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toniiv

Active member
I am working on eating a higher protein diet. Doctor says I need to reduce carb intake for my health!

I’m already a big fan of dishes like grilled souvlaki and Greek yogurt, but I’d love to explore more options that pack a good protein punch. I’m trying to keep my meals both healthy and flavorful, and Greek cuisine seems like the perfect fit with all the fresh ingredients and delicious flavors.

Do you have any go-to high-protein Greek recipes or specific foods I should try?
 
Greek cuisine is perfect for a high-protein diet! You’re already on the right track with grilled souvlaki and Greek yogurt. I’d also recommend trying Greek-style grilled fish, like sea bass or bream, which is packed with protein and healthy fats. Pair it with a simple lemon-olive oil dressing for a delicious, low-carb meal.

Another great option is stuffed peppers or tomatoes with ground beef or lamb (gemista). You can make it with cauliflower rice for a lower-carb version. Don’t forget about halloumi cheese, which is a high-protein, low-carb addition to salads or grilled dishes.
 

Top Greek Dishes for a Tourist to Try?

I’m helping a friend who’s going to Greece for the first time and is super excited to try the local food. The thing is, I eat Greek food all the time, so I’m so used to it that it’s hard for me to narrow down my top recommendations. My friend wants to experience the best Greek dishes, from iconic classics to maybe some hidden gems.

Of course, they’ve heard of gyros and souvlaki, but I’d love to give them more suggestions that go beyond the basics. I’m thinking dishes like moussaka, spanakopita, or maybe even some regional specialties. What do you guys think? What are your favorite dishes that every tourist should try while in Greece?

Also, if anyone knows of specific spots or regions where certain dishes are a must, that would be a huge help! Thanks in advance!

Favorite Greek Dishes Using Lamb

I'm a big fan of Greek cuisine, especially when it comes to lamb, but I'm looking to expand my knowledge and try some new recipes. I love the classic lamb souvlaki and roasted lamb with potatoes, and I absolutely loved both. But I know that there are a lot of dishes out there. What are you favorites?

I’m interested in anything from stews to grilled options, and would also love to hear about regional specialties if you know any. Any tips on cooking techniques or seasoning that bring out the best flavors in lamb would be super helpful too!

Key to Making Homemade Tzatziki?

I’ve been trying to perfect homemade tzatziki, but I can’t seem to get it to taste as good as the versions I’ve had in restaurants. I’m using the basic ingredients—Greek yogurt, cucumber, garlic, lemon juice, olive oil, and dill—but it’s just missing that restaurant-quality flavor and texture.

Does anyone know if there’s a trick to making tzatziki that’s extra creamy and flavorful, like the ones served in Greek tavernas? I’m wondering if I need to do something different with the yogurt or if there’s a special ingredient I’m overlooking. Maybe it’s the type of cucumber or garlic?

I’m also curious if letting it sit longer in the fridge helps bring out the flavors more. What do you guys think?

Greek Yogurt Creamy Pasta Recipe

I have been making this a lot because it is so simple and easy. I am not 100% sure if this is actually a Greek dish, but I did initially see it in a modern Greek cookbook and I've seen similar dishes on menus in Greece in more casual, modern places. I can't think of their names off the top of my head.

Ingredients:​

  • 12 oz (340g) pasta (spaghetti, penne, or your choice)
  • 1 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions:​

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. Prepare the sauce: In a large bowl, whisk together Greek yogurt, olive oil, minced garlic, Parmesan, lemon zest, lemon juice, and oregano. Season with salt and pepper.
  3. Combine: Toss the drained pasta into the yogurt sauce, adding a little reserved pasta water to thin the sauce if needed. Stir until the pasta is well coated.
  4. Serve: Garnish with fresh parsley or basil and extra Parmesan if desired.
This dish is quick, creamy, and tangy! Enjoy!

Using Capers in Greek Cooking?

I’ve recently started experimenting with capers in my cooking, and I know they’re used quite a bit in Greek cuisine, especially in dishes from the islands. I love their briny, tangy flavor, but I’m still trying to figure out the best ways to incorporate them into my Greek dishes.

Does anyone have tips on how to use capers effectively in Greek cooking? I’ve seen them in recipes like Greek salads, fish dishes, and even in some sauces, but I’d love to know more specific dishes where they really shine. Should I rinse them first to reduce the saltiness, or is it better to keep that intense flavor?

This is something I noticed in Greece in the islands - that capers are somewhat common.
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