Features of Greek cuisine

In Greek gastronomy, vegetables and fruits occupy a special place: tomatoes, peppers, potatoes, cucumbers, oranges and, of course, olives and olives. All dishes are prepared using large amounts of olive oil or with tomato sauce.

It is no coincidence that the Greeks are centenarians – their diet is rich in nutrients and balanced. A real delicacy is fish dishes (kephala, flounder, sultanka). As a rule, such dishes and dishes from seafood are best prepared in taverns on the beach, although the prices there are slightly higher.

Another local delicacy is snails. For them prepare a special sauce consisting of olive oil with spices.

Extremely tasty in Greece cook the meat of young lambs on the grill. In local taverns you can try kokoretsi - barbecue from lamb guts.

It is considered a special dish for Easter, but it is available to tourists at any time of the year. Lovers of other types of meat will enjoy an abundance of dishes from beef, pork or chicken. But a special flavor have local cutlets, cabbage blueberries, suzukakya (lula-kebab), pasticio (casserole of pasta with meat). All this is prepared with the help of minced meat.

In the summer months, vegetable dishes are more popular, such as Greek salad, dolma (tuberries from grape leaves), musaka (casserole from vegetables and sauce), yemista (vegetables stuffed with rice with spices).

Try the Greek coffee Frappe, which is served with ice. It perfectly quenches thirst and refreshes. The Greeks took the recipe from the Turks, but Turkish coffee is not very successful.

Each region of Greece produces its own wine. Wine here is a huge variety and for every taste. Of the strong drinks, raki (grape vodka), ouzo (anise vodka) and Metaxa (local cognac) are widely known. These drinks can be offered in taverns after lunch or dinner. You should never abandon them, because such a gesture can offend a hospitable host.

Source: travelertales.ru