Greek cuisine

From Wikipedia, the free encyclopedia

Greek cuisine is the cuisine of Greece and the Greek diaspora.[1][2][3][4][5] In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine.[6][7][8] It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include[9] pasta (for example hilopites), cheeses,[10][11] lemon juice, herbs, olives and olive oil,[12][13] and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine,[14][15] while incorporating Turkish, Balkan, and Italian influences.[16][17][18][19][20]

History[edit]

Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times.[21][22][23] Its influence spread to ancient Rome and then throughout Europe and beyond.[24]

Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common.[6] This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available.[25] Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.[26][27]

The Spartan diet was also marked by its frugality. A notorious staple of the Spartan diet was melas zomos (black soup), made by boiling the blood of pigs with vinegar to prevent coagulation. This dish was noted by the Spartans' Greek contemporaries, particularly Athenians and Corinthians, as proof of the Spartans' different way of living.

Byzantine cuisine was similar to ancient cuisine, with the addition of new ingredients, such as caviar, nutmeg and basil. Lemons, prominent in Greek cuisine and introduced in the second century, were used medicinally before being incorporated into the diet. Fish continued to be an integral part of the diet for coastal dwellers. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus.[28] Byzantine cuisine benefited from Constantinople's position as a global hub of the spice trade.[29]

Overview[edit]

A Greek salad from Thessaloniki
Traditional Greek kleftiko, consisting of lamb marinated with lemon juice, potatoes and spices and cooked slowly in a sealed container.[30]
Greek baklava
Greek gyros

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. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers (capsicum), and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey. Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios.

Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country,[31][32] use "sweet" spices in combination with meat, for example cinnamon, allspice and cloves in stews.

The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. 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), Kalathaki (a specialty from the island of Limnos), Katiki Domokou (creamy cheese, suitable for spreads), Mizithra and many more.[33]

Dining out is common in Greece. The taverna and estiatorio are widespread, serving home cooking at affordable prices to both locals and tourists. Locals still largely eat Greek cuisine.[34][35]

Common street foods include souvlaki, gyros, various pitas and roast corn.

Fast food became popular in the 1970s, with some chains, such as Goody's and McDonald's serving international food like hamburgers,[36] and others serving Greek foods such as souvlaki, gyros, tyropita, and spanakopita.

Origins[edit]

Greek feta cheese stuffed bifteki burger
Souvlaki

Many dishes can be traced back to ancient Greece: lentil soup, fasolada (though the modern version is made with white beans and tomatoes, both New World plants), tiganites, retsina (white or rosé wine flavored with pine resin) and pasteli (candy bar with sesame seeds baked with honey); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe), moustalevria and paximadi (traditional hard bread baked from wheat, barley and rye). There are also many ancient and Byzantine dishes which are no longer consumed: porridge (chilós in Greek) as the main staple, fish sauce (garos), and salt water mixed into wine.[37][38][39]

Some dishes are borrowed from Italian and adapted to Greek tastes: pastitsio (pasticcio), pastitsada (pasticciata), stifado (stufato), salami, macaronia, mandolato, and more.[40]

Some Greek dishes are inherited from Ottoman cuisine, which combined influences from Persian, Levantine-Arabic, Turkish and Byzantine cuisines: meze, kadaifi, halva, and loukoumi.

In the 20th century, French cuisine had a major influence on Greek cooking,[41][42][43] largely due to the French-trained chef Nikolaos Tselementes, who created the modern Greek pastitsio; he also created the modern Greek version of moussaka by combining an existing eggplant dish with a French-style gratin topping.

Regions[edit]

Distinct from the mainstream regional cuisines are:[3][44][45][46][47][48][49]

Some ethnic minorities living in Greece also have their own cuisine. One example is the Aromanians and their Aromanian cuisine.

Typical dishes[edit]

Greek moussaka

Typical home-cooked meals include seasonal vegetables stewed with olive oil, herbs, and tomato sauce known as lathera. Vegetables used in these dishes include green beans, peas, okra, cauliflower, spinach, leeks and others.[9][55][56]

Many food items are wrapped in filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakopita (spinach and cheese pie), hortopita (greens pie), kreatopita (meat pie, using minced meat), kolokythopita (zucchini pie), and others. They have countless variations of pitas (savory pies).

Apart from the Greek dishes that can be found all over Greece, there are also many regional dishes.[57][58]

North-Western and Central Greece (Epirus, Thessaly and Roumeli/Central Greece) have a strong tradition of filo-based dishes, such as some special regional pitas.

Greek cuisine uses seeds and nuts in everything from pastry to main dishes.[59]

The list of Greek dishes includes dishes found in all of Greece as well as some regional ones.[60][61][62]

Appetizers[edit]

Kalamata olives
Calamari (fried squid)

Salads[edit]

In the Greek cuisine, appetizers are also the salads.

Spreads and dips[edit]

In the Greek cuisine, appetizers are also the spreads and dips, belong to sauces.

Soups[edit]

Dishes[edit]

Selected dishes are:[150]

  • Agkinares, cardoon has various recipes.[151]
  • Fasolakia, green beans that are simmered in olive oil with other vegetable ingredients,[152][153] belongs to Ladera which literally translating to "oily", vegetable dishes cooked in olive oil.
  • Arakas (pea),[154] belongs to Ladera dishes, with the well-known the dish "Arakas me Agkinares".[155]
  • Bamies (okra),[156][157] belongs to Ladera dishes.
  • Briam,[158] also known as Tourlou, belongs to Ladera dishes, typically made from eggplants, zucchini, onions, potatoes, tomatoes, garlic, parsley.
  • Gemista (or Yemista),[159] "filled with" in Greek, baked stuffed bell peppers and tomatoes with rice or ground beef or both, onions, mint, parsley, olive oil.
  • Lahanodolmades, baked stuffed light green cabbage rolls with rice or ground beef or both, onions, mint, parsley, avgolemono sauce.[160]
  • Lahanorizo,[161] rice and cabbage, onions, fresh herbs, and the optional addition of tomato sauce.
  • Prasorizo (leek and rice),[162] made from rice, chopped sweet leeks, olive oil, garlic, dill.
  • Spanakorizo (spinach and rice),[163][164]
  • Apaki,[165] cured pork meat. Left to marinate for two or three days in vinegar, the meat is then smoked with aromatic herbs and various spices. Apaki can be cooked on its own or added to other dishes.
  • Stifado (stew),[166][167] casserole cooked with baby onions, tomatoes, wine or vinegar, olive oil, bay leaf, black pepper, meat such as pork, goat, rabbit, wild hare, beef, snails, tripe, octopus.
  • Potatoes Yachni,[168][169] potatoes stew, potatoes simmered in a tomato sauce with onions, garlic, herbs and spices.
  • Pastitsio, baked pasta dish with ground meat and béchamel sauce.
  • Astakomakaronada (lobster and spaghetti),[170] lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta.
  • Makaronia me kima (spaghetti with ground meat),[171][172]
  • Garidomakaronada (shrimps and spaghetti),[173]
  • Melitzanes Papoutsakia, baked eggplants stuffed with ground beef and topping it with a smooth béchamel sauce. The dish is called papoutsakia (little shoes) because its shape resembles little shoes.
  • Spetsofai,[174][175] made with spicy country sausages, sweet peppers, onion, garlic, olive oil, in a rich tomato sauce.
  • Giouvetsi,[176] pieces of lamb (or beef) and small noodles such as orzo, all cooked together in a tomato sauce with garlic and oregano.
  • Gyros,[177] pork meat or chicken cooked on a vertical rotisserie, onions, tomato, lettuce, fried potatoes, sauces like tzatziki rolled in a pita bread.
  • Hilopites with chicken,[178] traditional Greek pasta made from flour, eggs, milk, and salt.
  • Pastitsada,[179]
  • Bourdeto
  • Roasted chicken with potatoes,[180][181]
  • Kleftiko,[182][183] slow-roasted leg of lamb or lamb shoulder wrapped in parchment paper with potatoes, bell peppers, onions, feta cheese, marinated with olive oil, lemon juice, garlic, fresh rosemary and herbs.
  • Keftedakia (meatballs),[184][185] fried meatballs from lean ground beef with eggs, onions, garlic, parsley, mint, it also make them using half ground beef and half ground pork.
  • Mousakas, sliced tender eggplant cut lengthwise, or potato-based, lamb ground meat, topped with a thick layer of béchamel sauce.[186][187]
  • Moshari kokkinisto,[188][189] stewed veal meat, onions, garlic, olive oil, tomato sauce, served accompanied by basmati rice, or pasta or potatoes or potato purée.
  • Biftekia,[190][191][192] Greek-version burger pattiers made with a combination of ground pork, beef, or lamb, and the meat is mixed with onions, breadcrumbs, eggs, parsley leaves finely chopped and oregano. They can grilled, baked or fried.
  • Arnaki sto fourno me patates (oven-baked lamb with potatoes),[193]
  • Katsikaki ston fourno (oven-baked goat),[194]
  • Paidakia,[195][196] grilled lamb chops.
  • Hirino me selino,[197][198] pork meat with celery.
  • Soutzoukakia Smyrneika (Smyrna meatballs),[199][200][201][202] oblong shaped beef meatballs made with cumin and cinnamon, then simmered in a rich tomato sauce.
  • Souvlaki,[203][204] with the well-known the souvlaki pita.[205]
  • Kontosouvli,[206][207]
  • Souvla
  • Kokoretsi,[208] a dish consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and grilled.
  • Tigania,[209] pan-fried pork or chicken. The name "tigania" refers to the shallow pan in which the meal is cooked.
  • Fagri sti schara (grilled red porgy)
  • Gavros tiganitos (fried anchovy),[210]
  • Gopes tiganites, fried boops boops fishes.[211]
  • Bakaliaros (Merluccius merluccius),[212][213] cod fish, the most well-known recipe is the fried bakaliaros mainly served with skordalia dip and fried potatoes.
  • Soupies (cuttlefish),[214][215]
  • Xiphias (or Xifias),[216] a species of swordfish.

Desserts and pastries[edit]

Selected desserts and pastries are:[150]

Drinks and beverages[edit]

Selected drinks and beverages are:[274][275][276]

See also[edit]

References[edit]

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Further reading[edit]

  • Dalby, Andrew (1996). Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge. ISBN 0-415-11620-1.
  • Oliver, Garrett, ed. (2012). The Oxford Companion to Beer. Oxford University Press. ISBN 978-0-19-536713-3.
  • Halevy, Alon Y. (2011). The Infinite Emotion of Coffee. Macchiatone Communications. ISBN 978-0-9847715-1-6.
  • Karayanis, Dean; Karayanis, Catherine (2008). Regional Greek Cooking. Hippocrene Books. ISBN 978-0-7818-1146-0.
  • Kousoulas, Kostas (2001). "Naousa and its Wines" (PDF). Niaousta (in Greek). 94: 32–35. Archived from the original (PDF) on 26 April 2012. Retrieved 26 December 2011.
  • Nelson, Max (2005). The Barbarian's Beverage. Routledge. ISBN 1-134-38672-9.
  • Unwin, Tim (1996). Wine and the Vine. Routledge. ISBN 0-203-01326-3.
  • Walton, Stuart; Glover, Brian (2011). The Illustrated Encyclopedia of Wine, Beer & Spirits. London: Hermes House.

External links[edit]