Greek Food, Cooking and Recipe Community

What are your favorite Greek recipes to cook?

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GreekGirlCooks

GreekGirlCooks

Member
I love cooking, and I learned at a very young age. I love being able to share my Greek heritage with people. I have some favorite recipes to share with my non-Greek friends:

- Spanakopita - I have had so many people ask me how to make it!
- Tiropita - I don't actually have a set recipe - I always make it differently, and for me, that is part of the charm. It always has at last feta, though!
- Village salad - It is my favorite salad, and I only make it in the summer when everything is fresh, so it's a real treat
- Souvlaki - this is a crowd pleaser and a great addition to any barbecue!

How about you? What do you like to cook for Greek food?
 
Your favorite recipes are all crowd pleasers and very popular with non Greeks and Greeks.
My favorite are
Pastichio
Gemista
Imam
Makarionia me kima
Tzatziki
Taramosalata
And Baklava (a dessert but love it)
 
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PemiKanavos said:
Your favorite recipes are all crowd pleasers and very popular with non Greeks and Greeks.
My favorite are
Pastichio
Gemista
Imam
Makarionia me kima
Tzatziki
Taramosalata
And Baklava (a dessert but love it)
Click to expand...
Love this! I haven't made makaronia me kima in a while. I will have to dust off my recipe.
 
Giouvetsi, ladopsomo, tigania kotopoulo, kokkinisto, saganaki me meli kai sousami, gavros tiganitos
 
ellinasgolfer0320 said:
Giouvetsi, ladopsomo, tigania kotopoulo, kokkinisto, saganaki me meli kai sousami, gavros tiganitos
Click to expand...
Excellent choices - I also love cooking ladopsomo and many of the others you mentioned. I made makaronia me kima (Chef Pemi inspired me) and forgot how much I love that too!
 
My favorites to make are:

- Spanakopita
- Fasolakia
- Plaki
- Koulourakia
- Horiatiki

Great thread!
 
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Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

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But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

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What are the most popular soups in Greece?
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