Guest Author - Katherine Huether
Do you want to learn how to cook Greek food? Perhaps you’ve visited Greece and are intrigued by the food you ate there. Or, maybe you ate some really good Greek food in a restaurant or at a friend’s house. Either way, you know you love the cuisine. You just don’t know how to get started. Here is some advice:
Find a Good Greek Food Cookbook
A good first step is to find a good cookbook. There are some great ones out there and you can find them by doing a quick search on the internet. But, don’t ignore the fact that churches and other local groups also have amazing cookbooks. While a self published book may lack photographs and a fancy layout, the recipes within these gems are authentic and were likely passed down through the generations.
Learn How to Cook Greek Food by Observation
Another great way to learn how to cook Greek food is to watch someone who is skilled at Greek cooking make your favorite dish. A lot of Greek chefs have stopped following recipes long ago. Most traditional recipes were handed down through word of mouth. As you observe, you may want to take notes or record them so you can watch it until you get it right.
Don’t be Afraid to Make Mistakes
To some, learning how to cook in a new cuisine can be a challenge. For example, Greek cooking uses phylo dough in a lot of the recipes. To someone who has never worked with phylo, this can present a big challenge. Don’t be afraid to make mistakes when trying new recipes, working with new ingredients, or experimenting with new techniques. In a way, making mistakes is a great way to learn.
Start with the Simplest Greek Recipes
There are some things that may be a challenge to learn. If you are interested in learning how to cook several things within the cuisine, it is bests to start simple. Things like soups and salads are easy to learn and can help build confidence if you are a complete novice. Try these recipes first before you move on to more complex recipes.
Learn How to Ignore the Recipe
One thing that Greek chefs have learned is that a recipe is not necessarily set in stone. Looking at my own notes I find that I am constantly changing certain ingredients and refining my technique. Things aren’t necessarily set in stone. The one thing that matters is how all of the ingredients connect and blend. You will learn how to do this naturally after following the same recipe several times. It starts with the adjustment of one or two ingredients until you’ve developed your own unique taste.
