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Getting an intuitive feel for Greek cooking

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kcixcy

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I have noticed when watching traditional Greeks cook, they very rarely have a recipe out. They're simply putting together the recipes. This is especially true for savory cooking. I have a friend who makes cheese pita completely off the top of her head, and each time she makes it, she seems to use slightly different combinations of cheeses, depending on what she can find and what she has on hand. I have seen this with other dishes, as well.

Does anyone have any advice how I can learn to cook this way? Thanks! I know, it might be hard to explain, but I want to develop an "intuition" in the kitchen that I don't seem to have. I always need a recipe.
 
kcixcy said:
I have noticed when watching traditional Greeks cook, they very rarely have a recipe out. They're simply putting together the recipes. This is especially true for savory cooking. I have a friend who makes cheese pita completely off the top of her head, and each time she makes it, she seems to use slightly different combinations of cheeses, depending on what she can find and what she has on hand. I have seen this with other dishes, as well.

Does anyone have any advice how I can learn to cook this way? Thanks! I know, it might be hard to explain, but I want to develop an "intuition" in the kitchen that I don't seem to have. I always need a recipe.
Click to expand...
I totally understand what style of cooking you are referring to. It’s what we refer to “me to mati” literally mean cooking with just by looking at it.
The only way to cook this way is to get a good cookbook (cooking greek is an awesome cookbook to start) and make the recipes over and over again. This will give you the confidence to trust ur instincts in the kitchen.
 
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PemiKanavos said:
I totally understand what style of cooking you are referring to. It’s what we refer to “me to mati” literally mean cooking with just by looking at it.
The only way to cook this way is to get a good cookbook (cooking greek is an awesome cookbook to start) and make the recipes over and over again. This will give you the confidence to trust ur instincts in the kitchen.
Click to expand...

This is really good advice, and I didn't think of it that way. In other words, maybe follow the recipe as written the first few times, but then don't be afraid to branch out if I have instincts, or if I need to substitute, etc?
 
Yes for me, I tend to cook a recipe a handful of times when it is the first time, exactly as it is written. Then, as I have instincts or maybe even the need to substitute (like if I don't have an ingredient that the recipe is called for and don't want to go to the store) then I will change things around.
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

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Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

What are the most famous Greek cheeses?

I've recently embarked on a culinary quest to explore the rich and diverse world of Greek cheeses. From the tangy feta found in traditional Greek salads to the sizzling delights of halloumi, Greece's cheese culture seems incredibly vast and flavorful. 🇬🇷

I'm reaching out to this knowledgeable community to ask: What are the most famous Greek cheeses that you've tried or heard of?

Are there any particular varieties that are a must-try or any hidden gems that rarely escape the borders of Greece? And if you have any delicious recipes or pairings to share, I'd love to hear about those too!

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

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