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nadellii

Active member
I put together some tips on food etiquette. These are my observations and also from talking to people. Anything to add or subtract?

When dining in Greece, understanding local food etiquette can enhance your experience and show respect for the culture. Greeks value hospitality and sharing meals, so expect a warm and welcoming atmosphere. Here are some tips to keep in mind:
  1. Sharing: Meals are often served family-style, with dishes placed in the center for everyone to share. Don’t hesitate to try a little of everything!
  2. Bread: Bread is typically served with every meal. It’s not just an appetizer; it’s meant to accompany your food.
  3. Respect Local Customs: Don’t rush your meal; Greeks enjoy leisurely dining. It's common to linger and chat after eating.
  4. Toasting: When toasting, make eye contact and say “Yamas” (cheers).
  5. Tipping: Though not obligatory, leaving a small tip is appreciated, especially if service was exceptional.
 
Great list! Here are a few more tips to consider:
  1. Pace Yourself: Greeks often have multiple courses, and meals can last for hours. It’s not uncommon to start with mezes (small dishes) followed by main courses and dessert, so pace yourself to fully enjoy each part of the meal.
  2. Accepting Invitations: If you’re invited to someone’s home, it’s customary to bring a small gift, like wine or dessert. It’s a sign of appreciation for their hospitality.
  3. Using Bread: Bread is also used to scoop up dips and sauces. Just avoid leaving your bread upside down on the table, as it's considered bad luck.
  4. Drinking Water: Tap water is generally safe, but in restaurants, bottled water is usually served. It’s often offered without asking, and sometimes there’s a small charge.
  5. Eating Fish: If you order fish, it may be served whole. Don’t hesitate to ask the waiter to help debone it if needed.
These small gestures go a long way in showing respect for the culture!
 

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!

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 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.

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.

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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