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mj_toronto8

Active member
Sundays were always the day in my family when food mattered a little more. Even if the rest of the week was simple, Sunday meant sitting down together, sharing dishes, and letting the meal take its time. I’m Greek, and I grew up with the idea that Sunday food should feel comforting but still special, not overly complicated, just thoughtful and filling.

Lately I’ve been wanting to get back into that rhythm, but I feel a little stuck for ideas. I’m looking for Greek Sunday family meal inspiration, the kinds of dishes that work well for a longer meal, whether it’s one main dish with sides or a few things set out to share.

What did Sundays look like in your home? Was there a go-to dish your family made often, like a baked meal, a stew, or something from the oven? Do you lean more traditional, or do you mix old favorites with lighter options?
 
This really resonates with me. Sundays were like this for my family too. Food was the center, but so was the pace. I’m Greek as well, and Sunday meals were almost always oven-based: something you could put in, let cook slowly, and forget about while life happened around it.

Roast chicken with lemon and potatoes was a constant. Sometimes lamb if it was a bigger gathering. There was always a big horiatiki on the table, bread to tear by hand, and something simple but satisfying at the end, fruit, yogurt with honey, or a small homemade dessert.

What I loved most was that it didn’t feel like “hosting.” It felt like continuity. Lately I’ve been recreating that feeling by keeping one grounding main dish and letting the sides stay flexible — traditional flavors, lighter execution. It brings the ritual back without the pressure.
 

Meat to Use for Souvlaki?

I’ve been trying to make souvlaki at home more often, and I keep going back and forth on what meat to use. I’ve had great pork souvlaki that felt like what you’d get in Greece, but I’ve also had chicken versions that were really solid and easy to cook. Lamb seems like it should work well too, but I don’t see it used as often for souvlaki specifically. And then there’s beef, which I’ve seen here and there but never really know if it’s the right choice.

Is there a “best” meat for souvlaki, or is it more about how it’s prepared and seasoned? Do certain meats hold up better on the grill or stay juicier?

What dishes say "Greek Easter" to you?

For me, it’s all about the classics that show up every single year without fail. Tsoureki is a big one, the smell alone feels like Easter morning. I always look forward to koulourakia too, especially the ones everyone snacks on all day without even thinking about it.

In my family, someone also brings ek mek kataifi, which feels a little extra but completely fits the celebration. And of course, lamb is at the center of everything. There’s nothing like it roasting outside, that whole process turning into its own event.

It got me thinking about how different families might have their own must-have dishes. Are there foods that immediately signal Easter for you, even beyond the traditional ones? I’d love to hear what shows up on everyone’s table!

Most popular dishes of Greece?

I was talking to someone yesterday and mentioned that fasolada is considered one of the “national dishes of Greece”. I’m pretty sure I’ve heard that somewhere before. But it got me thinking, what actually are the most popular dishes in Greece?

I feel like everyone immediately thinks of things like moussaka or souvlaki, and maybe even horiatiki salad, but I’m not sure if those are the most commonly eaten foods in everyday life or just the most well-known internationally.

Are there certain dishes that Greeks themselves would consider staples or “must-haves”? And does it vary a lot by region? What dishes come to mind when you think of what is popular in Greece?

Making Taramasalata at Home?

I’ve been trying to make taramasalata at home, but I just can’t seem to get it quite right. I love ordering it when I’m out—it’s smooth, balanced, and has that distinct flavor without being too heavy.

Mine, on the other hand, either turns out too thick, too salty, or a bit off in texture. I’ve tried different approaches—using bread vs. potatoes, adjusting the lemon, even changing the type of tarama but I’m still not there yet.

For those of you who make it regularly, what makes the biggest difference? Is it the ratio of ingredients, the type of roe, or the mixing method? Also, any tips on getting that lighter, smoother consistency?

Grilling Lamb Chops Tips

I grill lamb chops every so often, especially when the weather’s nice, and I usually keep it pretty simple. My go-to is a marinade with olive oil, lemon juice, garlic, oregano, salt, and pepper. I’ll let them sit for a few hours, then throw them on a hot grill and cook them pretty quickly so they don’t dry out. They always come out good, but I feel like maybe I can try some different things!

Curious how you guys handle lamb chops on the grill. Do you stick with a similar marinade or go in a different direction? Anyone skip marinade altogether and just season right before grilling? Also wondering about timing, do you go super hot and fast, or a little slower?
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