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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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What is the secret to making really good Greek lemon potatoes?
- dpappas87
- Greek Food Forum
- Replies: 0
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?
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?
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.
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?
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!
Do You Put Cinnamon in Your Keftedes?
- nadellii
- Greek Food Forum
- Replies: 0
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.
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.
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