GREEK CUISINE

Greece has a culinary tradition of more than 2500 years. In fact, it’s commonly known that the Greek penninsula and the colonies of Greece Magna are the birthplace of culinary art. Things could not be different in the country that gave first great chefs, famous throughout the ancient Europe and well paid in castells of its kings. Another curiosity - white hat (toque blanche), widely recognized as the symbol of chefs all over the world, originally wore cooks in Greek medieval monasteries to be distinguished by it from the monachs who also wore hats, but tall and black.

The style of cookery in Greece is typical of Mediterranean cuisine. It's based around a variety of colorful and flavorful foods that are high in nutrients and low in animal fats. Like most national cuisines, Greek cuisine has both influenced others and embraced ideas from its eastern and western neighbours. What distinguishes it frome other is a combination of the following factors: ingredients of good quality, proper use of herbs and spices, the famous Greek olive oil and its basic simplicity.

Before eating, the Greeks have a habit of having a glass of ‘ouzo’, an aniseed flavored spirit, usually served with appetizers - ‘mesčdes’. Some of the most famous are ‘tzatziki’, yoghurt, cucumber and garlic puree and ‘taramosalata’, fish roe mixed with boiled potatoes or moistened breadcrumbs.

Greek cuisine has a wide variety of dishes that can meet the culinary demands of both meat-eaters and vegetarians in an extremely satisfying way. Some of the most popular are ‘mussaka’, eggplant casserole (there are other variations besides eggplant, such as zucchini or rice, but the eggplant version –‘melitzanes moussaka’- is most popular), ‘souvlakia’, lamb and vegetables grilled on skewers, ‘dolmades’ grapevine leaves stuffed either with meat or rice and vegetables and all kinds of salads, usually with tomatoes, onions, olives and ‘feta’, a traditional Greek cheese.

A myriad of colorful and flavorful vegetables form a fundamental part of Greek cuisine. You will be delighted with the taste of Greek tomatoes, lettuces, carrots, onions, parsley and garlic, not to mention the rich flavour and aroma of fresh fruit: grapes, apricots, peaches, cherries, melons, watermelons, to name but a few. A variety of herbs and seasonings are used to flavor food including flat-leaf parsley, dill, oregano, cilantro, mint, ground pepper, sea salt and cinnamon. Lemon juice and lemon rind are also used to season food and in dressings.

Do not forget also to try the Greek cheeses. Some of the most tastefull, besides ‘feta’, are ‘xinomizěthra’, ‘formačlla’ and ‘metsovone’.

Another typical ingredient is ‘yoghurt’, usually served with dried fruit and honey. Greek dishes are accompanied by a variety of breads (such as ‘choriŕtiko’), including pita bread (for example ‘tyropittes’) and crusty whole grain peasant bread (‘ladokouloura’ or ‘kouloura’).

Wine is the most common drink in Greece, birthplace of Dionysus, patron god of wine.

Today some of Greek wines, produced all over the country, are of the finest quality and known all over the world.

 

MORE ABOUT GREECE: