Greek cuisine

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When the opportunity to escape to the beautiful Greek smiled me, I didn't sat thinking.

I made my luggage quickly, no matter what I put in my suitcase, I count it joy fill the bag from the heart.

I can only say that once I got there, I was really spoiled, I learned to cook the most delicious and healthy recipes Greek cuisine: fasolada, Greek salad, tzatziki, Fasolakia freska, gyros, souvlaki, moussaka and many other
delicious recipe.

I can say that Greek cuisine is my favorite. Although I do not have experienced too many cuisines of the world, the Greek falls in my perimeters: many vegetables, herbs, olive oil, cereals, fish, olives, cheese, eggplant, zucchini and yogurt.

Taking part of all these advantages, Greek food is, for me, the best in the world!

Now, when I remember their appetizers, known by locals mezedes, come to mind delicious tzatziki salad (made from yogurt) or dolmadakia (stuffed cabbage of vines filled with meat) or fried octopus (served in olive oil and lemon juice, seasoned with local herbs).

I ate every bit, I found it impossible to refuse such delicacies as: skordalia (a thick purée made from potatoes, walnuts, almonds, garlic and olive oil), lentil soup, retsina (white or rosé wine sealed with pine resin), pastel (sesame seed dessert and honey), loukaniko (dried pork), avgotaraho (salted eggs) and paximadhi (hard bread prepared from corn, barley and rye). Not to forget yuvarlakia (meatballs in sauce) and keftedes (meatballs).

By every region of Greece, I met a representative cheese. Feta is only the most famous Greek cheese, but not the only and perhaps not the tastiest.
Just as I thought they were good kasseri (sheep or goat cheese), graviera, Kefalotyri, Feta, Kasseri, Graviera, Anthotyros, Manouri, Métsovon and mizithra.

While I was in Greece, I ate only type restaurants "tavern" and "estiatorio".
They are very nice, with just a few tables, rarely more than 20 to 30, held by a single family in which the mother cooks, the father is dealing with customers and give children a helping hand at washing dishes.

In every restaurant, the menu does not lack snacks (mezze) boureki (pies with vegetables and meat), melitzanosalata (eggplant salad), saganaki (fried cheese), spanakopita (spinach pie, feta, onions, eggs and spices), taramosalata (roe mixed with boiled potatoes or bread, olive oil and lemon juice), dolmades (stuffed grape-vine of packed rice, vegetables or meat), skordalia and tzatziki. All are served with wine, ouzo or tsipouro.

Flesh foods are very diverse, from giuvetsi (lamb cooked in earthen vessels), gyros (kebabs with sauce and vegetables), Kleftiko (lamb marinated in garlic and lemon juice, then cooked in the oven), keftedes, moussaka, pastitsio (like a lasagna Italian) to spetsofai (sausage, peppers, onions and wine) and Stifado (hunted with small onions, red wine and cinnamon).

Well, the sweets, the Greeks surpass themselves.

I ate baklava, galaktoboureko (layers between sheets of cream pie), kourabiedes (cakes of flour, butter and almonds), loukoumades (a kind of donut with cinnamon), loukoumia (shit) and Tsoureka (a kind of cake).

How not to remember with such love a culinary escapade to Greek lands?



Autor: IRINA B.

Sursa photo:

Published in: mai 2013
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