Greek cuisine (Greek: ελληνική κουζίνα) is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
Mezés (μεζές) is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.
Read more about Greek Cuisine: History, Overview, Origins, Regions, Typical Dishes
Famous quotes containing the words greek and/or cuisine:
“The gothic is singular in this; one seems easily at home in the renaissance; one is not too strange in the Byzantine; as for the Roman, it is ourselves; and we could walk blindfolded through every chink and cranny of the Greek mind; all these styles seem modern when we come close to them; but the gothic gets away.”
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