to roasted lamb, baked fish, or maybe in lentil soup? Is it better fresh or dried? I’ve read that thyme can be strong, so I’m curious how to balance it without overpowering the dish.

I’d love to hear how you all incorporate thyme, any favorite recipes or combinations that bring out its flavor the Greek way?

Greek things to do with butternut squash?

Hi everyone! I’m curious about traditional (or regional) Greek ways to cook with butternut squash. My aunt used to make an incredible kolokythopita with it — sweet, earthy, and a little reminiscent of butternut squash pie filling, but wrapped in crisp phyllo instead of a pastry crust. It was one of those dishes that tasted both rustic and festive at the same time.

I’m wondering what else Greeks typically do with butternut squash, especially in home cooking. Are there savory versions of the pie? Any stews, ladera, or casseroles that feature it? Does anyone use it in soups, risottos, or baked dishes? I’d also love to know if certain regions in Greece cook with butternut squash more often than others.

Would love to hear your ideas, family recipes, and regional traditions!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top