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Greek cuisine is the cuisine of Greece and the Greek diaspora. [1] In common with many other cuisines of the Mediterranean , it is founded on the triad of wheat , olive oil , and wine . [ 2 ] It uses vegetables , olive oil , grains, fish , and meat , including pork , poultry , veal and beef , lamb , rabbit , and goat .
A baked pasta dish with a filling of ground, spiced minced meat and a Bechamel sauce topping. Pastitsada (παστιτσάδα) A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions.
Greek cuisine is considered among the finest in the world. From moussaka to souvlaki, here are 24 of the best dishes everyone in Greece knows and loves. Best Greek food: 24 of the tastiest dishes
Pontic Greek cuisine consists of foods traditionally eaten by Pontic Greeks (Pontic: Ρωμαίοι, Ρωμιοί), a Greek-speaking ethnic minority that originates from the southern shore of the Black Sea in modern Turkey. Their cuisine has been heavily influenced by the migration of different ethnic groups to the Pontos. Because of the Pontos ...
Kat and Felix Ahmed, owners of Basket Catering, pose for a photo during the first Taste of the World Lunches at Athentic Brewing Co. in Athens, Ga., on Friday, Feb. 2, 2024.
In Athens and other parts of southern Greece, the skewered meat dish elsewhere called souvlaki is known as kalamaki, while souvlaki is a term used generally for gyros, and similar dishes. [11] In other regions, for example in Thessaloniki , gyros only refers to the meat on the spit, and what English speakers refer to as a "gyros wrap" is called ...
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
The modern Greek variant was created in the 1920s by Nikolaos Tselementes. Many versions have a top layer made of milk-based sauce thickened with egg ( custard ) or flour ( béchamel sauce ). In Greece , the dish is layered and typically served hot.