An Introduction to Greek Cooking

Greek cooking is simple, friendly, elegant, and healthy. It reflects the bounty of the Mediterranean as well as the diverse cultures that have made Greece their home throughout the centuries. From the ancient Greeks to the Ottoman Turks to the Romans and the Byzantines, all have made their unique contributions to Greek cooking.

What Makes Up Greek Food? 

Greek cooking is noted for its use of fresh ingredients. Like many other Mediterranean styles of cooking, Greek cuisine draws on the bounty of the region for its key ingredients. Lemons, olives and olive oil, almonds, grapes and grape leaves, tomatoes, figs, dates, and oranges all figure prominently in Greek cooking as do the herbs and spices of the region, such as oregano, dill, mint, thyme, cinnamon, anise, and allspice. The mountainous mainland of Greece has been home to goat and sheepherders for centuries and lamb and goat are still the most commonly used meats in Greek cooking. The Adriatic and Aegean Seas provide an endless supply of fresh octopus, squid, shrimp, spiny lobster as well as a variety of white fish. Even the smallest, most remote taverna in Greece offers fresh produce, often grown right there in the proprietor’s garden.

Greek food is simple to prepare. A meal can be made from a few pieces of cheese combined with olives, dates, and fresh pita bread or a piece of chicken or fish put on the grill. Roasted or grilled meat and fish are common and there are few sauces in Greek cooking. Eggs and goat and sheep’s milk cheeses, such as the Greek feta, are also plentiful and make easy and elegant suppers. Pastries and sweets are ever-present and rich with honey and nuts. Breads are simple, generally either a crusty loaf of country bread or the leavened pita bread.

A Greek dinner is often preceded by a small glass of Ouzo, the national, anise-flavored liqueur. Greek Wine, sweet or dry, but always delicious, accompanies most meals, and a small cup of sweet Greek coffee is the ideal finish after the meal is cleared.

The History of Greek Food