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mj_toronto8

Active member
I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
 
I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
What was the recipe for your dough?
 
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I want to try to cook something Cretan before I visit, and I thought these might be worth trying.

The filling is a mix of greens, spinach, herbs like parsley, oregano, chives, and also scallions, maybe some onions. Some versions include a creamy cheese in the filling but I don't think I will do that.

In other words, the filling is under control.

However, I can't figure out what to do with the dough. I tried to make a batch of the dough from a recipe I found online but it didn't help.
Might you have been trying to make kalitsounia?
 
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Reactions: mj_toronto8
It's kalitsounia, as it turns out. I checked the recipe again. I think I need to make it again and trust the proportions in the recipe - I deviated it a lot when I was making the recipe because I thought it was regular phyllo, but it's a turnover dough and I didn't realize. I will try again. Thank you both!
 

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

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?

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?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?
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