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dubai_suzie

Active member
Hey all! So happy to see this page get more engagement. I’ve recently been getting into healthy cooking, and the Greek/Mediterranean diet has been working so well for me. Does anyone have any advice on a healthy Greek meat marinade? What do you usually add to your meat?
 
Thanks for stopping by and your question! :)

The best Greek style marinade that I use for meat, chicken and even fish is the following:

- Lemon
- Sea Salt (or normal salt)
- Pepper
- Garlic powder (not too much)
- LOTs of Greek oregano
- And Greek olive oil

Then marinade in these mixture overnight, put in fridge then cook/grill.

As soon as it come off the grill (for meat and chicken) squeeze a free lemon.

That is my magic Greek style grilling method (y)

Hope this helps!

greek-seafood-3-720x540.jpeg
 
Hey Suzie, it really depends on what type of meat you’re cooking and how you want to cook it. The healthiest option is to marinade chicken and grill it, which is one of our most popular dishes as well. For chicken, I add lemon, garlic, salt, pepper, olive oil and oregano. This is the classic, but I also add mustard (high quality is the healthiest), red pepper flakes, paprika and some green onion or cilantro for extra flavor.
 
Hey Suzie, it really depends on what type of meat you’re cooking and how you want to cook it. The healthiest option is to marinade chicken and grill it, which is one of our most popular dishes as well. For chicken, I add lemon, garlic, salt, pepper, olive oil and oregano. This is the classic, but I also add mustard (high quality is the healthiest), red pepper flakes, paprika and some green onion or cilantro for extra flavor.
Wow this sounds so tasty!! And healthy :) Thank you. I was hoping someone would comment with a chicken recipe, I’m trying to eat more chicken breast because it has the least amount of fat.
 

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?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

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?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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!
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