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Good Greek Soups for Summer?

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ssherie_

ssherie_

Active member
Even though soup is often associated with colder weather, I've noticed that Greece seems to have plenty of lighter soups that work well even during the summer months. I've enjoyed dishes like avgolemono and fasolada at different times of the year, but I'm curious what locals and frequent visitors recommend when the temperatures rise.

Are there traditional Greek soups that are especially popular in the summer? Do certain regions have seasonal favorites made with fresh vegetables, seafood, or herbs? I'd also love to know if there are chilled soups that are common in Greece, or if most soups are still served hot regardless of the season.

If you've had a memorable bowl of soup at a taverna or in someone's home, I'd love to hear about it. What would you recommend to someone looking for a light, flavorful Greek soup that's perfect for a warm summer day? Share your favorites and any recipes or travel tips!
 
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What is your favorite meat to cook on the grill Greek-style?

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Lamb is probably the first thing that comes to mind, especially chops seasoned with olive oil, lemon, oregano, garlic, salt, and pepper. Pork souvlaki is another favorite, and chicken can be excellent when it has had enough time to marinate. I also really enjoy biftekia on the grill, especially when they are seasoned with herbs and served with lemon potatoes, salad, or grilled pita.

I’d love to hear what everyone else prefers. Do you usually grill lamb, pork, chicken, sausages, or something else? Are there any particular marinades, seasonings, or family techniques you always use? And what sides do you normally serve with a Greek-style grilled meal?

Vegetarian Pastitsio Options?

I’ve been thinking about making a vegetarian version of pastitsio, but I’m not sure what would work best in place of the traditional meat sauce. I’d still like it to taste rich and satisfying and keep some of the character of the original dish rather than turning it into a completely different casserole.

Has anyone here made vegetarian pastitsio before? I was thinking lentils might work well because they would give the sauce some substance, especially with tomato, onion, cinnamon, and the other usual seasonings. Mushrooms also seem like they could add a nice savory flavor, either on their own or mixed with lentils. I’ve even seen versions using eggplant or zucchini.

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Favorite Homemade Pastitsio Tips?

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One thing I've always wondered is what people consider the "must-have" ingredient that makes a great pastitsio. Is it the cinnamon? Nutmeg? A splash of wine in the meat sauce? Or is it really all about getting the béchamel just right?

I'd also love to know if your family's recipe has changed over the years or if you're still making it exactly the way your yiayia or mother did. I'm always looking for little techniques that take a homemade pastitsio from good to unforgettable, so I'd love to hear everyone's tips and family traditions.

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It also seems like they’re genuinely very popular with locals. I’ve been to some gyro shops in Greece that are absolutely packed every time I walk by, whether it’s lunchtime, dinner, or even later at night. It made me wonder how often Greeks actually eat gyros in everyday life. Is it something people might have once a week, occasionally as a quick meal, or is it more of a treat?

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