Greece tourist information

Greek cuisine is the cuisine of Greece and of the Greeks . It is typical of Mediterranean cuisine accompanied by commonalities with the cuisines of Southern France, Italy, the Balkans, Anatolia, and the Middle East.

The most characteristic and ancient element of Greek cooking is olive oil, which is present in almost every dish. It is produced from the trees prominent throughout the region, and adds to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine, potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly flower-honey from the nectar of fruit and citrus trees (lemon, orange, bigarade trees), thyme honey, and pine honey from conifer trees. Mastic is grown on the Aegean island of Chios.

Greek cuisine uses some flavourings more often than do other Mediterranean cuisines: oregano rigani, mint dhiosmo, garlic, onion, dill, salt, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Many Greek recipes use "sweet" spices in combination with meat, for example cinnamon and cloves in stews. Greek flavour is often characterised by the use of mint and nutmeg. Other typical ingredients are lamb, pork, kalamata olives, feta cheese, grape leaves, zucchini and yogurt. Dessert items are dominated by nuts and honey.

The terrain has tended to favour the production of goats and sheep over cattle, and thus beef dishes tend to be a rarity by comparison. Fish dishes are also common, especially in coastal regions and the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra. Some dishes use phyllo pastry.

Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach. Typical Greek food is simple, colorful and packed with robust flavours. Although many dishes show influences from the Greek past, they have a distinctive style of their own which has changed little over the years. Greek cuisine has a long tradition of fine cooking and the full range of Greek dishes usually remains undiscovered by the tourist.

Typical dishes
As mentioned above, Greek cuisine is very diverse and although there are many common characteristics amongst the culinary traditions of different regions within the country, there are also many differences, so that it is difficult to present a full list of representative dishes. Just to give an example, the vegetarian dish " Haniotiko Mpoureki" (oven baked slices of potatoes with zucchini, myzithra cheese and mint) is a typical dish in the region of Chania (western Crete), which a family may consume 1-2 times per week in the summer season. However, it is not cooked in any other region of Greece.

Appetizers
Meze is a collective name for a variety of small dishes, typically served with wine, ouzo or homemade tsipouro. Dips are served with loaf bread or pita bread. In some regions, dried bread (paximadhi) is softened in water. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine.

• Boureki: individually wrapped vegetable and meat fillings in phyllo pastry or dough.
• Deep Fried vegetables "tiganita" (courgettes, aubergines, peppers or mushrooms).
• Dolmades: grapevine leaves stuffed with rice and vegetables, meat is also often included.
• Fava: Yellow split pea puree or other bean purees; sometimes made of fava beans.
• Greek Salad: The so-called Greek Salad is known in Greece as Village/Country Salad (Horiatiki).
• Horta: wild or cultivated greens, steamed or blanched and made into salad, simply dressed with lemon juice and olive oil. They can either be eaten as a light meal with potatoes (especially during Lent, in lieu of fish or meat).
• Kolokythoanthoi: zucchini flowers stuffed with rice or cheese and herbs.
• Koukkia: fava beans.
• Lachanosalata: Cabbage Salad. Very finely shredded cabbage with salt, olive oil, lemon juice/vinegar dressing.
• Marides tiganites: Deep-fried whitebait, usually served with lemon wedges.
• Melitzanosalata: aubergine (eggplant) salad.
• Pantzarosalata: beetroot salad with olive oil and vinegar.
• Patata salata: Potato salad with olive oil, finely sliced onions, lemon juice or vinegar.
• Saganaki: fried cheese; the word "saganaki" means a small cooking pan, and can be applied to many other foods.
• Skordalia: thick garlic and potato puree, usually accompanies deep fried fish/cod.
• Spanakopita: spinach wrapped in phyllo pastry.
• Taramosalata: fish roe mixed with boiled potatoes or moistened breadcrumbs.
• Tzatziki: yoghurt with cucumber and garlic puree, used as a dip.
• Tyropita: cheese (usually feta) wrapped in phyllo pastry.

• Avgolemono 'egg-lemon' soup: chicken, meat, vegetable, or fish broth thickened with eggs, lemon juice, and rice.
• Bourou-Bourou, a vegetable and pasta soup from the island of Corfu.
• Colomo soup.
• Fakes, is a lentil soup and one of the famous everyday Greek soups, usually served with vinegar and feta cheese.
• Fasolada, a bean soup defined in many cookery books as the traditional Greek dish. It is made of beans, tomatoes, carrot, celery and a lot of olive oil.
• Magiritsa, is the traditional Easter soup made with lamb offal and thickened with avgolemono.
• Patsas, a tripe soup.
• Psarosoupa 'fish soup' can be cooked with a variety of fish types, and several kinds of vegetables (carrots, parsley, celery, potatoes, onion), several varieties include the clasic kakavia which is drizzled with olive oil.
• Revithia, a chickpea soup.
• Trahana soup.

• Aginares A La Polita: artichokes with olive oil.
• Arakas Me Aginares: fresh peas with artichokes in the oven.
• Bamies: okra with tomato sauce (sometimes with potatoes and/or chicken/lamb).
• Fasolakia freska: fresh green beans stewed with potatoes, zucchini and tomato sauce.
• Gigantes beans: baked butter beans with tomato sauce and various herbs.
• Horta (greens) already mentioned in the Appetizers section, are quite often consumed as a light main meal, with boiled potatoes and bread.
• Lachanodolmades: Cabbage rolls, stuffed with rice and sometimes meat, spiced with various herbs and served with avgolemono sauce or simmered in a light tomato broth.
• Spanakorizo: Spinach and rice stew cooked in lemon and olive oil sauce.
• Yemista: Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables hollowed out and baked with a rice and herb filling.

• Baked lamb with potatoes. One of the most common Greek dishes. There are many variations with additional ingredients.
• Bekri Meze: 'drunkard's snack', diced beef marinated in wine, cloves, cinnamon, bay leaves, olive oil and cooked slowly.
• Giouvetsi: baked lamb in clay pot with Kritharaki - orzo.
• Grilled lamb chops (paidakia) with lemon, oregano, salt and pepper.
• Grilled octopus in vinegar, oil and oregano. Accompanied by Ouzo.
• Gyros: meat roasted on a vertically turning spit and served with sauce (often tzatziki) and garnishes (tomato, onions) on pita bread; a popular fast food.
• Kleftiko: literally meaning "of the Klephts", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven.
• Keftedes: fried meatballs with oregano and mint.
• Kotopoulo pilafi ('Chicken Pilaf'), mostly popular on the island of Crete.
• Moussaka: eggplant casserole. There are other variations besides eggplant, such as zucchini or rice, but the eggplant version melitzanes moussaka is most popular.
• Pastitsio: a baked pasta dish with a filling of ground meat and a Bechamel sauce top.
• Pork with celery (hirino me selino/hirino selinato).
• Soutzoukakia Smyrneika: large meatballs with cumin, cinnamon and garlic and served in a tomato sauce.
• Souvlaki: Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is lamb, pork or chicken, often marinated in oil, salt, pepper, oregano and lemon.
• Spetsofai: a dish with country sausages, peppers, onions and wine. Originates from Mt. Pelion.
• Stifado: game (rabbit, venison etc.)stew with pearl onions, red wine and cinnamon.

• Baklava, a popular sweet dessert, of phyllo pastry layers with nuts, sugar, syrup, honey and cloves.
• Diples, a Christmas and wedding delicacy, made of thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with honey and crushed walnuts.
• Galaktoboureko, custard between layers of phyllo. The name derives from the Greek "ghala", meaning milk, and from the Turkish borek, meaning filled, thus meaning "filled with milk."
• Halvadopites A nougat of sesame with almonds in a thin crust.
• Karidopita, a walnut cake.
• Koulourakia, butter or olive-oil cookies.
• Kourabiedes, Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar.
• Loukoumades, similar to donuts, loukoumades are essentially fried balls of dough drenched in honey and sprinkled with cinnamon.
• Melomakarona, "honey macaroons", Christmas cookies soaked in a syrup of diluted honey (meli in Greek, thus melomakarona), then sprinkled with crushed walnuts.
• Moustalevria, a flour and grape must pudding.
• Moustokouloura, cookies of flour kneaded with fresh grape must instead of water.
• Ravani, is a golden yellow cake made with farina or semolina and topped with a light sugar/honey or orange-flavored syrup.
• Rizogalo 'rice-milk' is rice pudding.
• Loukoumi is a confection made from starch and sugar, essentially similar to the Turkish delight. A varation from Serres is called Akanes.
• Milopita me Pandespani, apple pie with cinnamon and powdered sugar.
• Spoon sweets of various fruits, ripe or unripe, or unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks.
• Tsoureki, a traditional Christmas and Easter sweet bread also known as 'Lambropsomo' (Easter bread), flavored with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry.
• Vasilopita, Saint Basil's cake or King's cake, traditional for New Year's Day. Vasilopites are baked with a coin inside, and whoever gets the coin in their slice are considered blessed with good luck for the whole year.
• Yogurt with honey or spoon sweet syrup.

• Wine is the most common drink in Greece. Legend claims that wine was invented on the island of Icaria.
• Beer is widely drunk; common brands include Vergina, Heineken, Amstel, Zeos, Mythos, Alfa Hellenic Lager, Fix, Henninger, and Kaiser, all of which are produced locally, some under license.
• Ouzo (an 80-proof clear alcoholic beverage that is flavored with anise; it turns milky white with water or ice; the best said to be produced on the island of Lesbos).
• Tsipouro or (esp. in Crete) tsikoudia/raki (Mostly home-brewed, a clear drink similar to ouzo, often with higher alcohol content, and usually not flavored with herbs. The city of Volos at the centre of Greece is well-known for its Tsipouradika (literally: tsipouro places). In Thessaly tsipouro is always flavored with anise.
• Retsina (a white wine that has some pine resin added, originally as a preservative, but nowadays for the flavor; this is an Athens region specialty. It should not be aged.).
• Mavrodafni Sweet, liquor-style, red wine with higher alcohol percentage than normal.
• Metaxa, a brand of sweet brandy, 40% alcohol content.
• Greek coffee, made by boiling finely ground coffee beans, and is served thick and strong, and often sweetened.
• Greek frappe coffee a foam-covered drink derived from spray-dried instant coffee that is consumed cold.