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greek_ggirl

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One of the most cherished things in my household is my mom's binder of old recipes preserved in clear plastic film. My mom has kept all of our family recipes in the original form which is old paper that is yellowing and in my grandmas handwriting. Because I am paranoid, I have taken pictures of all of the recipes and taken pictures of each recipe and uploaded them to the cloud so that I have a backup in case the binder gets lost. I urge everyone to write all of their family recipes down if you don't have them already!!
 
This is a great reminder and tip! I have taken photos with my phone of all of the older Greek family recipes left to me from my Mother and Grandmother.
 
One of the most cherished things in my household is my mom's binder of old recipes preserved in clear plastic film. My mom has kept all of our family recipes in the original form which is old paper that is yellowing and in my grandmas handwriting. Because I am paranoid, I have taken pictures of all of the recipes and taken pictures of each recipe and uploaded them to the cloud so that I have a backup in case the binder gets lost. I urge everyone to write all of their family recipes down if you don't have them already!!
You're lucky you have this. My grandmother's recipes were in her head. She passed them down to me, and they're in my head. My mom tried to write some of the recipes down, but she missed some of the recipes. It stresses me out that I feel the family legacy of cooking stops with me aside from the handful (maybe 10%) that my mom managed to catalog. I am the only one in my generation from the family who knows the full repertoire from her food. She taught me when she used to watch me as a kid, and then as an adult I have added my own spin on things. So, I know what I have to do (write the all down) but it is a massive undertaking.
 

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best 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 Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
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