The most popular dishes from Greek cuisine

Greek cuisine is considered one of the tastiest in the world. The number of ingredients used by Greek cooks was much smaller than in other regions of the world, but this did not prevent them from creating culinary diversity. Mediterranean flavours, healthy products, simple recipes and unusual spices dominate. The Greeks have always been considered masters of preparing fish and seafood dishes. Among the simplest were fish fried in olive oil and topped with cheese and herbs. Many recipes also included the use of dried and frozen fish. Of the meats on the tables, mutton reigned supreme, but this was rather sporadic. Meat was only served on special occasions, while the Greeks relied on seafood and vegetables. It is not without reason that Greece is considered to be a country of salads. The famous Greek salad is just one of countless ways to serve vegetables. Greece has always been at the crossroads between east and west. This had an impact on its culture, customs and culinary traditions. Greek cuisine certainly cannot be taken as a whole, as the culinary customs consist of the traditions of many regions, including Attica, Crete, the Peloponnese or the Ionian Islands. Each of these regions had its own customs and most favoured products.

Greek salad

Ingredients:
– 4 large tomatoes,
– 1 cucumber,
– ½ red onion,
– 16 olives,
– 1 teaspoon dried oregano,
– 85 g feta cheese,
– 4 tbsp extra virgin Greek olive oil
– freshly ground pepper
Method of preparation:
1. pre-process the vegetables.
2. Quarter the tomato, peel the cucumber and chop into chunks.
Peel and thinly slice the onions.
3. Drain the olives and cut them in half.
4. Drain the cheese and cut into cubes.
5. Mix the olive oil with the oregano.
6. Mix all the ingredients in a bowl and pour the olive oil over them.
7. Season with salt and pepper. Refrigerate the salad for 30 minutes to allow the
the flavours meld together.
*** Serve with croutons or crusty bread.

Pastitsio

Ingredients:

– 1 onion

– 500 g minced beef

– 2 tbsp Italian olive oil

– 75 ml red wine

– 2 tins of sliced tomatoes

– iodised salt

– pepper

– 2 teaspoons oregano

– 2 cloves of garlic

– 300 g penne pasta

– 25 g butter

– 25 g flour

– 500 ml milk

– nutmeg

– grease a baking tray

– 200 g feta cheese

Method of preparation:
1. chop the onion. Fry the meat in hot olive oil. Add onions and fry until they are glazed. Pour in the red wine. Add tomatoes and season with salt, pepper and oregano. Pass the garlic through a press. Cook the sauce for 15 minutes, stirring occasionally. Stir occasionally.
2. Cook the penne according to the instructions on the packet in boiling salted water until al dente. Cook the penne according to the packet instructions in boiling salted water until al dente, drain and pat dry. To make the béchamel sauce melt the butter, add the flour and fry. Add milk and season with salt, pepper and nutmeg, cook for 5 minutes.
3. Arrange the pasta in layers in a greased ovenproof dish, alternating with the béchamel sauce alternate with the béchamel sauce and meat, ending with the béchamel. Shred the feta crumble and sprinkle over the pastitsio, which we then bake in a pre bake in a preheated oven at 180°C for approximately 40 minutes.

Enjoy your meal! 🙂