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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.
 

Fava Santorinis Recipe to Enjoy

I had this when I was in Santorini and I loved it. I tracked down a recipe and wanted to share!

Ingredients:​

  • 1 cup yellow split peas (ideally from Santorini, if available)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, minced (optional but adds depth)
  • 4 cups water (plus more as needed)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1 bay leaf
  • Salt to taste
  • Fresh lemon juice (about 1 tablespoon, or to taste)

Instructions:​

  1. Rinse and soak (optional):
    Rinse the yellow split peas well under cool water. Soaking is optional, but if you do soak for 2–3 hours, the cooking time will be shorter.
  2. Cook the peas:
    In a pot, add the split peas, chopped onion, garlic, bay leaf, and water. Bring to a boil, skimming any foam that rises to the surface.
  3. Simmer:
    Reduce heat to low and simmer uncovered for 40–50 minutes, stirring occasionally, until the peas are soft and starting to fall apart. Add more water if needed to prevent sticking.
  4. Remove bay leaf & blend:
    When the peas are soft and the mixture looks thick and mushy, remove the bay leaf. Use an immersion blender (or food processor) to purée until smooth. Add olive oil and blend again. Taste and add salt and lemon juice.
  5. Chill or serve warm:
    You can serve it warm, room temperature, or chilled — all are traditional!
  6. Garnish:
    Drizzle with extra olive oil and top with red onion slices, capers, and parsley.

I serve it with other meze with pita triangles for dipping!

Best Meat for Soutsoukakia?

I’m planning to make soutzoukakia smyrneika this weekend — one of my absolute favorite Greek comfort dishes. I’ve had it with different types of ground meat over the years (sometimes beef, sometimes a mix), but I want to get it just rightthis time and could use your advice.

What’s the best type of meat to use for authentic, flavorful soutzoukakia? Should I go with 100% beef, a beef-pork combo, or even add a bit of lamb? Or purely lamb? I’m also curious how the fat content affects the final result — do you go lean or a little more fatty?

Summer Meze for a Guy's Night?

I’m hosting a casual guy’s night next weekend and want to keep the food simple but solid. Thinking of going all-in on a summer Greek meze spread instead of doing a big main course. Cold beers, good music, and a table full of small plates sounds perfect for the heat.

I’ve got a few ideas already: spicy tirokafteri, grilled loukaniko, some fried zucchini with skordalia, maybe dolmades and olives. I’ll probably throw some grilled pita on the side and maybe a Greek salad too.

But I’d love to hear your go-to suggestions. What would you put out on the table for a group of guys hanging out on a warm summer evening? Anything easy to prep ahead or serve at room temp would be great. Bonus points for meat-heavy meze or something you can grill.

Difference Between Galatopita and Galaktoboureko?

I’ve recently started exploring more traditional Greek desserts and keep coming across two that sound similar, galatopita and galaktoboureko. Both seem to involve a creamy, custard-like filling made with milk and semolina, but I’m a bit confused about what actually sets them apart.

From what I understand, galaktoboureko has phyllo on top and bottom and is soaked in syrup, kind of like a custard baklava. But then I saw recipes for galatopita that don’t use any phyllo at all—just the custard baked until golden, sometimes dusted with cinnamon.

Is that the main difference? Phyllo and syrup vs. no phyllo and more of a cake-like finish? Or are there regional variations where even galatopita can include phyllo?

I’d love to hear how you make (or eat!) these two desserts and which one you prefer. Are there any tips for getting that perfect texture?

Making my own pita bread?

Hey everyone! I'm trying to master making my own Greek-style pita bread at home — the kind that's soft, fluffy, and bendable, perfect for wrapping around a gyro or to make like a souvlaki sandwich. I’ve tried a few recipes online, but my pitas either puff up too much like pocket bread or turn out too dry and crack when folded.

I want that classic street food style pita you get at souvlaki shops in Greece, no pocket, just tender and warm, able to soak up tzatziki without falling apart.

Does anyone have a go-to recipe or technique for making these at home? Should I use yogurt in the dough? What flour works best? And how do you cook them, skillet, oven, or griddle? When I've made them, they've had the wrong texture - way too hard. Am I overworking the dough?
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