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tomipark

Active member
Koulourakia are braided cookies that are super simple and a Greek classic. They are pretty popular throughout the year and can be found at pretty much any Greek bakery. But they are customary during the winter, and especially for Christmas and New Years. They taste really great when they're dipped in coffee, hot chocolate, tea with milk or pretty much any hot winter drink that you like! Here are some classic recipes I have found online...

 
This is actually my favorite Greek cookie for the holidays! I love having it at Christmas, it feels so festive. Someone told me once that they are considered the "celebration" cookie, so I started to serve it at all happy occasions, and for me, Christmas is one of those. It also tastes great with coffee!
 
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I agree! I love koulourakia, as well! This is great anytime of the year, but there is something special about eating it this time of year. I am not sure, but I think my family uses orange zest around Christmas to give it a different flavor.
 
This is actually my favorite Greek cookie for the holidays! I love having it at Christmas, it feels so festive. Someone told me once that they are considered the "celebration" cookie, so I started to serve it at all happy occasions, and for me, Christmas is one of those. It also tastes great with coffee!
I know! For me, I actually like to dip my koulourakia in mulled wine! I drink mulled wine during the holidays, spiced with plenty of cinnamon and sweetened with honey, and the cookies are a perfect complement.
 
I love these all year long, especially with coffee. I also associated them with Easter, though, and sometimes think of them as the Easter cookie! I use orange zest for mine and I love it, but I do play with the flavors a bit and tend to put a lot of cinnamon in my Christmas versions.
 

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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 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?

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.

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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