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auroracoor1

Active member
I've had loukoumades many times - both in Greece and elsewhere. I love them so much - especially doused with honey and topped with walnuts in cinnamon. One time when I was out drinking in Greece, the waitstaff brought over a batch of loukoumades simply because I hadn't ordered food, and it was on the house.

Is it straightforward to make these at home? I know they are friend. I usually see people making these with a machine.

loukoumades-376x220.jpg
 
Yeah, they're easy to make. You can also make something called "tiganites" which is very similar. Don't feel obligated to put honey on top (the traditional). Most people in Greece put some kind of chocolate, strawberry sauce, vanilla, white chocolate, or some other sauce...
 
Yeah, they're easy to make. You can also make something called "tiganites" which is very similar. Don't feel obligated to put honey on top (the traditional). Most people in Greece put some kind of chocolate, strawberry sauce, vanilla, white chocolate, or some other sauce...
WOW!!! I never thought to put chocolate on it - wow those other options sound so delicious. I only had loukoumades once in Greece and they had honey on them, but come to think of it, I have seen different version of them in other places. Do they do chocolate sauce? I can picture putting thinly shaved chocolate over and letting it melt and that being delicious...
 
WOW!!! I never thought to put chocolate on it - wow those other options sound so delicious. I only had loukoumades once in Greece and they had honey on them, but come to think of it, I have seen different version of them in other places. Do they do chocolate sauce? I can picture putting thinly shaved chocolate over and letting it melt and that being delicious...
Most Greeks don't eat loukoumades with honey. Id you look at the pictures of the menu, you'll see that the menu is of several different flavors and the tradtiona (παραδοσιακοί) are in thr bottom right in a spot where you have to force your eyes to go.

Some loukoumadea have a sauce in them and some don't. Here are some of my pictures I took of my loukoumades (one with sauce in it and one with the sauce on top)...
 

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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?

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!

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.

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?

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.
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