Greek Cuisine History
The historical development of Greece, the topography of the country, left its mark on the local cuisine. Is it worth talking about the centuries-old traditions that have come to us since the times of Socrates and Pythagoras. Indeed, the historical and cultural development of Greece did not bypass cooking. The meal time is determined by several hours, and the products used are of the highest quality. The quality of products is a separate issue when it comes to Greek cuisine. The food industry is aimed at selling raw materials within the country, and at a minimum for export. The historical heritage of Greece has not bypassed the Greek culinary art - centuries-old traditions and a responsible approach create the Greek cuisine that can be observed today.
Greek Food Recipes
Greek recipes are most characterized by the correct, consistent use of quality products, the harmonious use of spices, herbs, and olive oil - an invariable attribute of different dishes. Other, no less important components of Greek dishes are grains - wheat and barley. Greek cuisine is not deprived of vegetables - tomatoes, eggplants, potatoes, green beans, okra, peppers and onions. https://kashevar.com/en/recipes/greece Greek cuisine is famous for using the largest amount of herbs and spices on the Mediterranean coast. The main Greek spices include mint, garlic, onion and dill. Many Greek recipes use sweet spices like cinnamon and cloves. This culinary branch is typical for the northern regions of the country when preparing meat dishes.
Cheeses in Greek Cuisine
An equally popular and significant type of Greek culinary raw material is cheese. Needless to say, Greek consumption of cheese is approximately 25 kg per person per year. The hallmark of Greek cheeses is Feta cheese. The raw materials for this type of cheese are goat and sheep milk; the aging of such cheese is at least three months. Feta can be stored in salted brine for as long as desired. When serving, in order to reduce the saltiness, if necessary, Feta can be left for a few minutes in milk or mineral water. Feta cheese itself is the basis for another popular dish in Greece - Greek or village salad. Separately, it should be said about the Greek salad - it contains olives, tomatoes and cucumbers, and it is dressed with olive oil. Two distinctive features that can characterize a country salad are chopped vegetables rather than finely minced, and the mixing of individual ingredients immediately before eating.
Greek Meat Dishes
Greek cuisine offers a wide range of meat dishes. The meat is mainly represented by goat and lamb; beef is used less often in Greek recipes, this is due to the natural conditions of Greece, or more precisely, the heterogeneous terrain. The main method of cooking meat is roasting over coals or on a grill. A characteristic trend in Greek cooking is serving meat with various sauces - wine, tomato, onion. The most interesting sauce and at the same time quite famous is avgolemono - a Greek sauce made from egg and lemon.
Various Greek Dishes
Stuffed vegetables have not escaped Greek cuisine. Common recipes for vegetables that can be stuffed with meat include eggplants, tomatoes, and zucchini. A special word should be said about the presence of fish in Greek cuisine. Fish, as an ingredient in Greek cuisine recipes, is used exclusively from the sea - tuna, mackerel, anchovy. The cooking process and recipes are characterized by a restrained approach. However, a variety of flavors is achieved by adding various spices and herbs.