Greek Cuisine
Given the geography and history of Greece, this style of cookery is typical of Middle Eastern cuisine, with strong influences from Italy and, to a lesser extent, from the Balkans. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, eggplant, potato, green beans, okra, and onions. The terrain has tended to favour the production of goats and sheep over cattle, and thus beef dishes tend to be a rarity by comparison. Fish dishes are also common, although today most of the fish is imported since the Mediterranean Sea is quite overfished. Olive oil, produced from the trees prominent throughout the region, adds to the distinctive taste of Greek food. Some dishes use filo pastry. Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine. Traditionally, Greek dishes are served warm rather than hot.
   
 

Common Servings

  • Dolmades, From the Arabic word "Dolma" for "something stuffed," referring to grape leaves, vegetables or fruits stuffed with a savory, well-seasoned filling. Among the most popular dolmades are grape leaves stuffed with a filling of ground lamb, rice, onion, currants, pine nuts and various seasonings Other foods used as casings include squash, eggplant, sweet peppers, cabbage leaves, quinces and apples. Dolmades are usually braised or baked. They may be eaten hot, cold or at room temperature, and served as an appetizer or entree.
  • Saganaki is a cheese-based Greek appetizer. The original Greek version is typically fried, but the version more familiar to foreigners is covered with Brandy extract, and set aflame at the table when served, often with a shout of "Opa!". The cheese is then extinguished with the juice of a fresh-squeezed lemon, and served with pita bread.
    The cheese is made from sheep milk, of the Kefalograviera or Kasseri varieties.

  • Moussaka is a popular dish throughout most of the Near East. Its basic form consists of sliced eggplant and ground lamb or beef that are layered, then baked. The variations, however, are endless and the dish is often covered with a Béchamel sauce enriched with eggs and/or cheese. Other variations include the addition of onions, artichokes, tomatoes or potatoes.
  • Souvlaki is a simple Greek food, traditionally consisting of either pork or lamb served in a pita; chicken is rarely used. The word souvlaki comes from the Greek word "Souvla" which means litteraley skewered meat. There are two main ways souvlaki is made: one is when it is cooked as Gyros (rotated over a grill) or Kalamaki (cooked on a wooden skewer). Souvlaki is most commonly served inside a lightly grilled pita with tomatoes, tzatziki, fried potatoes, and lettuce.