Greek Food, Cooking and Recipe Community

Popular Greek Foods to Serve at Weddings?

1 - 3 of 3 Posts
C

cubrinj

Active member
I am involved with planning a wedding where much of the cooking is going to be done by family, just like it is in Greece.

What are the popular and most common foods to serve at weddings in Greece? In that family many of them had been born in Greece so I am curious about what to expect.

Many of them haven't told me what they are cooking and I want to make sure there's enough food. All they basically say is, "We are making typical wedding foods like you'll find in Greece."
 
If your family is cooking then i have no idea.. my guess is they'll probably make spanakopita, keftedes, pastitsio, moissaka, dolmades and something else.

Let me explain how it works in Greece Today, because this is not what is served at weddings today, so it depends.

In Greece you pay for a caterer and the food you get depends on how much you pay. They give you a 3 or 4 different menus. For example, there is menu A which is the cheapest and might get you X amount of food and it might be frozen, menu B is an upgrade from menu A (probably sll cooked and more food), and menu C is the most expensive because it'll have the nicest food and it'll all be fresh. On each menu, you can get salads, potatoes, rice, pastas, chicken, beef, pork, and whatever else they have to offer.

Sometimes people like to go more traditional and have a whole lamb as well.
 
ellinasgolfer0320 said:
If your family is cooking then i have no idea.. my guess is they'll probably make spanakopita, keftedes, pastitsio, moissaka, dolmades and something else.

Let me explain how it works in Greece Today, because this is not what is served at weddings today, so it depends.

In Greece you pay for a caterer and the food you get depends on how much you pay. They give you a 3 or 4 different menus. For example, there is menu A which is the cheapest and might get you X amount of food and it might be frozen, menu B is an upgrade from menu A (probably sll cooked and more food), and menu C is the most expensive because it'll have the nicest food and it'll all be fresh. On each menu, you can get salads, potatoes, rice, pastas, chicken, beef, pork, and whatever else they have to offer.

Sometimes people like to go more traditional and have a whole lamb as well.
Click to expand...
Wow this is super helpful. Thank you! I didn't realize that there was an option to actually cater. Most of the Greeks I know have done a "the villages show up" wedding but I have a friend who might be in a different situation and actually needs a caterer and venue to host it.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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 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?

Do You Put Cinnamon in Your Keftedes?

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.

What is the secret to making really good Greek lemon potatoes?

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?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top