Greek pies recipes at home. The best national dishes of Greek cuisine

31.08.2019 Healthy eating

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Ancient Hellas did not have many of the products typical of modern Greek cuisine. The ancient Greeks did not have either tomatoes and lemons, or eggplants with bell peppers. But the foundational precepts of the culinary tradition of the Greek cuisine remain unchanged today. First, it is impossible to imagine a Greek meal without the "holy triad" - bread and olives. And secondly, a real feast for the Greeks is not an easy process of absorbing delicious food. First of all, this is Greek cuisine - it is a ritual.

Those gathered, trying various dishes, talk a lot, of course, speak about the dishes and exchange opinions. For the Greeks, it is of great importance what kind of olive oil was used, from which region of the country it was brought, in which village the feta cheese was made, in which fields the lamb was grazed. From such culinary discussions. The conversation flows smoothly to higher matters.

Greek cuisine is one of the oldest in the world. Of course, over the millennia, it has undergone numerous changes. The Middle Ages in Byzantium were distinguished by recipes unimaginable today. Something like the most tender fillet of milk goat stuffed with figs, garlic, pomegranate seeds, leeks, seasoned with honey sauce from marinated fish.

It is not surprising that in modern Greece no one prepares such dishes, and does not even eat. The Greeks returned to simple, but really tasty dishes again. The true splendor of Greek cuisine lies precisely in the quality of the products and in the precise adherence to the ingredients. Greek cuisine is one of the many Mediterranean varieties. Certainly, it is impossible to imagine it without quality olive oil, fresh fish and seafood.

Greece, like all Mediterranean countries, is characterized by the use of a large amount of vegetables, fruits and herbs. But there are also significant differences. So loved by Italians and French crustaceans and molluscs in their raw form, Homer's countrymen do not particularly like, not to mention eating raw meat - it is usually cooked for a long time, so you cannot count on a steak with blood in Greece. In addition, complex sauces are practically absent in Greek cuisine.

And in the 15th century, expelled people began to settle in Thessaloniki, and they brought the bright features of North African cuisine to the Greek local cuisine.

And in Greece itself, there are many regional variants of one dish, due to climatic differences and the way of life both in the continental part of the country and on the numerous islands. The sunny climate of arid Crete disposes of a completely different Greek cuisine than the snowy winters and humid summers of the mountainous Epirus. In addition, Greek diasporas exist all over the world - in Europe, America and Australia. And, of course, emigrants living abroad, but keeping in touch with their homeland, constantly bring something new to their native Greek cuisine.

Greek cuisine is characterized by the preparation of meat dishes on a spit and charcoal. Greeks eat many dishes cold, but tourist-oriented restaurants always serve food hot. If the temperature of a Greek food is not to your liking, you can ask to heat it up. In Greek it sounds - zesto.

Greeks are very scrupulous about nutrition, so it's almost impossible to find frozen vegetables or semi-finished products. In Greece, Greek cuisine is always prepared with fresh ingredients! Regardless of social status, Greeks often visit restaurants. It has become part of their culture. The highest happiness for a Greek is the enjoyment of life, which is impossible without a good feast in the circle of the closest people, family and friends.

According to Greek law, every catering establishment is obliged to post its menu with fixed prices.

Bread is always served on the table, its price can range from thirty to ninety euro cents, this is determined by the category of the restaurant.

List of dishes and cheeses of Greek cuisine

Of course, it's not worth trying to describe here all the variety of national dishes of Greek cuisine, however, we hope that a brief overview will be useful for novice tourists to navigate the Greek menu, although it is not easy!

Choriatiki Salata is a traditional Greek village salad better known to the world as "Greek Salad". It consists of a salad of fresh tomatoes and cucumbers, olives, onions, Feta cheese, and, of course, olive oil. Additionally, you can season with vinegar. In some variations of Greek cuisine, Feta may not be present in the salad. If you do not have enough tender cheese, ask the waiter to add it. In the event that you prefer a salad without any ingredients, please also say so.
Sadziki - Consists of mixed yogurt, cucumber, garlic and salt. Traditionally, Sadzik is served Greek bread, naturally freshly baked!
Melitzana Salata is a delicate Greek eggplant salad topped with fresh bread.
Tarama Salata is a very unusual Greek dish. Greek caviar.
Saganaki is a toasted cheese that can be served with tomato sauce.
Casseri is a soft cheese reminiscent of mazzarella in Greek cuisine.
Kefalotiri is a kind of hard cheese, somewhat reminiscent of Parmesan.
Dopio tiri is the name for a variety of homemade local cheese. You can find which you can in the villages.
Keftedes are perfectly fried meatballs. In various regions of Greece, there are regional variations in Greek cuisine: Keftedes and Rvitakeftedes, Domatokeftedes, Tirokeftedes and Fazakeftedes. Despite the differing ingredients, the dish always turns out to be incomparable!
Spanakopita is a traditional Greek spinach pie.
Tiropita is a cheese pie.
Kreatopita - meat pie
Lakanika - Greek vegetable salad with cabbage.

Breakfast

There is a lot of truth in the old joke about the typical Greek breakfast, which consists of a cup of strong coffee and two cigarettes. Indeed, the Greeks eat breakfast, usually coffee and pastries. However, the hotels serve the usual continental breakfast which includes tea, coffee, croissants, toast, popular and buffet. Some inns serve an English breakfast of scrambled eggs, bacon and toast.

Dinner

In Greece, lunch takes place from 13:00 - 15:00. Depending on your preference, you can choose a full meal or get by with a light salad. Many Greeks consider dinner to be their main meal.

Dinner

Traditionally, Greek dinner starts later than in European countries. Many Greeks absolutely do not think about food until nine in the evening. Given this specific national trait, most restaurants open their doors to visitors only at 20:00. Of course, in tourist centers, dinner is served a little earlier.

Classification of Greek establishments

Tavernas is a "rustic" establishment, usually decorated in a rough traditional style. In the capital and large resort towns, taverns are more Europeanized. Typically, a tavern menu with Greek dishes can be seen on the door at the entrance or in the window. However, many tavern owners will simply invite you into the kitchen to see for yourself what they can cook for you from Greek cuisine. Greeks also often drop into the kitchen to see which version of the chosen dish from Greek cuisine is prepared in this tavern.

The freshest fish is brought to the seaside taverns in the early morning and in the middle of the day. In front of bewildered tourists, cooks beat off freshly caught octopuses on the asphalt to make the meat in Greek dishes more tender.

But even mountains of exotic Mediterranean shrimp with lemon, fried octopus tentacles and stuffed squid in Greek cuisine cannot undo the ancient Greek culinary triad. Hot bread, aromatic olive oil and wine are certainly served at the table.

Most taverns do not open their doors to visitors until eight o'clock in the evening. The explanation is simple. The Greeks prefer a rather late meal. Taverns close late at night, and often early in the morning. The tavern may be closed on Sunday. Emotional Greeks have a reputation for being big football fans, so if you decide to pop into a tavern on match day, you shouldn't expect very attentive service.

At Psistaria you can taste Greek kebabs, roasts and meats roasted in variations of Greek cuisine over an open fire.

The restaurant (estiatorio) offers a more sophisticated menu than a tavern or psistarium. There are beautiful homespun tablecloths on the tables, and the menu certainly includes a version of Greek cuisine in English.

Ready meals are on display at the bain-marie, where you can also order grilled Greek dishes.

Ouzeri serves traditional ouzo. In Greece, drinking Ouzo is considered an art form. The Uzokataniksi ritual is very popular among the Greeks and is gaining more and more popularity among travelers.

The literal translation of "Galaktopoleia" is a dairy store. But this is where you can buy products such as yogurt, milk, eggs, rice pudding, butter, bread and honey. In addition, here you can enjoy delicious homemade ice cream, which is usually presented in different flavors. The pagoto politiko inscription on the shop door will help to find out if it is for sale. Most of them offer a cup of coffee and tea. They also usually offer inexpensive breakfasts. Such shops are open from early morning until evening, and this, you see, is very convenient.

Zaharoplasteia sells Greek pastries and sweets, both Greek and European. Sweets, chocolates, sweets, biscuits, coffee, sodas, including soda - these are the typical assortment of zakharoplasty, some of which sell alcoholic drinks in bottles. There are usually seating areas.

Pizzerias, cafes (gelateries) serving Italian ice cream are widespread throughout the country, but traditionally Western restaurants outside the capital are practically not found.

The Greeks love spicy herbs and spices, but they are used in smaller quantities than the Italians and French. Traditional herbs in Greece are parsley and dill leaves, celery, thyme, rosemary and origan.

Various varieties of garlic and onions are grown in Greece. The favorite sauces of the Greeks are Ladolemono (which is olive oil thoroughly whipped with lemon), Ladorigani (dry grated origan is added to the olive oil) and avgolemono (egg yolks whipped with lemon and spices).
The first place in Europe, in terms of the amount of cheese consumed, belongs to the Greeks, they are ahead of even the Italians and the French. The cheese tradition of Greece is represented by a variety of traditional cheeses. Among which are cow and buffalo, sheep and goat; hard and soft; mildly bland and pungently spicy. However, the most famous, of course, is Feta. The original Greek feta cheese is a bit like feta cheese. The real one, made in Greece, is not at all like the German cheese under this name.

Another pride of Greece is the dairy product - yaurti. Especially homemade, made according to old technologies. It is light, but at the same time, oily.

Greece is a country whose cuisine is distinguished by its unpretentiousness, the dishes are prepared extremely simply, but at the same time they are very tasty and healthy. The Greeks use fresh vegetables, olives, meat and, of course, cheeses in their cooking.

I admit that the dishes served in hotels are somewhat adapted to the tastes of tourists and differ from traditional ones. The authentic Greek cuisine is best tasted in small taverns outside the hotels. These taverns are usually run by the same family for generations, where the recipes are passed down from generation to generation. The menu in such places is not very diverse and includes only the most famous dishes, the quality and originality of which is beyond doubt.

Having been in Greece and visiting several places serving traditional food, I can highlight the main dishes that are the basis of Greek cuisine.

1. Choriatic salad

The world famous Greek salad in his homeland is called horiatiki. Translated, the name means something like "in a peasant style." In my opinion, this salad is the best combination of freshness, taste and simplicity that is characteristic of Greek cuisine.
The traditional Greek salad is somewhat different from the one we are used to seeing in restaurants - almost unprocessed olives are used here, vegetables are cut very coarsely, and feta cheese is not cut into pieces, but put whole on top of the salad.

Tzatziki is a cold creamy sauce made from unsweetened yoghurt with pieces of cucumber and garlic. The sauce is an ideal addition to grilled meats and vegetables. Typically, Greeks eat this sauce by spreading it on small pieces of bread, using it as a snack. At the hotel it was served to us as a separate dish.

Moussaka is Greece's next national dish. This is a casserole made with eggplant, ground beef, onions, tomatoes, spices and béchamel sauce. If you want to try traditional moussaka, it is best to look for it in a tavern hidden somewhere between white Greek houses. In places where the menu is presented in several languages, it is hardly possible to taste traditional cuisine. Therefore, I advise you to look for authentic taverns with signs and menus in Greek.

4. Pasticio

Pastiziou is a casserole with pasta, minced meat and cheese. Bechamel sauce is often added to the pastizio. To me this national dish of Greece reminded me of the well-known lasagne. I would not recommend this dish for weight-watchers, because in addition to its amazing taste, you get a decent dose of calories.

Pasticio

5. Dolmadakya

From the name of this Greek dish, you can easily guess that it is very reminiscent of dolma, known to Russians. Wrapping various products in grape leaves is an ancient Greek tradition since the time of Alexander the Great.

Stuffed with rice and minced meat (usually just rice), pine nuts and herbs, dolmadakya is pretty easy to prepare. This dish in Greece is served cold or at room temperature.

Khtapodakya is a grilled octopus. Octopus is one of the most beloved dishes of the Greek people. As a rule, htapodakya is served with lemon sauce, sometimes with rice and vegetables. I can say with confidence that this is one of the most delicious dishes that I have tried in Greece.

Baklava is a famous Greek dessert. Baklava is undoubtedly a perennial favorite of both locals and tourists. I think everyone knows this dish. For those who do not know, this is a dessert, which is a puff pastry stuffed with nuts in a sweet syrup.

In Greece, I had a chance to taste this delicacy only at the hotel, but even there I was just delighted with this dessert melting in my mouth.

9. Galaktobureko

The most amazing sweetness I've tasted in my life! Galaktobureko is the most delicate quiche and semolina filling. All this is saturated with the most delicate syrup. Without a doubt, this is my favorite among the Greek desserts.

This pie is served only on the day it was cooked. Because in the following days the dough loses its airiness.

10. Frappé

Not everyone knows that the birthplace of this famous coffee drink is Greece. This is where you can taste traditional frappe. I advise you to try this drink in local cafes or taverns, it is here that you can try the original frappe. It is served with a glass of water. On hot summer days, this drink is the most popular among the locals.

Greek cuisine, national and local: what to cook and where to eat. Recipes, cooking methods, snacks, desserts, hot dishes and drinks in Greece.

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Greek cuisine is a tradition plus olives, feta cheese, wine, as well as a lot of vegetables, seafood and meat. All this generously seasoned with olive oil, lemon juice, rigani and other spices has a divine taste. Perhaps this is not least due to the fact that the Greeks practically do not produce products for export - everything is only for themselves. The meal in the life of the Greeks has long occupied a very important place. For them, this is relaxation, communication, and all life. Lunch is the time when the whole family gathers, business is discussed and, where without it, politics.

Where and what to eat

You can have an inexpensive and tasty meal in the tavern: a wide selection of dishes from meat, fish and vegetables. Here you can taste the famous "moussaka" - eggplants, potatoes and minced meat, stacked in layers under the béchamel sauce or "pastizio" - pasta with minced meat under the same sauce. And also numerous snacks and salads: "melizanosalata" - a salad of baked eggplants, "tzatzyki" - thick yogurt with cucumbers and garlic.

To prepare moussaka for eight, you will need: 500 grams of eggplant, 800 grams of minced meat, 500 grams of potatoes, 500 grams of zucchini, 250 grams of tomatoes, 500 grams of sour cream, 150 grams of grated cheese, 5 ml of white wine, as well as salt, pepper, garlic and oregano to taste. Cut the tomatoes into 1 cm thick circles. Fry the eggplants, potatoes and zucchini in hot oil until golden brown. Dry them so that the dish is not very greasy. Stew the onion and ground meat with wine and tomatoes. Finally add salt, pepper, garlic and oregano. Next, lay out the layers of potatoes, eggplants and zucchini in a pan, sprinkle with grated cheese and lay out a layer of ground meat, this is repeated several times. The more layers a given dish has, the tastier. At the end the dish is covered with sour cream and sprinkled with the remaining cheese. Bake at 200 degrees until the dish turns golden brown.

Whether the tourist wants it or not, sooner or later he will try feta sheep cheese. And it’s not in vain! Delicious cheese is usually served with a rustic salad (lettuce horjatiki, and in our opinion the same "Greek salad") - fresh tomatoes, cucumbers, green peppers, onions and olives cut into large slices. Many taverns will offer "specialite" - dishes from the cuisine of the Greek islands, Asia Minor and even ancient Greek cuisine.

To cook pasta for 4 persons, you need to take 250 grams of pasta, 6 teaspoons of olive oil, 1 onion, 1 clove of garlic, 500 grams of ground beef, 1 glass of broth, 2 tsp. tomato paste, 2 tbsp. l. butter, 2 tbsp. l. flour, 2 glasses of milk and 1/2 cup of yogurt, 200 g of grated kefalotiri cheese, 1/2 tsp. cinnamon, 1 tsp. mint, and salt and pepper to taste. First you need to boil the pasta and rinse it. Now let's start making the bolognese sauce. Heat oil in a frying pan and fry finely chopped onion and grated garlic. Next, fry the meat in the same pan. When brown, add broth, tomato paste, cinnamon, mint, salt and pepper. Simmer for 10-15 minutes until the liquid evaporates. Next in line is the preparation of the béchamel sauce. Melt the butter. Add flour and keep on fire for about a minute. Then, while stirring, gradually add milk and yogurt. Leave on the stove for another 5 minutes. Now we mix everything. On a baking sheet, greased with butter and sprinkled with breadcrumbs, put half of the pasta, sprinkle with cheese, then add the bolognese sauce, again cheese and the other half of the pasta. Pour the béchamel sauce over everything. Drizzle with melted butter and sprinkle with cheese. Bake in the oven at 180 degrees for about 40 minutes.

In fish taverns (psarotaverna), as you might guess, you can taste very tasty fish: fried, steamed, boiled, or, most often, grilled on coals. Here you can also try other seafood: oysters, mussels, octopuses. Fish taverns, as a rule, are located near the coast or harbor, lunch for two will cost 30-50 EUR.

In inexpensive psistarya taverns, only meat fried on charcoal or spit is served: pork chops ("brizola"), lamb ribs ("paidakya"), chicken ("cotopulo"), cutlets ("bifteki"). For lunch here you will have to pay around 10-15 EUR for two.

The secret to making real Greek tzatzyki. You will need 500 grams of thick yogurt, 1 head of garlic, 1 large cucumber, 1 bunch of dill, 1 tsp. wine vinegar, 1 tsp. olive oil, salt, black pepper, mint. Grate the cucumber and stir with yogurt, crushed garlic, chopped mint, olive oil, wine vinegar and the rest of the seasonings. Mix everything thoroughly and leave in the refrigerator for 30 minutes. Tzatzyki should be served cold.

Shashlik (suvladzidiko) is a small tavern where they usually offer takeaway dishes: shashlik (souvlaki) in Greek pita. Yes, something like our shawarma. In uzeri, you can taste a variety of mezedes, accompanied by ouzo, a Greek aniseed vodka. It is usually diluted with water, which makes it white.

And the Greeks are also very fond of French fries!

Almost no Greek dish is complete without olive oil. One of the best is squeezed in the Peloponnese, in the Kalamata region. The famous Kalamata olives are also grown there. Olive oil is available in Extra virgin (the best), Refined (or Pour) and Pomace.

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desserts

Greek yogurt (10% fat), which is made from whole cow, sheep or goat milk without added preservatives. Thick, extremely nutritious and healthy, yoghurt is used both as a treat with honey and nuts, and as a dressing for salads.

And also many other sweets, mostly flour. Vasilopita is a pie that is prepared on the eve of the New Year. And, of course, baklavas (baklava) and lukumades.

Real Greek Lucoumades starts with the right ingredients. For the dough you will need 650 grams of flour, 1 glass of water, 1 tbsp. l. yeast, 40 grams of sugar, 10 grams of salt, vegetable oil. For syrup - 2 glasses of sugar, 1 glass of honey, 1 glass of water, 1/2 tsp. vanilla, cinnamon. Now mix the flour and salt in a bowl. Make a depression in the flour and pour in the yeast diluted in warm water. Knead the dough, if necessary, add more warm water so that it turns out to be neither thick nor liquid. Cover the dough with a towel and place in a warm place to ferment. When the dough is ready, it will rise and bubbles should appear on the surface. Pour a large amount of vegetable oil into a deep saucepan or frying pan and heat over a fire. Remove the dough from the bowl with wet hands, divide into small pieces of equal size, giving them the shape of balls. Then toss one at a time into the butter. As soon as the donuts are golden brown, take them out with a slotted spoon and put them on tracing paper. Before serving, the dish is poured abundantly with syrup made from sugar, honey and water, and sprinkled with cinnamon on top.

Beverages

The main alcoholic drink of the country is crayfish - grape vodka with a tart aftertaste.

Greek wines, which, unfortunately, can hardly be found in Russia:

retsina (Greek "resin") is the most famous and ancient Greek wine. Today it is the only wine with a resinous aroma and flavor. It is a white or pink drink with a strength of 11.5 °. Drink chilled, served with snacks
Assyrtiko - one of the finest Greek white grapes, "King of Santorini"
Muscat (worth tasting the Muscat wine of the island of Samos, which can be aged in bottles for decades, one of the finest wines in the world)
Robola is a wonderful grape variety from the Ionian Islands. After late harvest, the Robola variety produces strong wines with a high alcohol content. Sparkling wines with a pleasant aroma and lemon flavor are obtained from less ripe grapes.
savatiano is the most common variety
Moschofilero (pink grape) is distinguished by its lightness and floral aroma. It is worth trying Mantinea wine (a city located in the very center of the Peloponnese)
agiorgitiko (red grape)
Mandilaria is a popular red grape that produces wines of exceptionally rich color

Other common Greek wines are naoussa (red), rapsani (red), tsantali (red and white), nemeya (dry red), mantinia (dry white with a fruity aroma).

Mistresses on a note

Having tasted all these wines, in the morning you will most likely have to resort to "patsas". Patzas soup is not a tourist dish, it is not prepared in hotels and tourist places. However, it is an integral traditional dish of Greek cuisine (which is not a good thing after a hectic night of drinking). Places where patsas are served are called patzidiko (as a rule, they work around the clock). The oldest patzatzidikos are located in Thessaloniki and Athens (for example, at the central market).

The patsas' homeland is Constantinople (now Istanbul), translated from Turkish as "belly, entrails", from which soup is prepared. Classically made from lamb stomachs, you can also use beef, lamb or goat legs, with or without garlic sauce. Let's try to cook beef leg patas with garlic sauce (skordostupi, or scordoxido).

If the hostess decides to cook a patsas, she should have at hand 2 beef legs (for a 6-liter saucepan), 2 glasses of wine vinegar, 2-3 cloves of garlic, salt, pepper and, of course, water. Wash the legs thoroughly and immerse them in water with vinegar for an hour. Pour fresh water into a saucepan, immerse the legs. As soon as the water boils, drain and refill the pot with fresh water, not cold. Bring to a boil, skimming frequently. Reduce the gas and continue cooking for about 4 hours. Season with salt in the middle of cooking. As soon as the legs are cooked, remove them from the broth, remove the bones, chop the meat finely. For the sauce: crush 2-3 garlic cloves and add 1-2 tablespoons of vinegar. Put finely chopped meat in a plate with a spoonful of quick-footsteps and pour over the hot broth, add pepper to taste.

National dishes of the Greeks are a harmony of aromatic herbs, fresh products and various spices, generously flavored with olive oil.

Gastronomic masterpieces, known since the times of Ancient Greece, are "seasoned" with the inviting sea, the scorching sun and reflect the cheerful and open temperament of the local people. Therefore, it is impossible to get a complete picture of the country, to feel its Mediterranean flavor without getting to know the most popular dishes of the multifaceted Greek cuisine.

Musaka (Μουσακάς)

The first thing to try in Greece from food is the world-famous moussaka. The meat dish that evokes associations with the incendiary dance of sirtaki has Middle Eastern roots. Already in the 13th century, in Arabic cookbooks, there was a dish called "magum", strikingly reminiscent of an eggplant delicacy of the Hellenes.

Like all traditional Greek dishes, moussaka consists of only natural, healthy products. Judge for yourself - a delicious flaky casserole is prepared on the basis of eggplants, tomatoes, onions and lamb. Bechamel sauce gives a special charm to the dish. They say he was brought into the country by a certain Nikos Celimentes. The future chef, trained in the culinary craft, was the first to use cream sauce when cooking meat with vegetables.

Pastitsio (Παστίτσιο)

Locals consider pastitsio to be the pride of Greece's national cuisine and a must-try gourmet destination for those traveling around the country. And although the name of the dish is consonant with the Italian pasticcio, it is believed that the origins of the dish go back to the time of Ancient Greece. According to the version of some etymologists, the word pasta comes from the Greek "macariya", meaning "a meal made from barley flour."

Traditionally, the famous casserole includes pasta, minced meat, mashed tomatoes, eggs and Bechamel sauce. Aromatic canela and nutmeg give it a special taste. According to the Greeks, the best pastitsio is prepared on the island of Corfu, complementing the recipe with an almost transparent filo dough and pieces of ham.

Fasolada (Φασολάδα)

One of the popular Greek dishes that you should definitely try on your trip is the rich bean soup. It was prepared back in Ancient Hellas.

Locals consume beansolada in winter, when the air temperature drops to +7 ° C, or during Orthodox fasting, the time when all meat products are banned. High-calorie food is served both hot and cold.

Any housewife can cook a traditional first course of Greek cuisine. Of the ingredients, you only need vegetable ingredients: white beans, carrots, onions, tomato puree, etc. And do not forget celery - it is he who gives a thick soup a unique aroma and unique taste.

Fakes (Φακές)

Another famous Greek dish from the lean soups category. Traditional stew is prepared according to all the rules of a healthy diet, the benefits of which were proved by Hippocrates. There is no room for saturated fats, preservatives or artificial additives in the recipe. A useful fakess is a storehouse of trace elements, fiber, vitamins and protein.

And although the ingredients of the popular soup vary depending on the region of the country, one thing remains stable - the main component of the dish, lentils. And the second obligatory component - lemon juice - gives the food a slight sourness. In Greek restaurants, fakes can be tasted with sliced feta cheese, which is traditionally served with this soup.

Kleftiko (Κλέφτικο)

A list of the top 10 Greek dishes would be incomplete without kleftiko, a traditional dish that translates as "stolen meat". According to legend, this masterpiece of national cuisine owes its appearance to the peasants, who, during the Turkish domination, kidnapped lambs and rams from enemies, hiding them in pits marked with stones and fires. A few days later, baked and very soft food was taken out of the hiding places.

Do not try to cook kleftiko in your kitchen: you will not get the authentic smell of a slight haze inherent in the dish. Real lamb with potatoes, flavored with a mixture of herbs, is baked in Greece in special ovens, first melting them with wood and then sealing the hole with clay. This helps to keep the precious heat for as long as possible.

Melizanosalata (Mελιτζανοσαλάτα)

Once in the homeland of the ancient Hellenes, do not miss the opportunity to taste this famous traditional Greek dish. Prepared according to all the rules, it will leave unforgettable taste memories. At first glance, melizanosalata resembles “overseas eggplant caviar”. But the delicate pasta is distinguished from the famous vegetable snack by the presence of walnuts, parsley, balsamic vinegar and lemon juice.

By its popularity, melizanosalata has long been stepping on the heels of the legendary feta salad. Thick tasty puree with an appetizing smell of aromatic herbs and garlic is masterly prepared by all the chefs of gastronomic establishments of national cuisine. and in other cities, pasta is served in small salad bowls, complemented by hot pita bread.

Spanakopita (Σπανακόπιτα)

If you are wondering what to eat in Greece from the original local dishes, take a look at Spanakopita. The now popular recipe has come down to us unchanged since 1800. It was then that the inhabitants of Orthodox monasteries began to cultivate spinach. At first, the plant was used for medicinal purposes. Later, the novices' meals were supplemented with pies filled with healthy herbs.

Modern chefs prepare the famous Spanakopita from the thinnest sheets of filo dough, laid in several layers and oiled with olive oil. Onions, spinach, pine nuts and feta cheese are used as the filling. And do not be surprised if you find rice grains inside the cake - they prevent the mass from spreading, absorbing excess moisture.

Baklavas (Μπακλαβάς)

If you want to taste the most delicious Greek cuisine, do not forget about the popular dessert baklavas. Sweetness appeared on the land of the Hellenes in the era of Turocracy - the time of the domination of the Ottoman Empire. It was in ancient Constantinople in the 15th century that Sultan Mehmet II was first served a crispy delicacy.

In Greece, delicious confectionery is prepared a little differently than in Turkey. A piece of culinary art that melts in your mouth, which includes chopped nuts, cinnamon and lemon juice, it is poured abundantly not with syrup, but with honey, which gives the sweetness an amazing juiciness. In addition, small cakes are traditionally wrapped in 33 layers of filo dough - according to the number of earthly years of Jesus Christ.

Lucumades (Λουκουμάδες)

A story about the national sweet dishes of Greek cuisine would be incomplete without a description of lukumades, a delicacy with Arabic roots. However, over the years, a popular confectionery product resembling small ruddy donuts has taken root on the shores of the Aegean and Mediterranean seas, which has become an indispensable attribute of important holidays and festivities.

To prepare one of them, yeast dough is used. Small balls are made from it and fried in a vat with hot oil. Then the delicacy is poured abundantly with honey and generously sprinkled with cinnamon and grated nuts.

In traditional taverns, lukumades is served on special skewers, which means that no cutlery is needed.

Vasilopita (Βασιλόπιτα)

When planning your winter trip and making a list of what you should definitely try in Greece, do not forget about the popular sweet delicacy of Vasilopita. This muffin made from fluffy yeast dough is prepared for the New Year. It got its name in honor of St. Basil the Great - Greek Santa Claus.

Basilopita recipe options are many. But they all have one thing in common - the main dish of the New Year's table contains grated orange zest, dried fruits and nuts. Before cooking, the hostesses put a coin in the cake. The lucky one who finds a copper round in his portion is expected to be happy and fortunate throughout the year.

The above dishes are only one hundredth of the country's famous traditional delicacies in the ocean. Famous dishes such as the vegetable stew spetsofay (Σπετζοφάι), galactobureko milk pie (Γαλακτομπούρεκο), fried lamb ribs αιδιρ keftedes meatballs (Κεφτέδες), gyros flatbread meat (Γύρος) and kahlo prama corn cake (Καλό Πράμα).