Greek Food, Cooking and Recipe Community

Using Dill in Greek Cooking?

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auroracoor1

auroracoor1

Active member
I love experimenting with Greek flavors in my kitchen, but I’ve hit a bit of a roadblock with dill. So far, I’ve only used it in tzatziki, which I absolutely adore. However, I know this herb plays a much bigger role in Greek cuisine, and I’d love to expand my repertoire.

Do you have any favorite recipes or tips for using dill? I’ve heard it’s great in spinach pies (spanakopita) and maybe even in soups? Are there other traditional Greek dishes where dill shines?

Also, do you use fresh dill exclusively, or is dried dill just as good in certain recipes?

Thanks in advance for any advice or inspiration you can share! I’m hoping to unlock the full potential of this amazing herb in my cooking. Thanks so much!
 
Dill is such a versatile herb in Greek cooking—you’re going to love exploring its many uses! Here are some ideas to inspire you:
  1. Spanakopita and Pies: Fresh dill is essential in spanakopita and other savory pies, adding a bright, aromatic flavor that complements spinach and feta beautifully.
  2. Soups: Dill shines in “avgolemono” (egg-lemon soup) with greens or in light vegetable soups. It pairs especially well with zucchini and potatoes.
  3. Salads and Sides: Sprinkle fresh dill on Greek-style roasted potatoes, green bean salad, or a simple cucumber and tomato salad for an extra layer of flavor.
  4. Stuffed Vegetables: Add dill to the rice filling for stuffed peppers or tomatoes (gemista) for a traditional touch.
While fresh dill is preferred for its vibrant flavor, dried dill works well in cooked dishes like stews and soups. Store fresh dill in the fridge wrapped in a damp paper towel so it will last longer...
 
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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?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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!

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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.
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