Greece

Region: Mediterranean, The Balkans

Culinary profile: Greece

well preserved culinary traditions shaped by saline seas, rough mountains and the scorching sun

The Greeks have dedicated millennia to cultivating a distinguished cuisine, and the results are evident! Despite the challenging landscape, characterized by a scarcity of fertile grounds, the Greeks have managed to establish culinary traditions that are currently acknowledged globally. Contemporary Greek food is a true phenomenon and combines ancient Greek and Byzantine culinary heritage with modern Ottoman Turkish and Venetian influences, and some French hints. Yet, the Greeks were not mere flavor recipients; they were remarkably generous to others as well! We owe viticulture and olive groves to the Ancient Greeks, who spread grapes and olives throughout the entire Mediterranean Basin. Moreover, they are also credited as the architects of a splendid soirée. From unknown local specialties and well preserved family recipes to classics such as moussaka, souvlaki, tzatziki and the horiatiki salad to, Greek food is delicious!

Welcome to Greece – a land where the art of both home cooking and indulging in taverns is woven into the fabric of daily life. Basking in the sun in the southeastern corner of Europe, Greece proudly boasts its meticulously preserved culinary traditions and cherished family recipes. Look no further, for you have arrived in a haven where romantic dining experiences unfold amidst vintage tablecloths and antique chinaware, serenaded by the enchanting melodies of bouzouki.

Abundant feasting is not a recent trend in Greece. The Ancient Greeks were renowned for their social practices of eating and drinking, a tradition that extended beyond sustenance. It were the same fellows who spread the cultivation of grapes and olives throughout the entire Mediterranean Basin, giving rise to numerous exceptional wine and olive oil producing regions.

Although the landscape and climate of Greece were not always favorable, the conditions seemed ideal for production of olive oil a.k.a. liquid gold, a 4000-year-old Greek tradition. Koroneiki and Manaki are the most important olives for making olive oil, while the best and most well-known snack olives are Kalamata. In addition to their mastery in wine and oil production, various other culinary practices emanated from Greece, influencing not only its colonies but also leaving a lasting impact on Ancient Rome and the surrounding hinterlands. The spread of these practices shaped the rich culinary tapestry of the Mediterranean and Black Sea regions.

Greece found a culinary blessing in its strategic location between empires and the pivotal role of Constantinople in world history. This geographical position allowed the Greeks to welcome new insights and products. They welcomed new flavors, while staying true to the Mediterranean triad – a harmonious trio of wine, olive oil, and wheat. Through resilience and adaptability, the Greeks transformed their culinary landscape into a rich tapestry that reflects their history, innovation, and the bounties of the Mediterranean.

The modern Greek cuisine is built upon Ancient Greek practices and customs, modernized by the Byzantines and enriched with Ottoman Turkish notes, Venetian touches, and French hints. Moreover, Greek cuisine shares many commonalities with its Balkan neighbors and has gracefully absorbed elements from Greek communities in Asia Minor – spanning the eastern Aegean coast, Anatolia, and the Pontic area, all in modern-day Turkey.

Greeks have historically relied heavily on the seas surrounding the country, given its long curvy coastline and approximately 200 inhabited islands. As a result, fish and seafood play a crucial role in Greek cuisine, with notable dishes such as garides (shrimps) saganaki, bakalarios (cod fritters), marides tiganides (floured deep-fried whitebait), and, kalamarakia tiganides (fried squid).Interestingly, many of these delectable offerings are named after the pans in which they’re expertly prepared – sagani/saganaki and tigani.

While the abundance of sea, sun, fish, and seafood characterizes the coastal regions of Greece, the inland is a rugged terrain of mountains with limited fertile lands. Here, goats and sheep are herded, contributing to the production of delicious strained Greek yogurt and an array of cheeses like feta, kefalotyri and manouri. Grazing lambs also provide mouthwatering meat dishes like keftedes (meatballs), paidakia (lamb chops), and roasts such as kleftiko. Lamb dishes are highly cherished in Greece and are indispensable to each festive meal.

Through tourism and migration in the 20th century, Greeks began winning the hearts, or more accurately, the taste buds of non-Greeks. This culinary conquest is evident in the multitude of Greek restaurants worldwide, showcasing the ever-popular Greek classics such as the refreshing Greek salad, the flavorful tzatziki, the comforting moussaka, and the beloved souvlaki/kalamaki (skewers) and gyros in pita bread.

Not satiated yet? Well, it’s time to embark on a delightful journey through the variety of desserts and sweets that Greece has to offer. Many sweets are based on oriental recipes and include honey, nuts, lemon and orange. Examples are different types of baklava and kataifi, kourabiedies, loukoumades, and loukomi (known as Turkish delight or lokum in English).

καλή όρεξη!