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blopez34

Active member
I need to drop some pounds so I am cutting carbs. I love Greek cooking and it's basically healthy but some of the dishes have a lot of carbs. Any advice on how to go low carb while eating Greek?

I know a lot of the dishes include bread, potatoes, and other carbs, so I’m looking for advice on how to stick to a low-carb plan while still enjoying Greek flavors. Any specific dishes or substitutions I should try? For example, can I replace pita with something else, or are there certain salads and grilled dishes that fit this lifestyle? Also, any recommendations on sauces or sides to avoid hidden carbs? Would love to hear your tips and favorite low-carb Greek meals!
 
Going low-carb while enjoying Greek food is totally doable! Here are some ideas:
  1. Stick to Grilled Meats and Fish: Gyros (without the pita), grilled souvlaki, lamb chops, and fish like branzino or salmon are flavorful and naturally low-carb.
  2. Replace Pita with Lettuce Wraps: Instead of pita, try wrapping grilled meats or veggies in lettuce for a refreshing, low-carb option.
  3. Greek Salad (Horiatiki): This classic salad has no lettuce and is low in carbs. Use cucumber, tomatoes, olives, onions, and feta, and dress it with olive oil and oregano.
  4. Avoid Starchy Sides: Skip the potatoes and go for steamed greens (horta) or roasted vegetables.
  5. Low-Carb Dips: Tzatziki is a great choice, but watch out for hummus, as it’s higher in carbs due to chickpeas.
 

Greek Rice Dishes to Try?

I’ve been diving into Greek cooking lately and noticed that while rice does appear in some dishes, there also seems to be a strong use of orzo (kritharaki) and other small pastas in traditional meals. It got me wondering—do Greeks use rice a lot in their everyday cooking, or is pasta more common?

For example, I’ve seen rice in dishes like gemista (stuffed vegetables) and avgolemono soup, but then orzo shows up in things like giouvetsi or even baked with shrimp and tomato. Do some regions or families prefer one over the other?

I’d love to try making more authentic Greek rice dishes—can anyone recommend some must-tries? Maybe even some lesser-known ones beyond the usual? I’m especially curious about pilafs, rice-based casseroles, or stews that feature rice as a main ingredient.

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.

Bake or Fry Keftedes (meatballs)?

I’ve been making keftedes (Greek meatballs) for years now, and I’m curious, do you prefer baking or frying them?

Traditionally, I know frying is the classic method. They are crispy on the outside, juicy on the inside. But lately I’ve been trying to cut down on oil and mess, so I’ve been baking them more often. They still taste great, but I’m wondering if I’m missing out on that “authentic” flavor or texture that only frying gives.

Do you notice a big difference in taste or texture between baked and fried? Does your family swear by one method over the other? Frying is pretty easy for me but I am looking to maybe cut down on oil.

Simple Saganaki Recipe - Greek Fried Cheese

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
  6. Serve hot with a squeeze of fresh lemon.
I don't do the Ouzo part by the way, so I left it out I don't like the flavor of it and I fin the fire to be a little scary!

Making Frappe at Home - Tips?

I’ve been making Greek frappe at home almost daily and I’m wondering if anyone has tips to make it even better. Right now, I’m using a basic handheld frother and it gets the job done, but I’m curious — would a milkshake machine be a better option?

I’ve seen a few Greeks on YouTube using those old-school milkshake mixers and the foam looks a lot thicker and more stable. I actually drink enough frappe to justify the upgrade if it’s worth it. Has anyone here tried both methods?
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