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Greek Dishes to Serve at a Family Party

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C

cubrinj

Active member
I am hosting a large family party in a few weeks for a special occasion and the guest of honor has requested a menu filled with Greek foods. She likes everything, so I thought I'd brainstorm a list of dishes to serve. Can you guys look at the list and tell me if there's anything to add or subtract. I will be hosting 50-60 people so everything will be served in a buffet setup.

Here are the dishes:
  • Moussaka - Layers of eggplant, ground meat, and béchamel sauce.
  • Pastitsio - Classic Greek pasta dish - I like mine with a touch of tomato sauce in the beef.
  • Spanakopita - This is a family specialty and the only dish she requested specifically.
  • Souvlaki - Do you think this is too much work for a big crowd?
  • Dolmades - This might be too much work for a crowd, as well.
  • Greek Salad (Horiatiki) - I make mine with fresh tomatoes, cucumbers, onions, olives, and feta cheese, drizzled with olive oil and oregano.
  • Keftedes - A family specialty - I do plan to serve this because they're a nice appetizer.
  • Tiropita - Cheese-filled phyllo pastry triangles. I have a friend bringing this to help me out.
  • Baklava - Sweet phyllo pastry filled with nuts and drizzled with honey syrup. This is something I can make in advance.
 
Your menu sounds fantastic, and it's already filled with Greek favorites! Here are a few suggestions to consider:

  1. Tzatziki and Pita Bread: Tzatziki is a must for dipping and pairs wonderfully with keftedes, souvlaki, and dolmades. Pita bread slices are easy to serve and always a hit.
  2. Feta with Honey and Sesame: A simple dish with baked feta drizzled with honey and sesame seeds. It’s easy to prep and makes a nice addition to the buffet.
  3. Greek Roasted Potatoes: A crowd-pleaser, especially if some guests prefer not to eat meat. Roast them with lemon, garlic, and oregano for that classic Greek flavor.
Souvlaki can be a bit labor-intensive, but if you opt for bite-sized pieces and prepare skewers in advance, it could work well!
 
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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!

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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?

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!

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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