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d_kakavouli

Active member
One of my favorite things about Greek cooking is how much of it gets passed down through families. So many traditional recipes aren't necessarily written down. Instead, we learn by watching our parents, grandparents, and other relatives prepare dishes they've been making for years.

I've learned quite a bit this way, and I find that some dishes become so second nature that it's actually difficult to explain the process to someone else! You just develop a feel for how much of each ingredient to use and when everything looks or tastes right.

I'm curious what everyone else's experiences have been. What Greek dishes were your favorites to learn from family members? Were there certain recipes you especially enjoyed helping with when you were younger?

And do you still make those dishes exactly as you were taught, or have you developed your own little variations over the years?
 

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 do you keep homemade spanakopita from getting soggy?

I've been thinking about making homemade spanakopita, and one thing I'm trying to figure out is how to keep it from getting soggy. I love when the phyllo is nice and crispy, but I know that spinach releases a lot of moisture, which can make that difficult.

I've heard that squeezing as much liquid as possible out of the spinach is important, especially when using frozen spinach. I've also heard that some people cook the spinach first to help remove excess moisture. I'm wondering if there are other tricks that make a difference.

Does the type of feta you use matter? What about the amount of olive oil or butter between the phyllo layers? I'm also curious whether the baking temperature makes a difference.

For those of you who make spanakopita regularly, what are your best tips for getting that perfectly crispy texture?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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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