Wining & Dining In Greece - The Land Where Ambrosia & Nectar Were Created /
By Gary Edwards
Crete Cafe, Greece / Photo (CC) by Wolfgang Staudt
Greece - Eating and drinking are a way of life for the Greeks and sharing a meal with friends, either at home, at a restaurant or a taverna, is a deeply rooted social affair. Meal times are erratic with breakfast often being skipped and replaced with a mid morning snack from the local bakery, lunch being anywhere between 1.30pm and 5.30 pm and dinner being after 10pm.
Typical Greek food is simple, colourful and packed with vibrant and robust flavours. The most characteristic element of Greek cuisine is the presence of olive oil and lemon juice in almost every dish which adds a distinctive flavour to Greek food and forms an important part of Greek cooking. Other popular flavourings include the use of oregano, mint, basil, thyme, rosemary and nutmeg. With "sweet spices" like cinnamon and clove being used to flavour meat dishes. Bread accompanies nearly every meal and often alternates with a fork, being dipped into the meat juices or in the salad dressings.
Though each region has it's own specialties, below are some of the staple dishes found all over Greece and her Islands.
Appetizers
Tzatziki - Is a light and refreshing yogurt, cucumber and garlic dip that is best served chilled. Truly delicious served on its own with fresh pita bread or as an accompaniment for many dishes including meats and vegetables.
Tzatziki / Photo (CC) by JC Medina
Taramasalata - Known as Greek Caviar this bright pink, thick and creamy dip was traditionally made with Carps roe but today is more often made with cod's roe, olive oil, breadcrumbs and seasonings.
Saganaki (cheese) - This pan fried cheese is best served in the pan it was cooked in to keep the cheese melted inside the golden crust and is delicious when seasoned with lemon juice.
Saganaki / Photo (CC) by Tammy Green
Dolmades - These vine leaves stuffed with either meat or rice are traditionally served as an appetizer and are particularly tasty when accompanied by a tzatziki dip.
Greek Salad (Horiatiki) - A classic Greek salad consists of ripe tomatoes, green peppers, red onions, olives and a big hunk of feta cheese. Seasoned with salt, dried oregano and olive oil.
Greek Salad (Horiatiki) / Photo (CC) by Stefanos Kofopoulos
Main Courses
Keftedes - Beef, lamb or pork can be used to make these Greek meatballs. Deliciously light and delicately flavoured they are particularly tasty when served with tzatziki and can be served either hot or cold.
Souvlaki - Cubes of grilled meat served on a skewer. Gyros are slices of meat taken from a large vertical rotiserie which are often served in rolled pitta bread with tomatoes, onions and tzatziki.
Kleftiko - Authentic Greek Kelftiko is lamb cooked to the point that the meat just falls off the bone. The secret is long slow cooking in a foil parcel to allow the flavours to stay trapped inside.
Stifado - This classic Greek stew is made with tender beef and baby onions and the key to this rich hearty dish is the long cooking time which makes the meat so tender it literally melts in the mouth. Best served with crusty bread.
Stifado / Photo (CC) by Stef Yau
Mousaka - One of the most well known of the Greek plates is this layered dish of aubergine, minced beef (or pork or lamb) and potatoes, topped with a thick bechamel sauce. Many tavernas will also offer a vegetarian version of this dish.
Fish & Seafood
For such a small country there is a lot of coastline so fresh fish and seafood are an important part of Greek cuisine. When ordering fish it is not unusual for you to be asked to follow the waiter into the kitchen to be shown the fish available and asked to make your selection. Always check whether the prices are per portion or per kilo. Most frequently served simply charcoal grilled with lemon, olive oil and fresh herbs, below are the names of some of the most popular fish found in tavernas all over Greece:
Tsipoura - Sea Bream
Lavraki - Sea Bass
Ksifida - Swordfish
Barbounia - Red Mullet
Garides - Shrimp
Soupies - Cuttlefish
Octopus - Grilled octopus is a favourite with the Greeks as either an appetizer or a main course, and can be served plain or in a marinade.
Kalamari - This is a well know classic of the Greek meze table and is deep fried squid best served with lemon wedges.
Desserts
The Greeks have a sweet tooth and bake hundreds of traditional Greek breads, cakes and biscuits, along with the Middle Eastern influenced syrupy creation of filo pastry, chopped nuts and spices. Honeyed filo pastries and buttery nut cookies are often consumed as a late afternoon snack accompanied by thick Greek coffee with seasonal fresh fruits being the usual dessert for concluding a hearty evening meal.
Yoghurt with Honey - The rich and slightly sour taste of the Greek yogurt perfectly combines with sweet honey to make this creamy dessert. Often served with fresh fruit and a sprinkling of ground nuts.
Baklava - A mixture of walnuts and almonds are used in this classic Greek pastry. A combination of filo pastry, ground nuts, and lots and lots of honey produce this light and sweet dessert. Kataifi has similar ingredients but is made with a shredded pastry that gives it a Shredded Wheat appearance.
Baklava / Photo (CC) by Stu Spivack
Loukoumades - These honey doughnuts are traditional dessert treats best served with strong black coffee to complement the sweet moist flavour. These plump balls of dough are deep fried until golden brown and served with a warm honey syrup.
Loukoumades / Photo (CC) by Alpha
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Article Source: EzineArticles