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nm1999

Active member
I love Greek yogurt and I thought I would make a list of Greek foods that use it. I also love to serve either yogurt or tzatziki, with a variety of different Greek foods.

Here are the dishes:
  • Tzatziki
  • The yogurt, honey, walnut breakfast/dessert
  • Some versions of kopanisti (not sure I agree with this)
  • Some versions of spanakopita - I really do know some Greeks who do this, but I didn't realize people did this
  • There is a creamy pasta dish that uses Greek yogurt
Can you think of any others? The pasta dish, especially, is quick and easy. I find that dishes that involve Greek yogurt are usually pretty simple.
 
I love Greek yogurt and I thought I would make a list of Greek foods that use it. I also love to serve either yogurt or tzatziki, with a variety of different Greek foods.

Here are the dishes:
  • Tzatziki
  • The yogurt, honey, walnut breakfast/dessert
  • Some versions of kopanisti (not sure I agree with this)
  • Some versions of spanakopita - I really do know some Greeks who do this, but I didn't realize people did this
  • There is a creamy pasta dish that uses Greek yogurt
Can you think of any others? The pasta dish, especially, is quick and easy. I find that dishes that involve Greek yogurt are usually pretty simple.
Hi nm1999,

I love Greek yogurt, and I love using it in my cooking. I love a yogurt cake that’s drench in honey syrup, also greek yogurt ice cream with sour cherry spoon sweet on the top (to die for). As for savory cooking, there are plenty of pasta dishes you can use greek yogurt. Even pastitsio or mousaka can be made with a Greek yogurt sauce instead of bechamel sauce for a lighter version. You can add greek yogurt in Tiropita as well.
 
I make a great cake with yogurt that involves orange zest and an orange glaze. It's a classical French-style yogurt cake but I use Greek yogurt with great results. This is something you could try!
 

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
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