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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?

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?

What herbs do you use when making Greek stuffed zucchini?

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?

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.

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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