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What is your favorite Greek custard dish?

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ssherie_

ssherie_

Active member
I’ve been on a serious Greek dessert kick lately and wanted to ask—what’s your favorite Greek custard dish? There are so many good ones out there, but I keep going back and forth between a few classics: bougatsa, galaktoboureko, and ekmek kataifi.

Bougatsa is so nostalgic for me—crispy phyllo, creamy custard, and a dusting of powdered sugar and cinnamon… perfect with coffee. But then galaktoboureko is another level with the semolina custard and that rich syrup. And ekmek? That creamy custard over syrupy kadaifi with whipped cream on top—just wow.

I’d love to hear what you all crave most when it comes to custard-based desserts. Are you loyal to one or do you switch it up depending on your mood? Also curious if anyone has family variations or tips for making them at home!
 
What a delicious dilemma! I honestly can’t choose just one—each has its own moment. Bougatsa is my go-to for a cozy morning with coffee; it’s simple, nostalgic, and that cinnamon-sugar topping hits just right. Galaktoboureko feels a bit more indulgent, especially when the phyllo is golden and the syrup is just the right amount. It’s often our “celebration” dessert.

But ekmek kataifi? That’s luxurious, especially because of the fluffy whipped part. I tend to make galaktoboureko most often at home—it holds up well and my family loves it.
 
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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?

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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?

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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?

My Family’s Keftedes Recipe

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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.

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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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