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kosta_karapinotis

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My nieces and nephews are coming to visit and I'd love to make some tasty Greek treats for them! I know they're pretty picky eaters and used to eating chicken nuggets but I want to keep some of the Greek culture alive. For anyone who has kids, what is popular amongst children?
 
Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
 
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Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
My nieces and nephews are coming to visit and I'd love to make some tasty Greek treats for them! I know they're pretty picky eaters and used to eating chicken nuggets but I want to keep some of the Greek culture alive. For anyone who has kids, what is popular amongst children?
 
My grands love almost any meat on a stick so I would suggest souvlakia and french fries topped with crumbled Feta. Maybe make a red dipping sauce for the french fries using a Kokkinisto recipe. Also how about Burnt Butter Spaghetti with Greek Mizithra Cheese. Sliced cucumbers with Tzatziki sauce ( call it the Greek version of ranch dressing LOL)
 
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Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
Loukanikopita is a huge favorite amongst my sons! I've never made it at home though. I've only seen it at bakeries
 
My grands love almost any meat on a stick so I would suggest souvlakia and french fries topped with crumbled Feta. Maybe make a red dipping sauce for the french fries using a Kokkinisto recipe. Also how about Burnt Butter Spaghetti with Greek Mizithra Cheese. Sliced cucumbers with Tzatziki sauce ( call it the Greek version of ranch dressing LOL)
Yess any type of spaghetti! Maybe with Greek meat sauce too :) What a good idea
 
Pastitsio all the way, or Makaronia with Kima!
 
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Probably one of the more popular Greek foods that's not too strange: gyroi (they might find the tzatziki weird), spanakopita (the spinach might scare them) , tiropita, makaronopita, zamponotiropita, loukanikopita, pastitsio...
All of these are things I loved when I was a kid. I also loved keftedes and avgolemono soup.
 

Do you put potatoes in your moussaka?

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

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.

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?

What Greek Foods Do You Start Craving in the Fall?

I've been thinking more about seasonal eating lately, especially from a Greek perspective. Summer Greek food feels so naturally tied to the season with tomatoes, zucchini, eggplant, fresh herbs, grilled foods, and plenty of fruit. But once the weather starts cooling down, I find myself wondering what traditional Greek foods really feel like fall.

Are there certain dishes you start making as soon as September or October arrives? I'm thinking of foods like fasolada, giouvetsi, trahana soup, baked dishes, savory pies, and recipes using apples, grapes, walnuts, chestnuts, pumpkin, or other fall ingredients.

I'd especially love to hear about foods that were seasonal in your family rather than dishes you ate year-round. Were there certain meals your yiayia or parents always started making when the weather changed?

What Greek foods make you think, "Okay, fall is officially here"?
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