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dubai_suzie

Active member
One of the things that always confused me was how cheese saganaki and shrimp sagani both exist! It makes no sense to me...how are the both cooked "saganaki" when they're totally different? I was always under the impression that saganaki meant fried but shrimp saganaki does not look fried. Am I missing something?
 
Saganaki means fried, but the definition of fried in Greek is not the same meaning as fried in English When you tell a native Greek you're having saganaki tiri, or saganaki garides, they think cooked in a skillet, not fried in oil.
 
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This is true, for example, you would not say that French fries are cooked "saganaki" even though they are deep fried
 
Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
 
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Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
This is interesting, I had no idea it was based off of them name of the skillet!
 
I hadn't made this connection, but it makes sense. Other dishes do the same, for example tigania from from tigani.
 
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Both cheese saganaki and shrimp saganaki take their name from the skillet they are cooked into. The saganaki (σαγανάκι in Greek) is a small frying pan with two semi-circle handles. There are many other dishes cooked in the saganaki skillet. However, the best known of them are the cheese saganaki and shrimp saganaki.
Great insight, thank you!
 

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?

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.

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?

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?
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