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What is your favorite Greek American dish?

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kcixcy

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I sometimes like when cultures clash....but it can also be a disaster ahahaha! What is your favorite twist on Greek classics? I must say I love lamb gyros from a good Greek diner, from what my Greek friends have told me, they don't eat lamb gyros in Greece
 
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I grew up on authentic Greek food and do not enjoy americanized Greek food about 90% of the time I try it. There was one time I had a panini with olive oil, feta, spinach, and chicken that was Greek inspired and it was pretty good.
 
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ellinasgolfer0320 said:
I grew up on authentic Greek food and do not enjoy americanized Greek food about 90% of the time I try it. There was one time I had a panini with olive oil, feta, spinach, and chicken that was Greek inspired and it was pretty good.
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Hmmm that sounds good, like something I would make at LOL. I usually make "Americanized" Greek food at home when I don't have a lot of time. One of my favorite quick recipes is pasta salad with feta, olives, onions and tomatoes. Anything with feta and some tomatoes on top can me "Greekified"
 
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greek_ggirl said:
Hmmm that sounds good, like something I would make at LOL. I usually make "Americanized" Greek food at home when I don't have a lot of time. One of my favorite quick recipes is pasta salad with feta, olives, onions and tomatoes. Anything with feta and some tomatoes on top can me "Greekified"
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I like 'Greekified'!!....That's another new one for us!!....Kallo afto!?.... Kalley Mera from Thailand.....No where on Earth can any one find Greek tomatoes, garlic and onions which taste like they do there!We used to have these wanderful gypsies coming to sell onions and garlic hanging on a string...I used to hang them out side the house..❤️
 
Defining what Greek food really is can be trickier than we might realize. Greek cuisine in the United States, in general, seems to represent what was common in Greece when the families came over from Greece, and this ranges from late 1800's or so to today. These recipes were then handed down through the generations. Meanwhile, the cuisine in Greece changed and evolved and modern Greek cuisine looks much different than those recipes of the past.

My family came to the United States just before World War I, so our family recipes appear to be stuck in that time. I've been to Greece enough time to know that the food in Greece now is different. In my family's case it is less about being "Americanized" for the most part as it is that the recipes and foods are old and possibly from another time in Greece.

Immigrants In the United States have also forced to adapt the foods because Greek ingredients like Mastic and Mahleb, that are key ingredients in many foods, weren't common, so the families maybe started to use vanilla extract and cinnamon instead. I know that my family's "tsoureki" uses cinnamon and orange instead of mahleb because of the difficulties in obtaining ingredients, and the few times I have tried to add mahleb instead, my family was confused and it didn't go over very well. I don't think there is a right or wrong way to experience Greek food because even in Greece, you have regional and familial difference.

I believe the fusion foods we see right now are a good thing. I would rather Greek flavors make their way into other foods than not because it is a flavor profile I know and love!
 
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Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

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 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?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!
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