Greek Food, Cooking and Recipe Community

The secret to making the best dolmadakia!

1 - 2 of 2 Posts
redsoxdw_

redsoxdw_

Active member
Dolmadakia are loved all over the world, and are made religiously on my moms side of the family. The secret to making these so great is in the aromatics that you add to the bottom of the pot. Instead of placing the dolmadakia straight into the bottom of the pot, add a layer of herbs with chopped garlic. This not only prevents them from burning but it always the garlic and herbs to seep throughout the whole pot. On top, grate some fresh tomato before covering them to cook. They will taste amazing, I promise you!
 
redsoxdw_ said:
Dolmadakia are loved all over the world, and are made religiously on my moms side of the family. The secret to making these so great is in the aromatics that you add to the bottom of the pot. Instead of placing the dolmadakia straight into the bottom of the pot, add a layer of herbs with chopped garlic. This not only prevents them from burning but it always the garlic and herbs to seep throughout the whole pot. On top, grate some fresh tomato before covering them to cook. They will taste amazing, I promise you!
Click to expand...
I didn't start doing this at first when I began making them, and the bottoms often burn! Sometimes the dolmades suck up all the water and the bottom burns.
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Moussaka or Pastitsio without Bechemel?

I’ve been wanting to make Moussaka and Pastitsio more often, but honestly the béchamel is what stops me most of the time. It’s not that I don’t like it—I do—but it adds extra steps and feels a bit heavy for everyday cooking.

I’m curious if anyone here skips it or swaps it out for something simpler? I’ve wondered about just using a layer of cheese on top, or maybe a lighter yogurt-based mixture, but I’m not sure how that affects the overall texture.

Do these dishes still feel “right” without the béchamel, or does it completely change them? I’m not trying to be traditional every time—just looking for a version that’s easier to make more regularly.

Would love to hear what others have tried and what actually works!

Greek street foods for summer?

I might be going to Greece in July, and one thing I’m really looking forward to is the street food. I’ve had gyros and souvlaki plenty of times here in the U.S., but I’m guessing the experience in Greece is completely different.

I’d love recommendations for the best street foods to try during the summer, especially things that are refreshing or easy to grab while walking around. Are there certain foods that are more popular in the hotter months? I’ve heard about koulouri in Thessaloniki and loukoumades from street vendors, but I’m sure there’s a lot more I don’t know about.

Also curious if there are regional specialties depending on which islands or cities you visit. I’m hoping to avoid overly touristy spots and try things locals actually eat regularly. What street foods would you put at the top of the list?

Any good store-bought tzatziki brands?

Alright, I’m gonna admit something as a guy who grills a lot. I don’t always feel like making tzatziki from scratch, especially if I’ve already got meat going, sides going, everything. Sometimes I just want to grab something decent and keep it moving.

So I’m curious, are there actually any good store-bought tzatziki brands out there?

I’ve tried a few and some are way too thin or just taste off, like they’re missing that real garlic and yogurt balance. I’ve heard brands like Boar’s Head and Cedar’s are supposed to be better, but I haven’t really found one that tastes as good as homemade.

Most common Greek soups people make at home?

I’ve been thinking lately about how many soups are part of everyday Greek home cooking, especially compared to restaurant menus. Most people know avgolemono, but I’m curious what soups Greeks actually make regularly at home.

Growing up, I remember hearing about fasolada and lentil soup a lot, and I’ve also seen trahana mentioned in conversations online. It made me wonder what the “standard” soups are in different parts of Greece or in Greek families abroad.

What are the most common Greek soups people still cook today? Are they mostly winter foods, or are there lighter soups people make year-round? Also, are there any soups that are considered especially traditional for holidays, fasting periods, or village cooking?

Would love to hear what soups were common in your family growing up, or what you still make now.

Best side dishes to serve with grilled fish?

Now that the weather is getting warmer, I’ve been grilling fish more often, usually things like branzino, salmon, or whole dorade with olive oil, lemon, and herbs. The fish itself always turns out great, but I feel like I fall into the same side dishes every single time and could use some new ideas.

I usually do something simple like roasted potatoes or a Greek salad, which I love, but I’m curious what everyone else likes serving alongside grilled fish. Do you prefer lighter sides that let the fish stand out, or more filling dishes to make it a complete meal?

I’m especially interested in traditional Greek combinations if anyone has favorites. Things like horta, gigantes, rice pilaf, grilled vegetables, or even dips and spreads. I’d love ideas that feel fresh, summery, and Mediterranean without being too heavy. What side dishes do you always come back to with grilled fish?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top