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Roundup of Easy Recipes to Start Cooking Greek Food

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mastichas09

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I know a lot of people who want to start cooking Greek food but are intimidated. I want to help them out by brainstorming a list of "easy win" foods to get started making.

Here's what I have - do you have anything to add?

  • Greek Village Salad (Horiatiki)
  • Tzatziki
  • Greek Lemon Chicken
  • Greek Lemon Potatoes
  • Souvlaki
  • Greek yogurt with honey and walnuts
  • Grilled Halloumi cheese
  • Fasolakia
  • Briam
  • Greek style lamb chops
 
Love Greek food, and I remember feeling a bit intimidated when I first started cooking it at home. However, I found that starting with simple, classic dishes made the process much more manageable.
 
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One of the first Greek dishes I tried was Greek Village Salad (Horiatiki), which is essentially a mix of fresh vegetables, olives, and feta cheese dressed with olive oil and oregano. It's incredibly easy to make and tastes so fresh and flavorful. Well, I started trying more complex dishes like Greek Lemon Chicken and Souvlaki.
I've also found that having some Greek yogurt on hand is great for making quick and easy desserts, like Greek yogurt with honey and walnuts. It's a simple yet delicious treat that's perfect for satisfying a sweet tooth.
If you're interested in more tips to improve your Greek cooking skills, you can check out some CooksCrafter Kitchen Tips that have really helped me.
 
Last edited:
bdalqasmal said:
Love Greek food, and I remember feeling a bit intimidated when I first started cooking it at home. However, I found that starting with simple, classic dishes made the process much more manageable.
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Great advice. I would also say start small. Do the easier things, like village salad, tzatziki (especially easy if you have food processor). Them pick one or two things that you love that are a little more complicated, like spanakopita or braised lamb shank, and work on those until you feel comfortable. Then you can branch out.

The cuisine has its own mindset. I would also suggest talking to other Greek cooks, or even cooking with them, to learn this mindset. It will make navigating the cuisine a lot easier.
 
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Here’s what I’m considering so far, but I’d love your input:
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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