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List of My Favorite Greek Foods

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nm1999

nm1999

Active member
I thought it would be fun to share my favorite Greek foods! I would love to hear about yours, as well.


Fasolakia - Particularly made with Green beans

Avgolemono - my favorite comfort food soup!

Traditional gyros - Made just like they are in Greece

Horiatiki - only the freshest produce (especially tomatoes) and best feta goes in mine

Koulourakia - such a great simple thing to have on hadn't to serve guests and eat with coffee

Moussaka - an absolute pain for me to make, I have a restaurant nearby that makes THE BEST

Stuffed grape leaves - also time consuming, but I love making them with fresh grape leaves

Fakes - I love lentil soup

Greek bread! - I figured out how to make it like it is in Greece.



Of course, those are just my top choices. I love most Greek foods, to be honest.
 
This is such a great list! It’s funny how many of these overlap with what I grew up eating as a Greek-American.

Fasolakia is one of those dishes that I think people outside Greek families don’t fully appreciate. When it’s made right with olive oil, tomatoes, and potatoes, it’s incredible. I also completely agree about avgolemono — that soup is basically the definition of comfort food for me. My family always made it whenever someone was sick.

I smiled when I saw fakes on your list, too. It’s such a simple dish but somehow always hits the spot, especially with a big piece of bread and feta on the side.

And I’m with you on moussaka and dolmades — I love them, but I rarely make them because they’re so much work!

One thing I’d add to my favorites list is briam. When it’s made with really good olive oil and summer vegetables, it’s one of my absolute favorite Greek dishes.

Now I’m curious what everyone else would add!
 
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Meat to Use for Souvlaki?

I’ve been trying to make souvlaki at home more often, and I keep going back and forth on what meat to use. I’ve had great pork souvlaki that felt like what you’d get in Greece, but I’ve also had chicken versions that were really solid and easy to cook. Lamb seems like it should work well too, but I don’t see it used as often for souvlaki specifically. And then there’s beef, which I’ve seen here and there but never really know if it’s the right choice.

Is there a “best” meat for souvlaki, or is it more about how it’s prepared and seasoned? Do certain meats hold up better on the grill or stay juicier?

Calamari: Fried or Grilled?

Calamari is one of those dishes I’ll almost always order if I see it on a menu, but I’ve realized I go back and forth on how I like it prepared.

Fried calamari is probably the classic way. I love it served with skordalia! When it’s done well, it’s hard to beat. \

I’ve also had grilled calamari that was incredibly tender, lightly charred, and dressed simply with olive oil, lemon, and herbs, and that feels like a completely different experience.

I’m curious - which do you prefer?

How much garlic is too much in tzatziki?

When I grill Greek-style, I usually serve everything with tzatziki on the side, souvlaki, chicken, even just some bread and vegetables. For me, it’s not really optional. It kind of ties the whole plate together.

That said, I’ve noticed everyone seems to have a different tolerance for garlic. Some tzatziki is nice and balanced, while other times it’s so strong it completely takes over everything else on the plate.

I tend to like a good amount of garlic, but I’ve definitely had versions where it felt like a bit much, especially if it’s sitting overnight and the flavor gets stronger.

Curious where everyone else lands on this. Do you go heavy on the garlic, or do you keep it more subtle? And do you adjust depending on what you’re serving it with?

Preventing Dolmades from Opening While Cooking?

I’ve been trying to make dolmades at home, and while the flavor comes out great, I keep running into the same issue, some of them start to open up while cooking. It’s a little frustrating after taking the time to roll them neatly!

I’m wondering what I might be doing wrong. Is it about how tightly they’re rolled, or could it be the way I’m layering them in the pot? I’ve heard some people place a plate on top to keep them in place — does that actually help?

Also curious if the type or size of grape leaves makes a difference. I usually use jarred leaves, but maybe that’s part of it?

Grilling Lamb Chops Tips

I grill lamb chops every so often, especially when the weather’s nice, and I usually keep it pretty simple. My go-to is a marinade with olive oil, lemon juice, garlic, oregano, salt, and pepper. I’ll let them sit for a few hours, then throw them on a hot grill and cook them pretty quickly so they don’t dry out. They always come out good, but I feel like maybe I can try some different things!

Curious how you guys handle lamb chops on the grill. Do you stick with a similar marinade or go in a different direction? Anyone skip marinade altogether and just season right before grilling? Also wondering about timing, do you go super hot and fast, or a little slower?
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