Greek Cusine

Healthy and delicious Greek Food

Greek cuisine (Greek: Ελληνική κουζίνα, romanizedElliniki kouzina) is a Mediterranean cuisine.[1]Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including porkpoultryveallambrabbit and beef). Other important ingredients include olives, pasta (especially hilopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread, and yogurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastries. It has a history of thousands of years with dishes originating from Ancient Greece, continuing into the Byzantine period and surviving until today. It has been influenced by Middle EasternOttoman, and Italian cuisine and cuisines from the northern countries while also having exerted influence over these same areas throughout the years.

Tzatzikicacık or tarator is a dipsoup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt[1] mixed with cucumbersgarlicsaltolive oil, sometimes with vinegar or lemon juice, and herbs such as dillmintparsley and thyme.[2][3][4] It is generally served as a cold appetizer (meze) or a side dish.

Tarator was the name of a dish made of ground walnuts and vinegar in the medieval Ottoman Empire. Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. In the Levanttaratur is a sauce based on tahini, while in Turkey and the Balkans it came to mean a combination of yogurt and cucumbers, sometimes with walnuts. It has become a traditional part of meze.[5

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