Top 10 dishes to try in Greece

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Source: https://www.bbcgoodfood.com

Steeped in history and lapped by the Mediterranean sea, Greece is home to some of the finest ingredients in the world. Sample them in a traditional Greek dish along with a glass of ouzo.

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…

Olives & olive oil

Greeks have been cultivating olives for millennia…some even say that Athena gave an olive tree to the city of Athens, thus winning its favour.  Greek meals are accompanied by local olives, some cured in a hearty sea salt brine, others like wrinkly throubes, eaten uncured from the tree. Similarly, olive oil, the elixir of Greece, is used liberally in cooking and salads, and drizzled over most dips and dishes. Many tavernas use their own oil.

Moussaka

Variations on moussaka are found throughout the Mediterranean and Balkans, but the iconic Greek baked dish is based on layering: sautéed aubergine, minced meat fried pureed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, and then a final fluffy topping of cheese and béchamel sauce.

Fresh fish

Settle down at a seaside taverna and eat as locals have since ancient times. Fish and calamari fresh from the Mediterranean and Aegean Seas are incredibly tasty and cooked with minimum fuss – grilled whole and drizzled with ladholemono (a lemon and oil dressing). Flavoursome smaller fish such as barbounia (red mullet) and maridha (whitebait) are ideal lightly fried.

Feta & cheeses

When in Greece, be sure to sample the vast array of fresh cheeses. Ask behind market counters for feta kept in big barrels, creamy and delicious (nothing like the one in plastic tubs in markets outside of Greece). Or, sample graviera, a hard golden-white cheese, perfect eaten cubed, or fried as saganaki. At bakeries you’ll find tyropita (cheese pie), at tavernas, salads like Cretan dakos, which is topped with a crumbling of mizithra, a soft, white cheese.

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