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Greek fries are the best for a get together!

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auroracoor1

auroracoor1

Active member
I like to buy frozen fries and make these at home in the oven by sprinkling some feta on top!!! So easy and too good :)

greek-fries-768x512.jpg
 
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Yes! I do something similar. I use parsley sometimes, too. I also like to douse the fries with Greek olive oil before baking to give it that "Greek" taste.
 
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Did Your Family Bake Greek Bread at Home?

Greek bread is such a big part of our culture In my family, bread wasn’t something that happened every week, but when it did, it felt significant. There was a rhythm to it, the waiting, the smell filling the house, the way everyone seemed to know not to rush it. Even when we didn’t bake ourselves, there was always a strong opinion about which bakery bread was “right.”

I know some families baked regularly, especially in earlier generations, while others relied on local bakeries or simple loaves meant to stretch meals. Sometimes bread was plain and practical, other times it showed up for holidays or fasting periods with more intention behind it.

So I’m curious, did your family bake Greek bread at home? Was it an everyday thing, a special occasion ritual, or something you wish had happened more often? What kind of bread do you most associate with home?

Yemista with rice only vs. rice and meat?

I’m Greek and cook at home a lot, and yemista is one of those dishes I make regularly. But I’ve realized that people can feel very strongly about how it should be done.

I personally prefer yemista with meat — usually beef — because that’s how it was made in my family. Every now and then I’ll use lamb instead, especially if I want a deeper flavor, but I’ve always associated yemista with a meat filling rather than rice only.

That said, I know many people swear by rice-only yemista and consider it the “proper” or more traditional version, especially during fasting periods or in summer. I’m curious how others grew up eating it.

If you’re Greek: how was yemista made in your house? Rice only, or rice and meat? And if you use meat, what kind do you prefer, beef, lamb, or something else?

How does your family make pastitsio?

I’ve always been curious about how different families make pastitsio, because it seems like one of those dishes everyone assumes is “normal” the way they grew up with it.

In my family, we always mix a little tomato paste into the ground meat. Not a full red sauce, just enough to give it some depth and color. Lately I’ve noticed that not everyone does that — some versions keep the meat completely plain, while others go heavier on spices or skip tomato altogether.

It made me wonder how common each approach really is.

So how does your family make pastitsio? Do you use tomato paste in the meat, or not at all? Are there any small details you’d never change because that’s just how it’s always been?

Seasonal Greek Vegetable Dishes for Winter?

I tend to associate Greek vegetable cooking with summer, like tomatoes, zucchini, eggplant, and all the lighter dishes that show up when everything is fresh and abundant. But lately I’ve been thinking more about winter cooking and realizing I don’t actually know as much about traditional seasonal vegetable dishes for the colder months.

I’m curious what people cook in Greece during winter when tomatoes and zucchini aren’t at their best. I know about classics like fasolada and revithia, but I have a feeling there are many more vegetable-forward dishes that rely on cabbage, greens, legumes, leeks, root vegetables, or preserved ingredients.

Do certain regions lean more heavily on specific winter vegetables? Are there ladera-style dishes that are traditionally made in colder months, or does the cooking style shift a bit?

Greek Stews for Winter?

As the weather gets colder, I’ve been thinking a lot about traditional Greek stews for winter and how people actually cooked when it was cold, rainy, and damp for months at a time.

I grew up with a few staples, things like lentil soup, bean stews, and simple meat dishes that simmered all day, but I’m sure there are many regional and family variations I’ve never tried. I’m especially curious about one-pot meals that were practical, filling, and warming, rather than restaurant-style dishes. What Greek stews did your family rely on during the winter months?

My family loves stifado of course but I also make a chickpea-based stew that's nice. I am looking for ideas.
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