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mastichas09

Active member
Does anyone know a good recipe for a Greek style omelette or eggs? Thanks :)
 
Greek style eggs are the best!

Here is how I make them (either scrambled or omelet):
- Eggs
- Greek oregano
- Salt
- Pepper
- Crumbled Greek Feta cheese

Here are some other Greek style egg recipes as well:
https://www.greekboston.com/category/food/eggs/

Enjoy! :)
 
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Best recipe for Greek eggs is called kagianas you'll need
4 eggs
1/2 kg tomatoes
1 onion
1 slice of Garlic
3-4 table spoon olive oil
50gr feta cheese
1 tea spoon paprika
1 tea spoon origano
1 tea spoon basil
1/2 tea spoon cumin
2 table spoon balsamic vinegar
1 table spoon sugar
Pepper
You heat your pan and you put on the olive oil, the garlic and the sliced onion. You add the sugar and when it's melted you put in the balsamic. When the moist is gone you put in everything but the eggs. You let it cook for 5-10 min and then you add the eggs that you have already whisked with some pepper.
Enjoy ??
 
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You need to try strapatso/strapatsada!
 
This is a Cypriot Omelette recipe but my whole family love it.
For 2 people 2 diced raw potatoes (1 cm squared)larger if you prefer fry in sunflower oil until cooked remove to a frying pan,
add 3 whole beaten eggs, season to taste add the juice of 1 lemon and mix it well .Tip: don't let all the lemon be absorbed as it
will be too dry. Enjoy
 
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This is a Cypriot Omelette recipe but my whole family love it.
For 2 people 2 diced raw potatoes (1 cm squared)larger if you prefer fry in sunflower oil until cooked remove to a frying pan,
add 3 whole beaten eggs, season to taste add the juice of 1 lemon and mix it well .Tip: don't let all the lemon be absorbed as it
will be too dry. Enjoy
I love eggs with potatoes!!
 

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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 your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?
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