Greek Food, Cooking and Recipe Community

Nothing like fresh herbs in Greek cooking!

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nadellii

nadellii

Active member
I have a spice cabinet filled with dried herbs, which I use. But I can't seem to live without my fresh herbs! They bring something different to each dish. My favorites, and how I like to use them:

Oregano

This is a staple and my favorite! I use both the dried and fresh equally, just for different situations. I tend to use the fresh as a finisher.

Dill

Dill is another herb that is common. t has a fresh, grassy, and slightly sweet flavor. I don't like it all the time, and I find the dried herb to be useless. If I use it, I only use the fresh. I tend to like it in vegetable dishes or dishes with Greens.

Parsley

Parsley is a versatile herb and I use it all the time. It has a fresh, slightly bitter taste, and is often used as a garnish or a flavor enhancer in salads, soups, and sauces.

Mint

This is my favorite fresh herb! I put it in all kinds of savory dishes, particularly those that involve ground meat.

Rosemary

Rosemary has a distinctive, fragrant, and robust flavor, and is used in a variety of Greek dishes.I tend to like it with poultry and sometimes when I make roasted potatoes.

What are your favorites?


fresh-oregano.jpg
 
This is my list - all of these have different purposes in my cooking:

1. Dill – Dill is a common herb used in Greek cuisine, and it’s often used to flavor seafood dishes. It pairs well with lemon, feta cheese, and olive oil.

2. Oregano – Oregano is a versatile herb that you can use in just about any Greek dish. It’s often used in salads and soups, and it pairs well with meats, fish, potatoes, and eggplant.

3. Mint – Mint is an herb that’s commonly used in Greek dishes to add freshness and zest. It’s often used in salads, soups, and meat dishes. Mint pairs well with lamb, yogurt, and lemon.

4. Basil – Basil is a fragrant herb that’s often used in salads, pasta dishes, and sauces. It pairs well with tomatoes, olives, and feta cheese.

5. Bay leaves – Bay leaves are a flavorful herb that’s often used in stews, soups, and pasta dishes. They pair well with meats, poultry, and seafood.

6. Cinnamon – Cinnamon is a spice that’s often used in sweet and savory Greek dishes. It adds warmth and sweetness to dishes like moussaka and pastitsio.

7. Coriander – Coriander is a fragrant herb that’s often used in Greek dishes to add depth and complexity. It’s often used in sauces, stews, and marinades.

8. Garlic – Garlic is a staple in Greek cuisine, and it’s often used in sauces, stews, and meat dishes. It pairs well with lemon, tomato, and feta cheese.

9. Rosemary – Rosemary is a fragrant herb that’s often used in roasted meats and potatoes. It pairs well with lemon and olive oil.

10. Thyme – Thyme is a versatile herb that’s often used in Greek dishes to add a savory note. It pairs well with lamb, chicken, and roasted vegetables.
 
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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 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?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is your favorite Greek potato dish?

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?

Favorite Greek Cheeses Beyond Feta

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?
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