Category - Greek
Greek cuisine makes use of vegetables, olive oil, grains, fish, wine, and meat including lamb, poultry, rabbit and pork. Other ingredients in the cuisine include olives, cheese, eggplant, zucchini, lemon juice, vegetables and herbs.
Foods such as baklava, tzatziki, gyro, moussaka, dolmades, yuvarlakia and keftethes are shared staples in the cuisines of other countries.
Easter is by far the most important celebration for the Greeks, even Christmas comes second. The celebrations for Easter begin at least two months before, but Holy Week is the peak of these activities. The Greeks are masters of charcoal-grilled and spit-roasted meats such as Souvlaki. It is still Greece’s favourite fast food and is wrapped in pitta bread, with tomato, onion and lashings of tzatziki. At the taverna, local free-range lamb, pork and kid goat are also popular. Not to forget the plate smashing. Meze is a special part of the cuisine. It is a selection of small dishes that compliment everything. It can be considered a course on its own and is ideal to share. This cuisine is one of my favourites and once you have tried a few of the recipes, you will be hooked.