Greek Cuisine

Being at the crossroads between east and west, Greek cuisine has influenced and been influenced by other cultures and has been infused and enriched by the culinary contributions of both worlds. Some dishes sprung up from western and eastern influences and were adapted to the local taste. Greek cooking offers an incredibly rich and diverse array of foods and beverages that are also a trip back through Greece's history. Many dishes are prepared today using basically the same cooking methods and ingredients as they were centuries ago.


Olive and lemon trees are grown all over producing two of the most important elements of Greek cooking while vineyards cover much of the country's hilly terrain. Olive oil is the one ingredient that almost every Greek dish cannot be without. Garlic, herbs such as oregano, basil, mint, and thyme, tomatoes, eggplant and zucchini, legumes of all types, spinach, greens, lentils, and other types of beans, almonds, honey, yogurt and feta cheese, but also poultry, beef, lamb and pork are in plentiful supply. Greece is also a fruit-producing country. You can indulge in oranges, pomegranates, melons, peaches, apricots, watermelons, figs and grapes. Fresh fruits are eaten as snacks or as the last course to the Greek meals. Rice, pasta, and potatoes are also found in many Greek dishes. With so much sea shore surrounding the land and with 20 percent of Greece made up of islands, fresh fish and seafood are abundant in these rich coastal waters and a popular and common part of the Greek diet.

 

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