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What is your favorite Greek food?

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blopez34

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Thought i'd share this question! There's too many to choose from :) in my opinion pastitsio can't be beat look at how decadent it is. What do you guys like??

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Here is my favorite Greek food...Pasta Flora (Greek cookie with jam/jelly in the middle:
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My favourite dish is Πιταρούδες

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Crispy spanakopita ?

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I have a lot, and it depends on the time of day: zamponotiropita, kotopita, stifado me kouneli, giouvetsi, xtapodi, saganaki me meli kai sousami, mpougatsa, kokkinisto, souvlakia (not gyros), and gyros...
 
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ellinasgolfer0320 said:
I have a lot, and it depends on the time of day: zamponotiropita, kotopita, stifado me kouneli, giouvetsi, xtapodi, saganaki me meli kai sousami, mpougatsa, kokkinisto, souvlakia (not gyros), and gyros...
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Kuchinaa Ellinika...... Bravo sas!.. used to eat stifado me kouneli in the winter months in Mykonou after some friends who used to hunting in the hills..... loved spicy saganaki too!... Efgharisto polee...
 
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paharo45 said:
Is this like spanakopita?
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I'm wondering the same. I don't know what it is.. I've never even heard the word before either.
 
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Moussaka.. I could eat it every day in Greece.
 
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ellinasgolfer0320 said:
I'm wondering the same. I don't know what it is.. I've never even heard the word before either.
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Me neither! But it looks amaazing and so flaky with all of the layers
 
I love Horiatiki (village salad), and Avgolemono soup. For dessert, my favorite are kourabedies:

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paharo45 said:
Is this like spanakopita?
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No, it's not like spanakopita. The ingredients are different and it is cooked differently. I'm not sure of all the ingredients but there is no cheese, plenty of spinach, celery leaves, parsley and lots of other greens (I have a list somewhere). The pastry is a single thin layer rolled by hand. The whole thing is cooked on a hotplate (I use a stainless steel hotplate on top of a gas stove) and then allowed to cook in its own steam by wrapping it in blankets for 1-2hrs. Then baste liberally with λαδολέμονο and you're done! Takes all morning to make them but they are worth it!
 
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Vangelis said:
No, it's not like spanakopita. The ingredients are different and it is cooked differently. I'm not sure of all the ingredients but there is no cheese, plenty of spinach, celery leaves, parsley and lots of other greens (I have a list somewhere). The pastry is a single thin layer rolled by hand. The whole thing is cooked on a hotplate (I use a stainless steel hotplate on top of a gas stove) and then allowed to cook in its own steam by wrapping it in blankets for 1-2hrs. Then baste liberally with λαδολέμονο and you're done! Takes all morning to make them but they are worth it!
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This sounds amazing and super fresh and herby! I will definitely try it out sometime soon :)
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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 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?

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!

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?

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?
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