Fish is one of the main staples of the Greek diet, where fishing, from the small boats or “kaikis” that one sees dotting the horizon early in the morning or with their lanterns lighting up the night, to the big trawlers or “trahandiris,” supplied a steady supply of a variety of fish.
It is well known that meat is high on the list of foods preferred by Greeks. One has to only walk down any Greek street to find ‘souvlaki’ or ‘gyros’,(skewered meat or meat on the pit) sold practically on every other corner. But it was not always like this.
Greek yogurt’s appeal is no secret, no matter where you are. Its steady increase in popularity over the years has led it to be in numerous articles about its culinary superpowers and its exploding marketing sales within Greece and worldwide; from gourmet publications to the Wall Street Journal. Tune in to the “Insider’s” story to Greek yogurt, so when visiting you can enjoy the real deal like a local.
You’ve booked your late summer vacation to Greece and you still have your mind set on statues, beaches and sun? Well, maybe you should think again, because there might be something that has slipped your attention… We are, obviously, referring to food; one of the fundamental elements of Greek culture, the delights of which you should not miss.
Let’s make Dolmadakia.
What do we need?
Lots of patience, before everything else, especially if it’s your first time trying it.
So, let’s make “gemista”!
- 8 medium-sized tomatoes – not too soft
- 4 big bell peppers
- 1½ teacup of olive oil
- 2 big onions, grinded
- 1 water-glass of rice
- 2 heaped soup spoons of pine seeds
- 2 heaped soup spoons of black raisins
- 1 small cup of mint leaves, minced
- 1 small cup of parsley, minced
- ½ a kilo of potatoes
- 1 cup of rusks or toasted bread, grinded
- Salt and pepper
Pies or “pites” (plural for “pita”) in Greek is not one, but a complete gigantic category of foods and sweets in both traditional and contemporary Greek cuisine. Basically, it is anything that is either wrapped or simply enclosed between one, two or more layers of dough – made of flour and water – spread so much that after baking it is as fragile, thin and crisp as an extremely dried leaf. Hence its name “filo”, that means “leaf” in Greek.
What do Greeks eat for breakfast? Well, it depends mainly on their age and the time of the season. For the over-30-something generation, breakfast is something they usually have to postpone as they are running late for work or school. They get a cup of coffee –usually filtered that they call “Galikos” (means “French”) in the winter and “frappe” in the hotter months and off they go.
Mediterranean nutrition in general and Greek cuisine in particular, are globally famous for their nutritional benefits and of course, their taste. There is a large variety of traditional Greek products with unique characteristics that you can only find in the magnificent country of Greece.
Greek production and traditional recipes go back thousands of years and it is no coincidence that merchants have been traveling from all over the world to get hold of the high quality, tasteful and nutritional Greek products. Let us introduce you to their unique qualities!