The basics of Greek cuisine
In Greece, the meal marks a time of great conviviality, even if it is often only one dish main. The input and the dishes rich in Mediterranean vegetables, cereals, lamb, deer but also Pisces sea or freshwater, as well as crustaceans.
From ancient times, Greece has kept recipes that have survived the centuries: squid cooked in his ink, fish simmered in vinegar with raisins, sesame pies, cheese with whole milk and fig juice or even lamb or pork, the most common meats, boiled or roasted on a spit ...
Greek cuisine is also the Mediterranean diet (the Cretan diet), famous for avoiding cardiovascular diseases. It offers simple combinations, combining the flavors of olive oil and herbs such as dill, oregano, bay leaf, thyme, rosemary, associated with onion and garlic. The sauces and marinades use olive oil or sesame and lemon or vinegar, as well as sweet flavors, such as rose vinegar or wine Liastos. Bread, an essential food, is accompanied by olives or cheese.
From input "freshness": the tzatziki, yogurt, cucumber and garlic crushed with mint and Greek salad, delicious to share with tomatoes, cucumber, green pepper, olives, feta, onions, seasoned with olive oil ... In appetizer , the mezze offers a blend of tarama, feta, tzatziki, vine leaves that serves as dish full. Cereals, such as crushed wheat or bulgur, make up vegetables with dishes nourishing vegetarians. The white bean soup, fazoulotava, can replace a dish of meat.
Greek cuisine also shows traces of the influence of the Orient, input to pastries. The dolmades or stuffed vine leaves to enjoy cold or hot, the keftedes, minced meatballs, flavored with mint and oregano. Vegetarians will feast onimam baïldi, of Turkish origin, with aubergines stuffed with onions, tomatoes and herbs. And of course, oriental pastries like baklava and the kadaifi mingle the desserts Greek dishes made from rice, semolina, almond paste ...
The fruits are varied: watermelon, melon with green heart, figs, walnuts, grapes, prunes, quince ...
Our advice
Outside of theouzo, aperitif anise of the country, taste the retsina, young, white, rosé wine, more rarely red, perfumed with pine resin, to drink directly from the barrel.
