The Greek vineyard is rich with a multitude of varieties and a limitless spectrum of choices.
More than 60% of New Yorker's are not going to cook dinner tonight, and if you are one of them you just had a scent memory of all those delicious aromas arising from that Greek restaurant near your office. Is Greek cuisine a healthful meal choice? As with any restaurant, Greek or otherwise, there are healthy choices and less-than-healthy choices on the menu. Some of the Greek classics such as gyros, spanakopita, dolmadakia, and fried squid can be loaded with sodium and fat.
Many people don’t realize that Greek food is some of the healthiest food that you can consume. Haloumi, souvlakia, baklava…there’s so much to love about Greek cuisine, including the significant health benefits that go along with a Mediterranean diet. Recent studies have shown that this eating pattern can reduce your risk of dementia and reverse symptoms of depression and anxiety. It also helps in preventing heart attacks and promotes a generally longer life. Opa!
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…
Greek cooking is fun for many reasons. The fact that some recipes have existed for thousands of years always creates excitement among those who are preparing Greek food – most of us have been exposed to some aspect of Greek history while in school, but it is even better when we get to eat something instead of study!
Did you know that in the Greek islands they have found fossilized olive leaves dating back 50-60,000 years old! The Greeks have been harvesting olives for quite some time.
It is said that Greece devotes around 60% of its cultivated land to exclusively growing olives.
Greek fisherman’s soup (known in Greece as Kakavia | κακαβιά) is a delight. It truly is a mouthwatering dish to make which will show off the flavours of whichever fish you choose to throw in. Why? I think the main reason this soup pops in flavour without much work is because you get to use the natural saltiness from the fish, plus, by using a variety, you get a small taste of each of their unique flavour qualities. Greek fisherman’s soup has a base of only water because extra stock in not necessarily needed to make the dish taste yummy. Of course, you can add vegetable stock and different herbs if you would like as this never hurts.
Greeks approach food with a combination of seriousness and nostalgia, inevitably thinking back to the dishes they were raised on. They don’t eat to live but rather live to eat, and a meal is almost always a social, convivial occasion, which revives the original meaning of companionship – people who broke bread together. Greek cuisine offers unique treats.
For the marinade
8 lamb rib chops (approx. 700g/ 25 oz.)
1/3 of a cup olive oil
1 clove of garlic
1 1/2 tbsp mustard
1 tbsp chopped fresh thyme
1/2 tsp dried oregano
1 tbsp fresh chopped rosemary (optional)
zest of 1 lemon
For the potatoes
4 medium sized potatoes, cut into wedges
1 large clove of garlic, minced
50ml olive oil (1/4 of a cup)
80ml water (1/3 of a cup)
1 tsp dried oregano
juice of 1 lemon
1/2 tsp semolina
salt and freshly ground pepper