Greek Foods to Try This Year

Nothing conveys a country’s culture better than its cuisine. Within a country, ingredients and dishes often vary by region, showcasing the best each has to offer. Traditions and recipes, handed down through generations, to be shared with visitors from far and near.

Many of us may be familiar with Greek cuisine here in the US, but when it comes to dining locally, what Greek specialties should you try?

There is no question that the proximity of Greece to fresh seafood provides exciting options including Octopus, Kalamari, Snapper, Sea Bass, Jumbo Shrimp, Barbouni (Red Mullet), to name just a few. You may even observe the fishermen bringing their catch directly to the restaurant! There is a huge variety of seafood not found in the US, so take the opportunity to try some new ones! 

Greek recipes have access to an abundance of fresh produce and spices such as oregano, thyme, bay leaves, rosemary, and, of course, olive oil. Tomatoes, cucumbers, and garlic are the staples for the delicious Greek Salad, always with fresh Feta cheese, olives, and oregano, and typically served with every meal. Tzatziki dip is made with yogurt, garlic, cucumber, olive oil, fresh dill, and lemon juice, which is either eaten on a slice of bread or served with grilled meat.

Potatoes, eggplant, zucchini, and spinach are ingredients in many savory dishes. Spanakopita (Spinach Pie) is a delightful mixture of feta cheese, spinach, dill, and onions baked in phyllo (filo) pastry until crispy and golden. The classic Moussaka is made with spiced meat (beef or lamb) cooked in tomato sauce and then layered with fried eggplant and bechamel sauce (a white sauce flavored with nutmeg). 

Souvlaki is a famous dish with meat grilled on a skewer. It is specific to the region you’re in, and perhaps even specific to the restaurant! It can be served alone with pita bread on the side, or with the meat wrapped in the pita with onion, tomato, and tzatziki as the familiar Gyro sandwich. Dolmades are grape leaves stuffed with lemon-flavored rice, fresh herbs, and spices, boiled until melt-in-your-mouth tender, and topped with olive oil. 

Greek dessert recipes can also vary depending on the region, but the range throughout the country includes delicacies from mouth watering cookies to elaborate cakes, pies, tarts, and pastries. Honey is used in many desserts, as is phyllo dough, making flaky, gooey goodies such as Baklava, or the custard-filled Bougatsa. Chocolate, caramel, fruit, walnuts, and whipped cream are widely used in desserts. Loukoumades, or Greek doughnuts, are deep fried and served warm with walnuts, honey, and cinnamon. This may actually be the oldest known dessert, dating back to the 13th century! Revani is a light, spongy, yellow cake sweetened with syrup and topped with nuts. There are so many choices, so be sure to try several. The best dessert(s) are those available to you at the very moment you are craving sweets!

Greek winemaking goes back thousands of years. In fact, Greece was one of the first places in Europe to produce wine. So with its ancient traditions, and a climate and topography providing excellent growing conditions for several grape varieties, it’s a wine-lover’s paradise. From the vineyards in the mountains, to those near the sea, or on the island of Santorini where the grapes are influenced by the volcanic soil, there is a wide range of flavor profiles to explore. Paired with traditional Greek cuisine, you’ll be in paradise, and Dionysus, the Greek god of wine, couldn’t be more pleased!

A trip to Greece will elevate all of your senses, but your tastebuds will have their own adventure! 

Tzatziki Recipe
chefspencil.com

500 grams Greek thick full fat yogurt
1/2 Lebanese cucumber
1 clove garlic
Sea Salt
freshly ground black pepper
extra virgin olive oil
1/2 lemon, juiced

1. Pour any liquid collected on the top of the yogurt off.
2. Squeeze as much juice from the diced cucumber as possible.
3. Combine the yogurt, cucumber, garlic, a few pinches of salt, a few turns of the pepper mill, 2 T olive oil, and the lemon juice.
4. Gently stir and place in the fridge for 1 hour prior to serving.

Use with virtually any grilled fish or chicken dish, as a dip for vegetables, or a replacement for mayonnaise. Traditionally, it is served with Greek dolmades or chicken souvlaki.

If your tastebuds are ready for a Greek adventure, check out our Flavors of Greece inspirational itinerary to get started, or explore other itineraries below. Opa!