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fiogf49gjkf0d EATING OUT
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TO TASTE REAL GREEK FOOD YOU NEED TO VENTURE OUT OF YOUR
HOTEL DINING ROOM. IT IS BEST TO GO WHERE THE GREEKS GO.
THE BEST PLACES TO GO ARE LITTLE PORT TOWNS WHERE GREEKS
KEEP AWAY FROM THE CROWDS. THERE ARE THREE TYPES OF SNACK
BARS, THE DAIRY COUNTER, THE GRILL AND THE PASTRY SHOP, IN
GREEK THE GALAKTOPOLIO, PSISTARIA AND THE ZACHAROPLASTIO.
TYPICAL MEALS
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APPETIZERS: MEZEDOS ARE TAKEN WITH AN APERITIF CALLED OUZO
AND COLD WATER. THER IS THE DZADZIKI A GARLICKY YOGHURT
WITH CUCUMBER; TARAMA WHICH IS A PASTE OF COD'S ROE WITH
BREADCRUMBS, LEMON JUICE AND TOMATO; DOLMADES ARE PARCELS
OF VINE LEAVES, FILLED WITH RICE AND MINCED MUTTON AND
STEEPED IN AN OLIVE OIL. OTHER COMMON APPETIZERS ARE,
CHEESE PIES, OCTOPUS SALAD AND OLIVES.
SOUPS: OFTEN SOUPS ARE TREATED AS COMPLETE MEALS AS THEY
ARE SO FILLING. AVGOLEMONO IS LIGHT ENOUGH TO BE A SIDE
DISH, AND IS A CHICKEN BROTH WITH EGG AND LEMON , THICKENED
WITH RICE. MAGIRISTA, IS A LAMBE TRIPE SOUP, COOKED WITH
LETTUCE, EGG, LEMON AND SPICES. OTHER SOUPS ARE FASSOULATA
A BEAN SOUP, REVITIA SOUPA A CHICK PEA SOUP WITH ONIONS,
OLIVES AND LEMONS. FISH SOUP ESPECIALLY KALAMARIAKI, MADE
WITH SQUID, SPICES AND TOMATO IS ALWAYS AVAILABLE IN A
SEAFOOD RESTAURANT.
FISH: GREECE IS RENOWNED FOR ITS SEAFOOD. RED MULLET, SOLE,
BREAM AND SWORDFISH ARE THE FAVOURITES. SARDINES ARE BAKED
AND LITTLE WHITEBAIT AND MUSSELS ARE FRIED. IF YOU LIKE YOUR
SEAFOOD STEWED, OCTOPUS WITH WINE, POTAOES AND TOMATOES; OR
PRAWNS IN WHITE WINE WITH FETA CHEESE IS A MUST. ROCK LOBSTER
IS COMMON IN CORFU.
MEAT: SOUVLAKIA IS SERVED IN SNACK BARS THROUGHOUT GREECE AND
IS A GARLIC MARINATED LAMB KEBAB WITH ONIONS. SOUVLAKIA IS
OFTEN SERVED WITH SPICY MEAT BALLS, OF MINCED LAMB, MINT,
ONIONS, EGG AND BACON, OTHERWISE KNOWN AS KEFTEDES. OTHER
COMMON MEATS ARE: KOKORESTI: A LAMB TRIPE SAUSAGE; ARNI
YIOUVETSI: ROAST LEG OF LAMB, SERVED WITH PASTA; CASSEROLES
ARE ALSO SERVED IN GREECE AND THE MOST COMMON ARE: MOUSSAKA:
LAYERS OF AUBERGINE, CHOPPED LAMB AND BECHAMEL SAUCE OR
PASTITSIO: LAMB ALTERNATING LAYERS OF MACARONI, TOMATOES,
EGGS AND CHEESE.
CHEESE: MOST CHEESES ARE MADE OUT OF EWE'S OR GOAT'S MILK.
THE BEST KNOWN OF THE SOFT CHEESE IS FETA, AND IS INCLUDED
IN MOST GREEK SALADS. KASERI IS A CHEESE THAT SHOULD BE EATEN
FRESH. IF YOU PREFER LIGHT CHEESE ANTHOTYRO AND MANOURI ARE
THE TWO TO TASTE. STRONGER CHEESES ARE GRAVIERA, AGRAFAOU AND
KEFALOTIRI.
DESSERTS: MOST GREEKS WILL GO TO THE PASTRY SHOP FOR THEIR
DESSERT. IN THE GREEK DESSERTS THERE IS PLENTY OF HONEY AND
SOME OF THE COMMON ONES ARE: BAKLAVA, A FLAKY PASTRY STEEPED
IN HONEY AND ALMONDS; LOUKOUM, A DOUGHNUT-LIKE HONEY FRITTER;
KATAIFI, SHREDDED WHEAT BISCUIT FILLED WITH HONEY OR SYRUP
AND ALMONDS; PITTA ME MELI, A HONEY CAKE; GALAKTOBOURIKO,
CUSTARD PIE.
COFFEE: THE INSTANT STYLE COFFEE IS KNOWN AS NES AND SHOULD
BE ASKED FOR AS IT WILL NOT BE ON A MENU. LEVANTINE IS A
THICK BLACK COFFEE, AND IT IS NOT CALLED TURKISH COFFEE.
ELLINIKO IS THE TRADITIONAL COFFEE SERVED FROM A LONG HANDLED
COOPER POT, AND SERVED WITH GROUNDS AND ALL.
ENA VARI GLIKO MEANS HEAVY AND SWEET; ENA METRIO MEANS
MEDIUM, ENA SKETO WITHOUT SUGAR AND GLIKI VASTRO MEANS SWEET
BUT BOILED THINNER.
WINES: ROBOLA, PALLINI, CHATEAU CARRAS ARE WHITE WINES WHICH
ARE BEST SUITED FOR CELEBRATIONS. WHEREAS DEMESTICA AND LAC
DES ROCHES ARE BEST FOR EVERYDAY CONSUMPTION.
RED WINES TEND TO BE A LOT STRONGER AND AMONG THE BEST ARE
KALDERA, MAVRODAFNI, SAMENA AND NAOUSA. SAMENA IS A DESSERT
WINE. OUZO IS AN ANISEED FLAVOURED APERITIF AND MAY BE TAKEN
NEAT OF WITH ICE AND COLD WATER.
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