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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!
 

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?

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.

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!

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!

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?
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