Still known for its simple locally grown foods and fish, the country of Greece serves up some wonderful dishes, many of which date back to the early Macedonian and Sephardic Jewish cultures, along with a Turkish influence. Known for their wines and generous use of olive oil, tapenades, lentils and honey round out many dishes with spicy capers, providing an interesting contrast to smooth yogurt, cucumbers, aubergines and anything else that can be harvested from the ocean. (If you’re squeamish, you might want to pass squid, sea urchins, and other unrecognizable creatures.)
It dates back to 4000 BC. C., cheeses, especially feta and KaserI made an appearance and have continued to dominate the best selections ever since, both generally made with sheep’s milk. Tomatoes were late to the party, but have been widely welcomed, combining with other fresh greens and feta cheese to complete the almost obligatory and delicious Greek salad that is eaten with most meals. When venturing into a Greek restaurant, you’re sure to see these favorites, any of which will delight your taste buds (don’t worry about pronouncing them, pointing will work just fine):
Barbouni – a small fish, usually eaten whole and fried;
Dolmades – Grape leaves stuffed with meat and rice, don’t even think about buying them canned (only fresh);
Gigandes – Giant beans baked in tomato sauce along with lots of fresh herbs (nothing like American canned beans);
gyroscopes – that familiar vertical rotisserie of roast beef or lamb you see in the windows of many restaurants and a popular street food, usually filled with pita bread and generously topped with a creamy cucumber sauce;
Horiatiki – Traditional Greek Lettuce and Vegetable Salad with Feta Cheese, Olives and a Light Vinaigrette Dressing
Kef you – meatballs cooked with herbs and onions;
Kokoretsi – seasoned lamb intestines, along with other organ parts (well, you might want to skip this one);
Mousakka – a dish based on aubergines with spiced meat and bechamel sauce, essential;
Avgolemono – chicken soup with egg and lemon juice;
Spanikopita – flaky crust, tasty spinach cake, another classic;
Souvlaki – pieces of meat and sometimes vegetables on a skewer;
Pastiche – baked pasta dish with meat and bechamel sauce (white);
Pita bread – part of the general Mediterranean influence, a popular sandwich and gyros bread;
Saganaki – very popular aperitif, table side that is frequently lit very bright, a crisp and spicy cheese that is sure to prepare your palate for what is to come; (if your waiter seems a bit enthusiastic, be sure to stay behind when you turn it on)
Feta or Kasari cheese: sheep’s or goat’s milk, with a brittle texture, cured in brine, awakens almost any dish;
tzatziki – known for its liberal use of yogurt, a Greek sauce made from strained yogurt, cucumbers, and garlic, balances out some of its spicier dishes;
baklava – the best known and most adored dessert, a rich cake with layers of puff pastry filled with walnuts and honey, very sweet and decadent;
Favorite drinks to accompany any meal:
Retsina – white or rosé “resonated” wine (contains tree resin)
Rhoditis – popular dry white wine
Ouzo – anise flavored snack widely consumed throughout the country, often an acquired taste
Well, there you have your basic Greek food 101. It has everything you are looking for in ethnic cuisine and can be enjoyed by almost anyone. Vegetarian friendly, largely low in sugar and low in fat, spicy or plain, depending on your request. If you are lucky enough to live in or near a big city, there is generally an area considered “Greek city” that offers authentic food and a lively atmosphere. But it is better not to throw the wine glass against the adjoining wall, especially if you still have wine. That may be frowned upon. Although you can certainly yell “opa“anytime.