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How to make the best Greek chicken pilaf!

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T

toniiv

Active member
Chicken pilaf it's not so common in Greece, but it's very very popular amongst my family. My grandma always used to make it when I was younger, and I have now passed down this recipe to my entire family. First you must cook the chicken and onions and garlic. After the chicken is about halfway cooked, add as much rice as you like, and two parts water. I add two spoonfuls of tomato paste and some chicken bouillon for extra flavor. At the end, I season with salt and pepper to taste. The recipe is pretty simple, and unfortunately we don't use any measurements! Sorry folks!
 
I noticed that I don't see chicken a lot in Greece, but my family here in the United States eats a lot of chicken pilaf because chickens are easy to find here. Sounds like a great recipe. I do something similar but don't use bouillon.
 
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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.

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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.

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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!

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