To look into Greek cuisine is to look through Greek history. Over thousands of years, traditions, flavours and methods have evolved and been nurtured to create the distinctive Greek taste known today. Greece’s climate is the perfect environment to grow the organic fresh ingredients that can be found in most Greek dishes, such as olives, fruits, nuts & grains, vegetables, herbs, citruses and more.
History – The origins of Greek cuisine like the majority of regional cuisines are a product of civilisations travelling and conquering across the globe. The Greek empire, headed by Alexander the Great, lasted roughly 350 years before it is commonly said to have fallen to the Roman empire in 146 BC. The Empire spanned many continents and included settlements in modern-day Italy, France, Spain, Turkey, and parts of North Africa. There are many overlapping dishes across Greek, Turkish, Egyptian, Armenian and more cuisines, through the years of invasions, colonies, settlements and trade.
Appetizers (Meze):
Favokeftedes (Bean Fritters) - Herb Roasted Olives
- Garlic Yogurt Dip (Tzatziki)
- Spicy Feta Cheese Dip ( Tirokafteri)
- Cod Fritters (Bakaliaros)
- Greek Meatballs (Keftedakia)
Mains:
Dessert:
- Apple Pie (Milopita)
- Orange Cake with Syrup (Portokalopita)
- ‘Christmas’ Honey Cookies (Melomakarona)
- Baklava
It is thought that the first recorded cookbook was written by Archestratos in 330 BC, signifying the importance of food and cooking in Greek society. Many ingredients used in modern-day Greek dishes, such that you see in restaurants etc. have only been a part of Greek cuisine since the middle ages. These include such ingredients and potatoes, spinach, and bananas. This is due to the discovery of the Americas and subsequent trading.
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