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tomipark

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I love briam! Sometimes I like to add sweet potato to mine to make it more healthy
 
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Check out this recipe for Greek style baked summer vegetables aka briam! I love it https://www.greekboston.com/food/vegetables/summer-briami-recipe/

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Couldn't agree more with this.... reminded of people we used to joke with when I read Tourlo Tourlo.... means really hotpotch...I used to chuck in anything...But that recipe is very nice and traditional, I used rosemary too!...and we had wild chives ... Giving that earthy flavour...(Used for lamb dishes).... sometimes sprinkling feta cheese at the end....Oh made me hungry now!!! and I have just had breakfast! .??..... Kalley Mera from Thailand...
 
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Couldn't agree more with this.... reminded of people we used to joke with when I read Tourlo Tourlo.... means really hotpotch...I used to chuck in anything...But that recipe is very nice and traditional, I used rosemary too!...and we had wild chives ... Giving that earthy flavour...(Used for lamb dishes).... sometimes sprinkling feta cheese at the end....Oh made me hungry now!!! and I have just had breakfast! .??..... Kalley Mera from Thailand...
Feta cheese on top of everything is amazing!
 
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Check out this recipe for Greek style baked summer vegetables aka briam! I love it https://www.greekboston.com/food/vegetables/summer-briami-recipe/

View attachment 371
Briam is defnitely one of my favorite foods. I love how the Greek kitchen has so many vegetarian options and even vegan! My daughter had an egg allergy but it was not a big problem in Greece because during Lent, so many egg free products and sweets are available. I also wrote this list of Vegan and Vegetarian options in Greece for families who want to order out with their kids: https://familyexperiencesblog.com/vegetarian-and-vegan-food-in-greece/
 
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Briam is defnitely one of my favorite foods. I love how the Greek kitchen has so many vegetarian options and even vegan! My daughter had an egg allergy but it was not a big problem in Greece because during Lent, so many egg free products and sweets are available. I also wrote this list of Vegan and Vegetarian options in Greece for families who want to order out with their kids: https://familyexperiencesblog.com/vegetarian-and-vegan-food-in-greece/
How lovely to read this.... Thank you kindly for this... Yasou apo mena from Thailand..
 
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Briami is one of my favourites during the summer. My parents have a garden and bring me gigantic zucchini from the garbed, it’s perfect for briam!
 

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.

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?

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!

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 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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