A Greek Food Experience

Loukoumi's Taverna & Greek Restaurant Blog. The famous across New Yorker's place now shares Greek traditional recipes and health information for the Greek kitchen.

Clasic Greek Dishes

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Greece has long been a family holiday favourite with its beautiful blue waters, child-friendly beaches and abundance of flavour-packed fare. Make sure you sample all the country has to offer with our pick of delicious dishes…

Don’t leave Greece without trying…

Souvlaki

Perennially popular all over the world, these grilled meat (usually pork) skewers are often served with tzatziki (a sauce made from yoghurt, cucumber and mint), pita bread, salad or rice.

Moussaka

One of Greece‘s most famous dishes, moussaka consists of layers of fried aubergine, minced meat and potatoes, topped with a creamy béchamel sauce and then baked until golden brown. Some restaurants will also serve an equally delectable vegetarian version.

Fasolada

Another of Greece’s national dishes, although not so well known internationally, is this classic white bean soup. It’s a simple, yet hearty affair consisting of beans, crushed tomatoes, and vegetables such as onions, carrots and celery. It’s often flavoured with thyme, parsley and bay leaves.

Taramasalata

A mainstay of any Greek meal are classic dips such as tzatziki (yogurt, cucumber and garlic), melitzanosalata (aubergine), and fava (creamy split pea purée). But the delectable taramasalata (fish roe dip) is a must.  This creamy blend of pink or white fish roe with either a potato or bread base is best with a drizzle of virgin olive oil or a squeeze of lemon.

Olives & olive oil

Greeks have been cultivating olives for millennia…some even say that Athena gave an olive tree to the city of Athens, thus winning its favour.  Greek meals are accompanied by local olives, some cured in a hearty sea salt brine, others like wrinkly throubes, eaten uncured from the tree. Similarly, olive oil, the elixir of Greece, is used liberally in cooking and salads, and drizzled over most dips and dishes. Many tavernas use their own oil.  

Dolmades 

Each region in Greece, in fact, each household, has its variation on the classic grape leaf-wrapped rice parcel. Eaten as a finger food, some stuffed vine leaves incorporate mincemeat with the long-grain rice, others, simply a heady combination of thyme, dill, fennel, oregano or pine nuts.   

Veggie Moussaka

Variations on moussaka are found throughout the Mediterranean and Balkans, but the iconic Greek baked dish is based on layering: sautéed aubergine, minced meat fried pureed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, and then a final fluffy topping of cheese and béchamel sauce. 

Grilled Meat 

Greeks are master of charcoal-grilled and spit-roasted meats. Souvlaki is still Greece’s favourite fast food, both the gyros and skewered meat versions wrapped in pitta bread, with tomato, onion and lashings of tzatziki. At the taverna, local free-range lamb and pork dominate, though kid goat is also a favourite.

Sample it yourself with these lamb grilled skewers 

Greek Fish

Settle down at a seaside taverna and eat as locals have since ancient times. Fish and calamari fresh from the Mediterranean and Aegean Seas are incredibly tasty and cooked with minimum fuss – grilled whole and drizzled with ladolemono (a lemon and oil dressing). Flavoursome smaller fish such as barbounia (red mullet) and maridha (whitebait) are ideal lightly fried.

Courgette balls (kolokythokeftedes)

Sometimes in the form of a patty, sometimes in a lightly fried ball, make sure to try these starters any chance you get. The body of the fritter is usually made of grated or pureed courgette blended with dill, mint, or other top-secret spice combinations. Paired with tzatziki, for its cooling freshness, you just can’t lose.

Octopus

Along harbours, octopus hung out to dry like washing is one of the iconic images of Greece. Grilled or marinated, it makes a fine meze (appetiser), or as an entree stew it in wine sauce and serve it with pasta.

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Crispy Greek Style Pie

When in Greece, be sure to sample the vast array of fresh cheeses. Ask behind market counters for feta kept in big barrels, creamy and delicious (nothing like the one in plastic tubs in markets outside of Greece). Or, sample graviera, a hard golden-white cheese, perfect eaten cubed, or fried as saganaki. At bakeries you’ll find tyropita (cheese pie), at tavernas, salads like Cretan dakos, which is topped with a crumbling of mizithra, a soft, white cheese.

Spanakopita

The Greeks love their pies and you can find many varieties, from those made with enriched dough to those made from flaky phyllo (also filo) pastry and filled with anything from aubergines or meat to greens or cheese. The most classic is the spanakopita – phyllo pastry layered with feta cheese and spinach and flavoured with dill. Another favourite is tyropita – crunchy phyllo pastry wrapped around a savoury cheese filling.

Koulouri

Walk around any of the big Greek cities such as Athens or Thessaloniki in the mornings and you’ll often see locals on their way to work munching on koulouri – large soft bread rings covered in sesame seeds. They’re often sold from yellow street carts and eaten on the go with a cup of coffee.

Loukoumades

A Greek delicacy loved by children and adults alike, loukoumades are small fried doughnut-like balls drenched in honey syrup and sprinkled with various toppings such as cinnamon or crushed walnuts. People usually order a large plate of them to share with friends or family.

Galaktoboureko

These sweet custard slices, made with layers of flaky phyllo pastry and sprinkled with cinnamon, are worth a visit to Greece alone, even if you don’t do anything else. They’re best eaten warm, straight from the oven.

 

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Loukoumi is the child of Chef/Owner Kostas Avlonitis, who is credited with opening one of the first Greek restaurants in New York City.
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