Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually served with grilled bread, or in a pita wrap with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece and Cyprus is pork, although chicken and lamb may also be used.
The impressive olive tree (ελιά) of Vouves is located in Ano Vouves, a village near Chania, Crete. Its age is estimated over 4000 years old and is the oldest one in Greece and probably one of the oldest trees in the world.
Greece and the Greek Islands are world known for the many tasty and lovely traditional products. You can find those Greek products in the little markets, villages and in the beautiful islands of Greece. Products are an important aspect of Greek culinary culture. All these quality products are used to make the delicious Greek recipes.
GREEK APPETIZERS ( MEZE )
In Greece , meze are small dishes, hot or cold, spicy or savory.
Seafood dishes such as grilled octopus may be included, along with salads, sliced hard-boiled eggs, garlic bread, kalamata olives, fava, beans, fried vegetables, Melitzanosalata (eggplant salad), taramasalata, fried or grilled cheeses called saganaki and sheep, goat, or cow cheeses.
Popular meze dishes include:
– Greek Salad
– Mini spinach & cheese pies
n Greece, meze is served in restaurants called mezedopoleíon and tsipourádiko or ouzeri.
A tavérna (tavern) or estiatório (restaurant) offer a mezé as an orektikó (appetiser). Many restaurants offer their house poikilía (“variety”) — a platter with a smorgasbord of mezédhes that can be served immediately to customers looking for a quick or light meal. Hosts commonly serve mezédhes to their guests at informal or impromptu get-togethers, as they are easy to prepare on short notice.
Krasomezédhes (literally “wine-meze”) is a meze that goes well with wine;
ouzomezédhes are meze that goes with ouzo.
There really is so much variety in the types of meze that it easy to make a whole meal of them and forget about the conventional starter, main course, dessert format that we are used to. With dips like tzatziki and taromaslata, salad, stuffed vine leaves, meatballs, vegetables and so on meze can make up a very balanced and satisfying meal, with the advantage of spreading the food out through the evening so that you can savour each mouthful without getting too full.