Food, food and drink Greece
The Greeks were not under Turkish domination for nothing: it is in the kitchen that the oriental influence is felt the most ... What oil!
Most taverns do not serve dessert except, at best, karpouzi (watermelon), peponi (melon), yogurt meli (honey yogurt), halva or some other pastry.
- Greek salad (khoriatiki): tomatoes, cucumber, green pepper, onion, olives and fairy Me Tzatziki : yogurt, cucumber and crushed garlic Feta cheese : the famous Greek cheese that was made all over Europe under this name can now only be made in Greece, following a decree of the European Court of Justice in October 2005. Feta is not Not only eaten in salads, but can also be eaten fried, with sesame seeds and served with honey.
- Octopus (khtapodhi in Greek, octopus in English): is eaten in various forms, for example as an appetizer (me Squids (kalamaria): fried (most often) or grilled, the portions are generally larger than those of octopus and less expensive. Fresh squid (freska) are now quite rare.
- Moussaka : ground meat Pastitsio: we replace the eggplants with macaroni. Quite burdensome.
- Me Kolokithia tiganita: cut zucchini Dome Dolmadè Chorta (pronounce "horta", almost "rhorta") and others vlita : cooked herbs from the mountain.
It may be helpful to know the terms that indicate how meat is prepared: vrasto (boiled), psito (roasted), sti skara (on the grill), sti souvla (on a spit), sta karvouna (charcoal barbecue) , tiganito (fried).
- Souvlaki, whose re Brizola: Miss Paï Bifteki : it's good meat, but not steak, except that Kefté Kokoretsi: liver and sometimes offal cooked in Spetsofai Stifado: stewSofrito: beef or veal meadow Bekri Mezze: the drinker's mezze! Pieces of pork in a wine sauce.
The fish itself.
In restaurants, most often, it is offered to you by weight (you choose your fish, which is then weighed and you pay for the whole fish).
- Glossa: Sun.
- Barbounia (red mullet): red mullet or bearded mullet.
- Tsipourè Xifias (sword fish): swordfish, excellent in steak or on skewers.
- Lavraki (bass): Pub.
- Garidè Sardella: sardine.
- Lithrinia (mullet): mule.
Unfortunately, the "real" fish is rare: farmed fish, especially gray sea bream (tsipoures), may be offered to you - and you will only notice it! As for shrimp, squid and octopus, it must be specified on the menu whether they are frozen or fresh.
- Briam: a kind of ratatouille (potatoes, zucchini, peppers and tomatoes).
- Imam bai Yémista (orphana): when the tomato and pepper are stuffed but without meat (with rice), they are humorously called orphana (orphans).
The pastries that we call "oriental" by us are omnipresent in Greece, Turkish heritage obliges (baklava, kadaifi ...).
For the rest, you will come across rizogalo (rice pudding sprinkled with cinnamon), halva (sesame cream), galaktobouréko (puff pastry filled with a kind of semolina), revani (or ravani; a very spongy semolina cake), and bougatsa, cut into small pieces sprinkled with cinnamon. Not bad either, amigdaloto (marzipan and sugar paste), a specialty of several islands.
Resin (retsina) has long been the wine most typically Greek and the cheapest.
We find a lot of non-resinated wines. Greece is a "young" country in terms of wine, but constant progress has been made in recent years, which has made it possible to obtain wines of great quality (wines from the Peloponnese, such as those from Nemea, in Argolis, or those from 'Élide, or Macedonian wines from Naoussa). The reds, in particular, have beautiful and deep dresses and are for some very rich without being overpowering. Many restaurants also have interesting maps, reflecting the growing offer of Greece.
There are also sweet wines very famous, like samos or mavrodaphni. Depending on the region, typical local wines: the robola in Kefalonia; dry and sweet wines (assyrtiko, nykteri and vinsanto) produced on the volcanic lands of Santorini; a wine from Lesbos, methymneos, also produced on volcanic lands; zitsa, dry and sparkling white from Epirus.
Warning, wine (even white) is often served at room temperature!
L'ouzo is the local pastis, to go fast. It is obtained, that is, a grape brandy not anisekouat, a liqueur made from small bitter oranges.
- Cafébas is nescafe. But it is absolutely not comparable to Turkish coffee. Also, avoid saying "Turkish" coffee, you risk being frowned upon. We ask for a "Greek" coffee (éna helliniko, parakalo!); or, if you prefer filter coffee, éna kafé filtrou or éna kafé galliko.
Also taste the iced coffee, very refreshing, which is called Fraise. It's excellent. Like Greek coffee, it is ordered very sweet (glyko), moderately sweet (métrio), dry (skéto) or with milk (me gala).
The freddoccino or the frapuccino, in recent years, have been in strong competition with the smoothie. Coffee should always be served with a glass of water (a practice which unfortunately tends to disappear or which, sometimes, is charged separately).
- ATTENTION, when ordering orange juice, specify a chimo portokaliou (squeezed oranges); otherwise, we will bring you a soft orange drink (portokalada). If you have any doubts, specify again that you want it fresko.