About Greek Food
What characterizes Greek food most is its homeland's fortuitous location and climate, with plenty of sun and coastline. In general terms, Greece has a Mediterranean style of cuisine, and the Greeks emphasize fresh, seasonal produce in their signature dishes. Many Greek foods incorporate one of the prize ingredients of the region, olives, using them as appetizers, garnishes and the base for fantastic olive oils.
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Features
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Greek cuisine is often about using the freshest and simplest basics. Hence, bread is of great interest and Greek bakeries are everywhere. The Greeks use pieces of bread to dip into sauces, slices for spicy spreads, pockets for stuffing fillings, the base for appetizers and even as an ingredient in salads. Some bread recipes have been handed down for generations, while others, such as the dark mavro psomi, are new recipes. Certain holidays and seasons trigger the baking of a special bread, such as an Easter bread that has a red egg in its center. Pita and paxamadia are two other popular breads.
Types
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For a region that loves fresh, unprocessed foods and simple ingredients, there are still a wealth of great Greek recipes. Favorite Greek appetizers are boureki, phyllo dough bites stuffed with vegetable or meat; dolmdes, or stuffed grape leaves; fava puree; melitzanosalata, an eggplant salad; potato dishes; saganaki, which is fried cheese; spanakopita; and tzatziki, which is yogurt and cucumber spiked with garlic. Soups may contain egg, lemon, vegetable, pasta, bean, tripe, lamb, fish, chickpeas or, in the traditional trahana soup, fermented grain and yogurt . Vegetarian Greek dishes proliferate, featuring artichoke, peas, okra, tomato, olives, beans, vegetable fritters, wild greens, broth and herbs. Popular meat dishes are baked lamb, grilled octopus, fried meatballs, sausage, casseroles and the famous gyros, comprised of meat that has been roasted on a revolving spit. Greek desserts include fried or baked dough pastries such as baklava, diples and loukoumades, as well as cookies, custards, cakes and puddings, often drizzled with honey or dusted with crumbled nuts.
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History
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Ancient Greek cuisine is a story of the influences of many cultures. While potatoes, nuts, garlic, olives and olive oil were always central to the region's cuisine, other dishes, such as moussaka, tzatziki and keftethes come from the Ottoman Empire. Early contact between the Greeks, Persians and Arabs resulted in dishes such as stuffed grape leaves. A select few Greek dishes show Italian influence, in particular the Venetian-style pastitsio and makaronia me kima, or pasta served with meat.
Considerations
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The Greeks love spices and herbs, but do not seek to overpower with heat. Instead, the character and flavor of fresh produce is emphasized, with oil, herbs, spices and sauces used as a flavorful complement. To dine Greek-style is to pass a leisurely meal amongst family or friends, talking and nibbling over several hours. Wine and conversation are considered essential ingredients in a traditional Greek meal.
Expert Insight
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Greek foodies classify Greek restaurants by type. There are the "estiatorio" restaurants, in which patrons can peek into the kitchen to find out the day's special and, in pleasant months, dine al fresco. The Greek grills, known as psistaria, may specialize in seafood, which is hopefully the catch of the day rather than something bought frozen and reheated. Greek tavernas are more formal, and typically offer bread, ouzo, appetizers, a main course and dessert. Cheeses, fruits and nuts may also appear on the dessert tray.
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