Travel Reference
In-Depth Information
GREEK DISHES
1. GRILLED OCTOPUS
Best caught and served on the same day, having been grilled over hot coals, topped
with a squeeze of lemon and drizzled with oil and vinegar. The texture should be
tender and the taste salty-sweet.
2. MOUSSAKA
There are endless variations on this famous country casserole. But the basic ingredi-
ents - aubergine (eggplant) and minced lamb layered with potatoes and tomatoes, en-
riched with wine, spiced with cinammon and topped with bechamel - stay the same,
as does its warming, earthy flavour.
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3. PITTES
Pittes
came to Greece from Turkey and the Middle East. The key to a perfect
pita
(which means “pie”) is the famous filo crust: dozens of layers of paper-thin, translu-
cent dough, brushed with butter or olive oil and baked to light, flaky perfection.
Pita
fillings range from sweet (the honey, walnut and rosewater baklava) to savoury - spin-
ach and feta or
hortopita
, made from wild greens.
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4. STIFADO
This rich, tender wild rabbit stew comes from the mountains of northern Greece,
where it still warms villagers every winter. The rabbit is spiced with cumin, cloves and
cinnamon, but its most wonderful characteristic is an unusual sweetness, achieved by
the addition of lots of small onions, cooked until caramelized.
5. HORIATIKI
A bastardized version appears on menus worldwide as “Greek salad”. The real thing
is just a matter of fresh ingredients. Sun-ripened tomatoes, crisp cucumbers, crunchy
red onions and green peppers, rich Kalamata olives, topped by a slab of feta, aromatic
oregano and extra-virgin olive oil make up this simple but halcyon salad.
