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Travel Guide 2   >   Europe   >   Greece   >   Recipes

   
 

Greek Recipes


Greek cuisine has absorbed influences from many sources, and some dishes (for example, Moussaka and Baklava) are shared with and have Turkish names. This is because Greece has been invaded many times during its long history, including being occupied by the Ottoman Turks for 400 years.

Perhaps the best-known Greek dish internationally is Moussaka, but the country also has much more to offer. While it is true that lamb is a traditional meat, other meats such as chicken, beef, and pork are also popular. Greek food also includes a wide variety of fish and seafood, which is unsurprising when you consider the country's long coastline, many islands, and the fact that no part of the Greek mainland more than 90 miles (144 kilometers) from the sea.

Common vegetables used in Greek cuisine include courgettes and eggplant. As lemons and olives also grow in Greece, these too are also widely used. Flavoring is added using basil, garlic, oregano and thyme.

Greece is also known for its unique feta cheese. This is a curd cheese in brine, which is traditionally made from goat's or ewe's milk. Feta is used both in salads and as an ingredient in other dishes, especially baked dishes.

Some popular Greek dishes include:
  • Village Salad/Country Salad (generally known outside of Greece and Cyprus as "Greek Salad") - This is a salad based on tomato, cucumber, bell peppers and red onion (lettuce is rarely used). The salad is seasoned with salt, black pepper and oregano, and dressed with olive oil. Additionally, feta cheese, olives and capers are sometimes added.

    Village Salad

  • Pita bread - A flat bread prepared using wheat flour and yeast, but prepared without being allowed to rise.

  • Greek dips - A variety of dips are commonly served with Pita bread, either as a starter or as a side dish. These include Hummus (chickpea dip), Melitzanosalata (eggplant dip), Skordalia (garlic sauce dip), Tahini (sesame paste dip), Taramosalata (carp roe dip) and Tzatziki (yogurt, cucumber and garlic dip).

  • Keftedes - Fried meatballs with oregon and mint.

  • Dolmades - A memorable dish, made with grapevine leaves stuffed with rice, vegetables and sometimes meat.

  • Kleftiko - Lamb marinated in garlic and lemon, and then slowly baked on the bone in a pit oven. The name of this dish is derived from "Klepht" which refers to bandits and warlike mountain people who lived in the Greek countryside when Greece was part of the Ottomon Empire - most of whom participated in the Greek War of Independence. The word "Kleftiko" can be translated as "stolen meat" or the the "meat of thieves".

  • Stifado - A beef and onion stew, flavoured with red wine and cinnamon.

    Stifado

  • Moussaka - Perhaps the best-known Greek dish (outside of the Greece), moussaka is a baked dish consisting of layers of minced meat and sliced eggplant and tomato, topped with white sauce and baked.

  • Souvlaki - Meat, fish or shrimp grilled on a skewer.

    Souvlaki platter prepared for takeaway

  • Baklava - a sweet pastry made from layers of phyllo dough, with chopped nuts and sweetened with sugar or honey.
Here are some recipe books and cookbooks for Greek food:


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Books about Greek Cooking and Recipes


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The Complete Book of Greek Cooking: The Recipe Club of St. Paul's Orthodox Cathedral

By Recipe Club of St. Paul's Church

St Paul s Greek Orthodox Church
Released: 1991-06-05
Paperback (352 pages)

The Complete Book of Greek Cooking: The Recipe Club of St. Paul s Orthodox Cathedral
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  • Complete Book of Greek Cooking
Product Description:
More than 200 unique and intriguing recipes for all kinds of Greek dishes.

Popular Greek Recipes

By Ladies Philoptochos Society

Wimmer Cookbooks
Plastic Comb (298 pages)

Popular Greek Recipes
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Popular Greek Recipes

Vegan Cookbook:Healthy Vegan Greek Recipes

By Bryan Rylee

CreateSpace Independent Publishing Platform
Paperback (94 pages)

Vegan Cookbook:Healthy Vegan Greek Recipes
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The popularity of Greek cuisine, particularly vegan cuisine,
different types of fruits, vegetables and grains. Although Greek cuisine had been affected by Roman,

Byzantium, Turkish and other cultures, it has still preserved its uniqueness.

The other consistent ingredient of the Greek vegan cuisine is wheat. This is a national staple product,

one that is found in many recipes, and it has been cultivated in Greece for thousands of years.

It’s used in the preparation of different types of foods, such as bread, namely in the well known pita bread.

Bulgur, made of cracked whole wheat, can be eaten separately or added into soups or salads.

The final typical grain food of Greek vegan cooking is rice.

This is used in pilafs and bakes, served with stews, or wrapped in grape leaves to make dolmades.
 

Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die

By Diane Kochilas

Kochilas Diane
Released: 2014-10-14
Hardcover (320 pages)

Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die
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  • Ikaria Lessons on Food Life and Longevity from the Greek Island Where People Forget to Die
Product Description:

The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet-daily naps, frequent sex, a little fish and meat, free-flowing wine, mindless exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock.

No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life on the island. Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long.

Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.

Cooking with Loula: Greek Recipes from My Family to Yours

By Alexandra Stratou

imusti
Hardcover (240 pages)

Cooking with Loula: Greek Recipes from My Family to Yours
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  • WORKMAN PUBLISHING
Product Description:
Named a Best Cookbook of the Year by Epicurious

In Cooking with Loula, Alexandra Stratou invites readers into her Greek family’s kitchen, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Kyria Loula (Kyria means “Mrs.” in Greek), the woman who cooked for three generations of Stratou’s family and who taught her that the secret ingredient in any beloved dish is the spirit the cook brings with her to the kitchen.

Many classic dishes are represented here, such as pastitsio and dolmades, as well as inventive, unconventional creations such as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The nearly 100 recipes are all hearty and unfussy, and organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. With hundreds of mouthwatering photographs and whimsical illustrations, this book is truly a gem.

Greek Vegetarian Cooking

By Alkmini Chaitow

Healing Arts Press
Released: 1984-06-01
Paperback (128 pages)

Greek Vegetarian Cooking
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These colorful dishes from the eastern shores of the Mediterranean make up an exciting selection of vegetarian recipes. Dips, soups, raw and cooked salads, main courses, and desserts are all easily achieved with readily available ingredients. Delectable dishes such as Squash Blossoms, Dolmades, Moussaka, and Exotic Fruit Salad add zest and variety to vegetarian fare.

The author, herself a native of Greece, offers ideas for gluten- and dairy-free cooking as well as tips for the proper presentation and balance of Greek cuisine.

Secrets of Fat-free Greek Cooking: Over 100 Low-fat and Fat-free Traditional and Contemporary Recipes (Secrets of Fat-free Cooking)

By Elaine Gavalas

Brand: Avery
Released: 1998-10-01
Paperback (176 pages)

Secrets of Fat-free Greek Cooking: Over 100 Low-fat and Fat-free Traditional and Contemporary Recipes (Secrets of Fat-free Cooking)
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Discover the world's healthiest and most delicious diet with Secret's of Fat-Free Greek Cooking. Naturally delicious, traditional Greek cooking uses simple, wholesome ingredients and is the perfect antidote to the typical high-calorie, processed foods diet. Now you can learn how to make mouth-watering traditional Greek delights, using the latest cooking products and techniques, for your eating pleasure. Includes complete nutritional analysis for each recipe and a glossary of commonly used ingredients.

Using Secret's of Fat-Free Greek Cooking as a companion book to The Yoga Minibook for Weight Loss can help you achieve and maintain your desired weight goals, make your best food choices, and enjoy a lifetime of delicious, healthful eating and good health. Secrets of Fat-Free Greek Cooking was featured on PBS nationally with the television program, "The Greek Americans".

Whether you are cooking for a holiday get-together, your family or yourself, you'll find Secrets of Fat-Free Greek Cooking a treasure trove of timeless Greek classics and contemporary favorites. The gods would approve.

Greek Cooking: A Mediterranean Feast over 165 Tantalizing Recipes from Spanakopita to Baklava

By Lou Seibert Pappas

Brand: Bbs Pub Corp
Hardcover (188 pages)

Greek Cooking: A Mediterranean Feast over 165 Tantalizing Recipes from Spanakopita to Baklava
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Book by Pappas, Lou Seibert

Jewish Cooking in America: Expanded Edition (Knopf Cooks American)

By Joan Nathan

Joan Nathan
Released: 1998-09-08
Hardcover (544 pages)

Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
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  • Jewish Cooking in America
Product Description:
This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.

What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text.

Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.

The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon.

When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.


 
 
 

 
 
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