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Greek Food, Cooking and Recipe Community
Most Popular Types of Meat in Greece
- Thread starter toniiv
- Start date
1 - 5 of 5 Posts
ellinasgolfer0320
Well-known member
Pork and chicken. Greece is known for having really good pork.
Lamb and goat is actually not as wide spread unless you're in tourist locations. Greeks serve lamb for tourists because that's what they expect, but in reality, Greeks only eat lamb on Easter.
As far as seafood goes, none of it is fresh unless it's next to the sea. If you can't see the sea then you don't eat seafood, unless you're okay with eating frozen seafood. The reason people in Athens (and other cities on the sea) have trouble finding fresh seafood is because Greece doesn't allow commercial fishing the way the USA does, so you have small family owned businesses going out and catching what they can and then selling it.. because they don't catch as much as commercial fishermen, the fresh fish gets bought out very quickly, so now you're back to eating pork or chicken if you're on the mainland. On the islands there is more of a mix of seafood in your diet than on the mainland.
Lamb and goat is actually not as wide spread unless you're in tourist locations. Greeks serve lamb for tourists because that's what they expect, but in reality, Greeks only eat lamb on Easter.
As far as seafood goes, none of it is fresh unless it's next to the sea. If you can't see the sea then you don't eat seafood, unless you're okay with eating frozen seafood. The reason people in Athens (and other cities on the sea) have trouble finding fresh seafood is because Greece doesn't allow commercial fishing the way the USA does, so you have small family owned businesses going out and catching what they can and then selling it.. because they don't catch as much as commercial fishermen, the fresh fish gets bought out very quickly, so now you're back to eating pork or chicken if you're on the mainland. On the islands there is more of a mix of seafood in your diet than on the mainland.
D
Deborah
Guest
I have memories from the tiny island of Paxos where the chicken truck, filled to the brim with squawking birds, arrived in the village each week. My young daughter was horrified having only seen it previously, packaged in the supermarket. ellinasgolfer 0320 - great answer!
anthony.gaines
New member
Lamb and goat are quite popular meats in Greece and are commonly featured in various dishes. Dishes like souvlaki (skewered and grilled meat), gyros (rotisserie-cooked meat), and moussaka (a layered casserole) often use lamb or goat meat. Chicken is indeed less prevalent than some of the other meats you mentioned, but it's still a part of Greek cuisine. You can find dishes like chicken souvlaki, and chicken-based stews, and if you're looking for a different preparation, you can even make delicious Greek chicken thighs in oven.
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ellinasgolfer0320
Well-known member
No, they are not. You will not find lamb in a gyros or souvlaki. Just about every single souvlatzidiko you visit in Greece will only offer pork or chicken souvlakia/gyroi. I don't like to gate keep, but this is just wrong, especially for goat because even less people eat goat. Anyone who has ever lived in Greece knows this, and for some reason, people who were raised "Greek" and have never lived in Greece think Greeks love to eat lamb and goat as part of their regular diet, and it's just not true. The truth is that most people who claim to be Greek outside of Greece know little to nothing about the country (culture, food, language, everyday life) and misinformation gets spread all over the internet.Lamb and goat are quite popular meats in Greece and are commonly featured in various dishes. Dishes like souvlaki (skewered and grilled meat), gyros (rotisserie-cooked meat), and moussaka (a layered casserole) often use lamb or goat meat. Chicken is indeed less prevalent than some of the other meats you mentioned, but it's still a part of Greek cuisine. You can find dishes like chicken souvlaki, and chicken-based stews, and if you're looking for a different preparation, you can even make delicious Greek chicken thighs in oven.
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1 - 5 of 5 Posts
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Do you put potatoes in your briam?
- auroracoor1
- Greek Food Forum
- Replies: 0
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?
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?
Do You Make Avgolemono Thick or Brothy?
- mj_toronto8
- Greek Food Forum
- Replies: 0
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.
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.
What herbs do you use when making Greek stuffed zucchini?
- cubrinj
- Greek Food Forum
- Replies: 0
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?
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?
Is lamb or beef more traditional for giouvetsi?
- blopez34
- Greek Food Forum
- Replies: 0
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?
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?
How Much Garlic in a Batch of Tzatziki?
- nadellii
- Greek Food Forum
- Replies: 0
How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.
It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.
What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.
What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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