Eat like a Greek!

Greek cuisine

is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond.

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.

Important vegetables include tomato, aubergine, potato, beans, okra, peppers, and onions. Honey in Greece is produced from the nectar of fruit trees and citrus trees Mastic  is grown on the Aegean island of Chios.

Some herbs and spices are more often used in the Greek cuisine than other Mediterranean cuisines like, oregano, mint, garlic, onion, dill, bay laurel leaves, basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes.

The climate and terrain has helped to the breeding of goats and sheep over cattle. 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) and others.

Eating out is common in Greece. The taverna is widespread, serving home cooking at affordable dishes to both locals and tourists. Locals still prefer to eat Greek cuisine.

Common street foods include souvlaki, gyros, and various pitas

 

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