Perfect for cold nights when you need something hearty and filling, this classic Greek recipe is sure to become a favorite in your household!

What is Greek lemon chicken soup with orzo (Avgolemono)?

Greek lemon chicken soup with orzo is a classic Greek soup made with a mixture of lemon juice and eggs (Avgolemono), providing a tangy and velvety consistency. Orzo (manestra), a rice-shaped pasta, is often added to the soup to provide a heartier texture.

The soup is typically made with chicken broth or stock, although it can also be prepared with vegetable broth for a vegetarian option. Fresh herbs, such as dill or parsley, are often added as a garnish to enhance the flavor of this comforting and delicious soup.

• Hearty comfort food: This Greek soup is ideal when you want something that is filling and warming
• Make in bigger batches: It is also easier to make in larger quantities if you are feeding more people

Greek lemon chicken soup with Orzo Key Ingredients 

Chicken: You’ll want 6 chicken thighs, skin-on with the bone for this recipe. To them, you’ll add red onions and carrots.

Orzo: The recipe uses around 120g of orzo pasta for six servings.

Egg mixture (Avgolemono): You need 2 large eggs, juice from one lemon and some roughly chopped dill for the sauce.

Key Preparation Tips for Greek lemon chicken soup with Orzo

There are three main steps involved with this recipe:

1. Prepare the chicken
2. Cook the orzo
3. Make the egg mixture and serve

Prepare the chicken

Place the chicken thighs in a big pot with halved and peeled red onion and finely chopped, peeled carrots to cook the chicken. Don’t forget to season well and add sufficient water to completely cover the chicken. Add more water if needed.

First, heat the mixture until it boils. Then, lower the heat to a low setting and let it simmer with the lid on for 30 minutes.

Cook the orzo

Take out the chicken thighs from the pan and keep them aside. Check the seasoning and include more salt and pepper to the soup if required.

After adding the orzo, increase the heat to medium and cook for another 15 minutes with the lid on until the pasta becomes tender.

After the chicken has cooled down, remove the skins and shred the meat from the bone. Make sure to return the bones to the pot as soon as possible.

After the orzo becomes tender, take out the chicken bones and red onion from the pot. Use a sieve to strain out any carrot or orzo pieces and transfer 3-4 ladles of hot soup to a jug.

Make the egg lemon sauce (Avgolemono) and serve

Whisk the eggs with lemon juice until frothy. While whisking continuously, slowly add hot soup to the egg mixture until it becomes light, creamy, and loose. Then, whisk the mixture back into the soup pot.

After shredding the chicken, put it back into the soup. If necessary, add some additional water and recheck the seasoning. Once the chicken has heated up, take the pot off the stove and mix in the diced dill before serving.

What is tempering? Why is it important in this recipe?

Tempering is a technique used to slowly raise the temperature of a cold or room temperature liquid mixture, such as eggs or dairy, by adding a small amount of hot liquid to it while constantly whisking. Gradually increasing the temperature of the mixture prevents the eggs from curdling or scrambling when added to a hot liquid.

In the case of Avgolemono with Orzo, tempering is important because it ensures that the mixture of eggs and lemon juice does not separate or curdle when added to the hot chicken broth.

This technique allows the soup to maintain a smooth and velvety consistency, giving it that signature creamy texture. Without tempering, the soup would not have the desired richness and could potentially have an unappetizing texture.

What pasta can you use in place of Orzo?

If you don’t have orzo available, you can easily substitute other small pasta shapes to make your Avgolemono soup. Here are a few possible pasta choices:

• Arborio Rice: You can use arborio rice, which is commonly used to make risotto, as a substitute for orzo in Avgolemono soup. The rice grains help to give the soup a rich and creamy texture.
• Acini di Pepe: Acini di Pepe are small, round pasta that works well as a substitute for orzo. They are perfect for soups because they cook quickly and absorb the flavors of the broth well.
• Ditalini: Ditalini pasta is small tube-shaped pasta that is about the same size as orzo. They have a hollow center, which captures the broth and creates a hearty texture.

Variations

There are several variations that can be made to this recipe to customize it to your taste. Here are a few ideas:

1. Add vegetables: To make the soup more hearty, you can add vegetables such as carrots, celery, peas or spinach to the broth.
2. Use a different protein: Instead of chicken, you can use other types of protein.
3. Add spices: To give the soup a different flavor, you can add spices like cumin, paprika or coriander.
4. Make it vegetarian: You can substitute chicken broth for vegetable broth and omit the chicken to make a vegetarian version of the soup.

These are just a few ideas but feel free to get creative and come up with your own variations based on what ingredients you have on hand and what flavors you prefer.

Serving suggestions

Greek lemon chicken soup with Orzo pairs well with a variety of side dishes that complement its rich, tangy flavor. Garlic bread is one perfect side dish. Serve it warm, the crispy garlic bread is perfect for dipping into the soup.

The simplest way to serve the soup is with some fresh, crusty, Greek village bread, sourdough bread, bread machine sourdough bread or my easy and crusty bread made with self raising flour. 

A classic Greek salad with feta cheese, olives, cucumber, and tomato is another great side dish that complements the flavors of the soup.

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Greek Beef Soup Recipe (Kreatosoupa)
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek Chickpea Soup Recipe (Revithia)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Traditional Greek lemon Chicken soup (Kotosoupa Avgolemono)

Greek Lemon Chicken soup with Orzo (Avgolemono)

(29 votes, average: 4.03 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 55 min
• Total Time: 1 hour 10 minutes
• Yield: 6 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

Greek lemon chicken soup with orzo (Avgolemono) is a traditional Greek soup that combines the tangy flavors of lemon and eggs with the heartiness of orzo pasta. Perfect for cold nights when you need something hearty and filling, this classic Greek recipe is sure to become a favorite in your household!

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Ingredients

• 6 skin on bone in chicken thighs
• 1 large red onion
• 2 carrots
• salt and freshly ground pepper
• 5 cups water (1.2 L)
• 120g orzo (4 oz) 
• 2 large eggs
• juice 1 lemon
• small handful fresh dill, roughly chopped

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Similar recipes you may like!

• 

  Greek Beef Soup recipe (Kreatosoupa)

• 

  Greek Chickpea soup recipe (Revithia)

• 

  Traditional Magiritsa recipe…

• 

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Instructions

1. Place the chicken thighs in a large pot with the red onion, peeled and halved, and the carrots, peeled and finely chopped. Season well and add the water, adding more if needed to make sure the chicken pieces are completely covered. Bring to the boil before reducing the heat to low. Allow to simmer with the lid on for 30 minutes.
2. Remove the chicken thighs from the pan and set aside. Check the seasoning and add more salt and pepper to the soup if needed. Add the orzo and turn the heat up to medium. Cook with the lid on for another 15 minutes, or until the pasta is just tender.
3. Meanwhile, once the chicken is cool enough to touch discard the skins and shred the meat from the bone, returning the bones to the pot as soon as you can.
4. Once the orzo is tender, remove the chicken bones and red onion, and remove 3-4 ladles of hot soup from the pot into a jug, using a sieve to leave any carrot or orzo pieces behind.
5. Whisk the eggs until just frothy and then whisk in the lemon juice. Whisking constantly, slowly pour the hot soup into the egg mixture until loose, light and creamy. Then slowly whisk it back into the soup pot. 
6. Return the shredded chicken to the soup. Add a little more water if needed, and check the seasoning again. Once the chicken has warmed through remove from the heat and stir through the chopped dill before serving.

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Keywords: Greek lemon chicken soup with orzo, Avgolemono with orzo

The post Greek Lemon Chicken Soup with Orzo (Avgolemono) appeared first on My Greek Dish.

So, how to make your own homemade Greek yogurt.. This might sound a little scary but the process is relatively simple if you follow my recipe. And you’ll have your own fresh yogurt for every possible reason you might need it!

What is Greek yogurt?

Greek yogurt might be one of the most famous ingredients in Greek cuisine. It is very similar to regular yogurt but the whey that you see on the top of most yogurts is removed. This yellowish liquid is strained away during the creation of Greek yogurt and is why it is sometimes called ‘strained yogurt’.

The result is that it is thicker than regular yogurt and has a higher amount of protein while being lower in sugar. It does have more fat content unless you use non-fat milk (which I don’t recommend).

How to make Greek Yogurt – Key Ingredients

There are only two ingredients needed to make homemade yogurt Greek style: whole milk and live natural yogurt. Go for a plain yogurt for this recipe and I’ve always found that a natural yogurt is better than a live Greek yogurt because it has a looser consistency and mixes better with the milk.

Avoid using UHT or shelf-stable milk for this recipe as these don’t give good results.

How to make Greek yogurt – Key Preparation Tips

There are three main steps to take when making homemade Greek yogurt:

1. Prepare the milk
2. Heat then cool the mixture
3. Strain and chill the yogurt

Prepare the milk

Line a large casserole or dutch oven that can hold all of the milk with clean dish towels and preheat the oven to 40 degrees Celsius / 104 Fahrenheit.

Heat the milk in a large saucepan over medium-high heat, stirring almost continuously with a heatproof spatula to avoid burning on the bottom of the pan. Bring the temperature of the milk to between 82-88 degrees Celsius / 180-190 Fahrenheit, as measured using a sugar thermometer.

Heat the milk for 5 minutes while stirring continuously. If needed, adjust the heat to keep it within the temperature ranges above.

Add the milk to your glass bowl and allow it to cool to between 41-45 degrees Celsius / 105-110 Fahrenheit. Then add your 2 tablespoons of seed yoghurt. You want the milk to cool down so you don’t kill the yeast and bacteria in the natural yoghurt but, equally don’t want it to be cold as they won’t work!

Heat then cool the mixture

Add the bowl to the towel-lined casserole dish and into a pre-heated oven. Leave it there for at least 8 hours until the consistency is a little looser than natural yogurt. Cover it with kitchen wrap and chill in the fridge overnight.

Remove the yogurt from the fridge and check the consistency. It should be thicker and have a rich, creamy and pleasantly tangy flavor.

Strain and chill the yogurt

Take a large rubber band and use it to secure a piece of cheesecloth over the top of another clean glass bowl. A wide mouthed jug would also work. Make sure there’s enough give in the cheesecloth so you can scrap the yogurt into the indentation.

Put the yogurt back in the fridge and allow it to strain for around 2 hours so it has the consistency of Greek yogurt.

Exactly how long this is depends on the amount of whey in the yogurt and how you like it.

Transfer the yogurt to an airtight container and use it within 7 days.

Tips for making homemade Greek yogurt for the first time

Making Greek yogurt is simple once you get the hang of it but there are a couple of tips to help you get the best results from the first attempt.

Due to the number of variables, it can be best to start with a smaller amount batch on your first attempt. 600ml or 2.5 cups of milk and one tablespoon of yogurt are ideal to get the first attempt out of the way.

Another first time tip if you go for the full batch size is to test the yogurt with a spoon around the 6-hour mark. If is it the right consistency, then you can continue to the next step.

Do you have to cook it for 8 hours?

Cooking the yogurt for 8 hours might seem like a lot of electricity! So there are some other options. The aim is to have somewhere with a consistently warm temperature that allows the good bacteria to multiply and thicken the milk.

This means somewhere like a warm laundry cupboard would also work. Even a gas oven with just an ambient light running is likely warm enough to get the yogurt making process to take place.

How to use the whey

The yellow liquid strained from the yogurt is called whey and there’s a lot you can do with it. For starters, you can use it in place of water for a longer life loaf of bread. It is also excellent to use for brining lamb chops.

You can also freeze the whey for up to 6 months in an airtight container or jar to use in other recipes.

Can you use your homemade yogurt to start the next batch?

You can use a couple of spoonfuls of your homemade yogurt to start the next batch but there’s a little consideration needed.

The chances of success depend on how many cultures it has developed and that depends on everything from temperature to the quality of the yogurt in the first batch. The longer the yogurt is in the fridge before you attempt to use it in the next batch will also increase the chances of success.

Making ahead of time and storing

Freshly made yogurt should be kept in the refrigerator and will last 7 days.

Serving suggestions

There are so many ways you can use Greek yogurt that you’ll never find yourself wasting any. From a simple breakfast with some fruit through to smoothies, parfaits and as a base for dips, you can find hundreds of delicious ideas for Greek yogurt. You can even use it for creamy dressings in place of mayonnaise or as part of sandwich fillings.

Delicious recipes with Greek Yogurt

• Greek Marinade for Chicken with yogurt
• Authentic Greek Tzatziki Sauce Recipe
• Grandma’s Tiropitakia (Cheese Pies) With Flour Made In 5 Minutes
• Talatouri Recipe (Cypriot Tzatziki Sauce With Mint)
• Spicy Minced Lamb Kofta Kebab Recipe (Giaourtlou)
• Greek Yogurt Cake Soaked In Syrup Recipe (Yiaourtopita)
• Traditional Greek Orange Cake With Syrup (Portokalopita)
• Greek-Style Yogurt Chocolate Mousse With Crushed Biscuits Recipe
• Quick And Easy Greek Yogurt Dessert
• Pork Bites With Greek Yogurt Sauce
• Vasilopita cake recipe (Greek New Years cake)

How to make Greek Yogurt (Homemade Greek Yogurt recipe)

(21 votes, average: 4.52 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 2 hours 5 minutes (plus overnight chilling time)
• Cook Time: 8 hours 15 minutes
• Total Time: 10 hours 20 minutes
• Yield: 2-3 cups
• Method: Boiled
• Cuisine: Greek

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Description

How to make homemade Greek yogurt? Not as scary as it sounds! Thick, creamy, and heavenly refreshing Greek yogurt recipe!

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Ingredients

• 1200ml whole milk (5 cups)
• 2 tbsp live natural yogurt (plain yogurt)

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• 

  Greek-style Yogurt Chocolate…

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Instructions

1. Pre-heat the oven to 40 degrees celsius / 104 fahrenheit. Line a large casserole or dutch oven large enough to hold a glass mixing bowl that will hold all the milk with clean dish towels.
2. Heat the milk over a medium high heat in a large saucepan, stirring almost constantly with a heatproof spatula to make sure the milk does not burn on the bottom of the pan. Bring the milk to somewhere between 82-88 degrees Celsius / 180-190 Fahrenheit, measured with a sugar thermometer.
3. Heat the milk for 5 minutes, stirring constantly, and adjusting the heat if necessary to keep it within the correct temperature range.
4. Pour the milk into your glass bowl and allow to cool to between 41-45 degrees celsius / 105-110 fahrenheit.
5. Add your 2 tablespoons of “seed” yoghurt to the lukewarm milk.
6. Transfer the bowl to the dish towel lined casserole and transfer to the pre-heated oven. Leave for at least 8 hours until the yogurt has reached a consistency slightly looser than natural yogurt. Cover with kitchen wrap and chill in the fridge overnight.
7. Remove the yogurt from the fridge, it should have thickened slightly and it should taste rich, creamy and pleasantly tangy. 
8. Use a large rubber band to secure a piece of cheesecloth over the top of another clean glass bowl or wide mouthed jug. Allow just enough give in the cheesecloth to allow you to scrape the yogurt into the indentation. 
9. Return to the fridge and allow to strain for at least 2 hours to reach the consistency of Greek yogurt – the exact timings will rely on the amount of whey in your yogurt and personal preference. 
10. Transfer to a clean air tight tub or container and consume within 7 days.

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Keywords: yoghurt, greek yogurt, homemade yoghurt, homemade greek yoghurt, how to make greek yogurt

The post How to make Greek Yogurt (Homemade Greek Yogurt recipe) appeared first on My Greek Dish.

The finishing touch comes from the creamy egg and lemon sauce known as “avgolemono,” which adds a tangy flavor to the dish. Perfect for any meal – appetizer or main course – this recipe will surely please everyone!

What is Greek Stuffed Zucchini?

Greek Stuffed Zucchini in Egg Lemon Sauce, also known as “Kolokithakia Yemista Avgolemono” in Greek, is a traditional Greek dish that is commonly served as a main course or part of a mezze platter.

Greek stuffed zucchini consists of small to medium-sized zucchinis that are hollowed out, stuffed with a flavourful mixture of ground meat (usually beef or lamb), rice, onion, herbs, and spices, and then boiled in water until tender.

After the stuffed zucchinis are cooked, they are finished with a creamy egg and lemon sauce called “avgolemono.” The sauce is made by whisking eggs and lemon juice together and then slowly tempering it with hot broth until it thickens into a creamy, tangy sauce.

The result is a delicious and hearty dish that is perfect for a family dinner or gathering with friends.

• Classic way to serve zucchini: Even if you aren’t a fan, this dish will convince you to eat the vegetable!
• Great for any meal: Make it as an appetizer or as part of a larger meal.

Greek Stuffed Zucchini Key Ingredients

Zucchini: You’ll need four large zucchinis. Also a large potato to use to stand the vegetable up when it is cooking.

Stuffing: Ground beef is mixed with white rice, then white wine, parsley, mint and dill are added, along with cinnamon, allspice and some black pepper.

Sauce: The egg and lemon sauce is made with egg yolks, lemon juice and a little cornstarch.

Greek Stuffed Zucchini Key Preparation Tips

There are four main steps involved with this recipe:

1. Prepare the stuffing
2. Prepare the zucchini
3. Cook the zucchini and create the sauce
4. Serve the dish

Prepare the stuffing for Greek stuffed zucchini

To start, heat the oil in a large skillet or frying pan over medium-high heat. Add the peeled and finely chopped onion, along with a pinch of salt, and gently fry until it becomes soft and begins to turn color.

Cook the beef with a wooden spoon for approximately 10 minutes until it is well-cooked and has browned in some areas.

Along with the rice, add the peeled and crushed garlic. Cook for an additional minute until the garlic becomes aromatic and the rice grains are heated through.

Lower the heat to low and pour the white wine into the mixture. Let the wine simmer until it completely evaporates.
Take the pan off the stove. Add the herbs, spices and a substantial quantity of black pepper. Taste and adjust as needed, then let it cool for a while.

Prepare the zucchini

Cut off the ends of the zucchini and slice them into three equally sized pieces. Then, use a sharp knife and a long spoon (an ice cream spoon is recommended) or an apple corer to hollow out the zucchini pieces to make tubes 1/2 cm (0.3 inches) thick.

To create a honeycomb pattern with the zucchini in a lidded saucepan, stand them up so that their cut bottoms are flush with the bottom of the pan, and ensure they can’t fall over during cooking by wedging pieces of potato between them to keep them upright. Make sure they fit snugly in the pan.

Use a small spoon to fill each zucchini tube with the beef mixture. Be sure to pack it in tightly, but leave enough space for the rice to expand.

Cook the zucchini and create the sauce

Add cold water to the pan until it reaches halfway up the zucchini tubes and then generously season the water with salt.

Set the heat over medium-high to boil the water and lower it to a low simmer. Put the lid on and let it simmer for 30-40 minutes or until the zucchini becomes tender.

While whisking together, make a thick paste by combining the egg yolks and cornstarch. Gradually stir in the lemon juice and set it aside.

Serve the Greek stuffed zucchini 

Using tongs, carefully take out the zucchini from the pan and put it on a plate lined with kitchen paper to absorb any excess moisture.

Pour the remaining cooking liquid through a strainer and gradually add 200ml (2/3 cup) of it to the beaten eggs while whisking.

Pour the mixture into a saucepan and gently heat it. Then, warm up the egg sauce in the saucepan, frequently whisking until it thickens significantly. The sauce should be thick enough to coat the stuffed zucchini when poured over them.

To enjoy the stuffed zucchini, you can serve it either warm or at room temperature. Simply pour the freshly made sauce over the top and add a little fresh dill for extra flavor.

Variations

You can easily switch the ground beef in this Greek stuffed zucchini recipe for either ground veal or lamb and the recipe will work just as well.

Making ahead of time and storing

Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. To store, make sure the zucchini is completely cooled down first. Place the stuffed zucchini in a container, cover it with a lid, and place it in the fridge.

Serving suggestions

Greek Stuffed zucchini can be served as a main dish on its own or paired with a variety of side dishes to create a delicious and filling meal. Here are some ideas for side dishes to serve with stuffed zucchini:

• A simple salad of wild greens with feta cheese
• Roasted or grilled vegetables, such as bell peppers, onions, or asparagus
• Rice pilaf or quinoa
• Crusty Greek village bread or garlic bread
• Skordalia 
• Greek lemon potatoes
• Grilled chicken, steak, or fish

These options provide a range of flavors and textures that complement the savory stuffed zucchini. Choose your favorite side dishes and enjoy a complete and satisfying meal!

Love zucchinis? More zucchini recipes to try

• Greek Crispy fried zucchini
• Kolokithokeftedes
• Greek zucchini pie (kolokithopita)
• Greek Briam (Mixed roasted vegetables)

Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono)

(26 votes, average: 4.54 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 35 min
• Cook Time: 70 min
• Total Time: 1 hour 45 minutes
• Yield: 4-6 portions
• Category: Main
• Method: Boiled
• Cuisine: Greek

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Description

Experience the classic flavors of Greece with this delicious and hearty Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono)! It combines ground beef or lamb, rice, onion, herbs and spices for an incredibly flavorful stuffing topped with creamy egg lemon sauce!

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Ingredients

For the Greek stuffed Zucchini

• 2 tbsp olive oil
• 1 brown onion
• salt
• 500g ground beef (approx. 1 lb/ 18 oz.)
• 1 large garlic clove
• 3 tbsp white rice
• 125ml white wine (1/2 cup)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh dill, plus extra for garnishing
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• freshly ground black pepper
• 4 large zucchini 
• 1 large potato 

For the egg lemon sauce

• 2 egg yolks
• 1 tbsp cornstarch
• juice of 2 lemons

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Similar recipes you may like!

• 

  Traditional Magiritsa recipe…

• 

  Traditional Greek Meatball Soup…

• 

  Greek Chickpea soup recipe (Revithia)

• 

  Greek Beef Soup recipe (Kreatosoupa)

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Instructions

For the Greek stuffed Zucchini

1. Heat the oil in the bottom of a large skillet or frying pan set over a medium high heat and gently fry the onion, peeled and finely chopped with a pinch of salt until soft and starting to colour.
2. Add the beef and fry for about 10 minutes, breaking it up with the wooden spoon until it is cooked through and has browned in places.
3. Add the garlic, peeled and crushed along with the rice. Cook for another minute until the garlic is aromatic and the rice grains have heated through.
4. Add the white wine and turn the heat down to low. Allow the wine to bubble away completely. 
5. Remove the pan from the heat. Stir in the herbs, spices and a generous amount of black pepper. Check for seasoning and set aside to cool a little.
6. Top and tail the zucchini and slice them into three equal pieces. Using a very sharp knife and a long handled spoon – an ice cream spoon works well for this – or an apple corer, hollow out the zucchini pieces to create tubes with 1/2 cm (0.3 inch) sides.
7. Stand the zucchini up to create a honeycomb pattern in a lidded saucepan where they fit snuggly. To make sure they stand up straight with their cut bottoms flush to the bottom of the pan, and to make sure they can’t fall over during cooking cut up pieces of potato to wedge between them to keep them upright.
8. Using a small spoon, fill each zucchini tube with the beef mixture. You want this to be quite tightly packed, but not so much that the rice does not have a chance to expand.
9. Pour cold water into the pan so it reaches half way up the zucchini tubes and salt the water well. Set it over a medium high heat to bring the water to the boil before turning it down to a low simmer. Simmer for 30-40 minutes with the lid on, or until the zucchini are just tender. 
10. Using tongs, carefully remove the zucchini from the pan, setting aside on a plate lined with kitchen paper to capture any extra moisture. 

For the egg lemon sauce

1. Meanwhile, whisk together the egg yolks with the cornstarch into a thick paste, and gradually whisk in the lemon juice. Set aside.
2. Strain the remaining cooking liquid and slowly whisk 200ml (2/3 cup) into the egg mixture.
3. Pour the mixture into the saucepan and return it to the low heat. Warm through the egg sauce, whisking often until it has thickened substantially, and will coat the stuffed zucchini when poured over the top.
4. Serve the stuffed zucchini warm or at room temperature with the freshly made sauce poured over the top and with an extra sprinkling of fresh dill. Enjoy!

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Keywords: greek stuffed zucchini, Greek stuffed zucchini avgolemono

The post Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono) appeared first on My Greek Dish.

Read on to learn about the best potatoes for Greek potato salad and how to make this easy and flavourful dish to perfection!

What is Greek Potato Salad (Patatosalata)?

Greek potato salad (Patatosalata) is a classic rustic dish. It’s a simple and delicious combination of potatoes, olive oil, lemon juice, fresh parsley, red onion, garlic, dill and feta cheese.

All the ingredients are mixed together and is served cold or at room temperature to allow the the flavours to mix!

This is a great side dish to serve with grilled meats or fish or as part of a summer meal. Enjoy Greek potato salad as an easy and flavorful way to enjoy the best flavors of Greece!

• Easy to make: This is a simple dish that’s ready in around half an hour
• Scale as you need: Make as much salad as you need for bigger occasions

Greek Potato Salad Key Ingredients

• Potatoes: You’ll need around 750g of baby potatoes for this recipe to serve up to six people.
• Salad ingredients: This potato salad recipe uses feta cheese, red onion, capers and lemon juice, along with fresh dill and parsley.

Key Preparation steps for Greek Potato Salad

There are just two main steps in creating this potato salad recipe:

1. Cook the potatoes
2. Create the salad

Cook the potatoes

Put the potatoes in a pan of cold water with lots of salt and bring to the boil. Cook for 20 minutes until tender, then drain and leave them to cool.

Create Greek Potato salad

Take a large bowl and whisk together the lemon juice and olive oil. Half the potatoes and add them to the bowl, then crumble in the feta.

Peel and finely chop the onion, then add to the potatoes.

Add the drained capers, chopped herbs and a good amount of black pepper.

Fold together the ingredients and season as needed. Leave to set for 20 minutes to let the flavors mix before serving.

What are the best potatoes for Greek potato salad?

For the best flavor and texture, the ideal potatoes to use in Greek potato salad are waxy varieties such as red potatoes or new potatoes.

These types of potatoes are lower in starch and will hold their shape better when boiled, resulting in a delicious and sturdy salad. Yukon Gold or russet potatoes can also be used but may break down more quickly.

What could you use in Greek potato salad in place of feta cheese?

If you’re looking for a substitute for feta cheese in Greek potato salad, try substituting it with crumbled goat cheese or a vegan cheese alternative. Both of these options will give the dish a tangy flavor and creamy texture similar to that of feta.

Consider adding capers or kalamata olives to add additional Mediterranean flair and saltiness.

What can you add if you don’t like capers?

If you don’t like capers, you can still achieve a similar flavor in a Greek potato salad with other Mediterranean ingredients. Try adding roasted red peppers or chopped artichoke hearts to give the dish extra texture and flavor.

Or, go with something more traditional and opt for chopped green olives or sun-dried tomatoes to give your Greek potato salad an extra punch. Finally, if you’re looking to add a bit of sweetness, consider some diced shallots.

Variations

Greek potato salad can be easily adapted to suit different tastes. For a saucier version of the dish, use plain Greek yogurt or mayonnaise and add diced cucumbers or tomatoes for a refreshing twist.

Add chili flakes or replace the feta cheese with crumbled goat cheese for a spicier version.

Substitute olives for the red onion and oregano for dill to give it a Mediterranean flair.

Serving suggestions

Greek potato salad is a versatile side dish that pairs well with roasted chicken or fish, grilled lamb, or other Mediterranean-inspired dishes.

It can also be served as a light lunch or dinner on its own, topped with chopped fresh herbs such as oregano, thyme, or parsley.

Try adding a few Kalamata olives, feta cheese and village bread for an easy and flavorful meal!

Other delicious Greek salads

If you love my salad, then you’ll also love my following handpicked recommendations!

1. Greek Orzo Salad (Orzo feta salad)
2. Traditional Greek salad (Xoriatiki)
3. Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)
4. Refreshing Watermelon Feta Salad recipe
5. Grilled Halloumi and Roasted Vegetables Salad Recipe
6. Greek Pasta Salad recipe
7. Greek chickpea salad

Easy Greek Potato Salad (Patatosalata)

(78 votes, average: 4.92 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes (plus cooling and resting time)
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 portions
• Category: Salad
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

Looking for a delicious and flavorful side dish or a light meal? This Greek potato salad (Patatosalata) is the answer! A classic Mediterranean dish perfect for any occasion!

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Ingredients

• 750–800g baby potatoes (roughly 1 3/4 lb)
• salt
• 2 tbsp extra virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 100g feta (3 1/2 oz)
• 1/2 red onion
• 4 tbsp capers in brine
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped flat leaf parsley
• black pepper to taste

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Instructions

1. To prepare this Greek potato salad recipe start by boiling the potatoes. Place the potatoes in a pan of cold water with a very generous amount of salt and bring to the boil. Cook until tender; this should take about 20 minutes. Drain, and set aside to cool.
2. To assemble the salad, in the bottom of a large bowl whisk together the extra virgin olive oil and the fresh lemon juice.
3. Halve the potatoes into the bowl, then crumble in the feta. Peel and finely chop the red onion, before adding it to the potatoes along with the drained capers, chopped herbs and a good amount of black pepper.
4. Fold together the salad and season to taste with more salt and pepper, if needed. Set aside to allow the flavours to blend for at least 20 minutes. Enjoy!

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Keywords: greek potato salad, patatosalata

The post Easy Greek Potato Salad (Patatosalata) appeared first on My Greek Dish.

So go ahead, read along to discover how to make it to perfection with my delicious recipe, step by step photos, tips and tricks, variations and ingredient suggestions!

What is Greek Orzo Salad?

Greek Orzo Pasta salad is a traditional dish that is used as a side for parties, gatherings and even as a light mid week dinner! It is a simple recipe that can be adapted to whatever vegetables you have around the kitchen but is usually made with tomatoes, cucumber, onion and olives.

• Easy to make: There’s just a short preparation time and a little cooking needed to make this recipe. Then simply chill it and it will be ready to serve.
• Use up ingredients: Once you’ve tried it the traditional way, mix up those ingredients for a great use-up recipe.

Greek Orzo Pasta Salad Key Ingredients

There are a few key ingredients needed to make this salad recipe:

1. Orzo salad: As well as the orzo pasta, you’ll want some cherry tomatoes, red onion, English cucumber and Kalamata olives to mix in. Season with olive oil, fresh basil and dill.
2. For the dressing: A simple dressing made with olive oil, red wine vinegar, a little lemon zest and oregano works perfectly.
3. To finish: As well as salt and pepper, adding some cubed feta is always my favorite option.

Tip: Use good quality Greek dried oregano here for the best results as some of the big-name brands tend to be very dry. If you can’t get Greek oregano, the next best would be a quality Mexican oregano.

Key Preparation Tips

There are three main steps involved with making this orzo salad:

1. Cook the orzo pasta
2. Prepare the dressing
3. Make the salad and finish

Cook the Orzo pasta

Boil up your kettle full of water and, at the same time, heat some olive oil in a large saucepan over a medium-high heat. When the oil is shimmering, add the orzo and cook until it starts to color, stirring regularly.

Then add the boiling water from the kettle with a teaspoon of salt and cook for 10-12 minutes until just tender and al-dente.

Drain the orzo and rinse it under a cold tap until the water flowing out of the pasta is clear. This will cool the orzo down, stopping it from cooking any further and preventing it from getting too soft and soggy.

Finally, set aside to drain any extra moisture, stirring occasionally to prevent the pasta from sticking together.

Make the dressing for Greek Orzo salad

For the dressing we keep it nice and simple using classic and earthy Greek flavours. Just make sure you use good quality and fresh ingredients!

My favourites are some extra virgin olive oil, a little red wine vinegar to add some acidity, lemon zest for some delicious freshness and of course some Greek oregano. In a small dish, combine all the ingredients together, season and whisk to combine.

Prepare the Orzo feta salad

Prepare the salad ingredients by quartering the cherry tomatoes, peeling and finely chopping the onion and cucumber and cutting the olives into quarters. If you find red onion is a little sharp in flavor, run it under the cold water tap before adding it to the salad mix.

Pour the orzo pasta into a large mixing bowl and add the salad vegetables. Roughly chop the fresh herbs and add them to the mix as well. Pour in the salad dressing and toss.

Stir in the cubed feta and gently stir so your feta doesn’t break apart. Taste and if needed, season with some more salt and pepper before serving. Just be careful not to add too much salt as both the feta and olives are usually quite salty on their own.

Tip: For maximum flavour, allow your salad to marinate for about an hour before serving so that the orzo absorbs the sauce.

What is Orzo?

If you’ve ever eaten orzo before, it is easy to confuse it with rice due to its shape! However, Orzo is, in fact, pasta and you can find it at the grocery store alongside other shaped kinds of pasta.

Flavor wise, Orzo tastes mild, making it the perfect match for pasta salads like this Greek Orzo Salad, but also it is a wonderful pairing for soups and even risotto-like dishes.

You’ll also find whole wheat orzo, much like most kinds of pasta. If you want to increase the fiber and protein in this dish, use the whole wheat variety instead.

Can I Use Another Type of Pasta?

While there’s something just perfect about orzo for this recipe, you can swap it for other types of pasta if that’s what you have. Spiral, bowtie, penne or even macaroni pasta will work the same, just use the same weight. You could even test something like a cheese-filled tortellini but use double the weight listed.

Variations

Many traditional Greek recipes will use green bell peppers in this dish but it is a controversial flavor in our house! So we left it out but if you want to add some, finely chop one pepper and add it to the salad. They will add some extra crunch to the orzo salad together with some additional freshness.

Finally, you could also add artichoke hearts which will add some delicious tenderness to the dish or some salad greens such as spinach or arugula.

Making ahead of time and storing

You can keep the pasta salad in the refrigerator for 2-3 days in an airtight container. If it feels a little dry when you take it out, mix some olive oil into it to refresh it.

Can You Freeze Greek Pasta Salad?

While you can freeze pasta salads, some of them don’t freeze as well as others. It all depends on the components in the dish.

In general, if you use raw crisp vegetables such as cucumbers or tomatoes, I don’t suggest freezing them since they won’t work well when frozen.

Therefore, this dish is best eaten fresh, rather than frozen. Alternatively, wait to add the veggies until after it’s thawed!

Serving suggestions

You can serve the dish as a side salad, where this recipe will make around 8 portions. It works well alongside burgers, chicken souvlaki, beef souvlaki, pork souvlaki and of course chicken gyros and pork gyros as well as other side dishes such as briam (mixed roast vegetables).

Finally, you can make this into a more substantial meal by adding something like some grilled shrimp or shredded chicken to the recipe once you have made it. Serve it with some homemade crusty bread for a simple and filling meal.

Other delicious Greek salads

If you love my Greek orzo pasta salad, then you’ll also love my following handpicked recommendations!

1. Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)
2. Refreshing Watermelon Feta Salad recipe
3. Grilled Halloumi and Roasted Vegetables Salad Recipe
4. Traditional Greek Salad recipe (Horiatiki / Xoriatiki)
5. Greek Pasta Salad recipe
6. Potato Salad (Greek Patatosalata)
7. Greek chickpea salad 

Greek Orzo Salad (Orzo feta salad)

(113 votes, average: 4.58 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes (plus 1 hour chilling time)
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 as a main, 8 as a side
• Category: Salad
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

Greek Orzo Salad with feta cheese is one of those super simple dishes that take just so little effort to prepare! Short cooking time, little preparation and you will have a delicious light meal or side dish in 30′!

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Ingredients

For Greek orzo salad

• 3 tbsp olive oil
• a kettle of boiling water
• 300g orzo (1 3/4 cups)
• 400g cherry tomatoes (14 oz)
• 1 small red onion
• 1 English cucumber
• 2 handfuls Kalamata olives
• 30g fresh basil leaves (1 oz)
• 15g fresh dill (1/2 oz)

For the orzo salad dressing

• 3 tbsp extra virgin olive oil
• 4 tsp red wine vinegar
• 1 1/2 tsp dried oregano
• zest of 1 lemon

To season and decorate

• salt to taste
• black pepper to taste
• 180g cubed feta (6 oz)

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  Potato Salad (Greek Patatosalata)

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Instructions

1. To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
2. Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
3. Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
4. Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
5. To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
6. Add the cubed feta and stir carefully, making sure the cheese pieces don’t break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!

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Keywords: greek orzo salad, greek orzo pasta salad, orzo feta salad

The post Greek Orzo Salad (Orzo feta salad) appeared first on My Greek Dish.

As the winter is here, I find it very hard to resist every recipe that includes the word “soup”. One of my favourite soups is Greek lemon chicken soup (kotosoupa avgolemono), which I prepare not very often, I admit, as it requires a little bit more time and effort. But still is my number one option for when I have enough time.

My best alternative for when I crave for an effortless soup is this classic Greek beef soup recipe, which needs 5 minutes preparation and few ingredients, making it a staple in my household.

Greek cuisine also includes lots of vegetarian soups recipes, like Greek bean soup (fasolada), Greek lentil soup (Fakes soupa) and Greek chickpea soup (revithia soupa). They all have a very special place in my heart, bringing back wintery childhood memories.

Greek beef soup recipe variations

As I said before, this beef soup is my number one choice for an effortless whole family meal. There are many variations of Greek Beef soup. Some of them may include rice and egg lemon sauce or orzo and tomato sauce. But with this recipe I try it to keep it simple, so that you can enjoy a bowl of nice, warm beef soup any day of the week.

Using as base ingredients carrots, celery and onions for extra flavour and potatoes to make it more filling, and finishing with lemon juice, zest, olive oil and fresh thyme. You can try experimenting adding any kind of vegetables and herbs you like, like fennel, leek, fresh oregano or even spice it up a bit, using some chili flakes.

Serve this traditional Greek beef soup (kreatosoupa) while still steaming hot, with a last minute squeeze of a lemon, a splash of extra virgin oil and fresh thyme. And of course some crusty village bread aside! Enjoy!

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
• Greek Chickpea Soup Recipe (Revithia)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Greek lemon chicken soup with Orzo (Avgolemono)

Greek Beef Soup recipe (Kreatosoupa)

(476 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 120 min
• Total Time: 125 min
• Yield: 6-8 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

For a cold winter’s day; hearty, aromatic, warming Greek beef soup (Kreatosoupa) with vegetables and potatoes for the whole family to enjoy!

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Ingredients

• 1 kg beef, cut in portions (35 oz.)
• 3 tbsps olive oil
• 3 carrots, peeled and cut in slices
• 2–3 sticks celery, cut in slices
• 2 white onions, finely chopped
• 2–3 bay leaves
• 3 medium potatoes, peeled and cut in cubes
• 1 tbsp fresh thyme, chopped
• 1 beef bouillon cube
• salt and freshly ground pepper
• juice of 1 lemon
• zest of 1 lemon
• water

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  Greek Chickpea soup recipe (Revithia)

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  Traditional Greek Meatball Soup…

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Instructions

1. To prepare this Greek beef soup recipe, first cut the beef into 5cm (2 inches) pieces.
2. Heat a large pot over high heat. Add the olive oil and beef and sauté, until nicely coloured.
3. Add the finely chopped onions and carrots and sauté for 1 more minute.
4. Pour in the same pot approx. 1.5L of water. (The water should cover the ingredients.)
5. Add the celery, potatoes, bay leaves, thyme and beef cube. Stir well with a wooden spoon.
6. Place the lid on, turn the heat down and let the beef soup simmer for approx. 2 hours. Check once in a while to remove the foam from the surface with a spoon. Add more water if needed as it evaporates.
7. After the beef is done add the lemon juice, lemon zest, a splash of olive oil and season to taste.
8. Serve while still warm with a slice of lemon and chopped thyme. Enjoy!

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Keywords: Greek beef soup, kreatospoupa recipe, Beef soup with potatoes and vegetables

The post Greek Beef Soup recipe (Kreatosoupa) appeared first on My Greek Dish.

The whole preparation of the recipe will last only 10 minutes (plus some extra time to cool the bars). It is a perfect vegetarian and vegan snack that will also be great for Lenten season.

Greek Honey sesame bars (Pasteli) ingredients

In this Greek Pasteli recipe I use sesame seeds and honey, which are the main ingredients. But feel free to experiment with different kind of nuts that you like, such as almonds and pistachios or even a mix of other nuts and sesame seeds.

I also add some lemon zest to give more flavour and freshness, but you could omit it all-together or replace it with orange zest. You could also try adding even a pinch (not too much) of ground cinnamon and/or clove. So try experimenting and find the combination that suits your taste better!

The main ingredient that is characteristic for Greek honey bars is honey. Honey gives Pasteli its unique texture and taste. It will be great if you could find some good quality Greek thyme honey! And also add a pinch of salt to lift the flavour. Regular salt will be ok, but using a pinch of Cretan sea salt blossom will be a wonderful addition.

How to caramelise the honey surup for your Greek Honey sesame bars (Pasteli)

Your honey needs to boil at the right temperature for the right amount of time in order for it to solidify and turn into caramel when cooled down. There are two ways to achieve this.

1. You can use a thermometer – when the boiling honey reaches 125C/260F the honey is ready and caramelised
2. Alternatively you can do it the traditional way without using a thermometer. Take a small teaspoon of honey – syrup and drip it in a bowl of cold water. After a few seconds, when it has cooled down, form it into a small ball. Take it out of the water and tap it on your work surface. If it sounds solid it is done!

So go ahead try out making your own Greek honey and sesame bars and don’t forget to sent us your comments and photos on the comment section below!

Greek Honey Sesame bars (Pasteli recipe)

(620 votes, average: 4.80 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 0 min
• Cook Time: 10 min
• Total Time: 10 minutes
• Yield: 20 pieces
• Category: Dessert
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

The ancient Greek version of a power bar is “Pasteli”! Greek honey sesame bars is a snack made from honey and sesame seeds in only 10 minutes!

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Ingredients

• 220g honey (7.5 oz.)
• 220g sesame seeds (7.5 oz.)
• a pinch of salt
• zest of 1 medium sized lemon

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Instructions

1. To prepare this Greek honey sesame bars (Pasteli) recipe start by toasting the sesame seeds. Place a frying pan over high heat and add the sesame seeds. Toast them for 2-3 minutes until golden (not too brown). Remove the sesame seeds from the pan and set aside. Continue with the rest of the recipe quickly, so that the sesame seeds remain hot. Alternatively you can spread the sesame seeds in a pan and toast them in the oven at 180-190C (375F).
2. In the same pan add the honey and bring to a boil, until it starts to foam. Remove the foam using a spatula, turn down the heat to medium and let it simmer until its temperature has reached 125C/260F. If you don’t have a thermometer, take a bowl of cold water and drip in a teaspoon of the honey syrup. Let it cool down for a few seconds then shape it into a small ball using your fingers. Take it out of the water and drop it on your work surface. If it sounds like it is solid, the honey syrup is done.
3. Its now time to add the remaining ingredients for your pasteli. Add a pinch of salt and the toasted sesame seeds and stir for about 10 minutes over medium heat, using a wooden spatula. The mixture should thicken considerably and stick to the spatula.
4. Remove the pan from the heat, add the lemon zest and stir.
5. Line a round pan (22cm/ 8.5 inch. diameter) with parchment paper and pour in the mixture. Be careful not to touch it, as it is very hot. Spread the mixture very well using a spoon.
6. Let the pasteli cool down for about 20 minutes and them cut into portions. If you let it cool completely then it would be harder to cut into pieces.

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Keywords: Greek honey sesame bars, Honey bar, Pasteli recipe

The post Greek Honey Sesame bars (Pasteli recipe) appeared first on My Greek Dish.