What are the examples of Greek cuisine?
Like all Mediterranean cuisine, the Greek kitchen is characterized by a lot of olive oil, fish, fresh vegetables and whole grains. Because Greece is so close to the Middle East, many of its meals have influences in the Middle East and common Greek foods such as stuffed grape leaves and Baklava, can be considered Turkish, as well as Greek. Traditional Greek cuisine has a lot of hearty flavors and is usually incredibly diverse, involving the reward of sea and earth. Beef and pork are quite unusual in Greek kitchen, with most Greek cheeses made of sheep or goat's milk. About sheep and goats tend to be tastier and darker in cooking, and these meat are often grilled in the form of a souvlaki to cause their natural tastes or roasted in rich neuters, which also include seasonal vegetables such as edges and liquidation. Chicken is also common inegrient for meals and soups, with Avgolemono soup is a popular Greek chicken soup.
seafood is also a common element in Greek cuisine, especially creatures such as octopus and octopus, which are grilled and served warm and cold. Fish can also be poached or fried and served with olive oil, lemon, salt and pepper. Production on Earth in Greece is also very diverse; The olives are used to make olive oil and cured olives, which are ubiquitous with every Greek meal, and Greece is also a large growing climate for grapes, fresh herbs, tomatoes, octures, beans, squash, cucumbers and potatoes.
Some of the most famous examples of Greek cuisine are limits or appetizers. Dolmades, cheeses, light salads, pastries with phyllo dough as spanacopita and a wide range of cheeses are common Greek appetizers. The limits may also include puree and immersion made of ingredients such as beans, eggplant, garlic, potatoes and yogurt and a plate of appetizers are usually servedwith lemon wedges and wine, rick or ouzo.
Greek desserts are quite distinctive because Greek cuisine places great emphasis on using honey for sweetener rather than sugar. Greek desserts can be almost painfully sweet, running a range of fine butter kourambiedes to rich, sweet breads. Desserts can be served with Metaxa, sweet Greek brandy, and are often surprisingly light, except their sweetness.