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auroracoor1

Active member
I have seen various "stuffed" leaf-type dishes in Greek cuisine, and I am realizing that the filling is always pretty similar. The two common ones I see are grape leaves (delicious in early summer when I can pick the leaves) and cabbage.

I noticed that there are other types of "leaves" that can be used. I think someone says they often use Swiss chard? What else can be used? I love every type of dish in this category. Thanks!
 
Cabbage leaves can be used, and once in a while my mom would use lettuce leaves, although most heads of lettuce don't offer too many good sized leaves, so usually more than one head would be needed. Swiss chard can be also be used. Like grape leaves, they all require a brief boil before using.
 
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Cabbage leaves can be used, and once in a while my mom would use lettuce leaves, although most heads of lettuce don't offer too many good sized leaves, so usually more than one head would be needed. Swiss chard can be also be used. Like grape leaves, they all require a brief boil before using.

Should I boil the cabbage leaves whole in the head? I tried to separate the heads without boiling and I ruined it!
 
Should I boil the cabbage leaves whole in the head? I tried to separate the heads without boiling and I ruined it!
Remove the leaves you want to use from the head and then boil briefly. Cabbage is kind of like lettuce, and once you get past the outer leaves, they get smaller, and large to medium size work best. If it's a big head, you can probably halve the larger outer leaves.
 
I have eaten with Swiss chard, cabbage, zucchini flowers, and grape leaves. All have been great!
 

What is Kontosouvli?

Hey everyone! I keep hearing about kontosouvli, especially when people talk about Greek feasts and outdoor grilling, but I realized I’ve never actually had it—or at least, I don’t think I have!

Can someone explain exactly what kontosouvli is? How is it different from regular souvlaki or other grilled meats like gyros or lamb on the spit (ovelias)? Is it always pork, or are there different variations? I’ve seen pictures of huge chunks of meat rotating on a spit and it looks incredible—super juicy and full of flavor.

I’m also curious about how it’s seasoned, how long it takes to cook, and if it’s something people make at home or mostly find at festivals and tavernas. Would love to hear your experiences or tips if you’ve made it before—or where to find the best one if I’m visiting Greece again soon!

Toppings for Louloumades?

Lately I’ve noticed loukoumades popping up everywhere—on food blogs, Instagram, and trendy dessert spots—and it seems like people are getting really creative with the toppings! Traditionally, I’ve always known them as the classic honey-drenched treat (sometimes with a sprinkle of walnuts or cinnamon sugar), but now I’m seeing versions with chocolate sauce, tahini, pistachios, even ice cream on top!

I’m curious what everyone thinks about these modern twists. Do you love the creative toppings or prefer to keep things traditional? Have you tried any toppings that surprised you—in a good way?

Also, I wonder how common these variations are in Greece itself. Are Greek bakeries and cafés playing around with loukoumades, or is this more of a diaspora trend?

Would love to hear your favorites—whether it's old-school honey or something totally new and indulgent. I’m definitely craving some now and looking for inspiration for my next batch!

Has anyone made Greek grilled octopus at home?

Every time I visit Greece, I fall in love all over again with grilled octopus—tender, smoky, perfectly charred, and drizzled with olive oil and lemon. But every time I try making it at home, it turns out tough and rubbery. I’m starting to wonder if the secret isn’t just in the cooking, but in how the octopus is prepped beforehand.

Does anyone know if the octopus sold in Greece is treated differently before hitting the grill? I’ve read that in Greece, they sometimes tenderize it by pounding it or drying it out in the sun. Are we missing that step here in the U.S.?

I’d love to recreate that amazing texture and flavor at home—so if you’ve had any success (or lessons learned), please share your tips! Do you boil it first? Freeze it? Grill it low and slow?

Greek Keto-Friendly Meals?

I’m Greek and absolutely love our food, but I’ve recently started following a keto lifestyle and I’m trying to figure out how to make it work with traditional Greek cuisine. So much of what I love—like spanakopita, yemista with rice, and baked pasta dishes—seems off-limits right now.

That said, I know there are tons of naturally keto-friendly options in our diet—grilled meats, seafood, olives, cheeses, veggies cooked in olive oil—but I’d love to hear how others are navigating this. Have you adapted any traditional recipes to make them keto? Any ideas for phyllo-free spanakopita or low-carb versions of classics?

I’d especially love tips on mezze options I can enjoy without going off track, or ideas for keto meals that still feel authentically Greek.

Greek Open-Fire Grilling (Psistaria Style)

Hey all, just wanted to pick your brains a bit about psistaria-style open-fire grilling. I’ve been around it plenty (family feasts, Easter lamb, late-night souvlaki sessions), but lately I’ve been getting more hands-on and want to refine my setup and technique.

I’m curious what others are doing when it comes to charcoal vs wood, managing heat, and what cuts of meat you swear by for the grill. Are you marinating your lamb or pork overnight or keeping it simple with salt, lemon, and oregano? Do you use a rotating spit (souvla) or just go with grills and skewers?

Also wondering what extras you throw on—do you do loukaniko, whole veggies, bread on the coals?

Love hearing how others approach this. There’s nothing like psistaria vibes, especially with friends, cold beer, and that smoky air. Let’s swap notes and maybe inspire each other before summer kicks in!
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