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Greek
cuisine is a
Mediterranean cuisine, sharing numerous
characteristics with other 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.
Mezés (μεζές) is a collective name for a
variety of small dishes, typically served
with wines or anise-flavored liqueurs as
ouzo or homemade tsipouro. Orektika is the
formal name for appetizers and is often used
as a reference to eating a first course of a
cuisine other than Greek cuisine. Dips are
served with bread loaf or pita bread. In
some regions, dried bread (paximadhi) is
softened in water. |
