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d_kakavouli

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I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
 
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I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
I make tzatziki with Oatly vegan Greek yoghurt, amazing if you can get it. Also any good quality houmous and Lidl do tinned dolmades if you’re short of time or availability of ingredients. Pitta or flatbreads, good olives, courgette fritters, Greek salad with vegan feta.
This is a good little book if you’ve got time to get hold of it: https://www.amazon.co.uk/Vegan-Taste-Greece-Cookbooks/dp/189776684X
 
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I make tzatziki with Oatly vegan Greek yoghurt, amazing if you can get it. Also any good quality houmous and Lidl do tinned dolmades if you’re short of time or availability of ingredients. Pitta or flatbreads, good olives, courgette fritters, Greek salad with vegan feta.
This is a good little book if you’ve got time to get hold of it: https://www.amazon.co.uk/Vegan-Taste-Greece-Cookbooks/dp/189776684X
Excellent recommendations, I tried a variation of xortopita and it was great! There was no need to add vegan cheese and I made the phyllo with olive oil. Super healthy and very popular amongst my vegan family members.
 
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I'm having a couple of friends over next weekend, and many of them are vegan. What are some good Greek appetizers that are vegan or can be made vegan? I've been doing some googling and many people say that there are quite a few vegan Greek recipes because many Greek people essentially eat vegan when they are fasting. Do you have any recommendations?
Vegan stuffed grape leaves with rice and spices. Try this one:

 
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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?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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?

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.
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