is the cuisine
deriving from Greece
and its associated islands. Given the geography and history of Greece, this style of cookery has heavy leanings towards Middle Eastern cuisine[?]
. 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. Olive oil
, produced from the trees prominent throughout the region, adds to the distinctive taste of Greek food. Many dishes use filo pastry[?]
Most of these are served with pita bread - flat, unleavened, bread.
- Tzatziki (yogurt with cucumber and garlic puree, used as a dip)
- Taramosalata (fish roe puree; tarama = fish roe, salata = salad).
- Spanakopita (spinach pie wrapped in filo pastry)
- Tyropita (cheese pie wrapped in filo pastry)
- Saganaki (fried cheese)
- Dolmades (grapevine leaves stuffed either with meat or rice and vegetables)
Famous Greek dishes
- Moussaka[?] (eggplant casserole). There are other variations besides eggplant, such as zucchini[?] or rice, but the eggplant version ("melitzanes moussaka") is most popular, so "moussaka" alone is assumed to mean with eggplant.
- Kleftiko[?]: lamb slow-baked on the bone, first marinaded[?] in garlic and lemon juice.
- Souvlaki (lamb and vegetables on skewers)
- Gyros[?] (pork, yogurt, tomato sandwich on pitta bread; this is a popular "fast food").
- Pastitsio[?] (macaroni, meat, and white sauce in the oven)
- Baklava (A popular sweet desert, layers of filo pastry with nuts, sugar, honey, cloves)
- Ouzo (an 80-proof clear alcoholic beverage that is flavored with anise; it turns milky white with water or ice).
- Tsipouro (Mostly home-brewed, a clear drink very similar to Ouzo, often with higher alcohol content).
- Metaxa ;a fine brandy (40% alchohol content)
See also: cuisine
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