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How did you all learn how to cook Greek food?

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mastichas09

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For all of you who know a lot about Greek cuisine, how did you learn?

For me, I learned from a combination of my family, with recipes handed down, and from cookbooks to fill in the gaps.

My yiayia was straight from Greece and she taught me everything she knew. She didn't really teach me on purpose, I just cooked with her a lot.

When she passed, I realized that the recipes were all in my head, and if I neglected to learn something from her, the rest of the family somehow didn't know either. So I had to find some good cookbooks to help.

How about you guys?
 
mastichas09 said:
For all of you who know a lot about Greek cuisine, how did you learn?

For me, I learned from a combination of my family, with recipes handed down, and from cookbooks to fill in the gaps.

My yiayia was straight from Greece and she taught me everything she knew. She didn't really teach me on purpose, I just cooked with her a lot.

When she passed, I realized that the recipes were all in my head, and if I neglected to learn something from her, the rest of the family somehow didn't know either. So I had to find some good cookbooks to help.

How about you guys?
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Well, I learned from my mom my two sisters and my wife. Now get this my wife is an American. We were married in 1958 so things were different back then. She was always introduced at the Greek church as an American " but she cooks Greek". My mom bought her a Greek cook book in 1961 and it is still in use. To tell the truth my mom was not a very good cook,she was great at pastries,but my sisters were outstanding cooks including pastries. We use my sisters recipes for a lot of pastries and food.
 
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I learned from my yiayia! What a blessing. She lived across the street from me and when I was young, she watched my while my parents went to work. She had my learning by watching and helping. She trusted me with a sharp knife and chopping from a very young age. My mother caught her and yelled at her but I have a feeling she taught me the way she learned.

Now, all the recipes and methods and tricks are all in my head. When my yiayia was nearing end of life my mom tried to archive all her recipes, and it drove my mom nuts, and now I am the one driving the family nuts telling them - you don't need to measure that just eyeball it. 🤣
 
It is fascinating when you think how all these Greek grandmothers (γιαγιάδες) and the grandmothers before them, learned how to cook at a time where there were no cooking shows or cookbooks. There were no Aki or Argiro on tv or no worldwidegreeks on the internet. But all these women managed to learn not only on dish but multiple dishes without needing to peek at a written recipe. And it wasn’t only food. It was bread baking and baking sweets and pasta making, making cheese and curing olives and preserving fruits, and foraging and making soap. Yes k_tsoukalas what a blessing it was to learn from these amazing women. For those of you that still have a giagia in your life, spend time with her, write down her knowledge. Because their knowledge is better than any expensive chef’s cookbook you have.
 
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Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!
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