The Greek cuisine is very famous worldwide for its delicious flavours and the fresh ingredients. The main components of the Greek cuisine are olive oil, grains, vegetables, herbs and spices, honey and fish, greek cheeses and particularly feta cheese.
Most vegetables are grown outdoors and are very tasty and full of aroma. Due to the mild Greek climate and the sunny weather all vegetables and fruits have a great taste. You will be delighted if you taste Greek tomatoes, lettuces, carrots, onions, parsley etc and the rich flavour and aroma of the fresh fruits like grapes, apricots, peaches, cherries, melons, watermelons etc. The herbs collected by most Greeks on the mountains and in the countryside are renowned for their taste, scent and healing properties. When eating one of the many different Greek dishes, the aroma of oregano, thyme, spearmint or rosemary will fascinate you. Seafood from the Mediterranean Sea is tastier than that from the oceans. In the Aegean, the water is crystal clear and abounds with fish.
There are many types of eateries in Greece, such as restaurants, taverns, grill houses, fish taverns, ouzeries where the visitor can taste many Greek delicious flavours. But if you like cooking, we present some typical recipes from the Greek Cuisine!
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Mostra is like Cretan Dakos. Its major difference is the cheese. Instead of "feta" or "mitzihtra" for Mostra it is used "kopanisti". Kopanisti is a very piquant pale white cheese which is very famous at Cyclades island complex. Mostra is an excellent flavour for ouzo because of the strong piquant taste of “kopanisti” cheese. |
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INGREDIENTS |
1 barley rusk |
1 fresh tomato |
1 spoon kopanisti cheese |
Origan or capers |
Olive oil |
METHOD |
Take the rusk and wet it with water in order to make it softer. Strain it and then spread the kopanisti cheese on its surface. Grate some fresh tomato on top and then sprinkle some olive oil. Sprinkle oragano or capers on top and serve.
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GREEK MEATBALLS (KEFTEDAKIA) |
Greek meatballs are usually served with fried potatoes and accompanied with a Greek salad is a great meal for Greeks during summer period.
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INGREDIENTS |
1 kilo ground beef (mince) |
3 tbs. grated cheese |
1 cup bread crumbs |
1 tbs. vinegar |
2 cups crushed tomatoes |
salt and pepper |
1 large onion, minced |
flour for rolling |
1 tsp. dried mint |
oil for frying |
1 egg |
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METHOD |
Mix all the ingredients together and form into small balls. Heat the oil in a frying-pan. Roll the balls into the flour to coat, and drop into hot oil. Fry until they get brown on all sides. |
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Mousaka is one of the most popular Greek Dishes. It may seem complicated, but if done in stages, it's fairly simple and definitely worth the extra effort. A fantastic choice accompanied with a green salad!
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INGREDIENTS |
2 kilos large aubergines (eggplant) |
bay leaf |
2 kilos potatoes |
salt and pepper |
oil for frying |
For the Bechamel Sauce: |
For the Meat Sauce |
2 tbs. butter |
1/4 cup olive oil |
2 tbs. flour |
1 kilo ground beef or lamb |
1/2 liter of milk |
1 large onion, chopped |
salt and pepper |
2 crushed garlic cloves |
nutmeg (optional) |
2 cups of crushed tomatoes |
grated cheese |
METHOD |
Cut the aubergines into thin slices, salt them and leave them to drain. Peel and cut the potatoes into thin slices. Weight them down in a bowl of salted water with an inverted plate. Pour oil into a frying pan and fry the aubergines on one side until they get a brown colour. Drain your potato slices, and fry them after the aubergines. Remove the fried veggies to a paper towel lined pan and drain off as much oil as possible.
While the veggies are draining you can prepare the sauce. Heat the oil in a pot. Brown your ground beef with the garlic and onions. Add the tomatoes, bay leaf, salt and pepper. Cook on low heat for about 20 minutes.
Take a large pan, line the bottom of it with a layer of potatoes. Next, add a layer of aubergines, and top it with half of the sauce and do it again.
Now you have to prepare the Bechamel Sauce. Melt the butter in a pot. Add the flour and mix constantly with a wire whisk. Add some salt and pepper, and a dash of nutmeg, if you desire. Add the milk, and remember, you have to keep whisking constantly while cooking until the sauce thickens. Pour it over the casserole and sprinkle with grated cheese. Now you can add the Bechamel Sauce and bake at 220°C until the top crust has browned.
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STAFFED GRAPE LEAVES (NTOLMADES) |
Staffed Grape Leaves is a traditional dish which may seem a bit tedious but it's really worth the effort! It can be served accompanied with a Greek Salad and tzatziki. The best grape leaves to use are the tender, fresh ones that grow on the vines in the summer months before the vines begin to bear fruit. Since most of us don't have grape vines growing in our yard, you can check out a Greek specialty shop or market that will have the preserved leaves.
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INGREDIENTS |
1/3 cup olive oil |
1/2 cup chopped fresh dill |
1 onion, minced |
2/3 cup water |
1lb. ground pork, beef or lamb |
40-50 grape leaves plus extra to line the pot salt & pepper |
1 cup uncooked rice |
chicken, vegetable or beef stock |
2 tbs. tomato paste |
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METHOD |
Heat the oil in a skillet, add the onion and fry it until it becomes translucent. Add the meat and cook until it’s crumbly. Add the rice, tomato paste, dill, water, salt & pepper. Cook it all together for about 10 minutes until the water is absorbed. Keep an eye on the mixture as it cooks and keep stirring it so the rice doesn't stick to the bottom. Set aside.
Using a large pot, line the bottom with the extra grape leaves. This will keep your stuffed leaves from getting burned. Start by rinsing them well under running water and setting them aside to drain. Then, place a grape leaf in the palm of your hand (the veins must be up), and put a tablespoon of the stuffing mixture into the centre of the leaf. Fold in each side over the stuffing, then fold up the bottom so it resembles an envelope, and roll it up into a parcel. Place the roll seam side down in your leaf-lined pot. Continue rolling up the leaves and arranging them side by side in the pot until all the stuffing is used. If you run out of room in the pot, it's ok to add more rolls on top of bottom layers. |
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STUFFED AUBERGINES (PAPOUTSAKIA)
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Papoutsakia is a very popular, delicious Greek dish can be served accompanied with a Greek Salad. In Greek papoutsakia means small shoes.
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INGREDIENTS |
| 2 medium onions, finely chopped |
2 1/4 lbx aubergine (about 12) |
| 1 lb. minced meat (lamb preferred) |
1 cup bechamel sauce |
| 1/4 cup butter |
1 egg, beaten |
| 2 medium tomatoes, chopped |
1 1/2 cups tomato sauce |
| 2 tsp. salt |
For the Bechamel Sauce (for one cup) |
| 1/2 tsp. pepper |
2 tbs. butter |
| chopped parsley |
3 tbs. flour |
| 1 egg, slightly beaten |
1/2 tsp. salt |
| 1/2 cup grated cheese |
1/8 tsp. pepperdash of nutmeg |
| 2 Tbsp. dry breadcrumbs |
1 cup milk |
METHOD |
Brown onions and meat in butter by stirring constantly. Add tomatoes,salt and pepper and cook covered for about 15 minutes. Remove from heat,add parsley, egg, 1/4 cup cheese and bread crumbs.On the 'top' of each aubergine, peel an inch strip from one end to the otherand make an incision along strip to within an inch of each end. Place inbaking dish and bake in moderate oven (about 220°C) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff withmeat mixture.
Bechamel Preparation: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat, gradually stir inmilk and return to heat. Cook, by stirring constantly, until it gets thick andsmooth and add the egg and the remaining cheese. Pour the sauce with a tablespoon on the top of each aubergine. Sprinkle with additional gratedcheese and dot with butter. Bake in a moderate oven for about 35 minutes. |
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