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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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Favorite Greek Cheeses Beyond Feta
- nm1999
- Greek Food Forum
- Replies: 0
Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.
Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.
Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.
What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.
Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.
What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
My Family’s Keftedes Recipe
- mj_toronto8
- Greek Food Forum
- Replies: 0
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!
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!
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?
What is your favorite Greek potato dish?
- mastichas09
- Greek Food Forum
- Replies: 0
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 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?
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