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kcixcy

Active member
I was talking to someone yesterday and mentioned that fasolada is considered one of the “national dishes of Greece”. I’m pretty sure I’ve heard that somewhere before. But it got me thinking, what actually are the most popular dishes in Greece?

I feel like everyone immediately thinks of things like moussaka or souvlaki, and maybe even horiatiki salad, but I’m not sure if those are the most commonly eaten foods in everyday life or just the most well-known internationally.

Are there certain dishes that Greeks themselves would consider staples or “must-haves”? And does it vary a lot by region? What dishes come to mind when you think of what is popular in Greece?
 

Do you leave skin on for zucchini when making briam?

I’ve been making briam more often lately, and I keep going back and forth on one small detail, whether to leave the skin on the zucchini or peel it.

I’ve tried it both ways. When I leave the skin on, it holds its shape better and adds a bit of texture, which I like. But sometimes it can feel a little tougher, especially if the zucchini is on the larger side. When I peel it, the dish comes out softer and more uniform, but I feel like it loses a bit of that rustic feel briam is known for.

I’m curious what others prefer. Do you always leave the skin on, or do you peel it depending on the zucchini?

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?

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?

What dishes say "Greek Easter" to you?

For me, it’s all about the classics that show up every single year without fail. Tsoureki is a big one, the smell alone feels like Easter morning. I always look forward to koulourakia too, especially the ones everyone snacks on all day without even thinking about it.

In my family, someone also brings ek mek kataifi, which feels a little extra but completely fits the celebration. And of course, lamb is at the center of everything. There’s nothing like it roasting outside, that whole process turning into its own event.

It got me thinking about how different families might have their own must-have dishes. Are there foods that immediately signal Easter for you, even beyond the traditional ones? I’d love to hear what shows up on everyone’s table!

Making Taramasalata at Home?

I’ve been trying to make taramasalata at home, but I just can’t seem to get it quite right. I love ordering it when I’m out—it’s smooth, balanced, and has that distinct flavor without being too heavy.

Mine, on the other hand, either turns out too thick, too salty, or a bit off in texture. I’ve tried different approaches—using bread vs. potatoes, adjusting the lemon, even changing the type of tarama but I’m still not there yet.

For those of you who make it regularly, what makes the biggest difference? Is it the ratio of ingredients, the type of roe, or the mixing method? Also, any tips on getting that lighter, smoother consistency?
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