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Learning about regional Greek cuisine

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voula_slat

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I know that there are a few main elements of Greek cuisine that are constant... but I have also noticed in my travels that there are different regional dishes, as well. Not only that, but the typical dishes of Greek cuisine change regionally depending on what is available.

How do I learn about all this?

I have picked up some information during my travels to Greece, but the knowledge is disjointed. Do you know of any cookbooks?
 
voula_slat said:
I know that there are a few main elements of Greek cuisine that are constant... but I have also noticed in my travels that there are different regional dishes, as well. Not only that, but the typical dishes of Greek cuisine change regionally depending on what is available.

How do I learn about all this?

I have picked up some information during my travels to Greece, but the knowledge is disjointed. Do you know of any cookbooks?
Click to expand...
Hi voula_slat

You are right, Greek cuisine has its typical dishes that lets say are more mainstream. But there is a whole other world of dishes if you were to explore the regions of Greece. Also different ways of cooking methods. We do have a greek cookbook call “Cooking Greek” but the recipes are more your moms/grandmoms greek cooking. My best bet for a specific region cookbook would be one of the bigger bookstores in Greece.
 
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PemiKanavos said:
Hi voula_slat

You are right, Greek cuisine has its typical dishes that lets say are more mainstream. But there is a whole other world of dishes if you were to explore the regions of Greece. Also different ways of cooking methods. We do have a greek cookbook call “Cooking Greek” but the recipes are more your moms/grandmoms greek cooking. My best bet for a specific region cookbook would be one of the bigger bookstores in Greece.
Click to expand...
I didn't realize that different cooking methods might be regional, as well. That's fascinating, I can't wait to learn more!
 
Yes! There are some regional cookbooks you can find, too!
 
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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?

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?

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Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do You Put Cinnamon in Your Keftedes?

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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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