Greece
Ask what Greece eats and the answer starts with this: olive oil, lemon, oregano and feta brighten grilled meats, phyllo pies and island vegetables. Look for Moussaka (baked layers of eggplant, spiced lamb mince, béchamel), Souvlaki (charcoal pork skewers with pita and tzatziki) and Gyros (spit-roasted pork shaved into pita with fries, tzatziki). The modern layered version with béchamel was created in the 1920s by Nikolaos Tselementes, who reworked Greek cooking along French lines. This atlas has 54 Greece dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Taramasalata
Whipped fish-roe dip with bread and lemon. 20 min to prepare. About 400 g. A sauce & condiment recipe from…
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Toursi
Brined peppers, cabbage and green tomatoes eaten with meat and ouzo. 40 min to prepare. Fills a 3-litre jar. A…
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Tsoureki
Braided sweet bread scented with mahlepi and mastic, often with a red egg. Ready in 40 min prep and 30…
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Tsipouro
Clear pomace spirit drunk with small plates of meze. A wine & spirit recipe from Greece.
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Tzatziki
Strained yoghurt, cucumber and garlic dip. 20 min to prepare. About 500 g. A sauce & condiment recipe from Greece.
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Visinada
Sour cherry syrup diluted with cold water, deep red and tart. Ready in 20 min prep and 30 min cooking.…
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Xinochondros
Cracked wheat soured with goat’s milk, dried and cooked into porridge or stews. Ready in 30 min prep and 1…