1 - 4 of 4 Posts

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.
 

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 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.

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!

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.

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?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top