2. THE GREEK LIFESTYLE IS REFLECTED IN THE ESSENCE OF
TRADITIONAL CUISINE THAT SURPRISES WITH ITS VARIETY OF
FLAVORS AND SIMPLICITY OF PREPARATION. GREEK CUISINE IS
BASED ON THE MEDITERRANEAN DIET BUT HAS INFLUENCES FROM
BOTH EAST AND WEST.
3. THE ATMOSPHERE IN ALL GREEK RESTAURANTS IS SIMPLE, RELAXED AND
FRIENDLY. FOR THE GREEKS SHARE A MEAL OR A DINNER AT A RESTAURANT OR
TAVERN IS A DEEPLY ROOTED SOCIAL CUSTOM.
4. THE BASIC INGREDIENTS OF GREEK CUISINE ARE OLIVE OIL, SPICES
AND CONDIMENTS, FRESH VEGETABLES, FISH AND MEATS. THE
LAMB IS THE FAVORITE MEAT OF THE GREEKS.
5. VEGETABLES ARE WIDELY USED. TOMATO, EGGPLANT, POTATOES,
GREEN BEANS, ONIONS, PEPPERS, ARTICHOKES AND SPINACH ARE
PRESENT IN MANY DISHES. THE FISH DISHES ARE CONSUMED
MAINLY IN COASTAL AREAS AND ISLANDS.
6. DOLMADES. GRAPE LEAVES STUFFED LAMB, RICE OR VEGETABLES,
SEASONED WITH SPICES AND PINE NUTS. THIS DICHO COMES FROM THE
TURKISH
EXOKIHO. PUFF PASTRY STUFFED WITH LAMB, VEGETABLES AND CHEESE.
FAKES. LENTIL SOUP IS USUALLY SERVED WITH WINE VINEGAR AND
OLIVES.
7. FASOLADA. WHITE BEAN SOUP, TOMATO, CARROT, CELERY, SPICES
AND OLIVE OIL.
FILA. IT'S A FINE BASE PASTE, FLAKE TYPE AND IN THE PREPARATION
OF MANY DISHES. IT IS USED BOTH IN CONFECTIONERY TO SAVORY
SNACKS.
8. GEMISTA. TOMATOES OR GREEN PEPPERS STUFFED WITH MINCED
MEAT, RICE AND VEGETABLES
GIUVETZI. VEAL ACCOMPANIED PASTA CASSEROLE.
9. GYROS. ROAST VERTICALLY. SERVE WITH SAUCE ON PITA BREAD
TOGETHER WITH TOMATO AND ONION.
KALAMARIA. FRIED CALAMARI.
KALAMATA. OLIVES.
