Tzatziki

Tsatsiki is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt with cucumbers, garlic, salt, usually olive oil, pepper, dill, sometimes lemon juice and parsley, or mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.

Octopus in vinegar

Is a dish with grilled octopus marinated in herbs and red wine vinegar, usually served as a starter. Greeks have it with a glass of ouzo, is an ideal meze.

Dolmades

Perhaps the best-known is the grape-leaf dolma, which is more precisely called dolmades gialatsi. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yoghurt.

Calamari

Fried squid, often called ‘fried calamari’ or even just ‘calamari’, is popular in the cuisine of many Mediterranean countries. It consists of batter-coated, deep fried squid, often fried for less than two minutes to prevent it from becoming too tough. It is usually served plain, with salt and lemon on the side.

Gemista

The Greeks have been stuffing foods for hundreds of years and Gemista is an authentic dish and a national symbol. Is stuffed tomatoes and peppers with rise and mince meat . It is a summer dish and it is better tasted when it is cold.

Moussaka

Moussaka is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. The Greek version, which is the best-known outside the region, traditionally consists of layers of ground (minced) lamb or red meat, sliced eggplant and tomato, topped with a white sauce and baked.

Stifado

A Stifado is a meaty stew with beef and baby shallot onions. The best part is the thick sauce which is made slightly sweet by the onions. Allspice, wine and vinegar provide a rich, hearty taste. Serve it with crusty bread, plain rice or boiled or mashed potatoes.

Kleftiko

The word comes from the time of the Greek revolution period of 1821 , kleftiko means -stolen meat- “According to legend, this dish would be made with a lamb stolen from a flock as it grazed on a hillside. The thief would cook the meat over many hours in a hole in the ground, sealed with mud so that no steam could escape to give him away.” Nowadays, the lamb is sealed inside a paper package, which keeps the meat moist and traps its fragrant juices.

Baklava

Baklava is the most famous of the Greek pastries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.

Karydopita

This is a classic Greek cake made with the tastes of cinnamon, cloves, orange, and walnuts, then soaked in a lightly spiced syrup. A Christmas tradition for many, and delicious any time of year.