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knicks_fan87

Active member
Healthy Greek gyros are really good to make if you're trying to be a bit more careful of what you eat. In my opinion, chicken souvlaki made with chicken breast is going to be a healthier option. When youre cooking it at home, I recommend using a bit less oil and marinating the chicken in fat free Greek yogurt and spices. If you like, you can also use whole wheat pita bread, this is slightly healthier and will also help regulate your blood sugar a bit more. In terms of the toppings, all of them are pretty healthy. You can opt out of the French fries or put a bit less if youre trying to eat less carbohydrates. Let me know what you think of these tips!
 
Healthy Greek gyros are really good to make if you're trying to be a bit more careful of what you eat. In my opinion, chicken souvlaki made with chicken breast is going to be a healthier option. When youre cooking it at home, I recommend using a bit less oil and marinating the chicken in fat free Greek yogurt and spices. If you like, you can also use whole wheat pita bread, this is slightly healthier and will also help regulate your blood sugar a bit more. In terms of the toppings, all of them are pretty healthy. You can opt out of the French fries or put a bit less if youre trying to eat less carbohydrates. Let me know what you think of these tips!
A friend f mine makes her own gyro meat, which cuts down on the salt and some of the fat while still retaining the same general flavor. I also try to put more of the veggies in there than normal!
 
This sounds like a delicious recipe! I like making gyros at home with chicken, as well. I marinate my chicken in a ladolemono dressing (oil and lemon with oregano, garlic, salt, pepper).
 

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Best Greek Wine Regions?

I'm on a quest to discover the finest vineyards Greece has to offer. With a winemaking history that spans over four millennia, it has a rich wine tradition even though a lot of people don't know much about it.

I'd love to hear from anyone who has explored Greek wine regions or from connoisseurs who have a particular fondness for Greek varieties. What regions should I place at the top of my list, and are there any specific vineyards or wines that are absolute must-trys?

From the famed Santorini Assyrtiko to the bold reds of Nemea, I'm eager to taste and learn about the exceptional flavors and story behind each bottle. Whether it's a little-known gem or an iconic estate, I'm all ears for your recommendations.

Roundup of Easy Recipes to Start Cooking Greek Food

I know a lot of people who want to start cooking Greek food but are intimidated. I want to help them out by brainstorming a list of "easy win" foods to get started making.

Here's what I have - do you have anything to add?

  • Greek Village Salad (Horiatiki)
  • Tzatziki
  • Greek Lemon Chicken
  • Greek Lemon Potatoes
  • Souvlaki
  • Greek yogurt with honey and walnuts
  • Grilled Halloumi cheese
  • Fasolakia
  • Briam
  • Greek style lamb chops

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.
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