More Greek Cuisine

Tue, Oct 9th 2007, 00:00

Greek Cuisine: In Greece, dishes are fresh and light, influenced by the agricultural produce that survives in this hot, dry landscape.


Olive trees flourish, providing the olive oil that the ancients considered a gift from the gods. Olive trees were valued as highly as gold and the oil is used abundantly in almost all Greek dishes.

An abundance of fresh vegetables also inspires vegetable dishes, cooked and marinated. Salads are popular in the heat, often strewn with mountain-grown herbs such as oregano, mint, basil, and dill.

Feta, one of the oldest cheeses in the world, is used in many Greek dishes. This crumbly curd cheese is preserved in brine and allowed to mature for at least two months in wooden barrels or metal containers. Feta is traditionally made from goat or sheep milk. Soft feta is sweeter, less salty and rich, while hard feta has a strong taste as it is more salty and spicy.

In Greece, no meal is complete without thick strong coffee and Greek pastries.

A visit to any Greek pastry shop reveals the versatility of filo pastry, produced in many forms with juicy layers of nuts, spices, and honey – baklava is a favourite, a multi-layered delicacy ribboned with nuts and oozing syrup, as is katifi, a whimsical ball of shredded syrupy pastry. 

Try galataboureko with semolina custard layered into phyllo and soaked in lemon syrup, and butter cookies like the honey dipped finikia or the traditional Greek Easter butter biscuits, koulourakia.

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