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Using Petimezi in Greek Cooking?

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redsoxdw_

redsoxdw_

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I have been coming across petimezi (grape molasses) in some traditional Greek recipes lately—mainly in older cookbooks or island dishes—and I’m curious how common it actually is in everyday Greek cooking. I know it has ancient roots and is used as a sweetener, but I’ve never really kept it in my pantry.

Do you use petimezi regularly? If so, what kinds of dishes do you add it to—just desserts, or savory dishes too? I’ve seen it mentioned in things like koulourakia, vinaigrettes, even over yogurt or cheese. Is it worth keeping a bottle on hand, or is this more of a specialty item that’s only used occasionally?
 
redsoxdw_ said:
I have been coming across petimezi (grape molasses) in some traditional Greek recipes lately—mainly in older cookbooks or island dishes—and I’m curious how common it actually is in everyday Greek cooking. I know it has ancient roots and is used as a sweetener, but I’ve never really kept it in my pantry.

Do you use petimezi regularly? If so, what kinds of dishes do you add it to—just desserts, or savory dishes too? I’ve seen it mentioned in things like koulourakia, vinaigrettes, even over yogurt or cheese. Is it worth keeping a bottle on hand, or is this more of a specialty item that’s only used occasionally?
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Petimezi is a treasured Greek item and if you're lucky enough to find it you could use it in many ways. Read here for more about petimezi and suggestions.
 
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The Greek Vibe said:
Petimezi is a treasured Greek item and if you're lucky enough to find it you could use it in many ways. Read here for more about petimezi and suggestions.
Click to expand...
Great suggestions, "The Greek Vibe"!

I've used it to sweeten savory dishes. For example, sometimes when making makarania me kima (Greek Spaghetti and Meat Sauce) I find that the canned tomatoes I'mm using might feel too acidic. So I add a bit of this. It gives the dish a sort of hearty sweetness that cuts the acid while complementing the beef. For example.
 
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I do that too! I also add a touch to fakes (lentils). Believe it or not it adds a zing!
 
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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?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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.

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 make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
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