The Chef's Circle

Cuisine

Greek

Practical guides and recipes for mastering Greek kitchen essentials, from crispy fried zucchini to slow-roasted lamb and traditional moussaka béchamel.

Greek cuisine is defined by its reliance on raw ingredient quality, heavy use of olive oil, and the balancing acidity of lemon. For a professional kitchen, the trap is often execution: over-complicating rustic dishes or failing to control moisture. When frying zucchini, moisture control determines whether you get a crisp crust or a greasy mess. Similarly, mastering the thick, stable béchamel needed to hold up a slice of traditional moussaka or pastitsio requires precise temperature control and fat-to-flour ratios.

In this section, we cover both traditional methods and modern prep-line shortcuts. You will find guides on producing hand-kneaded tsoureki (Greek brioche) without a mixer, nailing the classic lemon-and-oregano emulsion for pan-roasted chicken, and exploring subterranean wood-fired lamb techniques highlighted by YETI.

Featuring recipe breakdowns and video tutorials from Chef Jean-Pierre, The Mediterranean Dish, and Downshiftology, this collection focuses on high-yield, prep-friendly Greek classics that deliver clean, punchy Mediterranean flavours without slowing down your service.

Questions from the pass

Greek: frequently asked

How do you stop moussaka béchamel from collapsing when cutting?

To keep moussaka neat, enrich the béchamel with egg yolks (two yolks per 500ml of milk) and off-heat grated kefalotyri cheese. Let the baked moussaka rest at room temperature for at least 30 to 45 minutes before slicing. This allows the starch in the aubergines and the proteins in the sauce to set.

How to make Greek fried courgettes stay crispy?

Slice courgettes ultra-thin (1-2mm) using a mandoline. Salt them heavily and drain in a colander for 30 minutes to draw out excess moisture. Dredge in iced water, then lightly coat in plain flour or cornflour. Deep-fry immediately in vegetable oil at 180°C until golden and crisp, then drain on kitchen paper.

What temperature and time for Greek slow roasted lamb?

For classic Kleftiko, wrap lamb shoulder tightly in parchment paper and foil with garlic, oregano, lemon juice, and potatoes. Roast at 150°C (130°C fan) for 4 to 4.5 hours until the meat reaches 90°C internally and pulls apart easily. Unwrap and blast at 220°C for 15 minutes to crisp the fat.

How do you marinade pork souvlaki to keep it tender?

Use pork neck or shoulder cut into 2.5cm cubes. Marinade for 4 to 12 hours in a ratio of three parts olive oil to one part red wine vinegar or lemon juice, heavy on dried Greek oregano, garlic, and salt. Acid tenderises the meat, whilst the fat content in pork neck prevents drying over hot charcoal.

Why is my tzatziki watery and how to fix it?

Watery tzatziki is caused by cucumber moisture. Grate English cucumbers, salt them, and let them drain in a cheesecloth-lined sieve for 1 hour, squeezing out all liquid. Mix this dry cucumber pulp into full-fat Greek yoghurt (5% fat minimum) with grated garlic, extra virgin olive oil, and a splash of white wine vinegar.

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