Common dishes like the green bean, eggplant, potato or zucchini stew are made with lemon or tomatoe souce.They are called Ladera.Some foods have a special agrediante.The special agrediante is the fruity juice of the Olives.It's tied to the natural regions making the most of it last for the season.The most famous foods are the large pies baked in Metsovo.while very popular are also the small fried greens turnovers of Crete. Both dishes contain seven or more different varieties of horta, each complementing the other in flavor and aroma.
There is and appatizer that a lot of people like to eat.The name of that appetizer is DOLMADES.DOLMADES is vine leaves stuffed with rice and then rolled. Served, most often, cold as appetizers. Simple in appearance, this dish requires numerous cooking operations in order to achieve the hint of lemon flavor that tantalizes the taste and opens the appetite. Sometimes served hot with an avgolemono sauce on top. Its origin is thought to be from Thebes about the time of Alexander the Great.A lot of people eat that and they really like it.
GREEK STYLE - This is a thick, powered coffee that is made in a brickee (or brika), which is traditionally a small brass pot with a long handle. Modern advances have given us stainless steel brikas. This is not instant coffee, and even though powdered, the coffee used does not dissolve. The grounds settle to the bottom of the cup. When you order Greek coffee, you must specify plain, sweet or medium-sweet (sketo, glyko or metrio in Greek, respectively). If there's a gifted Greek grandmother (a Yiayia) around, you can turn your demitasse coffee cup over and she'll read the grounds left in the cup to tell you your future..
Food, for the Greeks, had all sorts of religious and philosophical meaning. The Greeks, to begin with, never ate meat unless it had been sacrificed to a god, or had been hunted in the wild. They believed that it was wrong to kill and eat a tame, domesticated animal without sacrificing it to the gods. Even with vegetables, many Greeks believed that particular foods were cleaner or dirtier, or that certain gods liked certain foods better than others. The Pythagoreans, for example, would not eat beans. But even if you were not a Pythagorean, the Greeks tended to think of the god Dionysos whenever they drank wine (which was often), and to think of Demeter and Persephone whenever they ate bread..
Greece and its sun-kissed isles offer a tantalizing cuisine that is fresh and fragrant, served with warmth and vitality. The Greeks' zest for the good life and love of simple, well-seasoned foods is reflected at the table. Theirs is an unpretentious cuisine that makes the most of their surroundings.It is a cuisine entrenched in history and punctuated by the cultures of its neighbors for centuries: Turkey, the Middle East, and the Balkans.The seas are blessed with a variety of fish and shellfish and harbor-side tavernas serve them grilled, baked, and fried and often whole, with the head still on. Vineyards thread the rolling hills, and the grape crush and ferment produces excellent wines, some resin-flavored. Fragrant lemon trees produce the golden fruit whose tang pervades Greek gastronomy..