Greek Food, Cooking and Recipe Community

Greek "Dips" for a Barbecue

1 - 8 of 8 Posts
K

knicks_fan87

Active member
I am serving a lot of Greek foods at a barbecue I will be hosting next month. I am starting to plan the menu now. There will be on the grill- lamb chops, chicken souvlaki, and loukaniko. There will also be Greek salad, fasolakia, and other miscellaneous dishes (I am not sure what yet). I like to have some dips and spreads laid out, both to accompany the grill foods, and to serve with bread.

Any advice? Definitely tzatziki, but was thinking of having something else, like kopanisti- but the issue with that is I am not sure I want to leave that outside.
 
Yes, I can see your dilemma, but wouldn’t the same apply for the tzatziki as well. I say make them both throw in there a melitzanosalata or a tarama dip and place the bowls on top of ice therefore no spoilage will take place.
 
  • Like
Reactions: Rízes Hellenic Genealogy
knicks_fan87 said:
I am serving a lot of Greek foods at a barbecue I will be hosting next month. I am starting to plan the menu now. There will be on the grill- lamb chops, chicken souvlaki, and loukaniko. There will also be Greek salad, fasolakia, and other miscellaneous dishes (I am not sure what yet). I like to have some dips and spreads laid out, both to accompany the grill foods, and to serve with bread.

Any advice? Definitely tzatziki, but was thinking of having something else, like kopanisti- but the issue with that is I am not sure I want to leave that outside.
Click to expand...
tirokafteri tzatziki taramosalata melitzanosalata htipiti and some kind of hummus
 
knicks_fan87 said:
I am serving a lot of Greek foods at a barbecue I will be hosting next month. I am starting to plan the menu now. There will be on the grill- lamb chops, chicken souvlaki, and loukaniko. There will also be Greek salad, fasolakia, and other miscellaneous dishes (I am not sure what yet). I like to have some dips and spreads laid out, both to accompany the grill foods, and to serve with bread.

Any advice? Definitely tzatziki, but was thinking of having something else, like kopanisti- but the issue with that is I am not sure I want to leave that outside.
Click to expand...
Skordalia is always a hit and easy to prepare
 
  • Like
Reactions: Rízes Hellenic Genealogy
I would suggest Melitzanosalata but not the one velvet spread but the more rustic version called "Agioritiki". The eggplants are grilled the red peppers also. You chop everything with a knife, add parsley, olive oil, vinegar, and of course garlic.
 
Not sure if you already had that BBQ but I would save the following:

- Melizanosalata
- Tzatziki
- Spicy Feta Dip (don't know the greek name)
- Fava Dip
 
k_tsoukalas said:
Not sure if you already had that BBQ but I would save the following:

- Melizanosalata
- Tzatziki
- Spicy Feta Dip (don't know the greek name)
- Fava Dip
Click to expand...
I like this idea! Thank you
 
1 - 8 of 8 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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