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What winter vegetables do Greeks cook with?

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dpappas87

dpappas87

Active member
What is in season in Greece now? I know cabbage is and maybe citrus fruits... I want to start trying some dishes that are traditional to this time of year. I know people eat a lot of stews, like stifado. Those kinds of dishes are great once in a while, but not all the time. I love vegetables the best! Do Greeks eat foods like kale? Do they use other winter vegetables like parsnips?

I know that potatoes do well this time of year and are in season, and I know what I can do with them ... Any advice is appreciated!
 
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When I was living there we used to cook Bamiez(Ladies fingers with tomatoes, onions, garlic and lots of olive oil in the oven)..... Aubergines with Feta cheese, lots of tomatoes and onions in oven).... +also other strong cheeses from Crete,....Gigatez... giant beans baked in oven......Green beans in oven!... Abundance of vegetables available!... Look up some recipes with carrots,... different dishes with cabbages, cauliflower, celery...
. Kalley Mera from Thailand..... let us know what you are cooking... which part of the world are you writing from?
 
Hash said:
When I was living there we used to cook Bamiez(Ladies fingers with tomatoes, onions, garlic and lots of olive oil in the oven)..... Aubergines with Feta cheese, lots of tomatoes and onions in oven).... +also other strong cheeses from Crete,....Gigatez... giant beans baked in oven......Green beans in oven!... Abundance of vegetables available!... Look up some recipes with carrots,... different dishes with cabbages, cauliflower, celery...
. Kalley Mera from Thailand..... let us know what you are cooking... which part of the world are you writing from?
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It sounds like winter produce in Greece is pretty similar to many climates. I am in New Hampshire and I doubt anything is really in season now, with it being so cold, but we get our produce from elsewhere so the stores stay stocked. Greece has such a lovely climate and beautiful food!
 
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twinmark said:
Yes, Greeks eat a variety of winter vegetables like kale, parsnips, and potatoes. Dishes like stifado and other stews are great for this time of year, but there are also plenty of other dishes that feature winter vegetables. A great example is hortopita, which is a traditional Greek pie made with greens and feta cheese. You could also try making a winter salad with kale, potatoes, and other vegetables, or a simple side dish with boiled parsnips and butter. Whatever you make, I'm sure it will be delicious, especially if you use all the delicious seasonal vegetables!
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Bakalyaro Skordhalia....(I used to love Skordhalia very much!) boiled beetroot with garlic....spanakopita.... baked potatoes in oven with tomatoes, onions, garlic and rosemary!.... Aubergines with tomatoes,Feta cheese, garlic and lots of Oregano and olive oil.... yummy!?
 
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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?

My Family’s Keftedes Recipe

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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!

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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?

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?
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