Greek cuisine
Greek cuisine is a typical Mediterranean cuisine and shows comparisons with the cuisines of the Balkans, Italy, Turkey and the Middle East.
Commonly used and diagnostic products for the Greek cuisine are olive oil, herbs (such as mint, oregano, parsley, thyme and cinnamon), grains, wine, fish, shellfish and various meats for example poultry, rabbit, lamb and pork.
Other ingredients are cheese, yogurt and various vegetables for example eggplant, zucchini, peppers, tomatoes, artichokes and spinach. Also vegetables (chorta) picked in the wild.
Greece has many kinds of pasta, zymarika called. Most pastas are consistent with the species we know from the Italian cuisine. Except kritharaki pasta (pasta from hard wheat durum semolina in the shape of rice grains) used in oven dishes.
With almost each (hot) meal bread will be served.
Honey and nuts are used mainly for desserts. Some dishes is made the use of phyllo.
The traditional Greek cuisine has evolved from a rural society of poor farmers with a small piece of land. Therefore were simple, inexpensive and seasonal crops of the land used. Today, fast food is also been introduced. The famous pita gyro (gyro meat wrapped in a pita bread with slices of tomato, fries and sauce) applies in Greece as fast food. There is a great variety of dishes and every region has its own specialties. Dishes can shows major differences by region and by island. Also vary the herbs they used from region to region. Freshness is paramount in all dishes and this makes Greek cuisine one of the healthiest cuisines in the world.
In most restaurants can be eaten from noon till late evening. The authentic Greek restaurants often distinguished by their simplicity, sometimes its uninviting to it. Greeks eat in company, the total bill paid by a single person. "Pay separatly" is almost unknown, and is a sign of meanness.
Greek cuisine is a typical Mediterranean cuisine and shows comparisons with the cuisines of the Balkans, Italy, Turkey and the Middle East.
Commonly used and diagnostic products for the Greek cuisine are olive oil, herbs (such as mint, oregano, parsley, thyme and cinnamon), grains, wine, fish, shellfish and various meats for example poultry, rabbit, lamb and pork.
Other ingredients are cheese, yogurt and various vegetables for example eggplant, zucchini, peppers, tomatoes, artichokes and spinach. Also vegetables (chorta) picked in the wild.
Greece has many kinds of pasta, zymarika called. Most pastas are consistent with the species we know from the Italian cuisine. Except kritharaki pasta (pasta from hard wheat durum semolina in the shape of rice grains) used in oven dishes.
With almost each (hot) meal bread will be served.
Honey and nuts are used mainly for desserts. Some dishes is made the use of phyllo.
The traditional Greek cuisine has evolved from a rural society of poor farmers with a small piece of land. Therefore were simple, inexpensive and seasonal crops of the land used. Today, fast food is also been introduced. The famous pita gyro (gyro meat wrapped in a pita bread with slices of tomato, fries and sauce) applies in Greece as fast food. There is a great variety of dishes and every region has its own specialties. Dishes can shows major differences by region and by island. Also vary the herbs they used from region to region. Freshness is paramount in all dishes and this makes Greek cuisine one of the healthiest cuisines in the world.
In most restaurants can be eaten from noon till late evening. The authentic Greek restaurants often distinguished by their simplicity, sometimes its uninviting to it. Greeks eat in company, the total bill paid by a single person. "Pay separatly" is almost unknown, and is a sign of meanness.
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