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kcixcy

Active member
This is one of my favourite Greek recipes! I hate using processed white sugar and love using Greek honey wherever I can. My in-laws will bring honey back from Greece and its so good that I even feel bad using it for one single recipe, but this cake is definitely worth it. Check out this recipe :)


 
This is one of my favourite Greek recipes! I hate using processed white sugar and love using Greek honey wherever I can. My in-laws will bring honey back from Greece and its so good that I even feel bad using it for one single recipe, but this cake is definitely worth it. Check out this recipe :)


I love Greek honey! There are so many different types, it's fun to experiment with the different flavors in m cooking. This recipe looks delicious!
 

Favorite Cuts of Lamb to Cook?

I’ve realized that with lamb, the cut really drives everything. I love cooking it, but I don’t treat every piece the same. For example, I’m a big fan of lamb chops on the grill—simple seasoning, high heat, and they come out perfect. But if I’m working with a shoulder, I’m going low and slow, usually braised until it’s falling apart. A leg of lamb feels like more of a centerpiece, something to roast and serve for a gathering.

Even ground lamb has its place. I’ve used it for things like meatballs or stuffed dishes, and it takes on flavor beautifully. I feel like I’ve only scratched the surface, though. There are so many cuts, and I’m sure each one has its ideal method.

What are your favorite cuts of lamb to cook, and how do you usually prepare them? Looking for new ideas to try.

Thoughts on Regional Greek Olive Oils?

I’ve recently started paying closer attention to Greek olive oil, and I’m realizing how much regional variation there seems to be. I always knew Greece produced incredible olive oil, but I didn’t fully understand how different oils from Crete, Kalamata, Lesvos, Peloponnese, and other regions can taste from one another.

Some people describe certain oils as peppery, grassy, buttery, fruity, or even slightly spicy, and I’d love to learn how to identify these differences better. I’m especially interested in what makes each region unique. Is it mostly the olive variety, the climate, the soil, or the production methods?

For those of you who really know Greek olive oil, how did you start learning? Are there specific regions or producers that are good starting points for beginners? I’d also love recommendations for oils that really represent their region well.

Most common Greek soups people make at home?

I’ve been thinking lately about how many soups are part of everyday Greek home cooking, especially compared to restaurant menus. Most people know avgolemono, but I’m curious what soups Greeks actually make regularly at home.

Growing up, I remember hearing about fasolada and lentil soup a lot, and I’ve also seen trahana mentioned in conversations online. It made me wonder what the “standard” soups are in different parts of Greece or in Greek families abroad.

What are the most common Greek soups people still cook today? Are they mostly winter foods, or are there lighter soups people make year-round? Also, are there any soups that are considered especially traditional for holidays, fasting periods, or village cooking?

Would love to hear what soups were common in your family growing up, or what you still make now.

Sharing Greek Food with Friends - Recommendations?

I’m having a few friends over for dinner soon, and none of them are Greek, so I thought it would be fun to make a full Greek-style meal for them. I grew up with Greek food, so a lot of dishes feel “normal” to me, but now I’m realizing I’m not sure what works best for people who didn’t grow up eating it.

I definitely want to include a few traditional dishes, but I also don’t want to overwhelm everyone with too many things at once. I was thinking maybe spanakopita, souvlaki, Greek salad, rice, and some kind of dessert like baklava or galaktoboureko. I’m also wondering if there are certain dishes that tend to be crowd favorites with people who are newer to Greek food.

What meals or combinations have worked well for you when introducing Greek food to non-Greek friends? Any suggestions for appetizers, sides, or desserts would be appreciated too.

Moussaka or Pastitsio without Bechemel?

I’ve been wanting to make Moussaka and Pastitsio more often, but honestly the béchamel is what stops me most of the time. It’s not that I don’t like it—I do—but it adds extra steps and feels a bit heavy for everyday cooking.

I’m curious if anyone here skips it or swaps it out for something simpler? I’ve wondered about just using a layer of cheese on top, or maybe a lighter yogurt-based mixture, but I’m not sure how that affects the overall texture.

Do these dishes still feel “right” without the béchamel, or does it completely change them? I’m not trying to be traditional every time—just looking for a version that’s easier to make more regularly.

Would love to hear what others have tried and what actually works!
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