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Share Your Favorite Greek Dishes (Looking for Inspiration)

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acamp7

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I’d love to hear what everyone’s favorite Greek dishes are—I’m looking for inspiration and new ideas to try! It’s funny how our favorites often reflect what we grew up with. In my case, my family never even made moussaka because my mom didn’t like eggplant. I didn’t realize until much later that it’s a beloved classic for so many people!

For me, avgolemono soup, horiatiki salad, and yemista (stuffed tomatoes and peppers) were regulars in our house, and I still love them. Stuffed grape leaves (dolmades) became a favorite later in life—my family never made them, but now I can’t imagine a meze table without them!

So I’m curious—what dishes were staples in your household? And what did you fall in love with later on? Whether it’s something rustic or something festive, I’d love to hear what Greek dishes hold a special place in your heart.
 
What a great question! I agree—our childhood dishes really shape our tastes. In my family, fasolada (bean soup) and spanakopita were always on rotation. My yiayia made her spanakopita with extra dill and leeks, and to this day, that flavor combination brings me right back to her kitchen. We also had a lot of baked fish with ladolemono sauce, especially during Lent.

As for dishes I discovered later—definitely kleftiko and makaronia me kima. I didn’t grow up eating either, but they’ve become cold-weather comfort foods for me. And I can’t forget about saganaki! I never had it until I visited Greece as an adult, and now it’s a must when I entertain.

I also came to appreciate simpler things like gigantes plaki and fava—humble dishes that pack so much flavor. It’s amazing how Greek food can be both homey and celebratory. Curious to hear more favorites from others!
 
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Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

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.

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!

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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?
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