Greek Food, Cooking and Recipe Community

What I order to stay healthy while on vacation!

1 - 6 of 6 Posts
F

francescool

Active member
I've been eating a bit too many souvlakia while on vacation in Greece....so today I just ate salad, fava and melitzanosalata. Definitely a little bit too much cheese, but I would say overall healthy in comparison to what I usually eat LOL

Screen Shot 2021-08-06 at 1.38.03 AM.png
 
  • Like
Reactions: Hash, Laura48 and HarryS
This looks so amazing, thanks for sharing!

When people think of the mediterrian diet, I always say just eat Greek food and most things can be healthy! Kali Orexi (Enjoy your meal!!) :)
 
  • Like
Reactions: Hash
francescool said:
I've been eating a bit too many souvlakia while on vacation in Greece....so today I just ate salad, fava and melitzanosalata. Definitely a little bit too much cheese, but I would say overall healthy in comparison to what I usually eat LOL

View attachment 613
Click to expand...
Yaap that looks good.....but did you have a few glasses of krassi with this??..... That's the healthiest ☺️☺️....How I miss what is in the image!.... Good day from Thailand!
 
  • Like
Reactions: ssherie_
Hash said:
Yaap that looks good.....but did you have a few glasses of krassi with this??..... That's the healthiest ☺️☺️....How I miss what is in the image!.... Good day from Thailand!
Click to expand...
Especially red krassi! A glass a day keeps the doctor away, yamas!
 
  • Like
Reactions: Hash
francescool said:
I've been eating a bit too many souvlakia while on vacation in Greece....so today I just ate salad, fava and melitzanosalata. Definitely a little bit too much cheese, but I would say overall healthy in comparison to what I usually eat LOL

View attachment 613
Click to expand...

One could never have too much souvlaki, but your "substitute" looks just as delicious!! Thanks for sharing this :)
 
  • Like
Reactions: Hash
francescool said:
I've been eating a bit too many souvlakia while on vacation in Greece....so today I just ate salad, fava and melitzanosalata. Definitely a little bit too much cheese, but I would say overall healthy in comparison to what I usually eat LOL

View attachment 613
Click to expand...
Where is the krassi Kalley???.... Definitely a start!?? Kalley Mera from Thailand...
 
1 - 6 of 6 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top