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.

Traditional Greek Breakfast Part-1

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Wake up to and enjoy a delicious Greek breakfast! Nutritious specialties like real Greek yogurt, pure honey, the freshest fruits, free-range eggs, and traditional marmalades are just some of the Greek superfoods to boost your energy for the get-up and go to start your day.

Breakfast is definitely the most important meal of the day, a great source of energy to start an exciting day full of experiences and new adventures! The high nutritional value and the quality of the Mediterranean products, along with their tradition and experiential character, account for Greek breakfast’s special features.

Although varying from one place to another, the Greek breakfast never fails to pair the abundance of tastes and aromas with the values of simplicity, clarity, and purity. The traveler has a vast variety of destinations to choose from, each of them boasting a unique culinary tradition.

Greek breakfast ingredients are classified as follows:

  • Bread, pastries, buns
  • Cheese, yogurt, traditional yogurt, butter, sour milk, etc
  • Cold cuts, meat
  • Honey, sesame bar, tahini
  • Local traditional marmalades
  • Olive oil and olives
  • Eggs (boiled, fried, omelets)
  • Pies (cheese pies, green pies, etc)
  • Local sweets
  • Fresh fruit, juices, fruit salads, seasonal vegetables, local or biological
  • Warm traditional soup (frumenty, pulses, etc)
  • Cereals (wheat, frumenty, etc)
  • Herbal drinks
  • Greek coffee

Depending on the region, its local raw materials, habits and climate, breakfast ingredients vary significantly. Let’s discover the gastronomic treasures of Greece!

Greek breakfast from Thessaly

Thessaly lies in central Greece bordering Macedonia to the north, Epirus to the west, Central Greece to the south and the Aegean Sea to the east and also includes the Sporades islands. Some of the highest mountains in Greece are located here including Olympus, Kissavos and Pelion, as well as the Pinios River, the third longest, which crosses the Tempi Valley. Volos is the only large harbor with a coastline of crystal waters. Larissa, the capital, is a modern, vibrant city with an ancient past. In antiquity, Larissa was the center of the historical Thessalian Plain and home to Hippocrates (Father of Modern Medicine). Hippocrates’ Tomb, once visited by Julius Caesar, is one of the city’s highlights.

Thessaly is known as the heartland of Greece providing over 40% of the total agricultural production of the country. The Pinios River basin is the principal agricultural region where corn, rice, olives, a variety of vegetables and citrus fruit are grown. Known for cattle raising and sheep, the district is noted for its exceptional milk, yogurt, butter, varieties of cheeses, vegetables and excellent meat.

The breakfast of Thessaly includes a wondrous variety of local foods and dishes, such as the charcuterie of Pelion, pie with ‘trahanas,’ a traditional food made from semolina or cracked wheat mixed with milk or yogurt, cheese pie of Skopelos, local cheeses, such as manouri (PDO), a curd cheese and kaseri (PDO), both from sheep’s milk or combination of sheep and goat milk, the egg dishes of Larissa, sausages and Halva Farsala, a jelly halva with buttery caramel flavor and named for the town where this delicacy originated. Products served as breakfast in Thessaly:

  • Olive bread
  • Cheese from Pelion,
  • Cheese from Elassona
  • Kaseri cheese
  • Galotyri
  • Greek butter
  • Trahanas pie
  • Skopelian Cheese pie
  • Grilled sausages of Trikala
  • Thyme honey
  • Local traditional marmalades, produced by women’s cooperatives without conservatives
  • French toast
  • Chicken pie
  • Farsala halvas
  • Milk pie
  • Rice pudding
  • Frumenty

Greek breakfast from the Aegean Islands

Clear light, blue & white describe the Aegean islands. Whether you’re exploring the Cycladic islands or the Old Town of Rhodes or discovering the inviting waters of Samos and Lemnos, the Aegean atmosphere does its magic; forever charmed.

The blue waters of the Aegean Sea dominate the scene. The imposing mountains, once home to thousands of sheep and goats, are an impressive backdrop to the charming towns and villages. For centuries, these same mountainsides have provided the aromatic herbs that create the wondrous taste of the Aegean cuisine. On Rhodes, delicacies seasoned with cumin offer a delightful gastronomic surprise (the ancient Greeks kept cumin on the table, like a pepper shaker!), as well as the unforgettable thyme honey.

A barren countryside and a similarly basic agricultural tradition have created an amazingly abundant array of deliciously-unique, local dishes, and products.

The traditional rusk is forever enjoyed on the Aegean islands. Dairy and all types of local cheeses offer a unique taste experience. Chickpeas are turned into delicacies, such as the crunchy chickpea croquettes of Rhodes and the newest international trend is chickpea breakfast salad. A flavorful assortment of pita pies, luscious fruits from the fertile, Levadi valley of Naxos, bakery and confectionary delights, including pasteli, a healthy, sesame bar with honey and tahini, are just some of the many culinary treasures of the Aegean Islands.

The Greek Breakfast of the Aegean Islands travels your senses around the Aegean. Geslemedes of Mytilene, particularly the mushroom pie, as well as the watermelon pie of Folegandros, onion pie of Mykonos and cabbage pie of Karpathos are sensations. For a sweeter taste, the traditional honey pie of Sifnos and loukoumi of Syros are superb. A variety of local cheeses from island to island offer a taste of Aegean gastronomy, such as Graviera Naxos (PDO), Kalathaki Lemnos (PDO), the famous Kopanisti of the Cyclades (PDO) and the Graviera of Tinos. All enjoyed surrounded by endless blue.

The Cycladic islands’ geomorphology –along with the sea, the wind and the sun- determines the special features and the quality of the products that are produced on their land.

Grapes, olives, pulses and vegetables that don’t need too much water, tomato varieties, wild greens, wild artichoke, wild asparagus, capers, kritamo etc are the islands’ raw materials.

Fisheries, of course, are part of the raw materials, while meat is scarcer and used mainly for celebrations. The Cycladic cheese is an amazing synthesis of flavors and aromas rarely found along Greece’s highlands.

The Aegean breakfast includes, among others:

  • Traditional breadsticks
  • Kopanisti from Mykonos: Soft, brine cheese, with an intense spicy flavor. A P.D.O. cheese.
  • Aged Graviera from Naxos: Another P.D.O., hard cheese, with a full butter and milk proteins flavor.
  • San Michalis from Syros: P.D.O., hard cheese, white-yellow, with a spicy, salty and buttery taste and delicate aromas.
  • Manoura from Sifnos: Hard cheese, with a sub-yellow color, with a special wine-like flavor.
  • Louza from Mykonos or Syros: made of pork meat that is salted and left to dry.
  • Jambon from Naxos: salted pork.
  • Froutalia from Andros: traditional omelet with potatoes and smoked aniseed sausages.
  • Loukoumia
  • Sesame bars
  • Almond sweets
  • Melitinia from Tinos and Santorini: usually an Easter sweet, filled with cream cheese (myzithra)
  • Split peas soup, etc
  • Herbal teas
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Traditional Greek Breakfast Part-2
History of Greek Cuisine

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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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