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ssherie_

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You can add this salad dressing to any type of salad, although I wouldn't recommend it for typical xoriatiki (village) salad. You can add all of these ingredients in a blender and pulse until they're creamy. I don't use measurements though, sorry!! I just taste throughout and add whatever is needed.

-Greek olive oil
-Vinegar
-Lemon
-Parsley
-Salt
-Pepper
-Oregano
-Mayo (can be vegan mayo)
-Roasted garlic
 
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This recipe is great!! I love adding roasted or fried garlic in my salad dressings for extra creaminess
 
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You can add this salad dressing to any type of salad, although I wouldn't recommend it for typical xoriatiki (village) salad. You can add all of these ingredients in a blender and pulse until they're creamy. I don't use measurements though, sorry!! I just taste throughout and add whatever is needed.

-Greek olive oil
-Vinegar
-Lemon
-Parsley
-Salt
-Pepper
-Oregano
-Mayo (can be vegan mayo)
-Roasted garlic
Sounds good but how much of each ingreadent is needed to make this salad dressing
 
Lemon infused olive oil
Oregano or dill
Salt and pepper taste
Touch of vinegar

I use this dressing for all salads except cabbage based salads.
 
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Lemon infused olive oil
Oregano or dill
Salt and pepper taste
Touch of vinegar

I use this dressing for all salads except cabbage based salads.
Dill is amazing!! It adds a bit of freshness to the salad and balances out the heavy olive oil
 
I am totally not sure about the mayo in this recipe. My family doesn't like mayonnaise. The rest of it looks great, though!
 

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?

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 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?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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