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Greek cuisine

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Greek cuisine is the cuisine of Greece and the Greek diaspora.[1] In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine.[2] It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include[3] pasta (for example hilopites),[4] cheeses,[5] herbs, lemon juice,[6] olives and olive oil,[7] and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine,[8] while incorporating Asian, Turkish, Balkan, and Italian influences.[9]

Table of Greek food
Souvlaki
Moussaka
Gyros rolled in a pita

History

[edit]

Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times.[10][11][12] Its influence spread to ancient Rome and then throughout Europe and beyond.[13]

Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common.[14] This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available.[15] Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.[16][17]

The Spartan diet was also marked by its frugality. A notorious staple of the Spartan diet was melas zomos (black soup), made by boiling the pigs' legs, blood of pigs, olive oil, bay leaf, chopped onion, salt, water, and vinegar as an emulsifier to keep the blood from coagulation during the cooking process. The army of Sparta mainly ate this as part of their subsistence diet. This dish was noted by the Spartans' Greek contemporaries, particularly Athenians and Corinthians, as proof of the Spartans' different way of living.

Byzantine cuisine was similar to ancient cuisine, with the addition of new ingredients, such as caviar, nutmeg and basil. Lemons, prominent in Greek cuisine and introduced in the second century, were used medicinally before being incorporated into the diet. Fish continued to be an integral part of the diet for coastal dwellers. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus.[18] Byzantine cuisine benefited from Constantinople's position as a global hub of the spice trade.[19]

Overview

[edit]

The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers (capsicum), and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey. Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios.

Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country,[20][21][22] use "sweet" spices in combination with meat, for example cinnamon, allspice and cloves in stews.[23][24][25]

The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone, Ladotyri (cheese with olive oil), Kalathaki (a specialty from the island of Limnos), Katiki Domokou (creamy cheese, suitable for spreads), Mizithra and many more.[26]

Dining out is common in Greece. The taverna and estiatorio are widespread, serving home cooking at affordable prices to both locals and tourists.[27][28][29][30] Locals still largely eat Greek cuisine.[31][32][33][34][35]

Common street foods include souvlaki, gyros, various pitas and roast corn.[36]

Fast food became popular in the 1970s, with some chains, such as Goody's and McDonald's serving international food like hamburgers,[37] and others serving Greek foods such as souvlaki, gyros, tiropita, and spanakopita.

UNESCO has been included the Mediterranean Diet in its Intangible Cultural Heritage Lists for Greece.[38]

Origins

[edit]

Many dishes can be traced back to ancient Greece: lentil soup, fasolada (though the modern version is made with white beans and tomatoes, both New World plants), tiganites, retsina (white or rosé wine flavored with pine resin) and pasteli (baked sesame-honey bar); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe), moustalevria and paximadi (traditional hard bread baked from wheat, barley and rye).[39] There are also many ancient and Byzantine dishes which are no longer consumed: porridge (chilós in Greek) as the main staple, fish sauce (garos), and salt water mixed into wine.[40][41][42]

Some dishes are borrowed from Italian and adapted to Greek tastes: pastitsio (pasticcio), pastitsada (pasticciata), stifado (stufato), salami, macaronia, mandolato, and more.[43]

Some Greek dishes are inherited from Ottoman cuisine, which combined influences from Persian, Levantine, Arabian, Turkish and Byzantine cuisines: meze, kadaifi, halva, and loukoumi.

In the 20th century, French cuisine had a major influence on Greek cooking,[44][45][46] largely due to the French-trained chef Nikolaos Tselementes, who created the modern Greek pastitsio; he also created the modern Greek version of moussaka by combining an existing eggplant dish with a French-style gratin topping. Greek chef Zisis Kerameas[47][48] has recognized for his contribution to Greek cuisine and as culinary arts teacher (1970–2000) at public vocational tourism professions schools.

Regions

[edit]

Distinct from the mainstream regional cuisines are:[49][50][51][52][53][54][55][56][57]

Some ethnic minorities living in Greece also have their own cuisine. One example is the Aromanians and their Aromanian cuisine.

Typical dishes

[edit]

Typical home-cooked meals include seasonal vegetables stewed with olive oil,[66] herbs, and tomato sauce known as lathera. Vegetables used in these dishes include green beans, peas, okra, cauliflower, spinach, leeks and others.[67][68][69]

Many food items are wrapped in filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakopita (spinach and cheese pie), hortopita (greens pie), kimadopita (ground meat pie) also known as kreatopita (meat pie), kolokythopita (zucchini pie), and others. They have countless variations of pitas (savory pies).[70]

Apart from the Greek dishes that can be found all over Greece, there are also many regional dishes.[71][72]

North-Western and Central Greece (Epirus, Thessaly and Roumeli/Central Greece) have a strong tradition of filo-based dishes, such as some special regional pitas.

Greek cuisine uses seeds and nuts in everything from pastry to main dishes.[73]

A typical Greek-style breakfast,[55][74][75][76] and brunch,[77][78][79][80] consists of Greek coffee, frappé coffee, mountain tea, hot milk, fruit juice, paximadia (also known as galeta), frygania, bread, butter, honey, jam,[81] fresh fruits, koulouri (sesame bread ring, a type of simit), Greek strained yogurt,[82] bougatsa, tiropita, spanakopita, boiled eggs,[83][84][85][86][87] fried eggs,[88][89] omelette,[90][91] strapatsada, piroski, croissant,[92] tsoureki. A popular meal for breakfast is bougatsa provided mainly by bougatsadika shops selling bougatsa, pies, pastries, beverages. Traditional Greek breakfast was also providing in special dairy shops called galaktopoleia (milk shops)[93][94] have dairy products, milk, butter, yoghurt, sweets, honey, beverages, whereas today galaktopoleia shops exist very few.

The list of Greek dishes includes dishes found in all of Greece as well as some regional ones.[95][96][97][98]

Appetizers

[edit]
Octopus plate
Pikilia (a variety of small meze foods)
Fried calamari (squid)
Skordalia, hummus, tomato, olives, roasted peppers, eggplant, and grilled pita bread
Saganaki
Olives
Loukaniko
Roasted stuffed Florina peppers

Selected appetizers are:[99]

Salads

[edit]
Horiatiki salad
Horta salad
Marouli salad

In the Greek cuisine, appetizers are also the salads. Selected salads are:

Spreads and dips

[edit]
Tzatziki
Taramosalata

In the Greek cuisine, appetizers are also the spreads and dips, belong also to Greek sauces. Selected spreads and dips are:

Soups

[edit]
Fasolada soup

Selected soups are:[269][270][271][272][273][274][275]

Dishes

[edit]
Moussaka
Souvlaki
Paidakia
Soutzoukakia smyrneika
Giouvetsi
Bifteki burger stuffed with Greek feta cheese
Fasolakia
Gigantes plaki
Traditional Greek kleftiko, consisting of lamb marinated with lemon juice, potatoes and spices and cooked slowly in a sealed container.
Shrimps

Selected dishes are:[314]

  • Agkinares, cardoon has various recipes.[315]
  • Boxas,[316] from the island of Samos.
  • Fasolakia,[317][318][319] green beans that are simmered in olive oil with other vegetable ingredients, belongs to ladera which literally translating to "oily", vegetable dishes cooked in olive oil.[320]
  • Arakas (pea),[321] belongs to ladera dishes, with the well-known dish "Arakas me Agkinares".[322]
  • Bamies (okra),[323][324] belongs to ladera dishes.
  • Briam,[325][326] also known as tourlou, belongs to ladera dishes, typically made from eggplants, zucchini, onions, potatoes, tomatoes, garlic, parsley.
  • Gemista or Yemista,[327][328][329][330][331] "filled with" in Greek, baked stuffed bell peppers and tomatoes with rice or ground beef or both, onions, mint, parsley, olive oil.
  • Lahanodolmades,[332][333] baked stuffed light green cabbage rolls with rice or ground beef or both, onions, mint, parsley, avgolemono sauce.
  • Lahanorizo,[334] rice and cabbage, onions, fresh herbs, and the optional addition of tomato sauce.
  • Prasorizo (leek and rice),[335][336][337][338] made from rice, chopped sweet leeks, olive oil, garlic, dill.
  • Spanakorizo (spinach and rice),[339][340][341]
  • Apaki,[342] cured pork meat. Left to marinate for two or three days in vinegar, the meat is then smoked with aromatic herbs and various spices. Apaki can be cooked on its own or added to other dishes.
  • Stifado (stew),[343][344] casserole cooked with baby onions, tomatoes, wine or vinegar, olive oil, bay leaf, black pepper, meat such as pork, goat, rabbit, wild hare, beef, snails, tripe, octopus.
  • Potatoes Yachni,[345][346][347][348] potatoes stew, potatoes simmered in a tomato sauce with onions, garlic, herbs and spices.
  • Pastitsio,[349][350] baked pasta dish with ground meat and béchamel sauce.
  • Astakomakaronada (lobster with spaghetti),[351][352] lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta.
  • Kokkinisto kritharaki,[295][296][353][354] tomato orzo (kritharaki, also known as manestra) stew.
  • Makaronia me kima (spaghetti with ground meat),[355][356][357][358]
  • Garidomakaronada (shrimps with spaghetti),[359][360]
  • Melitzanes Papoutsakia,[361][362][363] baked eggplants stuffed with ground beef and topping it with a smooth béchamel sauce. The dish is called papoutsakia (little shoes) because its shape resembles little shoes.
  • Kolokithakia gemista (stuffed zucchini), zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven.
  • Spetsofai,[364][365] made with spicy country sausages, sweet peppers, onion, garlic, olive oil, in a rich tomato sauce.
  • Giouvetsi,[366] pieces of lamb (or beef) and small noodles such as orzo, all cooked together in a tomato sauce with garlic and oregano.
  • Gyros,[367] pork meat or chicken cooked on a vertical rotisserie, onions, tomato, lettuce, fried potatoes, sauces like tzatziki rolled in a pita bread.[368]
  • Gogges (also called goggizes or gogglies),[369][370][371] a type of egg-free pasta made in the Peloponnese, especially in Argolis and Laconia.
  • Hilopites,[372][373] traditional Greek pasta made from flour, eggs, milk, and salt, with the well known the hilopites Matsata.[374]
  • Pastitsada,[375][376][377][378]
  • Bourdeto,[379]
  • Sofigado,[380][381][377][378] rabbit giouvetsi (stew) from the island of Kefalonia.
  • Sofrito,[382][383][377][384][385] beef rump lightly fried with plenty of garlic and velvety sauce, from the island of Corfu.
  • Mastelo,[386][387] roast lamb from the island of Sifnos.
  • Roasted chicken with potatoes or rice,[388][389][390]
  • Kleftiko,[391][392][393] slow-roasted leg of lamb or lamb shoulder wrapped in parchment paper with potatoes, bell peppers, onions, feta cheese, marinated with olive oil, lemon juice, garlic, fresh rosemary and herbs.
  • Melitzanes skordostoupi (eggplans skordostoupi),[394] skordostoupi is a cooking technique of stewing in garlic, especially eggplants.
  • Mousakas,[395][396][397] also known as moussaka, sliced tender eggplant cut lengthwise, or potato-based, lamb ground meat, topped with a thick layer of béchamel sauce.
  • Moshari kokkinisto,[398][399] stewed veal meat, onions, garlic, olive oil, tomato sauce, served accompanied by basmati rice,[400][401] or pasta or potatoes or potato purée.[402] Kokkinisto is cooking meat or pasta, usually beef, pork, poultry, orzo, braised in tomato sauce.
  • Keftedakia,[403][404][405] meat fritters, fried meatballs from lean ground beef with eggs, onions, garlic, parsley, mint, it also make them using half ground beef and half ground pork. A well known version is the shish kiofte (also known as kofta kebab) made from lamb.[406]
  • Giaourtlou lamp kebab or Yiaourtlou lamp kebab,[407] traditional recipe from Asia Minor and Constantinople made from spicy ground lamb kofta kebab, yogurt sauce, tomato sauce.
  • Soutzoukakia,[408] oblong shaped meatballs made with beef ground meat or mixed (beef, pork, lamp)[409] or chicken.[410]
  • Soutzoukakia Smyrneika (Smyrna meatballs),[411][412][413][414][415][416] oblong shaped beef meatballs made with cumin and cinnamon, then simmered in a rich tomato sauce.
  • Biftekia,[417][418][419][420][421] Greek-version burger patties made with a combination of ground pork, beef, or lamb,[422] and the meat is mixed with onions, breadcrumbs, eggs, parsley leaves finely chopped and oregano. They can grilled, baked or fried.
  • Arni souvlas, whole lamb on the spit baked with rotisserie (electric- or gas-powered heating rotisserie) or over flaming charcoals (barbecue), specifically following the culinary tradition on Greek Orthodox Easter Sunday.[423][424][425]
  • Arnaki sto fourno me patates (oven-baked lamb with potatoes),[426][427][428][429]
  • Katsikaki ston fourno (oven-baked goat),[430]
  • Paidakia,[431][432][433][434] ribs, with the well-knon the lamb chops.
  • Gida vrasti (boiled goat),[435][436]
  • Hirino me selino,[437][438][439] pork meat with celery.
  • Souvlaki,[440][441][442][443] with the well known the souvlaki pita.[444]
  • Kontosouvli,[445][446]
  • Koukia,[447] broad or fava beans (not to be confused with yellow split peas, or fava).
  • Souvla,[448] large pieces of meat cooked on a long skewer over flaming charcoals (barbecue). It is also a technique of cooking meat. Also Antikristo[449] is a traditional technique of cooking meat on the island of Crete.
  • Kokoretsi,[450][451] a dish consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and grilled.
  • Kapamas,[452] Kapamas is a cooking technique based mostly on lamb or beef, with tomatoes and spices. A classic kapamas is made by stuffed kid or lamb, usually filled with a mix of rice, onions, ground meat, tomatoes and cumin, slow cooked in a covered pot in the oven.
  • Tigania,[453] pan-fried pork or chicken. The name "tigania" refers to the shallow pan in which the meal is cooked.
  • Pastrokio,[454] from the island of Corfu, fried or baked eggplants (aubergines) sprinkled with cheese in layers in the oven between boiled eggs in slices, pancetta, salado of Corfu[455] salami, cheese, drizzled with tomato sauce with basil.
  • Fagri sti schara (red porgy on the grill),[456]
  • Gavros tiganitos (fried anchovy),[457]
  • Gopes tiganites (fried boops boops),[458]
  • Bakaliaros (merluccius merluccius),[459][460][461] cod fish, the most well-known recipe is the fried bakaliaros mainly served with skordalia dip and fried potatoes.
  • Soupies (cuttlefish),[462][463]
  • Xiphias or Xifias,[464][465] a species of swordfish.

Desserts and pastries

[edit]
Spoon sweet sour cherry
Loukoumades
Baklava
Kantaifi
Revani
Melomakarona
Diples
Portokalopita
Melitinia
Korne and babas
Bougatsa

Selected desserts and pastries (sweet and savory) are:[314]

Drinks and beverages

[edit]
Greek coffee
Café frappé

Selected drinks and beverages are:[668][669][670][671][672][673]

See also

[edit]

References

[edit]
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  742. ^ "Naousa". TasteAtlas. Archived from the original on 14 January 2024.
  743. ^ "Nemea". TasteAtlas. Archived from the original on 7 March 2024.
  744. ^ "Oinomelo". TasteAtlas. Archived from the original on 7 March 2024.
  745. ^ "Patras". TasteAtlas. Archived from the original on 7 March 2024.
  746. ^ "Roditis". TasteAtlas. Archived from the original on 1 March 2024.
  747. ^ "Rodola". TasteAtlas. Archived from the original on 7 March 2024.
  748. ^ "Samos nectar". TasteAtlas. Archived from the original on 7 March 2024.
  749. ^ "Samos Vin Doux". TasteAtlas. Archived from the original on 7 March 2024.
  750. ^ "Savatiano". TasteAtlas. Archived from the original on 27 August 2022.
  751. ^ "Vidiano". TasteAtlas. Archived from the original on 7 March 2024.
  752. ^ "Vilana". TasteAtlas. Archived from the original on 7 March 2024.
  753. ^ "Vinsanto wine". TasteAtlas. Archived from the original on 26 April 2022.
  754. ^ "Vinsanto". winesofgreece.org (in Greek). Archived from the original on 5 February 2023.
  755. ^ "Xinomavro". TasteAtlas. Archived from the original on 7 March 2024.

Further reading

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