Greek cuisine
As we all know Greece has a very long history – so is their cuisine! Even though it really evolved throughout time, there are still many traditional dishes. The typical Greek cuisine was derived from a general Mediterranean palette and consists of what is known as the “Mediterranean Triad”. This term refers to wheat, olive oil, and wine. The aforementioned olive oil and wheat, as well as fruits, vegetables, honey, and fish are the pillars of the Greek cuisine. Lamb is also used quite frequently. In fact, Greece is home to one of the healthiest diets in the world.
In Ancient Greece, people were eating only three meals a day: light breakfast (as bread dipped in wine with olives and figs) than an easy to make, light, cooked mid-day dish and finally a dinner – the most important meal of the day. What makes this menu characteristic, they used olive oil to every dish!
For sure modern Greeks don’t eat the same as their ancestors but one thing stayed unchanged – they still use a lot of olive oil. It brought them global fame!
Outside of olive oil, another ingredient that is found in the majority of Greek cuisine are spices. The citizens of Greece tend to use a plethora of different spices to accentuate their dishes. As most spices are locally grown, they are in good supply throughout many regions. The most common are mint, basil, cumin, cinnamon, coriander, oregano, and saffron. Coriander, also known as cilantro, is used in a variety of dishes that range from marinades for lamb and pork to hummus. Oregano, one of the most popular spices, tends to be paired with marinades and salads. These spices have been a staple of Greek cuisine for thousands of years, and will likely continue to be used in such a manner for thousands more.
What are typical Greek dishes?
- Dolmades
It’s a great vegetarian appetizer! It’s made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs. These extra juicy stuffed dolmades, often served as part of a meze platter, are the ultimate bite-sized entrée.
- Moussaka
This dish can be found in cuisines throughout the Mediterranean and the Balkans, but the iconic Greek oven-baked version is based on layers of sautéed eggplant, minced lamb, fried puréed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, then a final creamy topping of béchamel sauce and cheese.
- Grilled meat
This dish is composed with a grilled pieces of meat served on a skewer, it is usually made with chicken and pork. It can be made from beef or lamb as well. The meat is served in many ways, as a platter with rice and vegetables, pita, dips or a salad.
- Zucchini balls (kolokythokeftedes)
Greek Zucchini Balls are delicious fried pancakes or fritters made out of grated zucchini, crumbled feta cheese, and fresh mint served as a vegetarian appetizer with homemade tzatziki sauce.
- Octopus
Along harbors, octopus can be found hanging almost like a cleaning, waiting for it to dry – this is one of the iconic images of Greece. Grilled or marinated, they make a fine appetizer, or main course stewed in wine.
- Baklava
Greeks love their sweets, which are often based on olive oil and honey. The classic baklava involves honey, filo and ground nuts. Or try galaktoboureko, a rich custard-filled pastry. A simpler sweet is local thyme honey drizzled over fresh, thick Greek yogurt.
- Bougatsa
Bougatsa is a kind of sweet pie (but less sweet than most of Greek desserts) made out of phyllo pastry & semolina custard. If you want to eat this pie from the roadside food court you will also get a sprinkle of powder sugar and cinnamon on top. Many people consider it as the best Greek dessert!
- Greek Fava Dip
This mouthwatering vegetable dish, made with yellow split peas, is mostly popular on the Greek island of Santorini, however, remains dominant in terms of popularity all across Greece. It is creamy with spectacular taste—great starter for winter days. People enjoy this Fava dish as an appetizer or dip with a drizzle of extra virgin olive oil.
9.Taramasalata
A mainstay of any Greek meal is classic dips such as tzatziki (yogurt, cucumber and garlic), melitzanosalata (aubergine), and fava (creamy split pea purée). But the delectable taramasalata (fish roe dip) is a must. This creamy blend of pink or white fish roe, with either a potato or bread base, is best with a drizzle of virgin olive oil or a squeeze of lemon.
