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What should I put in my Greek seasoning blend?

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nadellii

nadellii

Active member
I always love to make homemade seasoning blends because it’s so much cheaper and I can control exactly how much sodium is in the seasoning blend. I’ve seen many Greek blends online, but I wonder if you have any advice for some homemade blends. I’m sure that many will have oregano and black pepper, but I’m looking for some more suggestions. Any advice is greatly appreciated.
 
My lovely Thea Pagona taught me how to use these spices when making lamb or kefthetis. She sprinkled each one on the meat separately. But I started making a big jar of it so I could use it any time I wanted and to give as gifts to my friends. Equal parts of thyme, rosemary, dill, garlic powder, plus double the amount of oregano. Salt and pepper to taste and you can add mint towards the very end of the cooking time. Sometimes basil depending on the time of year. I confess that she would not have used garlic powder but rather she would use real garlic. But if you are making it as a blend you will need to use dried versions of everything. Once you have everything together, you mix it up nicely and pinch the herbs so that they really blend with each other. Be sure to shake the jar frequently so the heavy things do not go to the bottom. I use my blend for any meat, for soups, veggies, potatoes and even salads. Enjoy!
 
nadellii said:
I always love to make homemade seasoning blends because it’s so much cheaper and I can control exactly how much sodium is in the seasoning blend. I’ve seen many Greek blends online, but I wonder if you have any advice for some homemade blends. I’m sure that many will have oregano and black pepper, but I’m looking for some more suggestions. Any advice is greatly appreciated.
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I actually don't like to put salt in my space blends that I make at all because it throws me off when I try to gauge salt levels for the dish as a whole In a favorite blend of mine I do: garlic powder, onion powder, oregano, dried lemon peel. I don't measure.
 
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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!

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 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?

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.

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?
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