What Food Is Greece Famous For? A Culinary Journey

What Food Is Greece Famous For? Prepare your taste buds for an unforgettable expedition through the sun-kissed landscapes and vibrant flavors of Greek cuisine. At foods.edu.vn, we believe that understanding a culture begins with savoring its food. So, let’s embark on a delightful journey to uncover the iconic dishes that make Greece a gastronomic paradise, exploring time-honored recipes and culinary secrets.

1. Briam: A Colorful Medley of Roasted Vegetables

Briam is a celebration of summer’s bounty, often likened to a Greek ratatouille or caponata. This simple, yet flavorful vegan dish showcases the freshest seasonal vegetables, making it a staple in Greek households.

The origins of Briam are fascinating. While now a classic, its ingredients only became common in Greece relatively recently. Eggplants arrived via Arab merchants in the Middle Ages, while zucchini, tomatoes, peppers, and potatoes came after the discovery of the New World.

Other names for Briam include “turlu” (Turkish for mixed) and regional variations like “soufiko” in Ikaria and “sympetherio” on Crete. The name most likely originates from the Persian word “beryan,” meaning cooked.

The Irresistible Appeal of Briam

What makes Briam so special?

• Freshness: The use of seasonal vegetables ensures peak flavor.
• Simplicity: The recipe is easy to follow, even for beginner cooks.
• Versatility: You can easily adapt the dish to your taste by using whatever vegetables you have on hand.
• Health: Briam is packed with nutrients and is naturally vegan.

Briam Recipe

Ingredients:

• 2 eggplants, cut into 1-inch cubes
• 2 zucchini, cut into 1-inch cubes
• 2 tomatoes, chopped
• 1 red bell pepper, chopped
• 1 onion, sliced
• 2 potatoes, peeled and cubed
• 1/2 cup olive oil
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large baking dish, combine all vegetables.
3. Drizzle with olive oil and season with salt and pepper.
4. Sprinkle with parsley and garlic.
5. Bake for 1 hour, or until vegetables are tender and slightly browned.
6. Serve warm or at room temperature with crusty bread.

2. Keftedes: Bite-Sized Balls of Flavor

Keftedes, or Greek meatballs, are a beloved staple, perfect as part of a meze platter or enjoyed at a family gathering. These flavorful meatballs are a testament to Greece’s culinary heritage.

The name “keftedes” comes from the Persian word “kufte,” meaning ground meat. Similar dishes existed in ancient Greece, known as “myma,” made with minced meat or fish and various herbs and spices.

Variations of Keftedes

Each home has its own unique recipe, but common ingredients include pork, beef, onions, stale bread, eggs, and parsley. Variations may include spearmint, ouzo, or even feta cheese filling.

Beyond meat-based keftedes, Greece boasts numerous plant-based versions, such as Santorini’s tomatokeftedes (tomato fritters), kolokythokeftedes (zucchini fritters), and favokeftedes (made with fava – yellow split peas).

Keftedes Recipe

Ingredients:

• 1 pound ground beef
• 1/2 pound ground pork
• 1 onion, finely chopped
• 1/2 cup stale bread, soaked in water and squeezed dry
• 1 egg, beaten
• 1/4 cup chopped fresh parsley
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine all ingredients.
2. Mix well until thoroughly combined.
3. Shape the mixture into small meatballs.
4. Heat olive oil in a large skillet over medium heat.
5. Fry meatballs until golden brown and cooked through.
6. Serve hot with tzatziki or your favorite dipping sauce.

3. Soutzoukakia (Izmir Kofte): Oblong Meatballs in Tomato Sauce

Soutzoukakia are oblong-shaped meatballs simmered in a rich tomato sauce, a dish with roots in both Greece and Turkey. This flavorful dish is a testament to the shared culinary heritage of the region.

The name “soutzoukakia” is related to “soutzouki,” a Greek veal sausage seasoned with cumin. In Izmir, Turkey, cooks created “soutzoukakia” using the same spices and meats, shaping them to resemble the sausage.

Soutzoukakia Recipe

Ingredients:

• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• Salt and pepper to taste
• Olive oil for frying

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine ground beef, onion, garlic, cumin, oregano, parsley, egg, salt, and pepper.
2. Mix well and shape into oblong meatballs.
3. Heat olive oil in a large skillet over medium heat.
4. Fry meatballs until browned on all sides.
5. Remove meatballs from skillet and set aside.
6. In the same skillet, heat olive oil and sauté onion and garlic until softened.
7. Add crushed tomatoes, sugar, salt, and pepper.
8. Bring to a simmer and cook for 15 minutes.
9. Add meatballs to the sauce and simmer for another 15 minutes.
10. Serve hot with rice or pasta.

Wine Pairing for Soutzoukakia

Xinomavro wine is an excellent choice to pair with soutzoukakia, enhancing the flavors of the dish.

4. Stifado: A Slow-Cooked Stew of Comfort

Stifado is a hearty Greek stew with Venetian origins, dating back to the 13th century. The name comes from the Italian word “stufato,” meaning steamed or slow-cooked.

Stifado can be made with various meats, such as rabbit or beef. Interesting variations include octopus stifado and a vegan version with mushrooms and chestnuts.

The Secret to Perfect Stifado

The key to a melt-in-your-mouth stifado is to simmer the meat with pearl onions, tomato (though original recipes didn’t include tomatoes), wine or vinegar, and sweet spices like cinnamon and clove.

Stifado Recipe (Beef)

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound pearl onions, peeled
• 1 (28 ounce) can crushed tomatoes
• 1 cup red wine
• 1/4 cup red wine vinegar
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Season beef with salt and pepper.
2. Heat olive oil in a large pot over medium-high heat.
3. Brown beef on all sides and remove from pot.
4. Add onion and garlic to the pot and sauté until softened.
5. Add pearl onions and cook for 5 minutes.
6. Return beef to the pot.
7. Add crushed tomatoes, red wine, red wine vinegar, cinnamon stick, cloves, and bay leaf.
8. Bring to a simmer, then reduce heat and cover.
9. Simmer for 2-3 hours, or until beef is very tender.
10. Remove cinnamon stick, cloves, and bay leaf before serving.
11. Serve hot with mashed potatoes or crusty bread.

5. Souvlaki: Greece’s Iconic Street Food

Souvlaki is Greece’s most popular street food, consisting of small pieces of meat grilled on a skewer. The name comes from “souvla,” meaning spit.

Souvlaki can be enjoyed straight off the skewer, wrapped in pita bread, or served on a plate with tzatziki, fries, and vegetables. Traditionally made with pork or chicken, you can also find beef, lamb, and vegetarian versions.

History of Souvlaki

Meat on a spit has been a common cooking method in Greece for millennia. Excavations in Santorini revealed a clay barbeque used for holding skewers 3,700 years ago.

Souvlaki Recipe (Chicken)

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add chicken and marinate for at least 30 minutes.
3. Thread chicken onto skewers.
4. Preheat grill to medium heat.
5. Grill skewers for 10-12 minutes, or until chicken is cooked through.
6. Serve hot with pita bread, tzatziki, and your favorite toppings.

6. Tzatziki: The Cool and Creamy Dip

Tzatziki is a creamy, tangy, and refreshing sauce made with Greek yogurt, cucumber, garlic, and dill. This versatile dip is a staple in Greek cuisine.

Tzatziki is primarily known as a sauce for souvlaki, but it also accompanies other meze dishes, such as keftedes and dolmades, or is simply enjoyed with bread or paximadia (Greek rusks).

History of Tzatziki

Tzatziki is based on Greek yogurt, known since ancient times as “oxygalo.” Yogurt was popularized by the Turks during the Ottoman Empire. Similar versions exist in Turkey (cacik) and Bulgaria (tarator), served as cold soups.

Tzatziki Recipe

Ingredients:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions:

1. In a bowl, combine all ingredients.
2. Mix well.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled with souvlaki, pita bread, or vegetables.

7. Taramosalata: A Delightful Fish Roe Dip

Taramosalata is a classic Greek dip made from preserved fish roe (tarama) of carp, cod, or mullet. This flavorful spread is a must-try at any Greek fish taverna.

Good quality tarama should always be white. The pink color is a result of food coloring added in the 1950s to attract customers.

Variations of Taramosalata

Every home has its own taramosalata recipe, with variations including bread, potatoes, almonds, or walnuts. Some restaurants serve a more refined version as tarama mousse without the starch base.

Taramosalata is traditionally served on “lagana” flatbread during Clean Monday, the first day of Great Lent.

Taramosalata Recipe

Ingredients:

• 4 ounces tarama (fish roe)
• 1 cup stale bread, crusts removed, soaked in water and squeezed dry
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 small onion, grated

Instructions:

1. In a food processor, combine tarama, bread, olive oil, lemon juice, and onion.
2. Process until smooth and creamy.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled with pita bread or vegetables.

8. Melitzanosalata: A Smoky Eggplant Dip

Melitzanosalata is a flavorful dip made with roasted eggplant, olive oil, garlic, lemon juice, and parsley. The roasted eggplant gives the dip its signature smoky aroma.

Eggplants were introduced to the Mediterranean by Arab merchants in the 7th and 8th centuries. They were initially viewed with suspicion, associated with both diseases and cures.

Variations of Melitzanosalata

One popular variation is “agioritiki” from Mount Athos, made with smoked red Florina peppers and optionally walnuts.

Melitzanosalata is a perfect meze for ouzo or tsipouro, and is often vegan. However, some recipes may include Greek yogurt or mayonnaise, so be sure to check with the chef.

Melitzanosalata Recipe

Ingredients:

• 2 medium eggplants
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce eggplants several times with a fork.
3. Roast for 45-60 minutes, or until eggplants are very soft.
4. Let cool slightly, then scoop out the flesh.
5. In a bowl, mash the eggplant flesh with a fork.
6. Add olive oil, garlic, lemon juice, parsley, salt, and pepper.
7. Mix well.
8. Refrigerate for at least 30 minutes to allow flavors to meld.
9. Serve chilled with pita bread or vegetables.

9. Fava: Santorini’s Yellow Split Pea Delight

Fava is a creamy puree made from yellow split peas, often mistaken for fava beans. This dish is especially popular on Santorini, where yellow split peas have been cultivated for 3,500 years.

In 2010, “Fava Santorinis” was recognized by the European Union with a Protected Designation of Origin (PDO) status.

Serving Fava

Slow-cooked until mashed, fava resembles a bright yellow hummus. When served with lemon, olive oil, onions, and parsley, it’s called “married.” Leftover fava can be used to make vegan keftedes called “favokeftedes.”

Fava Recipe

Ingredients:

• 1 cup yellow split peas
• 4 cups water
• 1 onion, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Rinse yellow split peas.
2. In a pot, combine split peas, water, and onion.
3. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until split peas are very soft and have absorbed most of the water.
4. Use an immersion blender or a regular blender to puree the mixture until smooth.
5. Stir in olive oil, lemon juice, salt, and pepper.
6. Serve warm, garnished with fresh parsley.

10. Chickpeas: A Versatile and Nutritious Staple

Chickpeas are a staple dish on the Greek islands, known for their ability to grow in arid soil. Sifnos island is particularly famous for its chickpea dishes, especially “revithada.”

Revithada is a chickpea stew traditionally cooked in a clay pot called “skepastaria” in the village bakery overnight.

Serving Chickpeas

Roasted chickpeas are also enjoyed as a snack with drinks, a tradition dating back to ancient Greek symposia.

Chickpeas are a protein-rich “poor man’s meat” that can be used in various dishes, such as vegetarian moussaka, hearty soup, or light salad.

Revithada Recipe (Sifnos Chickpea Stew)

Ingredients:

• 1 pound dried chickpeas
• 1 large onion, chopped
• 1/2 cup olive oil
• 1 lemon, juiced
• Salt and pepper to taste
• Water

Instructions:

1. Soak chickpeas in water overnight.
2. Drain chickpeas and place in a clay pot.
3. Add onion, olive oil, lemon juice, salt, and pepper.
4. Cover with water.
5. Cover the pot with a lid and seal with dough.
6. Bake in a preheated oven at 250°F (120°C) for 6-8 hours, or until chickpeas are tender.
7. Serve hot.

11. Sardines: The Humble Superfood of Greece

Sardines have been a staple of the Greek diet since ancient times, considered a nutritious and affordable food.

Every summer, sardine festivals are celebrated throughout Greece. This small fish is prepared in various ways, such as grilled, stuffed with garlic and parsley, or wrapped in vine leaves.

Sardines of Lesvos

On the island of Lesvos, “papalina” sardines from Kalloni Gulf are a local delicacy set to receive PDO certification. These fresh sardines are wrapped in paper with coarse salt and served as a sensational meze.

Grilled Sardines Recipe

Ingredients:

• 1 pound fresh sardines, gutted and cleaned
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. Rinse sardines and pat dry.
3. Drizzle with olive oil and lemon juice, and season with salt and pepper.
4. Grill for 2-3 minutes per side, or until cooked through.
5. Serve hot, garnished with fresh parsley.

12. Calamari: A Seaside Delight

Calamari, along with octopus, is a staple in Greek fish tavernas, offering idyllic moments by the seaside.

Calamari is typically sliced, batter-fried, and served with lemon. Fresh grilled calamari is also popular, dressed with lemon-olive oil and oregano. Stuffed calamari is a culinary masterpiece.

Modern Calamari Dishes

Modern Greek restaurants offer creative calamari dishes, such as black risotto with squid ink or “kritharoto” flavored with ouzo and mastiha liqueur.

Fried Calamari Recipe

Ingredients:

• 1 pound calamari, cleaned and sliced into rings
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

1. In a bowl, combine flour, salt, pepper, and garlic powder.
2. Dredge calamari rings in the flour mixture.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Fry calamari rings in batches for 2-3 minutes, or until golden brown.
5. Remove from oil and drain on paper towels.
6. Serve hot with lemon wedges.

13. Greek Salad: A Burst of Summer Flavors

Greek salad, or “horiatiki,” is a celebration of summer vegetables, including tomatoes, cucumbers, and peppers. This vibrant salad is a staple of Greek cuisine.

Be sure to drizzle it with the finest olive oil and add Kalamata olives and feta cheese. Variations include capers and sea fennel on Santorini, and xinomyzithra cheese on Crete.

History of Greek Salad

The story goes that Greek salad was invented by restaurant owners in Athens to charge tourists more. By adding a block of feta to a regular tomato-cucumber salad, they could charge higher prices.

Greek Salad Recipe

Ingredients:

• 2 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 green bell pepper, chopped
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 4 ounces feta cheese, in a block
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Dried oregano to taste
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine tomatoes, cucumber, bell pepper, and red onion.
2. Add Kalamata olives.
3. Place the block of feta cheese on top of the vegetables.
4. Drizzle with olive oil and red wine vinegar.
5. Sprinkle with oregano, salt, and pepper.
6. Serve immediately.

14. Bouyiourdi: A Spicy Baked Feta Delight

Bouyiourdi is a spicy feta cheese dip from Northern Greece, typically enjoyed with tsipouro. The name comes from a Turkish word meaning a written order, but is now slang for an unpleasant official document.

This simple dish is made with feta cheese (and sometimes kaseri), tomatoes, chili peppers, oregano, and olive oil. It’s served piping hot, baked in a clay pot or small pan.

Bouyiourdi Recipe

Ingredients:

• 4 ounces feta cheese, crumbled
• 1 tomato, chopped
• 1 green chili pepper, thinly sliced
• 1 tablespoon olive oil
• Dried oregano to taste
• Crushed red pepper flakes to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a small oven-safe dish, combine feta cheese, tomato, chili pepper, olive oil, oregano, and red pepper flakes.
3. Bake for 15-20 minutes, or until cheese is melted and bubbly.
4. Serve hot with crusty bread.

15. Beans: A Greek Staple in Various Forms

Beans arrived in Europe in the 16th century after the discovery of the New World. Bean soup is considered Greece’s national dish, providing a hearty meal during times of poverty.

In ancient Greece, a “bean festival” was held to honor Apollo. Today, beans are enjoyed in various forms, such as baked giant beans (gigantes), black-eyed pea salad (salata mavromatika), and green bean stew (fasolakia).

Fasolia Recipe (Greek Bean Soup)

Ingredients:

• 1 pound dried white beans
• 8 cups water
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup olive oil
• 1 (28 ounce) can crushed tomatoes
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Soak beans in water overnight.
2. Drain beans and place in a large pot.
3. Add water, onion, carrots, celery, olive oil, crushed tomatoes, and bay leaf.
4. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until beans are tender.
5. Remove bay leaf.
6. Season with salt and pepper to taste.
7. Serve hot with crusty bread.

16. Imam Bayildi: The Imam Fainted

Imam Bayildi is a Greek dish made with stuffed eggplants, known for its whimsical name. The name means “the imam fainted,” referring to a story about an imam who fainted after tasting the delicious dish.

This vegetarian dish is made with halved eggplants stuffed with tomatoes and onions, often topped with roasted feta. It is made with plenty of Greek olive oil.

Imam Bayildi Recipe

Ingredients:

• 2 medium eggplants
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 ripe tomatoes, chopped
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cut eggplants in half lengthwise.
3. Score the flesh in a crosshatch pattern.
4. Brush with olive oil and season with salt and pepper.
5. Bake for 30 minutes, or until slightly softened.
6. While eggplants are baking, heat olive oil in a skillet.
7. Sauté onion and garlic until softened.
8. Add tomatoes and parsley.
9. Season with salt and pepper.
10. Simmer for 15 minutes.
11. Spoon the tomato mixture into the eggplant halves.
12. Bake for another 15-20 minutes, or until eggplants are tender and the filling is heated through.
13. Serve warm.

17. Yiouvetsi: A Baked Pasta Delight

Yiouvetsi is a Greek dish made with lamb or goat and “kritharaki” (orzo) or “hilopites” (small square noodles), cooked in a rich tomato sauce.

The name comes from the Turkish word “güveç,” referring to the clay vessel originally used. Today, most recipes start on the stovetop and finish in the oven.

Variations of Yiouvetsi

Yiouvetsi is a Sunday special for many Greek families, often made with beef. Seafood (with prawns) or vegan yiouvetsi (with mushrooms) are also popular.

Yiouvetsi Recipe (Lamb)

Ingredients:

• 2 pounds lamb stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 cup orzo pasta
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Season lamb with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat.
4. Brown lamb on all sides and remove from pot.
5. Add onion and garlic to the pot and sauté until softened.
6. Add crushed tomatoes, orzo pasta, chicken broth, oregano, and cinnamon.
7. Bring to a boil.
8. Return lamb to the pot.
9. Cover and bake for 1.5-2 hours, or until lamb is very tender and orzo is cooked through.
10. Serve hot.

18. Makaronia Me Kima: Greece’s Beloved Pasta Dish

Makaronia me kima is spaghetti with minced meat in tomato sauce, often called the Greek “pasta bolognese.”

Unlike the Italian ragù, the Greek version is flavored with cinnamon, bay leaves, and allspice. It is ideally served with Greek parmesan cheese, such as kefalotyri or hard myzithra.

Makaronia Me Kima Recipe

Ingredients:

• 1 pound spaghetti
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup olive oil
• 1 teaspoon cinnamon
• 1 bay leaf
• 1/2 teaspoon allspice
• Salt and pepper to taste
• Grated kefalotyri or myzithra cheese for serving

Instructions:

1. Cook spaghetti according to package directions.
2. While spaghetti is cooking, heat olive oil in a large skillet over medium heat.
3. Sauté onion and garlic until softened.
4. Add ground beef and cook until browned.
5. Drain excess fat.
6. Add crushed tomatoes, cinnamon, bay leaf, and allspice.
7. Season with salt and pepper.
8. Simmer for 30 minutes.
9. Remove bay leaf.
10. Serve sauce over spaghetti, topped with grated cheese.

19. Pastourmadopita: A Flavorful Pastry from Cappadocia

Pastourmadopita, or pita Kaisareias, is a pastry made with pastourma, kaseri cheese, and tomato.

Pastourma is a cured meat similar to prosciutto, but made mainly from beef and coated in fenugreek, garlic, and spices.

History of Pastourma

Pastourma may come from the Greek word “pastos,” meaning salted, or the Turkish verb “basmak,” meaning pressed. The tradition is deeply rooted in the nomadic culture of the Turks.

Pastourmadopita Recipe

Ingredients:

• 1 package phyllo dough, thawed
• 1/4 cup melted butter
• 4 ounces pastourma, thinly sliced
• 4 ounces kaseri cheese, grated
• 1 tomato, thinly sliced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brush a baking sheet with melted butter.
3. Place one sheet of phyllo dough on the baking sheet and brush with butter.
4. Repeat with 5 more sheets of phyllo dough.
5. Top with pastourma, kaseri cheese, and tomato slices.
6. Cover with 6 more sheets of phyllo dough, brushing each with butter.
7. Cut into squares or diamonds.
8. Bake for 20-25 minutes, or until golden brown.
9. Serve warm.

20. Moussaka: Greece’s Iconic Casserole

Moussaka, as we know it today, did not exist until the end of the 19th century. The dish was popularized by Nikolaos Tselementes, who combined French cuisine with Greek tradition.

Moussaka consists of layers of sautéed eggplants, minced meat in sweet-spiced tomato sauce, and béchamel sauce on top. Another version is “papoutsakia,” or little shoes, which are whole eggplants stuffed with minced meat and topped with béchamel.

Moussaka Recipe

Ingredients:

• 2 medium eggplants, sliced
• 1/4 cup olive oil
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• Salt and pepper to taste
• Béchamel sauce (recipe follows)

For the Béchamel Sauce:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C).
2. Salt eggplant slices and let sit for 30 minutes to remove excess moisture.
3. Rinse and pat dry.
4. Heat olive oil in a large skillet over medium heat.
5. Sauté eggplant slices until golden brown and set aside.
6. In the same skillet, sauté onion and garlic until softened.
7. Add ground beef and cook until browned.
8. Drain excess fat.
9. Add crushed tomatoes, cinnamon, and allspice.
10. Season with salt and pepper.
11. Simmer for 30 minutes.

To Make the Béchamel Sauce:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Gradually whisk in milk until smooth.
4. Bring to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in nutmeg, salt, and pepper.
6. Whisk in egg.

To Assemble the Moussaka:

1. Grease a 9×13 inch baking dish.
2. Layer eggplant slices, meat sauce, and béchamel sauce in the baking dish.
3. Repeat layers.
4. Bake for 45-60 minutes, or until golden brown.
5. Let cool slightly before serving.

21. Lamb: A Greek Specialty Since Antiquity

Lamb has been a specialty in Greece since ancient times, cooked in various ways throughout the country.

Lamb is the centerpiece of every Greek Easter celebration, roasted whole on a spit. On the islands, lamb is stuffed rather than roasted, baked in the oven on top of vine woods or filled with grains, herbs, and nuts. On Crete, a favorite lamb stew is made with wild greens and artichokes, topped with avgolemono sauce.

Lamb Kleftiko Recipe

Ingredients:

• 2 pounds boneless lamb shoulder, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1/2 cup lemon juice
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Feta cheese, crumbled (optional)

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season lamb with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat.
4. Brown lamb on all sides and remove from pot.
5. Add onion and garlic to the pot and sauté until softened.
6. Add red wine, lemon juice, and oregano.
7. Bring to a simmer.
8. Return lamb to the pot.
9. Cover and bake for 3-4 hours, or until lamb is very tender.
10. Remove lamb from pot and shred with two forks.
11. Return shredded lamb to the pot and stir to combine with the sauce.
12. Serve hot, topped with crumbled feta cheese, if desired.

22. Gemista: Stuffed Vegetables Bursting with Flavor

Gemista is a Greek dish made with stuffed vegetables, typically tomatoes and bell peppers, filled with rice, onions, olive oil, and spearmint.

Bulgur, wheat, trahana, quinoa, or buckwheat can be used instead of rice. The dish can be vegan (“orphana”) or include minced meat. The meat version often includes raisins and pine nuts, reflecting influences from Asia Minor.

Gemista Recipe

Ingredients:

• 6 ripe tomatoes
• 6 green bell peppers
• 1 cup long-grain rice
• 1 onion, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
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