Greek Food, Cooking and Recipe Community

Vasilopita Recipe?

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mj_toronto8

mj_toronto8

Active member
I know New Year’s Eve is still a little ways away, but I’m already planning ahead for the big celebration. This year, I want to bake my own Vasilopita, and I’d love to get it just right. To make sure I don’t run into any surprises on the day, I’m planning to do a test run soon.

Does anyone have a tried-and-true recipe they swear by? I’m open to all styles—whether it’s the traditional cake version or the more bread-like one. Bonus points for any tips on where to place the coin so it doesn’t sink too far. Thanks!
 
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mj_toronto8 said:
I know New Year’s Eve is still a little ways away, but I’m already planning ahead for the big celebration. This year, I want to bake my own Vasilopita, and I’d love to get it just right. To make sure I don’t run into any surprises on the day, I’m planning to do a test run soon.

Does anyone have a tried-and-true recipe they swear by? I’m open to all styles—whether it’s the traditional cake version or the more bread-like one. Bonus points for any tips on where to place the coin so it doesn’t sink too far. Thanks!
Click to expand...
Hi! I have this Vasilopita recipe from my blog which is tried and true! It's been in my family for many years! It's a cake version and my post has lots of tips!
 
Voula said:
Hi! I have this Vasilopita recipe from my blog which is tried and true! It's been in my family for many years! It's a cake version and my post has lots of tips!
Click to expand...
This looks great! Thank you for sharing. :)

I personal like the bread version better and using traditional mahleb. But, the cake version is delicious. I've seen recipe that has yogurt! I am not sure if this is traditional but I thought it was interesting.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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.

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.

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?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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!
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