Blossary – Greek Cuisine

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Greek cuisine is a Mediterranean cuisine, sharing numerous characteristics with Middle Eastern cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry. So in a few words, a new world of taste before your eyes!

Category: Food

40 Terms

Created by: KSGRAM

Number of Blossarys: 9

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Dakos

Dakos or ntakos, is a Cretan meze consisting of a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, olives and flavored with ...

Feta

Feta is a white-brined curd cheese traditionally made across the Eastern Mediterranean basin which traces back to Turkic Eurasian regions. It is a crumbly aged cheese, commonly produced in blocks, ...

Olive Oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is ...

Pastitsio

A typical Greek dish similar to Moussaka in style. Three essential components make up this dish - pasta, meat filling, and a creamy bechamel sauce which are layered in a pan and baked to a golden ...

Moussaka

Moussaka is an eggplant and/or potato-based dish popular in Balkan and Mediterranean cuisines, with many local and regional variations. The same name and recipe is found throughout the lands that ...