The beauty of Greek food is that it is completely unpretentious: Ingredients are fresh, simply prepared and well seasoned. Greece has abundant lemon and olive groves as well as the freshest of eggs, lamb, fish and flavorful cheeses. Fruity olive oil is an essential element in Greek cooking, as are lemons�and their tang highlights many dishes. Lamb is the meat of choice, and is prepared in a myriad of ways: stewed, grilled whole on a spit or cubed, marinated, skewered and broiled. Beef, pork and game are available, too, usually marinated and baked or grilled. Chicken is frequently combined with mushrooms, spinach and cheese or simply broiled. An array of fresh vegetables, often marinated and then cooked with fresh herbs, is a staple on Greek tables. Eggplant, zucchini, spinach, fennel, grape leaves, yogurt, garlic, mint, dill, rosemary and tahini in various combinations are the basis of many dishes.
Greek cuisine also features pasta, often in the form of zimarikas�lamb, beef, chicken or seafood tossed and baked with macaroni or spaghetti, tomatoes and cheese. Desserts are usually filo (thin sheets of pastry), nut-based and honey-drenched. Do take advantage of the wonderful variety of Greek cheeses made from either sheep or goat milk�the most popular is tangy feta.
Know Your Menu
You�re sure to find these favorites on Greek menus:
� Skordalia: A thick, garlicky spread made with potatoes
� Tzatziki: Shredded cucumber, yogurt and garlic dip
� Taramosalata: A creamy spread made of fish roe
� Dolmades: Stuffed grape leaves, usually containing rice or meat
� Moussaka: A casserole of layered eggplant, potatoes and chopped meat, topped with a bechamel sauce
� Pastitsio: A kind of Greek lasagna made with pasta and beef, also topped with a b�chamel sauce
� Pilaf: Seasoned rice or bulgur cooked in broth
� Spanakopita: A triangular spinach and feta cheese pie enclosed in filo dough
� Souvlaki: Marinated lamb or other meat, grilled on skewers
� It�s hard to go wrong with Greek food�almost all entr�es and chef�s specialties are charcoal-grilled, wood-grilled or broiled. Just make sure to avoid the rice or potato accompaniments; ask for grilled vegetables instead.
� Olives are always a feature on Greek tables. Enjoy a few, but don�t overdo it.
� Filo�the layered, wafer-thin dough used to enclose meats, vegetables and desserts�and pita bread are common elements of Greek dishes. Instead of using pita triangles for dipping into tzatziki or taramosalata, ask for raw veggies.
� Instead of enjoying cheese before your meal, ask to have a cheese platter for dessert: Kasseri, haloumi, mizithra, feta and other Greek cheeses offer a variety of textures and flavors.