Greek Food, Cooking and Recipe Community

Using Capers in Greek Cooking?

1 - 2 of 2 Posts
dpappas87

dpappas87

Active member
I’ve recently started experimenting with capers in my cooking, and I know they’re used quite a bit in Greek cuisine, especially in dishes from the islands. I love their briny, tangy flavor, but I’m still trying to figure out the best ways to incorporate them into my Greek dishes.

Does anyone have tips on how to use capers effectively in Greek cooking? I’ve seen them in recipes like Greek salads, fish dishes, and even in some sauces, but I’d love to know more specific dishes where they really shine. Should I rinse them first to reduce the saltiness, or is it better to keep that intense flavor?

This is something I noticed in Greece in the islands - that capers are somewhat common.
 
Capers are a fantastic addition to Greek dishes, especially if you love that briny, tangy kick! They’re often used in island cuisine, particularly in places like Santorini and Syros. One great way to use them is in fava (yellow split pea dip), where they’re sprinkled on top with onions and olive oil for a delicious contrast. Another favorite is psarosoupa (Greek fish soup), where capers add depth to the broth.

You’ll also see them in salads, like the Cycladic tomato and caper salad, and in sauces like skordalia (garlic dip) where they provide a punchy contrast to the creamy texture. As for rinsing, it depends on your taste. Rinsing can mellow out their saltiness, but if you enjoy that intense flavor, feel free to use them straight from the jar. They’re a versatile ingredient that can elevate many Greek dishes.
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Simple Moussaka Recipe

My family recipe for moussaka is complicated and makes a huge portion. I am trying to simplify it. Here is one of my attempts - it came out pretty good! Any advice you guys might have to tweak things?

Ingredients​

For the base:

  • 2 large eggplants, sliced into ½-inch rounds
  • Olive oil
  • Salt
For the meat sauce:
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 500g (1 lb) ground beef or lamb
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • ½ tsp cinnamon
  • Salt & pepper to taste
  • Optional: ¼ cup red wine
For the béchamel sauce:
  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 2 cups warm milk
  • Salt, pepper, pinch of nutmeg
  • ½ cup grated Parmesan or kefalotyri
  • 1 egg, beaten

Instructions​

  1. Prepare eggplant:
    • Sprinkle sliced eggplants with salt and let sit for 20–30 minutes to remove bitterness. Pat dry.
    • Brush with olive oil and roast at 400°F (200°C) for 20–25 minutes until golden, flipping halfway.
  2. Make meat sauce:
    • Sauté onion and garlic in olive oil. Add ground meat and cook until browned.
    • Stir in tomato paste, crushed tomatoes, cinnamon, salt, pepper, and optional wine. Simmer for 20–25 minutes until thickened.
  3. Make béchamel:
    • In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes.
    • Gradually add milk while whisking until thickened.
    • Season with salt, pepper, and nutmeg. Remove from heat, stir in cheese and beaten egg.
  4. Assemble:
    • In a baking dish, layer half the eggplants, then all the meat sauce, then the remaining eggplants.
    • Pour béchamel over the top and smooth it out.
  5. Bake:
    • Bake at 375°F (190°C) for 40–45 minutes until golden and bubbly.
    • Let rest 20–30 minutes before serving.

Rice Vs Orzo in Avgolemono Soup

I’m curious—do you prefer rice or orzo in your avgolemono soup?

My family is totally divided on this one. Some of us love the silky texture that rice brings, especially when it softens and thickens the soup just enough. Others argue that orzo gives it a smoother, more elegant feel, almost like a Greek version of chicken noodle soup. I’ve even heard a few people swear by using both!

We always make avgolemono for holidays, Sunday dinners, or when someone’s feeling under the weather, so this debate comes up a lot. I’d love to hear how other families do it. Is it strictly rice? Only orzo? Or do you switch it up depending on the occasion?

And does the choice of pasta change how you whisk in the egg-lemon mixture? It does for me, so I would like to pick one and stick with it.

What meat do you use for kokkinisto?

I’m planning to make kokkinisto soon and would love to get your input—what cut of meat do you usually use?

I’ve had it with beef, lamb, and even chicken over the years, but I’m curious what everyone here swears by. I’ve seen some recipes call for chuck roast or stewing beef, while others recommend lamb shoulder or shank. I’ve even heard of pork being used in some households.

Do you think the meat makes a big difference in how the sauce develops? I love when it turns out really rich, tender, and packed with flavor. I usually serve it over pasta or mashed potatoes, but sometimes with rice or crusty bread to soak up all the sauce. My favorite so far has been beef, but I want to try it with other meats, like maybe even chicken? Would it work with chicken?

What is your favorite Greek cheese?

What’s your favorite Greek cheese and how do you use it?

I’m partial to feta—it’s always in my fridge and I toss it into just about everything. From horiatiki salads to spanakopita to a simple omelet, it just works. But lately, I’ve been trying to branch out and explore some of the other amazing Greek cheeses out there.

I’ve tried graviera and really liked how nutty it was when grilled. A friend recently suggested trying manouri in desserts, which totally surprised me—had no idea it was that versatile! I also picked up some kefalotyri and used it for saganaki, which was incredible.

So I’m curious—what’s your favorite Greek cheese and how do you usually enjoy it? Are there any regional cheeses I should try? I’d especially love ideas for how to use them in both traditional and unexpected ways.

Would love to hear what everyone else is cooking with!

How long to soak dried chick peas?

Hi everyone! I usually use canned chickpeas out of convenience, but I’m trying to cut back on sodium in my cooking. Some canned brands have way too much salt, even if you rinse them. I’m thinking of switching to dried chickpeas but have never actually soaked or cooked them myself.

How long do you typically soak them for? Do you soak them overnight, or is there a quicker method that still works well? I’ve heard about the hot soak or “quick soak” methods but don’t know if they affect texture or taste.

Also, any tips for getting them soft without turning them to mush? I'd love to use them for things like salads, stews, or revithia. Thanks in advance!
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