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nm1999

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What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
 
Greek Easter is an all-you-can-eat feast so I recommend to bring something refreshing that will go well with the lamb in your stomach!
If you can find baklava, ravani or "portokalopita" (served with ice cream) it would be great. Personally, I would enjoy more a strawberry shortcake or a lemon meringue tart.
 
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Greek Easter is an all-you-can-eat feast so I recommend to bring something refreshing that will go well with the lamb in your stomach!
If you can find baklava, ravani or "portokalopita" (served with ice cream) it would be great. Personally, I would enjoy more a strawberry shortcake or a lemon meringue tart.
Ravani is a great option! It's a bit more light and perfect to pair with heartier meats
 
This year Easter falls in Autumn (fall). We do things a bit different in our home. After our Easter prayer, we break our eggs and the feast begins. Kastellorizian pilafi and gemisi are a MUST at our Easter feast. We cater for all our guests. This year vegetarian curry including roti, organic beef casserole and chicken for the white meat only eaters. Haloumi cake, spanakopita, bread (of course) and the usual dolmades, tzatziki, fetta, olives, salad. For desert (including port, coffee and tea) we serve tsoureki, kouranbries, koulourakia, fruit platter and ice cream. Galatobouriko.and baklava. Easter cake - usually chocolate cake with lots of cream decorated by the little ones with candy and chocolate eggs. If you go home hungry - it your own fault! Lots of take away containers on hand.
 
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This year Easter falls in Autumn (fall). We do things a bit different in our home. After our Easter prayer, we break our eggs and the feast begins. Kastellorizian pilafi and gemisi are a MUST at our Easter feast. We cater for all our guests. This year vegetarian curry including roti, organic beef casserole and chicken for the white meat only eaters. Haloumi cake, spanakopita, bread (of course) and the usual dolmades, tzatziki, fetta, olives, salad. For desert (including port, coffee and tea) we serve tsoureki, kouranbries, koulourakia, fruit platter and ice cream. Galatobouriko.and baklava. Easter cake - usually chocolate cake with lots of cream decorated by the little ones with candy and chocolate eggs. If you go home hungry - it your own fault! Lots of take away containers on hand.
Sounds so tasty!!
 
What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
 
Koulourakia seems to be a dessert that is at all Greek Easter gatherings. There's a good recipe for that on the Food Section of greekboston.com . There are lots of different recipes out there. Once you try different ones, you'll come up with your own personal preference. It is very likely the hostess has already made some as that's one thing that can be made in advance. That being said, ANY dessert fits the bill if you're coming to our house! I often makes the likes of baklava, but I found that not necessary.
 
I love the traditional Greek desserts and cookies, you really can't go wrong with any of them. Koulourakia is the traditional Easter cookie. I am also a chocolate fiend so anything that features chocolate, even though it isn't traditionally Greek, has a special place in our dessert spread.
 

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!

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?

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.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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