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Greece On Your Plate

April 9, 2018 By Patty Moss

 

Greek cooking is fun for many reasons. The fact that some recipes have existed for thousands of years always creates excitement among those who are preparing Greek food.  Greeks approach food with a combination of seriousness and nostalgia, thinking back to the dishes they grew up on. They don’t eat to live but rather live to eat. A meal is always a social and lively occasion which reflects on the true meaning of companionship and family.  Cooking seems to be a way of ‘speaking to someone’s heart’. 

Olive Oil

A Greek Tradition

Greek cuisine has five key secrets: good quality, fresh ingredients, distinctive flavoring using herbs and spices, Greek olive oil and simplicity. The traditional Greek diet is (of course) very Mediterranean: fish, meat, vegetables, herbs and grains.  

Seafood

Greek Seafood

Being a maritime nation, the Greeks incorporate plenty of seafood into their diet. Fish and seafood is a staple in Greek cuisine. Enter the local catch of fish, mussels, clams, shrimp, lobster, squid, sea bass, anchovies, crab, cod, cuttlefish, sardines, octopus, sea urchin and more!  Just a little lemon, olive oil, salt and pepper and you have heaven on a plate! Simple and fresh.
Greece is also a major consumer of meats such as lamb, beef, pork and chicken. Traditional vegetarian dishes are widely available in Greece. Greek vegetarian dishes are made with tomatoes, eggplant, zucchini, peppers, onions, potatoes, green beans and wild greens (horta), to name just a few. Beans and legumes are often added. After dinner, Greeks often treat customers to seasonal fruits such as karpoozi (watermelon), peponi (honeydew) and apples, pears, cherries or oranges. Figs, which are ripe from mid-August to September, have to be tasted to be believed!  

 

Classic Greek Dishes

Eggplant parmesan

 

Moussaka: a rich oven baked dish of eggplant, minced meat, tomato and Béchamel sauce – it’s Greek comfort food 

Greek Kabob
Soulvaki:  marinated meat such as chicken, pork or lamb cooked on a skewer; can be eaten straight off the stick or wrapped in pita bread; often served with tzatziki sauce 
Spanakopita
Spanakopita: Greek spinach pie that has a rich phyllo crust filled with spinach, onions, cheese and herbs 
Fasolada
Fasolada: a white bean soup sometimes called ‘the national food of the Greeks’; made of beans, tomatoes, carrot and generous amount of celery; sometimes served with a variety of salty side dishes such as olives or anchovies 

Horiatiki

Horiatiki: a traditional Greek salad made of tomatoes, cucumber, green pepper, onions, olives, feta cheese and herbs 
Paidakia
Paidakia: Greek lamb chops marinated in olive oil, thyme, oregano, rosemary, garlic, lemon zest, mustard and peppercorns; usually served with roasted potatoes 
 Tzatziki
Tzatziki: made from Greek yogurt, olive oil, garlic, chopped cucumbers and dill or mint 
Galaktoboureko
Galaktoboureko: a  traditional Greek dessert made from a crispy phyllo pastry crust, filled with creamy custard, sprinkled with melted butter and bathed in scented syrup 
 Loukoumades
Loukoumades:  Greek honey dumplings; pastries made of deep fried dough soaked in syrup, chocolate sauce or honey and often sprinkled with sesame seeds or chopped walnuts 

 

Greek Cultural & Culinary Terms

  • mezes – a collection of small dishes usually served with various dips, spreads and accompaniments 
  • arni – lamb
  • brizola – chops (beef, pork or lamb)
  • psari – fish
  • fourno – oven
  • kotopoulo – chicken
  • retsina – a white wine infused with pine flavoring
  • ouzo – an anise-flavored apertif 
  • meli – honey
  • octopodi – octopus, traditionally served grilled
  • lathera –  dishes cooked in oil; often vegetarian
  • taverna – a small restaurant serving traditional cuisine
  • kafenio – a cafe where people often socialize and play card games
  • metaxa – a spirit that is a blend of brandy, spices and wine
  • kali orexi – Bon Appétit!

Filed Under: Blog

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Reasons to Travel with Pack a Fork!

  • Small group tours - no more than 15 guests + two guides and one tour director for a more personal experience
  • Guides who are experts on the culture of the region, food, wine, art, history, the language and local customs
  • Staff who truly care about guests receiving more than they anticipated
  • Tours that include must-see sites and off-the-beaten path experiences
  • Trips that are about learning, camaraderie and fun with the, always necessary, down-time added to the itinerary
  • Gourmet food experiences from meals in restaurants and cafes to hands-on cooking classes and gourmet picnics - always with local artisan foods
  • Wine education and tastings in a particular region
  • Visits to local marketplaces to learn about artisan foods and products
  • Carefully selected private dining experiences that are varied, local and unique
  • Opportunities to try new foods and preparations of the region
  • Local experiences that allow guests to feel a part of the culture by meeting its people
  • Carefully selected accommodations
  • Private transportation on a chartered coach for traveling across country
  • Walking, hiking and other outdoor activities
Contact Pack a Fork! LLC • Phone: 303-652-1535 • Fax: 303-485-0500 • Email: info@packafork.com