Greece

Greek cuisine is distinguished by its unpretentious, simple, yet succulent dishes, the fresh produce of the sun-kissed Greek lands, and welcoming easygoing dining atmosphere. The land of blue skies and sparkling seas offers an assortment of dishes, a fusion of Greek tradition with Balkan, Turkish, and Middle-Eastern flavors. The most famous Greek product, extra virgin olive oil, is present in the preparation of almost any dish.

Eating is regarded as a widely social experience in Greece, usually accompanied by the peculiar anise-flavored ouzo, and the pine-tar-flavored ‘retsina’ white wine, which might take some time getting used to. This affair is so deeply rooted into everyday day that even the word ‘symposium’, deriving from ancient Greek, literally means ‘drinking in company.

The secret to the flavorful Greek dishes undoubtedly lies in the rolling hills and blue seas of the ‘land of gods’. Greek cuisine makes good use of its Kalamata olives, famous melons, Argos eggplants, Dalamanara artichokes, and sweet koum kouat cherries (exclusively grown on the island of Corfu). An authentic meal starts with the appetiziers, called ‘mezes’ in most Balkan countries, and usually served with ouzo or wine. The ‘mezes’ are prepared mainly from fresh or fried vegetables, filo dough, and sometimes meat or fish: ‘Horiatiki’ (or Country/Village) Salad, ‘Horta’ (steamed green salad with an olive oil and lemon juice dressing served with fish, meat, or potatoes), ‘Dolmades’ (rice/vegetable-stuffed grape leaves), the marinated Octopus salad, or the world-famous ‘Spanakopita’ (spinach wrapped in filo dough).

Greek soups are mostly made of organic vegetables or freshly-caught Mediterranean fish. Many cooks regard the ‘Fasola’ (made of beans, tomatoes, carrots, and celery) as the signature Greek soup. The ‘Psarosoupa’ can be cooked with a variety of fish and vegetables, and always includes generous amounts of olive oil, while the ‘Avgolemono’ (egg-lemon soup) blends the tastes of fish broth thickened with eggs and lemons. The main dishes are also simple, filling and delicious like the ‘Moussaka’ (eggplant casserole), the ‘Yemista’ (baked rice-stuffed vegetables),the ‘Kleftiko’ (slowly roasted lamb with a garlic, lemon and olive oil sause), or the herb-infused Grilled Octopus.

While Greek cooks prepare a variety of traditional cakes and cookies (especially for Christmas, Easter, and a variety of other holidays and celebrations that fill up the Greek calendar), the most famous pastry is by far the ‘Baklava,’ originally a Turkish dessert. Made of filo dough and roasted walnuts, it delightfully oozes of honey or sugar syrup, and, along with cheese and fresh fruit, provides decadent closure to any meal.

Octopus Salad Recipe	Moussaka Recipe
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