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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!

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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?
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