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nadellii

Active member
The first month of the new year is over and I still don't feel like I have a handle on healthy eating. It was one of my goals for the year! I eat far too much junk and when I sit down for a meal, it's a little more decadent than it should be for me to lose the ten pounds I gained since last summer.

I thought I'd make a list of some of my favorite Greek foods I plan to eat to slim things down a bit.

Greek Salad

Starting with the basics, a Greek salad is a combination of sliced tomatoes, sliced cucumbers, green bell peppers, red onion, olives, and feta cheese, typically seasoned with salt and oregano and dressed with olive oil. It’s a dish packed with vitamins, minerals, and antioxidant-rich vegetables.

Horta and Hortopita

Hortopita, or wild greens pie, is a savory dish filled with a variety of nutritious greens like spinach, kale, chard, and dandelion greens. I can dial back on the cheese to make it healthier.

I also love Horta, or boiled greens. maybe I can steam it instead of boil and then use less olive oil than I normally would have.

Souvlaki

Traditionally served in pita bread with tzatziki, souvlaki can be made with chicken, pork, or lamb skewers, and they’re often grilled. High in protein and light on carbs, it’s perfect for a post-workout meal. As far as meat dishes goes, this one is on the lighter side and I can primarily choose chicken to trim things down a bit.
 
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Yes to all these - I have been craving Horta like mad - mostly spinach but I try to mix it up. Greek salad - I don't seem to want this year. I only seem to want it in the summer. I have been enjoying cabbage salad and stuff like that lately. Lots of soups for me, too.
 

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

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 your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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.
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