Greek Food

Hellenic diet Greek Cuisine is certainly one of the approximately wanted flavors in the entire world, but what is it about Greek viands that founders it so stupendous? Well there atomic number 18 five features of Greek food that make it stand out. The first is, the basic ingredients in Greek dishes are unremarkably nourishing. Youll find a lot of vegetables added to the mix, with fish, legumes and cereals cosmos some of the other important ingredients in traditional recipes (S. Linda, 2012). Second, the food has a whole lot more(prenominal) flavor to it, simply all because the locals use a lot of herbs and spices, including dill, garlic, oregano, onion, embayment laurel leaves and mint.A few other choices consist of thyme, basil (S. Linda, 2012). Thirdly, Greek food is unique because the recipes are actually quite easy to make (S. Linda, 2012). The quaternary distinguishing characteristic of Greek cuisine is that there is no beef. Lamb is the raw material meat for most Greek dishes. This is because of the fact that the terrain and the climate have do the breeding of sheep and goat better than cattle (S. Linda, 2012). Greek dishes usually ejaculate with a few mezedes, or appetisers. Each region has their particularty, which makes the food or else varied so that you dont easily grow weary.A lot of these appetizers are packed with so much flavor, and are the perfect balance of tradition, health and tastiness (Yao, B. H, 2012). Greek food has a few main components. Those components are lay off, harvest-home and vegetables, olives and olive oil, seafood and poultry, meat, and herbs and seasonings. The most common Greek cheese is feta. Other cheeses take on Kasseri, a hard yellow cheese, Kefalotyri, a very salty cheese much 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 maturement vegetables and fruits, and these are eaten in abundance. A multitude of colorful and flavorful vegetables smorgasbord a fundamental part of Greek cuisine. These include tomatoes, garlic, onions, spinach, artichokes, fennel, lettuce, cabbage, horta or vehement greens, zucchini, eggplant 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 part 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 besides eaten whole. The most frequently eaten type is the clump 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 strike that fish and mollusc are eaten regularly.The most popular 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 yogurt and herbs cooked in rich tomato sauce, added to soups or served cold as a spatial relation dish. Chicken is also eaten regularly, as are game birds such as quail and Guinea fowl (Greek Cuisine). Meat doesnt play a big(a) role in traditional Greek cuisine. Its usually reserved for festivals and special occasions or used in small amounts as a flavor enhancer.When meat is eaten its most often sheep or goat, but these animals arent only when used for their meat. Sheep and goats also provide a valuable source of victuals from their milk (Greek Cuisine). Many of Greeces most famous dishes involve some fashion of meat. Gyros, which have change state a fast American favorite in the past few years, are made with meat, usually lamb, roasted on a spit, served with sauce and veggies on folded pita bread. Lamb and potatoes is another super common Greek dish, as is souvlaki, which comprises anything made and served on a skewer.Chicken, porc 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 plain 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 mostly 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 popular alcoholic beverages. Strong black hot chocolate is one of the most popular non-alcoholic beverages (Greek Cuisine).