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d_kakavouli

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Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
 
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Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
A while back my husband made a puff pastry tart with asparagus, minted pea purée and red onions. It was absolutely delicious and I suppose filo could be used for a more Greek experience.
 
Does anyone know if Greeks cook with asparagus? All my traditional Greek family recipes use vegetables like tomatoes, green beans, eggplant, zucchini, artichokes, okra... I have nothing that involves asparagus! Is this because Greeks really don't use it, or is there another reason?

Now that they are coming to be in season where I live, I want to start experimenting. I just roasted some and finished it with ladolemono. It was delicious. What else can I do with them?
Asparagus is not so mainstream in Greece. That dosent mean that they don’t use asparagus in dishes. Until recently asparagus was foraged. Greece didn’t have asparagus cultivated on its land, I remember my Papou would go out in the fields and come back with various xorta plus Asparagus. They were very thin and not hefty like the ones we are accustomed to in the United States. My grandmother would usually make them into an asparagus omelet. Now a days, you can find asparagus in the supermarkets, but they tend to be very expensive. Cultivating them is still not so main stream. There are very few cultivators usually in the northern part of Greece.
 
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Asparagus is not so mainstream in Greece. That dosent mean that they don’t use asparagus in dishes. Until recently asparagus was foraged. Greece didn’t have asparagus cultivated on its land, I remember my Papou would go out in the fields and come back with various xorta plus Asparagus. They were very thin and not hefty like the ones we are accustomed to in the United States. My grandmother would usually make them into an asparagus omelet. Now a days, you can find asparagus in the supermarkets, but they tend to be very expensive. Cultivating them is still not so main stream. There are very few cultivators usually in the northern part of Greece.
This is interesting - I suspected it wasn't common but wanted to check. I remember hearing about foraging and finding asparagus. Do you know if it is native or if it escaped from gardens? If it's available in Greece now it probably came from elsewhere, like Germany?
 
I have never seen it at all in Greece, but I always wondered if it was because I hadn't been in Greece when it was in season!
 

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?

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 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?

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?
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