Travel Reference
In-Depth Information
cheese, but you will also come acrosssaganakimussels and prawns, cooked in to-
mato sauce with cheese.
Common meat mezedhes includebekri mezes(spicy meat morsels cooked in to-
mato and red wine),keftedhes(meatballs),loukaniko(pork sausage) andspetsofai
(spicy sausage and pepper stew). Crispy fried or grilled calamari, whitebait (eaten
whole like fries), marinated or grilledgavros(white anchovies), octopus and
lakerda(cured fish) are popular seafood mezedhes. Vegetarians are well catered
for with dolmadhes (vine-wrapped rice parcels),yigantes(giant lima beans in to-
mato and herb sauce),kolokythokeftedhes(zucchini fritters) and Cycladic special-
ties,revythokeftedhes(chickpea fritters) anddomatokeftedhes(tomato fritters).
Fish & Seafood
With such an expanse of islands and coastline, it's no surprise fish and seafood feature
prominently in Greek cooking. Fish from the Mediterranean and Aegean Seas are incred-
ibly tasty and best cooked with minimum fuss - grilled whole and drizzled with
lad-
holemono
(a lemon and oil dressing). Smaller fish such as
barbounia
(red mullet) and
maridha
(whitebait) are usually lightly fried.
Due to overfishing and high summer demand, fresh local fish isn't plentiful or cheap.
Smaller fish such as sardines, whitebait and anchovies remain good value. On the is-
lands, the best way to avoid imports is to seek out tavernas run by local fishing families.
Octopus hung out to dry like washing outside tavernas is one of the iconic images of
Greece. Grilled or marinated, it makes a fine
mezes
(appetiser), and is also stewed in a
wine sauce with macaroni.
Popular seafood dishes include grilled
soupies
(cuttlefish), calamari or squid stuffed
with cheese and herbs or rice, and a winter favourite: fried salted cod served with
skordalia
(a lethal garlic and potato dip). Island tavernas will often have
psarosoupa
(fish soup) or a delectable
kakavia
(a bouillabaisse-style speciality laden with various
fish and seafood; usually made to order). Greek
avgotaraho
(botargo), a distinctive fish
roe (usually grey mullet) preserved in beeswax, is a delicacy exported from Messolongi,
on the west coast.
Greece's exceptional tangy, thick-strained yoghurt, usually made from sheep's milk, is
rich and flavourful and ideal for a healthy breakfast, topped with aromatic thyme honey,
walnuts and fruit.
