Don’t Leave Greece without Trying These: Greek’s Sweet and Savory Dishes

No matter what time of the year you’re at, Greece has long been a favorite destination of family, friends, and lovers. The beautiful blue waters that sparkles when the sunlight hits it, child-oriented beaches, and ancient ruins of the first Greek empire are the reasons why tourists can get enough of Greece. Aside from the activities and attractions, you shouldn’t miss tasting genuine Greek dishes!

Olives and Olive Oil. Obviously, olives and olive oil are the staple of a Greek menu. Greeks have been cultivating olives for over hundreds of years. Greeks eat their olives in multiple ways such as smothering it with olive oil, curing it with hearty sea salt brine, adding it to a salad, or by just eating a freshly picked olive from the tree. On the other hand, olive oil is the elixir of Greece that is used liberally in cooking, salads, and drizzling it over dips and dishes.

Taramasalata. It’s a traditional dip that are made from a creamy blend of pink or white fish roe partnered with a potato or bread base served best with a drizzle of olive oil or a squeeze of lemon.

Moussaka. This dish can be described as a healthier and hearty version of lasagna. Mediterranean and Balkans have their own variations of moussaka. However, the iconic Greek baked dish is based on layering sautéed aubergine, fried minced meat, pureed tomato, onion, garlic, bits of potato, and spices like cinnamon. Finally, a fluffy topping of cheese and béchamel sauce to finish this mouthwatering dish.

Dolmades. Each Greek household has its own version of this classic dish. But the composition is manly a grape leaf-wrapped rice parcel. Other stuffed vine leaves with minced meat, long-grain rice, thyme, dill, fennel, oregano, or pine nuts. Dolmades is eaten as a finger food.

Grilled Meat. Either lamb, pork, or kid goat, Greeks are considered to be the master of charcoal-grilled and spit-roasted meats. From the traditional skewered meat to kebabs wrapped in pitta bread partnered with tomato, onion, and lashings of tzatziki.

Fresh fish. Eat like the locals and settle down at a seaside tavern. Fish and other seafood fresh from the Aegean and Mediterranean are incredibly tasty and cooked to perfection. Fresh fishes are best grilled and drizzled with ladholemono while smaller fishes are ideal lightly fried.

Feta and Cheeses. Aside from olive oils, Greece is known for having a vast array of fresh cheeses that you cannot find elsewhere.  You can ask behind market counters for feta kept in big barrels that are oh so creamy and delicious. Request for a sample of graviera (a hard golden-white cheese perfect eaten cubed), fried saganaki, tyropita (cheese pie) and Cretan dakos (a salad topped with crumbling of mizithra which is a soft white cheese).

Honey and Baklava. The classic Greek baklava is a layer of honey, filo and ground nuts. Honey is the next favorite concoction in every Greek kitchen. They love pouring honey on their salads, coffee, or in any pastry.

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