1 - 2 of 2 Posts

kosta_karapinotis

Active member
Does anyone have a good recipe for lamb kabobs? They look something like this:

Ground-Lamb-Kebabs-720x1079.jpg
 
Maybe something like this?

 

Cooking "By Eye" (Me to Mati) in Greek Cooking

I’m curious how many others here learned Greek cooking me to mati—by eye—rather than through written recipes. That’s how I learned. I was never taught specific measurements or formal steps. Instead, I learned techniques: how the oil should look in the pan, when the onions smell right, how the dough feels in your hands, when a sauce has thickened enough. Everything was memorized through repetition and watching, not written down.

For a long time, I didn’t even think of it as “learning recipes.” It was more like absorbing a rhythm and a way of moving in the kitchen. I still cook this way now, adjusting instinctively depending on the season, the ingredients, or who I’m cooking for.

Did anyone else grow up cooking this way? Did you enjoy learning through feel and observation, or did you wish you had more structure? And do you still cook me to mati today, or have you shifted toward recipes over time?

Simple Greek Dishes that You Love?

I’ve been thinking about how many Greek dishes don’t need much to be satisfying. No elaborate techniques, no long ingredient lists, just a few good elements done well.

That made me curious about other people’s experiences. What simple Greek dishes do you genuinely love and return to over and over again?

I’m not thinking about big holiday spreads or restaurant-style plates, but the everyday foods: things like beans cooked slowly in tomato sauce, vegetables braised in olive oil, basic soups, or straightforward meat-and-potato meals. The kind of dishes you could eat any day of the week and never get tired of.

Are there specific meals you grew up with, or ones you’ve adopted later in life because they just work? Do you make them at home, or are they tied to certain places or people?

I’d love to hear which simple Greek dishes feel the most comforting or reliable to you.

Favorite Greek Seafood Dishes?

Living near the coast has always shaped how I think about Greek food, and seafood is one area where the range feels especially deep. Beyond the familiar fried calamari or grilled octopus, there are so many dishes that feel tied to specific places, seasons, and habits around the table.

I’m curious what Greek seafood dishes stand out most for others. Are there particular fish preparations you seek out when you’re in Greece, or meals you associate with islands or seaside towns? Do you prefer simple grilled fish with olive oil and lemon, or more involved dishes like psarosoupa, shrimp saganaki, or baked fish with vegetables?

I’m also interested in whether your favorites come from restaurant meals or home cooking. Some of the most memorable seafood I’ve had has been very straightforward, eaten slowly, with little more than bread and wine on the table. I’d love to hear which dishes you return to, and whether there’s a specific place or memory attached to them.

Horta: Which Greens Do You Prefer?

I’ve been thinking a lot about horta lately and how something so simple can taste completely different depending on the greens you use. Growing up, it always felt like horta just showed up on the table without much explanation — whatever was available, boiled and dressed with olive oil and lemon. Now that I cook more intentionally, I realize how many choices there actually are.

Do you have a favorite type of horta you reach for? Vlita, radikia, chicory, dandelion, or something else entirely? Do you prefer the milder greens, or the more bitter ones that really stand up to lemon and olive oil?

I’m also curious whether your preference is tied to where you’re from. Were certain greens more common in your family or village? And do you still prepare horta the same way now, or has your approach changed over time?

Influence of Seasonal Eating on You Outside of Greece?

I’m curious how seasonal eating has influenced people who grew up with Greek food traditions but now live outside of Greece.

When you’re in Greece, eating with the seasons feels almost automatic, like what’s available shapes the meals without much thought. But once you move elsewhere, especially to places where everything is available year-round, that rhythm can get lost. I’ve noticed that even when the ingredients are technically available, certain foods don’t feel right outside their season.

Has living outside Greece changed how closely you follow seasonal patterns? Do you still gravitate toward lighter foods in summer and heartier dishes in winter, or has convenience shifted those habits? I’m also wondering whether seasonality still shows up emotionally, cravings tied to weather, holidays, or time of year — even if the market doesn’t force it anymore.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top