Greek Food

Greek Food Greek Cuisine is certainly one of the near wanted flavors in the entire world, but what is it about Greek forage that makes it so exceptional? Well there ar five features of Greek food that make it stand out. The first is, the basic ingredients in Greek dishes are usually nourishing. Youll find a lot of vegetables added to the mix, with fish, legumes and cereals being some of the other main ingredients in traditional recipes (S. Linda, 2012). Second, the food has a whole lot much flavor to it, simply all because the locals use a lot of herbs and spices, including dill, garlic, oregano, onion, bay laurel leaves and mint.A few other choices consist of thyme, basil (S. Linda, 2012). Thirdly, Greek food is grotesque because the recipes are actually quite easy to make (S. Linda, 2012). The fourth distinguishing characteristic of Greek cuisine is that there is no beef. Lamb is the staple meat for some Greek dishes. This is because of the fact that the terrain and the clim ate have made the breeding of sheep and goat better than cattle (S. Linda, 2012). Greek dishes usually come with a few mezedes, or appetizers. Each region has their specialty, which makes the food rather varied so that you dont easily grow weary.A lot of these appetizers are packed with so much flavor, and are the double-dyed(a) balance of tradition, health and tastiness (Yao, B. H, 2012). Greek food has a few main components. Those components are tall mallow, fruit and vegetables, olives and olive oil, seafood and poultry, meat, and herbs and seasonings. The most honey oil Greek cheese is feta. Other cheeses include Kasseri, a hard yellow cheese, Kefalotyri, a very salty cheese a great deal served with pasta, Manouri, a soft white cheese often eaten on its own as an appetizer, and Mizithra, a soft, unsalted cheese used in pies and pastries (Binder, L).Greek cuisine follows the seasonal fruits and vegetables of the region (Johns, S). The warm climate of Greece makes it ideal for increase vegetables and fruits, and these are eaten in abundance. A multitude of colorful and flavorful vegetables form a fundamental begin of Greek cuisine. These include tomatoes, garlic, onions, spinach, artichokes, fennel, lettuce, cabbage, horta or wild greens, zucchini, aubergine and peppers. Fruits are eaten either fresh or preserved by drying. Popular varieties include apricots, grapes, dates, cherries, apples, pears, plums nd figs (Greek Cuisine). Olive oil and olives are a major bit of Greek food. It is the most common ingredient in Greek cuisine. The oil is used in most forms of cooking as well as in salad dressings and for dipping sauces (Johns, S). As well as being used for their oil, olives are overly eaten whole. The most frequently eaten type is the plump kalamata olive which is added to stews and salads or eaten as part of a meze or appetizer dish (Greek Cuisine). Greece is almost surrounded by sea, so it is not surprising that fish and shellfish are eaten regu larly.The most general types of fish and shellfish include tuna, mullet, bass, halibut, swordfish, anchovies, sardines, shrimp, octopus, squid and mussels. This fish and seafood is enjoyed in many ways. It can be grilled and seasoned with garlic and lemon juice, baked with yoghourt and herbs cooked in rich tomato sauce, added to soups or served cold as a side dish. Chicken is also eaten regularly, as are game birds such as quail and Guinea fowl (Greek Cuisine). Meat doesnt play a prominent role in traditional Greek cuisine. Its usually reserved for festivals and special do or used in small amounts as a flavor enhancer.When meat is eaten its most often sheep or goat, but these animals arent just used for their meat. Sheep and goats also provide a valuable source of nourishment from their milk (Greek Cuisine). Many of Greeces most famous dishes involve some sort of meat. Gyros, which have become a fast American favorite in the past few years, are made with meat, usually lamb, roast ed on a spit, served with sauce and veggies on folded pocket bread bread. Lamb and potatoes is another extremely common Greek dish, as is souvlaki, which comprises anything made and served on a skewer.Chicken, pork and lamb souvlaki are the most common types (Binder, L). The spices and herbs in Greek dishes are garlic, basil and bay leaf. Mint, oregano and parsley are also often used in traditional Greek dishes (Johns, S). Greek desserts and beverages are also as unique as the culture. Dessert may be the most famous of Greeces culinary contributions, and Baklava, in particular, may be the most well-known. This phyllo-dough pastry is filled with nuts and covered in sweet syrup, and has become an American favorite.Other Greek desserts include Loukoumi, a starch and sugar treat, Koulourakia, butter cookies and subject field yogurt, flavored with honey or syrup (Binder, L). However, Greek dessert is often fresh or dried fruit are the usual dessert. The rich desserts and pastries are i n the main reserved for special occasions or eaten in small amounts (Greek Cuisine). Wine is consumed regularly in Greece, but mainly with food, and in moderation. Ouzo, an aniseed flavored spirit, and beer is also hot alcoholic beverages. Strong black coffee is one of the most popular non-alcoholic beverages (Greek Cuisine).