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blopez34

Active member
I want to experiment making some traditional Greek dishes over the holidays. While I am learning how to cook Greek foods, I am also getting to know the culture. So, what do people typical cook during this time of year? I have done some research and made a quick list:

** There's a Greek "stuffing" type of thing that involves chestnuts to serve at Thanksgiving - I am having a tough time tracking down a recipe

** Melamakarona - the Greek Christmas cookie

** Other Greek desserts seem pretty common this time of year, too - baklava, koulourakia, kourabedies

** Braised lamb shank - Greeks in the United States, from what I can tell, tend to cook Turkey - but this lamb shank recipe has come up as an option for Christmas dinner

Did I miss anything? I was thinking of making the Melemakarona cookies, and maybe learning how to make lamb shake and that "stuffing" (if I can find the recipe). I will do some other things if I have time, but these are the main ones.
 
This looks like a good list. My family doesn't do lamb shank at Christmas. We love to serve spanakopita and then we actually do something different each ear. Sometimes we roast a turkey, other times we do a beef roast. So for the main dish like that, we don't always feature a Greek dish - but sometimes we do. It's different every time.
 
Growning up in Greece, we would make pork for Xmas, and there would always be a side of tzatziki and roasted potatoes, tiropitakia and spanakopita. Melomakarona are a must for Xmas, and also kourambiethes. Our new cookbook has some simple yet great recipes if you wanted to check it out. It’s a good guide for any cook looking to learn greek food.
 
Last Christmas I cooked a gammon joint with mustard & honey in slow cooker.It was good I will do the same this year.I celebrate Chrismas not Xmas.
 
Last Christmas I cooked a gammon joint with mustard & honey in slow cooker.It was good I will do the same this year.I celebrate Chrismas not Xmas.
Fun fact: The X stands for "Xristos" or Χριστός- As in, the Greek word for Christ. The X became a habit back in the days when Greek Christians had to hide their beliefs from the Ottoman occupation. It's a misunderstanding in the English/American culture that saying "X-Mas" takes Christ out of Christmas ... when in reality it comes from an abbreviation from the Greek word for Christ.
 
Wow! Thank you everyone for the suggestions. I think I might try to make pork this year and have a traditional Greek dinner table.
 

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

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!

Do You Make Avgolemono Thick or Brothy?

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.

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?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?
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