Greek Food, Cooking and Recipe Community

Greek Breakfast Recipes?

1 - 6 of 6 Posts
paharo45

paharo45

Active member
I am trying to figure out what Greeks typically eat/cook for breakfast. It doesn't seem to be that big of a meal in Greece and every time I ask someone what they eat for breakfast, I get different answers - and it's always pretty simple. Fruit, pita, olives, cheese, maybe some bread. Yogurt - the yogurt with honey and walnuts option came up the most often.

I heard from someone that "Brunch" has actually become popular, especially in the cities. Is this true? And if it is, what do Greeks eat for brunch foods?
 
Brunch in Greece is very similar to what we have here in America. There is omelets and pancakes, waffles. Of course they are greek inspired but concept is the same.
 
  • Like
Reactions: paharo45
PemiKanavos said:
Brunch in Greece is very similar to what we have here in America. There is omelets and pancakes, waffles. Of course they are greek inspired but concept is the same.
Click to expand...
I didn't know the Greeks ate pancakes and waffles! Do they have any different variations than what we might be used to? I know they eat omelets - had some delicious ones while in Greece...
 
  • Like
Reactions: paharo45
Native Greeks mostly don't have breakfast, coffee is their breakfast.
 
  • Like
Reactions: paharo45
Jerry s said:
Native Greeks mostly don't have breakfast, coffee is their breakfast.
Click to expand...
I have seen this for sure. I think that people are pretty good about eating when they are hungry and many Greeks don't seem to be hungry when they wake up but I was thinking that when they eat breakfast (even if it is rare) I was curious what they reached for.
 
Maybe a koulouri with coffee but usually just coffee. When I go to Greece I mostly find foreign tourists ( many from Greek background) so the hotels have full breakfast to cater for them. In some of the lesser touristy islands and country towns where you find mostly native Greeks, they just drink Greek coffee.
 
1 - 6 of 6 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!
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