Greece -

Greece

Greek cookery is known as a typical Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey and the Levant. (Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions under the Ottoman Empire which continue to be influential today. It covers the modern states of Syria, Lebanon, Israel, Jordan, Northern Iraq, Southern Turkey near Adana, Gaziantep, Antakya, Mardin and the Palestinian territories)

Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish and various meats, including poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette) and yogurt. The desserts are dominated by nuts and honey. Some dishes use phyllo pastry.

The most characteristic and ancient element of Greek cuisine is olive oil, which is usually used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The fundamental grain in Greece is wheat, though barley can also be grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey and pine honey from conifer trees. Mastic (aromatic, ivory coloured resin) is grown on the Aegean island of Chios.

Greek cuisine uses some flavourings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Persillade can also be used as a garnish on some dishes. (Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar. In its simplest form, just parsley and garlic, it is a common ingredient in many dishes.

Many Greek recipes, especially in the northern areas of the country, use "sweet" spices in combination with meat, for instance cinnamon and cloves in stews.

The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are frequent in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra.

Too much refinement is generally considered to be against the hearty spirit of Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.