Greek cuisine is traditions plus olives, feta cheese, wine, as well as a lot of vegetables, seafood and meat. All this is generously flavored with olive oil, lemon juice, regani and other spices has a divine taste. Perhaps this is not the least because the Greeks do not produce products for export - everything is just for themselves. The meal in the life of the Greeks has long been very important. For them, this is rest, and communication, and all life. Lunch is the time when the whole family gathers, business is discussed and, wherever without it, politics.

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Where and what to eat

Inexpensive and you can eat deliciously in the tavern: a wide selection of dishes from meat, fish and vegetables. Here you can taste the famous "moussaka" - eggplants, potatoes and minced meat, layered with bechamel sauce or "pasticio" - pasta with minced meat with the same sauce. As well as numerous snacks and salads: melidzanosalata - salad from baked eggplants, tzatzyky - thick yoghurt with cucumbers and garlic . To prepare the moussaka for eight, 500 grams of eggplant, 800 g of ground beef, 500 g of potatoes, 500 grams of zucchini, 250 grams of tomato, 500 g of sour cream, 150 g of grated cheese, 5 ml of white wine, as well as salt, pepper, garlic and oregano to taste . Tomatoes must be cut in circles 1 cm thick . In hot oil fry the eggplant, potatoes and zucchini until golden brown . Dry them so that the dish is not very fat Stew onion and ground meat with wine and tomatoes . At the end add salt, pepper, garlic and oregano . Then spread the layers of potatoes, aubergines and zucchini into a frying pan, sprinkle with grated cheese and lay a layer of ground meat, so repeat several times . The more layers this dish has, the more delicious . At the end the dish is covered with sour cream and sprinkled with the remaining cheese . Bake at 200 degrees until the dish turns golden .

Wants the tourist or does not want, he will sooner or later try the sheep's cheese feta. And absolutely not in vain! The most delicious cheese is usually served with a rustic salad (choriatiki salad, and in our opinion that "Greek salad") - freshly cut tomatoes, cucumbers, green peppers, onions and olives. In many taverns you will be offered "specialty" - dishes from the cuisine of the Greek islands, Asian cuisine and even Greek.

To prepare the pasty for 4 people, you need to take 250 grams of pasta, 6 teaspoons of olive oil, 1 onion, 1 clove of garlic, 500 grams ground beef, 1 cup broth, 2 h . l . tomato paste, 2 t . l . butter, 2 t . l . flour, 2 cups milk and 1/2 cup yoghurt, 200 gr grated "kefalotiri" cheese, 1/2 h . l . cinnamon, 1 h . l . mint, as well as salt and pepper to taste . First you need to boil the pasta and rinse them . Now Priest we fall to the preparation of the sauce "Bolognese" . Warm up the oil in the frying pan and fry the finely chopped onion and grated garlic . Then fry the meat in the same frying pan . When it is browned, add broth, tomato paste, cinnamon, mint, salt and pepper . Stew for 10-15 minutes until the liquid evaporates .The next step is the preparation of the Béchamel sauce . Melt the butter . Add the flour and hold on the fire for about a minute . Then, stirring slowly, pour in milk and yogurt . Leave on the stove for another 5 minutes . Now mix everything . On a baking tray, oiled and sprinkled with breadcrumbs, put half of the pasta, sprinkle with cheese, then add the "Bolognese" sauce, again the cheese and the second half of the pasta . All pour the bechamel sauce . Sprinkle with melted butter and sprinkle with cheese . Bake in the oven at a temperature of 180 degrees about 40 m chickpeas .

The fish taverns (psarotaverna), as you might guess, you can sample delicious fish: fried, kid, boiled, or, more often, fried on coals. Here you can try other products of the sea: oysters, mussels, octopuses. Fish taverns, as a rule, are located not far from the coast or harbor, lunch for two will cost 30-50 EUR

In inexpensive taverns-pisastry only serve roasted on coal or skewer meat: pork chops ("birzols"), mutton ribs ("Paedakya"), chicken ("kotopulo"), cutlets ("bifteks"). For lunch, you will have to lay out around 10-15 EUR for two.

The secret of the preparation of this Greek tzatzyki. You need 500 gr of thick yoghurt, 1 head of garlic, 1 large cucumber, 1 bunch of dill, 1 tsp. wine vinegar, 1 tsp. olive oil, salt, black pepper, mint. Cucumber grate and move with yoghurt, crushed garlic, chopped mint, olive oil, wine vinegar and other seasonings. Mix thoroughly and leave in the refrigerator for 30 minutes. Tzatzyki should be served coldly on the table.

Shashlik (suvladzidiko) - a small tavern, where meals are usually offered for takeaway: shish kebab (souvlaki) in Greek pita. Yes, yes, something like our shawarma. You can try a lot of snacks ("mezedes") in the yuris, to which you serve ouzo - Greek anise vodka. It is usually diluted with water, why it gets white.

And the Greeks love the French fries!

Virtually no Greek dish can do without olive oil. One of the best is squeezed out in the Peloponnese, in the Kalamata area. Olam oil is also the first cold pressed (Extra virgin, the best), refined oil (Refined, or Pour) and olive oil (Pomace) Pasticio
Greek cuisine Greek cuisine
Donuts - Лукумадес
Greek cuisine Greek cuisine
Tzatzyki
Greek cuisine Greek cuisine
Musaka
Greek cuisine
Musaka
Lukumades Greek cuisine
Lukumades
Greek soups Greek cuisine
Soup - the head is all over!

Desserts

Greek yoghurt (10% fat), which is made from whole cow, sheep or goat milk without the addition of preservatives. Thick, unusually nutritious and healthy, yogurt is used both as a treat with honey and nuts, and as a dressing for salads.

And also a lot of other sweets, mostly flour. Vasilopita - pie, which is prepared on the eve of the New Year. And, of course, baklavas (baklava) and lukumades.

The real Greek lukumades begins with the right ingredients. For the test, you need 650 gr of flour, 1 glass of water, 1 tbsp. l. yeast, 40 grams of sugar, 10 grams of salt, vegetable oil. For a syrup - 2 glasses of sugar, 1 glass of honey, 1 glass of water, 1/2 tsp. vanilla, cinnamon Now mix the flour and salt in a bowl . In a flour make a groove and pour in the yeast diluted in warm water . Knead the dough, if necessary add still warm water to make it and not thick, and not liquid . Cover the dough with a towel and put in a warm place for fermentation . When the dough is ready, it will rise and the surface should have bubbles . In a deep pan or frying pan pour a large amount of vegetable oil and heat on a fire . With wet hands get the dough from a bowl, divide into small e pieces of equal size, giving them the shape of balls . Then throw one at the oil . As soon as the donuts become golden color, get them with a noise and put it on the tracing paper .Before serving, the dish is watered with a syrup made of sugar, honey and water, and cinnamon .

Beverages

The main alcoholic drink of the country is crayfish - grape vodka with a tart taste.

Greek wines, which, unfortunately, in Russia almost do not meet:

  • rezin (Greek "resin") - the most famous and ancient Greek wine. To date, this is the only wine that has a flavor and taste of resin. It is a white or pink drink with a strength of 11, 5 °. Drink chilled, served to snacks
  • Asirtico - one of the most refined Greek varieties of white grapes, "King of Santorini"
  • Muscat (it is worth trying Muscat wine Samos Island, which can be kept in bottles for decades, one of the finest wines in the world)
  • Robola is a wonderful grape variety from the Ionian Islands. After a late harvest of grapes, the robo variety gives strong, high-alcohol wines. From the less mature grapes get sparkling wines with a pleasant aroma and lemon flavor
  • savior - the most common variety
  • Moshofilero (pink grape variety) is distinguished for its lightness and floral aroma. It is worth to try the wine brand Mantinea (the city located in the heart of the Peloponnese)
  • agiorgitiko (red grape variety)
  • mandilaria - a popular variety of red grapes, gives wine exceptionally saturated color

Other common Greek wines: Naoussa (red), rapesani (red), tsantali (red and white), nemia (red dry), mantinia (dry white with fruit aroma).

Hosts to note

Having tried all these wines, the morning will most likely have to resort to "patsas". Soup patsas - a dish not tourist, it is not cooked in hotels and tourist places. However, it is an inalienable traditional dish of Greek cuisine (which does not help after a stormy nightshaw). Restaurants where patsas are served are called patsatsidiko (they work, as a rule, around the clock). The oldest patsatsidiko are in Thessaloniki and Athens (for example, in the central market).

The birthplace of Patsas - Constantinople (now Istanbul), in Turkish means "belly, insides", from which soup is prepared. Classically it is prepared from lamb's stomachs, you can also use beef, lamb or goat's legs, with or without garlic sauce. Let's try to make patsas from beef legs with garlic sauce (cormorant, or scordoksido).

If the hostess decides to make patsas, she should have 2 beef legs (per 6-liter saucepan), 2 cups of wine vinegar, 2-3 cloves of garlic, salt, pepper and, of course, water .Thoroughly wash the feet and immerse them for one hour in water with vinegar .Pour fresh water into the pan, immerse the feet .As soon as the water boils, drain and fill the pan again with fresh water, but not cold .Bring to a boil, often removing the foam .Reduce the gas and continue cooking for about 4 hours .In the middle of cooking, salt .Once the legs are welded, remove them from the broth, remove the bones, cut the meat finely .For sauce: crush 2-3 cloves of garlic and add 1-2 tablespoons of vinegar .Put in the plate finely chopped meat with a spoonful of chardonnay and pour hot broth, add pepper to taste .