GREEK CUISINE

Greek cuisine is characterized by its use of simple, fresh ingredients and it is an integral part of the Mediterranean diet, which is known for its health benefits.

Different parts of Greece have different specialities but the key ingredients are olive oil, fresh vegetables (such as tomatoes, onions, potatoes and aubergines), as well as seafood and meat.

Here is a list of the most popular Greek dishes that you need to try while in Greece.

• Gyros: Gyros is the most popular street food in Greece. It is thinly cut pieces of pork or chicken cooked on a vertical rotisserie. It is typically served in a pita bread with chips, tomatoes, onions and tzatziki sauce.

• Souvlaki: Skewered and grilled pieces of marinated meat (pork or chicken), usually served with pita bread, vegetables, and tzatziki sauce.

• Mousaka: A classic greek dish. Mousaka is a layered dish made with aubergines, potatoes, minced meat (often beef or lamb), and a creamy béchamel sauce at the top.

• Greek Salad (Horiatiki): The famous greek salad is made of tomatoes, cucumbers, olives, onions, feta cheese, and oregano, drizzled with olive oil.

• Tzatziki: A yogurt-based sauce or dip made with cucumbers, garlic, and herbs. It’s a common accompaniment to many Greek dishes.

• Dolmades: Grape leaves stuffed with a mixture of rice, minced meat, and herbs, served with a lemony sauce.
• Gemista: Gemista is a traditional vegetarian dish that consists of stuffed vegetables, typically tomatoes, peppers or aubergines. They are stuffed with rice, tomato sauce and herbs and cooked in the oven.
• Stifado: Stifado is a traditional Greek stew made with tender pieces of meat (usually beef or sometimes rabbit) cooked in a tomato-based sauce with a combination of onions, aromatic spices, and red wine or vinegar.
• Pastitsio: A baked pasta dish similar to lasagna but with tubular pasta, minced meat, and a béchamel sauce.

• Papoutsakia: Papoutsakia is a dish made with aubergines that are hollowed out, filled with a spiced mixture of ground meat and tomatoes, and then baked in the oven. The dish is often topped with a creamy béchamel sauce and cheese.
• Tyropita: This is a delicious pastry or savoury pie made with layers of phyllo dough usually filled with feta cheese and some eggs. It can be enjoyed as a snack or as a starter.

• Spanakopita: A savoury pastry or pie filled with spinach, feta cheese, onions, and various herbs, wrapped in flaky phyllo dough.

• Saganaki: A popular appetizer made by pan-frying cheese (usually Kasseri or graviera) and then flambeed at the table with ouzo or brandy.
• Kolokithikeftedes (Courgette Balls): They are a popular Greek appetizer or meze. They are made by mixing grated courgette with herbs, cheese, and breadcrumbs, then frying them until golden and crispy.
• Fasolada: Fasolada is a classic Greek bean soup. It is often considered the national dish of Greece. It is made primarily from white beans, vegetables, and olive oil. It is typically enjoyed on a cold day.
• Dakos: It is a traditional Cretan dish of dried bread rusks that are softened in water and then topped with a grated tomato mixture and crumbled feta cheese. The dish is finished with a drizzle of olive oil and a sprinkle of herbs and seasonings.

• Koulouri: Koulouri or “koulouri Thessalonikis” is a popular Greek snack. It is a type of circular bread ring that is coated with sesame seeds, giving it a distinctive and crunchy texture. It can be found at bakeries and street kiosks.
• Soutzoukakia: Meatballs made from ground beef or lamb, which are typically seasoned with various herbs and spices and cooked in a rich tomato sauce.
• Giouvetsi: It is typically made with meat (often lamb or beef) that is slow-cooked in a tomato-based sauce, along with orzo pasta. The name “giouvetsi” refers to the casserole dish in which it is traditionally baked.
• Briam: It is a traditional vegetarian dish made of various seasonal vegetables (such as courgettes, aubergines, peppers, tomatoes, onions, and potatoes) and baked together with herbs and olive oil.
• Gigantes: It is made of butter beans cooked in a rich tomato sauce, usually baked in the oven.
• Kleftiko: Slow-cooked lamb or goat, often marinated with garlic and lemon, resulting in tender and flavorful meat.
• Seafood: Greece’s coastal location means seafood is abundant in the cuisine. Grilled fish, octopus, calamari, and shrimp are popular choices.
• Fava: A creamy dip or spread made from yellow split peas, often garnished with onions and olive oil.
• Olives: The most famous are the Kalamata olives, known for their distinctive almond shape and rich flavour, they are often served as appetizers or used in Greek salads.

• Taramosalata: A traditional Greek dip known for its creamy and tangy flavour. It is made of tarama (fish roe) and it is pink in colour.
• Octopus Salad (Htapodi): Grilled octopus served with olive oil, vinegar, and herbs, often garnished with capers.
• Feta Cheese: A white crumbly cheese usually made from goat’s or sheep’s milk but sometimes also cow’s milk. It’s often eaten as an accompaniment or used as an ingredient in various salads and pastries.

• Baklava: Layers of thin phyllo pastry filled with chopped nuts (usually walnuts) and sweetened with honey or syrup.

• Galaktoboureko: A custard-filled pastry made with layers of phyllo dough, baked until golden and soaked in sweet syrup.
• Kataifi: Similar to baklava but made with shredded kataifi pastry that’s wrapped around a nut filling and soaked in syrup.
• Ekmek Kataifi: Like kataifi but topped with a layer of creamy custard, and finished with a layer of whipped cream and a drizzle of syrup.
• Bougatsa: It is a sweet pastry made of phyllo dough, filled with custard and often sprinkled with powdered sugar. It can also be made as savoury. Most popular in Thessaloniki but can be enjoyed anywhere as a snack.
• Tsoureki: A sweet braided bread, often served during Easter, flavoured with orange zest and decorated with almonds.

• Melomakarona: Honey cookies made with a mixture of olive oil and semolina, flavoured with orange and cinnamon, and typically enjoyed during Christmas.
• Kourampiedes: They are traditional Greek butter cookies, made at Christmas. They are typically made with almonds and coated in powdered sugar.
• Portokalopita: It is a popular dessert made of syrup-soaked shredded phyllo pastry and orange filling.
• Loukoumades: Small, deep-fried doughnuts often drizzled with honey and sprinkled with cinnamon or powdered sugar.
• Halvas: A semolina-based confection with a sweet, dense, and slightly crumbly texture that is flavoured with vanilla, almonds, or cocoa.
• Pasteli: Pasteli is a traditional crunchy sweet made of honey and sesame seeds.
• Karidopita: A walnut cake soaked in sweet syrup and often flavoured with cinnamon.
• Diples: Thin strips of dough that are deep-fried, then dipped in honey and sprinkled with chopped nuts and cinnamon.
• Loukoumi: A sweet confection made from starch and sugar, often flavoured with rosewater and coated in powdered sugar. Similar to Turkish delight.
• Ravani: A semolina cake soaked in a simple syrup, often flavoured with lemon or orange zest.
• Giaourti me meli: This a famous dessert that combines creamy Greek yoghurt with honey and sometimes nuts.
• Koulourakia: Various cookies often shaped into twists or rings and flavoured with vanilla, orange zest, or sesame seeds. One variation is moustokouloura with its distinct flavour, made of grape must.

• Greek Coffee (Ellinikos Kafes): This strong coffee is served in a small cup, made of ground coffee cooked in a small pot over a low fire. Similar to Turkish coffee.

• Freddo cappuccino: This is a popular iced coffee drink during the hot summer months. It is made of espresso shot blended with milk and ice.
• Frappé: A popular iced coffee made by shaking instant coffee with cold water, sugar, and ice cubes. It can be served black or with milk.
• Retsina: A Greek white or rosé wine with a unique flavour due to the addition of pine resin during fermentation.
• Ouzo: A famous Greek anise-flavoured spirit, usually served as an aperitif. It turns cloudy when mixed with water or ice, and it’s often accompanied by meze.
• Metaxa: A Greek brandy that comes in different age categories, ranging from 3 to 30 years. It’s often enjoyed as a digestif or on the rocks.
• Tsipouro: A strong, clear spirit made from the pomace of grapes. It’s typically served as a shot and is often consumed with meze.
• Greek Wines: Greece has a rich tradition of winemaking, with a variety of indigenous grape varieties. Some well-known wine regions include Santorini, Naoussa, and Nemea. Try Assyrtiko for white wine and Xinomavro for red wine.
• Greek Lemonade (Lemonada): A refreshing and tangy homemade lemonade often made with freshly squeezed lemons, sugar, and water.

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