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:

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?

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.

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?

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!

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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