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Cutting carbs while eating Greek?

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redsoxdw_

redsoxdw_

Active member
I’ve been hitting the gym hard lately and decided to cut carbs ahead of the holidays—trying to stay on track before the big feasts start rolling in.

Greek cuisine actually makes it pretty easy to keep it low-carb. Grilled meats like souvlaki or lamb chops are a no-brainer—just skip the pita or bread. I’ve been loading up on salads with olives, feta, and olive oil instead of heavy carb sides. Tzatziki is my go-to for flavor without guilt, and Greek yogurt (unsweetened) has been a great high-protein snack.

I’m avoiding dishes like moussaka and pastitsio for now (those layers of carbs are tempting, though). Any other tips for keeping it lean while still enjoying Greek food without blowing it?
 
It sounds like you’re already nailing a great low-carb approach to Greek cuisine! Here are a few more ideas to keep it lean while still indulging in those delicious flavors:
  • Opt for grilled seafood like octopus, shrimp, or whole fish. Pair it with lemon and herbs for a flavorful, carb-free meal.
  • Choose veggie-forward dishes like briam (roasted veggies with olive oil) or horiatiki (classic Greek salad) to stay on track.
  • Add roasted or sautéed greens like horta with olive oil and lemon to your plate. They’re nutrient-packed and filling.
  • For something creamy, try melitzanosalata (eggplant dip) as a low-carb alternative to spreads like hummus.
  • Make your own low-carb spanakopita using almond flour or a crustless version—it’s surprisingly satisfying.
With these options, you can keep enjoying the holiday season guilt-free!
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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.
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