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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?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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!

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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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