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nadellii

Active member
I’ve been thinking about trying my hand at making soutzoukakia (those delicious Greek meatballs in tomato sauce), and I’m wondering—would you consider it an easy dinner to make on a weeknight?

From what I’ve read, the meat mixture is flavored with garlic, cumin, and sometimes cinnamon, then seared and simmered in a rich tomato sauce. Some recipes call for baking, others for pan-frying or simmering directly in the sauce. I’ve also seen versions with wine or bay leaves added for extra flavor.

I’d love to hear how you make yours—do you prep anything in advance to save time? Do you serve it with rice, potatoes, or just bread? Any shortcuts or tricks that make it faster but still flavorful?

I’m aiming for something comforting but not too labor-intensive for a busy evening, and soutzoukakia seems like a good option. What do you think?
 
Soutzoukakia can definitely be a weeknight dinner if you prep smart! I often mix the meat ahead of time (morning or even the night before) so the flavors deepen and I’m not starting from scratch after work. I prefer pan-searing them quickly for that nice crust, then simmering in a simple tomato sauce with garlic, cumin, a splash of red wine, and bay leaf. I skip the cinnamon on weeknights to keep it simpler.

For sides, I usually go with rice or mashed potatoes—something that soaks up that amazing sauce. A warm crusty bread works too if you’re in a rush. One trick: use canned crushed tomatoes and add a pinch of sugar to balance the acidity.

The smell alone makes it feel like you did more work than you did. Comforting, flavorful, and easier than it looks. It's a great choice for dinner!
 
I made soutzoukakia last weekend and ended up with way more sauce than needed, so I froze it and used it later with pasta—turned out great. While it simmered, I looked for a chill place and found the best cocktail bar near me, which was perfect for relaxing after cooking. Stuff like this makes dinner feel like less of a chore and more of a whole evening plan.
 
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What Are You Baking This Holiday Season?

Every holiday season, my kitchen fills with the smell of butter, honey, and toasted nuts, it’s not Christmas without a tray (or three!) of melomakarona and kourabiedes cooling on the counter. I still remember rolling them by hand with my yiayia and dusting everything in sugar until the whole room sparkled.

Now that I bake on my own, I’ve started adding little twists, a drizzle of dark chocolate on the melomakarona, or orange zest in the dough. Some years I even make tsoureki for the holidays instead of waiting for Easter.

I’m curious — what are your Greek holiday baking traditions? Do you stay loyal to the classic recipes, or try modern variations? Any family stories behind your favorite sweets? I’d love to hear what’s in your oven this season and which recipes you can’t celebrate without.

Tips for using thyme in Greek cooking?

I’ve always leaned heavily on oregano in my Greek cooking. But I recently started an indoor herb garden, and my thyme plant is thriving!

The thing is, I almost never use thyme in my recipes. I know it’s traditional in some Greek dishes, but I’m not sure where it truly shines. Does anyone here use thyme often when cooking Greek food?

Should I be adding it to roasted lamb, baked fish, or maybe in lentil soup? Is it better fresh or dried? I’ve read that thyme can be strong, so I’m curious how to balance it without overpowering the dish.

I’d love to hear how you all incorporate thyme, any favorite recipes or combinations that bring out its flavor the Greek way?

Avgolemono Soup - Rice or Orzo?

I’ve been making avgolemono for years, but I recently noticed how divided people are on one simple choice: rice or orzo.

I grew up eating it with rice, and I love how it thickens the broth slightly and makes the soup feel like comfort in a bowl. But I’ve also tried versions with orzo that feel a bit lighter and silkier — almost like a cross between soup and pasta.

Some recipes swear by short-grain rice for that creamy texture, while others argue orzo gives better control so the eggs don’t curdle. I’ve even seen a few cooks skip both and make a pure broth version!

So I’m curious, which do you use, and why? Is it a regional thing, a family tradition, or just personal taste?

Greek things to do with butternut squash?

Hi everyone! I’m curious about traditional (or regional) Greek ways to cook with butternut squash. My aunt used to make an incredible kolokythopita with it — sweet, earthy, and a little reminiscent of butternut squash pie filling, but wrapped in crisp phyllo instead of a pastry crust. It was one of those dishes that tasted both rustic and festive at the same time.

I’m wondering what else Greeks typically do with butternut squash, especially in home cooking. Are there savory versions of the pie? Any stews, ladera, or casseroles that feature it? Does anyone use it in soups, risottos, or baked dishes? I’d also love to know if certain regions in Greece cook with butternut squash more often than others.

Would love to hear your ideas, family recipes, and regional traditions!

Favorite Herbs for Dolmades?

I’ve been experimenting with different herb combinations for dolmades lately, and I’m curious what everyone else uses. Traditionally I’ve seen recipes with dill, parsley, mint, or even a mix of all three — but I’ve found that mint really makes the flavor pop. It gives the filling such a fresh, aromatic lift that balances the rice and olive oil beautifully.

Sometimes I’ll add a touch of dill for depth, or parsley if I want something more earthy, but mint always seems to bring everything together. I’ve also noticed some regions lean heavily on dill, while others skip it entirely.

Do you find that certain herbs make your dolmades taste more authentic or closer to how your family used to make them? Do you adjust depending on whether they’re meat-filled or vegetarian?
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