Greek cuisine is very diverse and although there are many common
characteristics amongst the culinary traditions of different regions
within the country, there are also many differences, making it difficult
to present a full list of representative dishes. For example, the
vegetarian dish " Chaniotiko Boureki" (oven baked slices of potatoes
with zucchini, myzithra cheese and mint) is a typical dish in western Crete, in the region of Chania. A family in Chania
may consume this dish 1-2 times per week in the summer season. However,
it is not cooked in any other region of Greece. Many food items are
wrapped in Filo pastry, either in bite-size triangles or in large
sheets: kotopita (chicken), spanakotyropita (spinach and cheese), chortopita (greens), kreatopita (meat pie, using minced meat), etc.
The most characteristic and ancient element of Greek cuisine is olive oil,
which is frequently 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 basic grain in Greece is wheat, though barley is
also 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 willy trees. Mastic (aromatic, ivory coloured resin) is grown on the Aegean island of Chios.
Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, (For details about the mint please click here) by https://www.jenreviews.com/mint-leaves/ garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Persillade
is also used as a garnish on some dishes. Many Greek recipes,
especially in the northern parts of the country, use "sweet" spices in
combination with meat, for example 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 common 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 the Greek cuisine, though recent trends among Greek culinary
circles tend to favour a somewhat more refined approach.
Dining out is common in Greece, and has been for quite some time. The
Taverna and Estiatorio are widespread, serving traditional Greek home
cooking at affordable prices to both locals and tourists. Recently,
fast-food has also become more popular in Greece and Europe, with local
chains such as Goody's springing up, but the McDonald's have mainly closed down.
Although fast food is gaining popularity and many major fast-food
chains have opened all over Greece, the Greek people still rely
primarily on the rich and extensive repertoire of Greek cuisine. In
addition, some traditional Greek foods, especially souvlaki, gyros, pita such as tyropita and spanakopita (respectively, cheese and spinach pie) are often served in fast food style.
