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axariotisxy

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I had this amazing bifteki (Greek style hamburger) in Greece. It was so flavorful, not like American hamburger meat that's just seasoned with salt and pepper. Does anyone know how to make it at home?

bifteki.jpg
 
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ssherie_

Member
I like to combine parsely, dill, garlic, onion, salt, pepper, oregano, bread crumbs, egg, and milk! I don't know the actual measurements LOL sorry. That's just the way that Greeks cook..with their eyes
 
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mitch

New member
I had this amazing bifteki (Greek style hamburger) in Greece. It was so flavorful, not like American hamburger meat that's just seasoned with salt and pepper. Does anyone know how to make it at home?

View attachment 257
I make 3lb of ground chuck 80/20 half med onion chopped . I don't measure but I would say at least 3/4 tablespoon garlic powder tablespoon of ground Greek oregano 2 teaspoon sweet basal 1 teaspoon thyme 1 tablespoon parsley 1 tablespoon imported parmesan cheese. I do the same mix in my meat balls except I add unseasoned bread crumbs . Roll into balls warm pan with oil height enough to medium height of meat balls. Flour meat balls before placing in oil. Golf ball size cooks in about 15 - 20 min drain in colander as they brown.
 
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I make 3lb of ground chuck 80/20 half med onion chopped . I don't measure but I would say at least 3/4 tablespoon garlic powder tablespoon of ground Greek oregano 2 teaspoon sweet basal 1 teaspoon thyme 1 tablespoon parsley 1 tablespoon imported parmesan cheese. I do the same mix in my meat balls except I add unseasoned bread crumbs . Roll into balls warm pan with oil height enough to medium height of meat balls. Flour meat balls before placing in oil. Golf ball size cooks in about 15 - 20 min drain in colander as they brown.
Do you cook them with olive oil or canola oil?
 

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Easter Lamb Memories

I have so many misty eyed memories of Easter.

Back in the 50s my Uncle Charlie, of eternal memory, would cook a whole lamb outside. The men would gather as early as possible after the Resurrection Service in the evening and subsequent late meal, to celebrate, and turn the lamb by hand over a charcoal fire. The task assigned to the sons and nephews was to see that the men were properly "hydrated". Mizethes were also plentiful

Later, Dad decided to cook his own lamb and the ritual began Saturday when the lamb was sewn up to the long skewer. We started with hand cranking but that proved a bit too much for just a few people because most people arrived late...Greeks you know. :)

So Dad, of eternal memory, mechanized the process and that made it a lot easier for my brothers (Spiro, of eternal memory, and Stevie), Dad and me. We had a grand time. The time spent together was absolutely priceless, memorable, and unfortunately, never to be repeated again.

When Dad got sick my wife and I took over and cooked the lamb at our house for many years. It was fun having friends and relatives to celebrate with us. Cooking the lamb became too difficult when Spiro died and Stevie moved to another state in anther region of the country. Change is inevitable.

So today, early on Easter morning, Lord willing, I will cook 2 lamb legs (American spring lamb, of course) on the grill. I season them that morning with salt, pepper and lemon juice. I just turn them every 10 minutes by hand and baste them...a method pioneered by Spiro. Some people like their lamb rare (what?!) which is why we have 2 (not I) leg.

Mezethes will include loukaniko on the grill, Greek olives, feta, dyed eggs and kouloria for
invited guests who arrive early.

My wife cooked pastichio, dyed the eggs red for cracking at the early morning Resurrection meal and Easter Day. The eggs symbolize the opening of the tomb. After the Resurrection Service we say Christos Anesti...Christ has risen. My oldest daughter cooked koulouria and koulourakia. My youngest daughter is making fasolia and more desserts.

Easter is a joyous time to first thank our Lord Jesus for his Resurrection and second, to celebrate with family and friends.

Also, Easter, for me, is a time to remember my family, through misty eyes, who have passed to be with our Lord.

Kali Anastasi and Kalo Pasxa.

Time to make more memories.

How can I make juicy Greek grilled chicken breast?

I always struggle to keep chicken breast juicy! Are there any tips for Greek style chicken breasts?

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