Gyros, Moussaka and Co.: A culinary journey in Greece

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Presented as a sweet and savory variety, puff pastry probably originated in ancient Constantinople (now Istanbul) and was brought to Greece (mainly the northern region of Macedonia) by refugees of Greek origin. Especially around the city of Thessaloniki, bugatsa is considered a specialty. It is said that the best begonia bakers are in the city of Serres.

Fly: Also known as spanakopita in other regions, this pastry is made with spinach and sometimes white cheese, and in other regions it is made with leeks.

It is difficult to prove whether the refreshing coffee drink Frappé was actually invented, as claimed, at a trade conference held in Thessaloniki in 1957. One thing is for sure, coffee culture is very lively in Greece. Iced coffee is a popular beverage, as temperatures are quite warm most of the year. In addition to frappé, which is usually prepared with instant coffee in a blender, there are two more varieties: Cappuccino Freddo and Espresso Freddo. Both are made with freshly brewed coffee and ice cubes.

Fly: If you don’t like sugar, order the coffee “sketos” (no sugar). Order “metrios” for a little sweetness and “glykos” if you really like sweets.

It’s unclear where the famous Greek salad originally came from. Each region has different varieties and they are all delicious. Salad is often served as a starter with other appetizers. It is said that it was first offered by farmer families with its simple and delicious ingredients. Olives, peppers and feta came fresh from the farm. Served with the best Kalamata olives and a delicious olive oil.

Fly: Where should you enjoy your salad now? Preferably in a simple village tavern, away from the tourist crowds.

The influences of the cuisine of the former Ottoman Empire, i.e. present-day Turkey, are still represented all over Greece. These include traditional meat dishes such as doner kebabs and souvlaki, which have spread from the capital beyond the borders of the country. Doner skewers, in which large amounts of meat are fried vertically, were introduced in the 19th century by ancient immigrants from Anatolia and the Middle East. While Muslims prefer their kebabs from lamb and beef (halal), pork turnovers are common in Greece. Doner with tomato, red onion and french fries are served as an on-the-go meal. There is also a lot of tzatziki, the famous yogurt sauce.

Fly: Souvlaki, a meat skewer, is mostly served as fast food, similar to gyros.

Greek moussaka stew also has Arabic influences. Today, the Greeks consider it “mageireuta” (translated: cooked), one of the hearty housewife’s dishes. They are cooked in a casserole for a long time. One of these housewife dishes is moussaka casserole with eggplant, minced meat, tomatoes and potatoes. Béchamel sauce makes the casserole creamy.

Fly: These hearty dishes are especially suitable for warming up in the cold season.

In Greece, clear schnapps, ouzo and tsipouro are popular with meals or as snacks. Every town has a tavern that serves drinks (Ouzeria or Tsipouradiko). Aniseed schnapps ouzo is especially popular with ice cubes and a pinch of water. But in the north of the country, most often enjoy pomace brandy Tsipouro. Unlike ouzo, this ouzo is not necessarily flavored with anise, although it can sometimes contain anise. Tsipouro is served with cherry juice in some parts of the country. A fruity alternative.

Fly: The best ouzo is made on Lesbos.

Enjoying things together for a long time is part of Greek culture. Unlike Switzerland, food is based on the “sharing principle”: all dishes are shared. This goes well with the many small meze dishes called meze served all over the country. The range of appetizers is very wide: Greek salad, calamari, zucchini balls, oysters with various sauces or delicious stuffing, stuffed leaves.

Fly: In the region of Thessaly, where the cities of Volos and Pelion are located, even appetizers with tsipouro liqueur are offered free of charge.

Anyone who has been to the Greek islands knows the picture: octopuses are hung on clotheslines to dry. However, what doesn’t always seem so appetizing is a very popular specialty. In other Mediterranean countries, octopus is also cooked, while octopus is grilled. Of course, a Chtapodi scharas, as the dish is called in Greek, tastes best where octopuses hang to dry in the sun in front of the tavern.

Fly: Ouzo goes best with Chtapodi sharas.

Source : Blick