Greek cuisine
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Greek cuisine relies on fresh local produce - flavoursome tomatoes, plump kalamata olives, salty feta cheese and grilled meats and fish, with much of the influence coming from Italy, Turkey and the Balkans.
If you visit Greece you'll soon find yourself in a taverna, sipping a pastis-like ouzo, herby metaxa (a blend of brandy and wine) or ice-cold retsina (a pine resin-infused white or rosé wine).
Though it may be hard to dig out an authentic taverna in the touristy areas, once you get off the beaten track, you'll find hearty fare relying on Greek olive oil, sunshine vegetables, honey, yogurt and freshly caught fish - similar to the food enjoyed in Greek homes. In many tavernas you may be invited into the kitchen to choose your meal from a wealth of fresh produce.
Greek cuisine has embraced much from surrounding countries. Since 350 BC when the Greek empire went from Europe through to India, all kinds of influences crept into the culinary traditions.
Today many Greek dishes share Turkish names, such as the sticky pastries known as Baklava and the aubergine and lamb mince bake, Moussaka. The Italian influence is also evident in the pasta casserole dish, pastitsio, which is derived from the Italian word 'pasticcio' (meaning 'hotch potch'). The Spanish rice pudding arroz con leche is also very similar to one of Greece's main desserts, rizogalo.
Meze
The word 'meze' literally means 'appetiser', and the concept of mezethes is similar to Spanish tapas, where small servings of many dishes are shared within a group of diners. A number of meze may comprise a whole meal.
There are an infinite number of Greek meze, but some of the most popular include creamy dips such as Taramasalata (made with cod's roe, breadcrumbs, onion, lemon juice and olive oil), tzatziki (a garlicky yogurt, mint and cucumber dip) and fava (a light soup made of puréed yellow split peas). These will often be served alongside a basket of warm pitta bread.
Much Greek cuisine is based around filo pastry bakes and parcels. Chickpea bourekia is a filo parcel containing a hummus-like mashed chickpea filling. Another important ingredient is kefalotiri; a salty, tangy hard cheese. It's often made into patatokeftedes (a type of potato croquette) or simply pan-fried to make meltingly good saganaki.
Another meze-must-have are delicious dolmades. These are stuffed grape vine leaves, filled with rice, raisins, onions and herbs - lamb or beef mince can also be added. Dolmades are very often served before seafood.
Though it may be hard to dig out an authentic taverna in the touristy areas, once you get off the beaten track, you'll find hearty fare relying on Greek olive oil, sunshine vegetables, honey, yogurt and freshly caught fish - similar to the food enjoyed in Greek homes. In many tavernas you may be invited into the kitchen to choose your meal from a wealth of fresh produce.
Greek cuisine has embraced much from surrounding countries. Since 350 BC when the Greek empire went from Europe through to India, all kinds of influences crept into the culinary traditions.
Today many Greek dishes share Turkish names, such as the sticky pastries known as Baklava and the aubergine and lamb mince bake, Moussaka. The Italian influence is also evident in the pasta casserole dish, pastitsio, which is derived from the Italian word 'pasticcio' (meaning 'hotch potch'). The Spanish rice pudding arroz con leche is also very similar to one of Greece's main desserts, rizogalo.
Meze
The word 'meze' literally means 'appetiser', and the concept of mezethes is similar to Spanish tapas, where small servings of many dishes are shared within a group of diners. A number of meze may comprise a whole meal.
There are an infinite number of Greek meze, but some of the most popular include creamy dips such as Taramasalata (made with cod's roe, breadcrumbs, onion, lemon juice and olive oil), tzatziki (a garlicky yogurt, mint and cucumber dip) and fava (a light soup made of puréed yellow split peas). These will often be served alongside a basket of warm pitta bread.
Much Greek cuisine is based around filo pastry bakes and parcels. Chickpea bourekia is a filo parcel containing a hummus-like mashed chickpea filling. Another important ingredient is kefalotiri; a salty, tangy hard cheese. It's often made into patatokeftedes (a type of potato croquette) or simply pan-fried to make meltingly good saganaki.
Another meze-must-have are delicious dolmades. These are stuffed grape vine leaves, filled with rice, raisins, onions and herbs - lamb or beef mince can also be added. Dolmades are very often served before seafood.
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