Dining Out – My Big Fat Greek Dinner

Whole grains, fish, vegetables, olive oil, and fruits are at the base of traditional Mediterranean diets. Greek restaurants make abundant use of these ingredients, sometimes too generously.

A Greek meal is a leisurely event. Appetizers are offered on small plates, allowing you to sample from a vast variety of foods. Spinach, olive, and feta fillings add distinct tastes and go with many dishes. The ground meat in the Keftethes makes for a higher fat content than other choices. Try the Tzatziki, a thick, creamy yogurt dip with diced cucumbers, fresh dill, and garlic. It offers a good protein/fat ratio. Grilled Sardines are delicious seafood starters and an excellent source of protein and omega-3 fatty acids. Dolmas is a traditional staple. A vegetarian stuffing is preferable to meat.

If you like red meat, perhaps the best choice would be the Roasted Loin or Leg of Lamb. Both are relatively lean, and roasting does not add too much fat. A healthier entrée choice is the light Grilled Swordfish. Oil dripping into the fire of the open grill adds a great smoky aroma. Moschari Kapama beef is a good bet for the heartier appetite. Chicken Kapama, chicken breast simmered in tomato sauce and herbs, is a less fatty yet tasty alternative.

Many entrées include Pilafi-style rice and steamed vegetables. Get plenty of both, but ask that no butter or oil be added. Steamed Spinach is better than spinach sautéed in oil or fat.

If you must try Rizogalo or Baklava for dessert (and many say you do), split them with someone, or just taste a few bites. Sorbet is always a good dessert and, of course, fresh fruit is an easy decision.