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What is your favorite type of Greek fish?

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seleanor

seleanor

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There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
 
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seleanor said:
There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
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I like Atherina!!!! It's so tasty
 
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Branzino is lavraki (Λαβράκι) which translates to bass.

Tsipoura is my favorite
 
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seleanor said:
There are just so many options but I would have to say Branzino!! I’m not sure what it’s called in Greek but it is absolutely diving
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I used to love Bakaliaro skordialia the ultimate winter food.....tons of garlic and mash potatoes.....and as much red wine as possible..... crazy winters in Mykonos.....
 
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Hash said:
I used to love Bakaliaro skordialia the ultimate winter food.....tons of garlic and mash potatoes.....and as much red wine as possible..... crazy winters in Mykonos.....
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Skordalia is key!! Just have to brush your teeth a bunch after LOL I hate garlic breath
 
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paharo45 said:
Skordalia is key!! Just have to brush your teeth a bunch after LOL I hate garlic breath
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Living on the island for so many years and spending winters there,all of us used to have garlic and wine breaths, a way of life really! ???!
 
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Hash said:
Living on the island for so many years and spending winters there,all of us used to have garlic and wine breaths, a way of life really! ???!
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Haahhaha so true! Sometimes I chew fresh mint as a way to stop the garlic taste!!
 
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mastichas09 said:
Haahhaha so true! Sometimes I chew fresh mint as a way to stop the garlic taste!!
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Raw onions, garlic,wine....the way to go!!!.!???... Kalley Mera..!
 
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Bakaliaro (salt cod) is something that I don't see much anymore, but it used to be a way for us to eat seafood without needing to find the fresh catches. I would love to have some again!

www.greekboston.com

Salted Fish is a Traditional Greek Food

It's a common practice to use salted fish such as anchovies and cod in certain Greek dishes.
www.greekboston.com www.greekboston.com
 
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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 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?

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 Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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