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How to make fresh and herby Greek parsley spread

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auroracoor1

auroracoor1

Active member
Parsley is a Greek staple!!! So why not make it into a dip? :) Here are the ingredients
  • 1 thick piece of bread (1 inch thick), crusts removed, soaked in water
  • 1 medium, quartered onion
  • 2 – 3 cloves garlic
  • 1/3 – 1/2 teaspoon, fresh minced chili pepper
  • 1 lb., flat leaf, stems trimmed parsley
  • 1 (optional) egg yolk
  • Lemon juice (3 tablespoons)
  • 1/3 cup olive oil
  • 1 – 2 teaspoons, balsamic vinegar
  • Salt
  • Olives for garnish
Make sure you use fresh parsley!!

freshparsley.jpg
 
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auroracoor1 said:
Parsley is a Greek staple!!! So why not make it into a dip? :) Here are the ingredients
  • 1 thick piece of bread (1 inch thick), crusts removed, soaked in water
  • 1 medium, quartered onion
  • 2 – 3 cloves garlic
  • 1/3 – 1/2 teaspoon, fresh minced chili pepper
  • 1 lb., flat leaf, stems trimmed parsley
  • 1 (optional) egg yolk
  • Lemon juice (3 tablespoons)
  • 1/3 cup olive oil
  • 1 – 2 teaspoons, balsamic vinegar
  • Salt
  • Olives for garnish
Make sure you use fresh parsley!!

View attachment 484
Click to expand...
I love this spread! Perfect to pair with a classic mezze of tzatziki and melitzanosalata and maybe some meats
 
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This is one of my favorite dips and I love making it when I have a surplus of parsley! I've also mixed in other herbs I have on hand with the parsley, like mint, and it is still delicious... but different.
 
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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!

How Do You Keep Lamb from Drying Out in the Oven?

I’ve been cooking more traditional Greek food at home lately, and one thing I’m still trying to get right is oven-roasted lamb. I love the flavor, especially with garlic, lemon, oregano, and potatoes, but sometimes the meat comes out a little drier than I’d like.

For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

I’d like to get that really tender Greek-style lamb that practically falls apart. Any tips on temperature, cooking time, marinades, or resting the meat would be appreciated.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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 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.
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