dpappas87
Active member
Hey everyone! I’ve been experimenting with Greek recipes lately and noticed something interesting: some dishes call for garlic, some for onion, and others use both. I’m curious to know how you approach this in your cooking.
For example, when making keftedes or dolmades, I’ve seen recipes that use either garlic or onion, but not always both. Meanwhile, dishes like moussaka sometimes use a mix. What’s your take on this? Do you find that garlic adds the right amount of punch, or do you prefer the sweetness of onions? And when is it best to combine the two for the perfect balance?
Personally sometimes I use both, sometimes I use one or the other. When asking Greek friends and family about this recipes look so different in this regard.
For example, when making keftedes or dolmades, I’ve seen recipes that use either garlic or onion, but not always both. Meanwhile, dishes like moussaka sometimes use a mix. What’s your take on this? Do you find that garlic adds the right amount of punch, or do you prefer the sweetness of onions? And when is it best to combine the two for the perfect balance?
Personally sometimes I use both, sometimes I use one or the other. When asking Greek friends and family about this recipes look so different in this regard.