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toniiv

Active member
I'm looking for some advice on how to buy good Greek yogurt. I know there are a lot of options out there, but I want to make sure I'm choosing the best one.

What should I look for in terms of texture, flavor, and ingredients?

Are there any specific brands that you recommend? I've heard that authentic Greek yogurt is thicker and creamier, but I'm not sure how to tell if what I'm buying is the real deal.

Should I be looking for any particular labels or certifications? Also, if you have any tips on the best ways to enjoy Greek yogurt, I'd love to hear them!

I tend to cook with Greek yogurt and I love to eat it for breakfast with honey and walnuts.
 
My hunch is if you're buying it in the US and not Greece, it's not authentic Greek yogurt, despite label claims. My understanding is that most yogurt in Greece is made from sheep's milk, which makes it more thick, less tangy, and more smooth and filling, more like sour cream than the thin runny stuff. My favorite way to enjoy it is plain. It's not supposed to be sweet or nutty, but one can certainly eat it any way they like best.
 
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My hunch is if you're buying it in the US and not Greece, it's not authentic Greek yogurt, despite label claims. My understanding is that most yogurt in Greece is made from sheep's milk, which makes it more thick, less tangy, and more smooth and filling, more like sour cream than the thin runny stuff. My favorite way to enjoy it is plain. It's not supposed to be sweet or nutty, but one can certainly eat it any way they like best.
This is very insightful - I agree with this! The exception being if you buy it in a Greek store and they made it themselves, properly, from sheep's milk. Most American style "Greek yogurt" has a bunch of fillers, too, and that is just not how Greeks make it. That being said, if you don't have access to the real Greek stuff, the American style "Greek Yogurt" is good enough and better than other American yogurt.
 

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

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?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!
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