Top 10 dishes to try in Greece | BBC Good Food Top 10 dishes to try in Greece Email 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… Taramasalata A mainstay of any Greek meal are classic dips such as tzatziki (yogurt, cucumber and garlic), melitzanosalata (aubergine), and fava (creamy split pea purée). But the delectable taramasalata (fish roe dip) is a must. This creamy blend of pink or white fish roe with either a potato or bread base is best with a drizzle of virgin olive oil or a squeeze of lemon. 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. Try flavouring your own olives Dolmades Each region in Greece, in fact, each household, has its variation on the classic grape leaf-wrapped rice parcel. Eaten as a finger food, some stuffed vine leaves incorporate mincemeat with the long-grain rice, others, simply a heady combination of thyme, dill, fennel, oregano or pine nuts. 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. Try making your own moussaka Grilled meat Greeks are master of charcoal-grilled and spit-roasted meats.

Souvlaki is still Greece’s favourite fast food, both the gyros and skewered meat versions wrapped in pitta bread, with tomato, onion and lashings of tzatziki. At the taverna, local free-range lamb and pork dominate, though kid goat is also a favourite. 60 Greek Food/Drink Words And Phrases - Food Republic 60 Greek Food/Drink Words And Phrases 60 Greek Food/Drink Words And Phrases A cheat sheet for ordering in Greek January 17, 2013 Know your souvlaki (clockwise from left): Greece’s flag, Kokoretsi on a spit, horiatiki salad, grilled whole lavraki (or sea bass). Fresh off my third vasilopita win in four years – read on if you have no idea what that means – I am proud to share my knowledge of Greek cuisine with this list of 60 food and drink terms.

No, bundt cake is not included (My Big Fat Greek Wedding, anyone?) The list includes everything from aperitifs to desserts, so brush up on your Hellenic kitchen vocabulary and head out to one of your city’s best Greek restaurants for some lamb intestines and shots of ouzo. Opa!

Related Articles Frappé – A foam-covered iced coffee drink made from instant coffee Gia sas – “Cheers!” Kafenio – A café, where people often socialize and play games of cards Ouzo – An anise-flavored aperitif widely consumed in the country Mastika – A brandy-based digestif native to the island of Chios Metaxa – A distilled spirit that is a blend of brandy, spices and wine Retsina – A white or rosé resonated wine General food Feta – A rich cheese made from sheep or goat’s milk and cured in brine Filo – Paper-thin sheets of unleavened flour dough Fourno – Oven Lathera – Dishes cooked in oil, often vegetarian Meli – Honey Mezedes – Small dishes, similar to the Spanish concept of tapas Octapodi – Octopus, traditionally served grilled Pikilia – An assortment of appetizers Pita – A round pocket bread dipped in spreads or used with meat dishes Psito – A method for roasting meat in the oven Tapsi – A traditional baking dish Taverna – A small restaurant serving traditional cuisine Yiaourti – Yogurt Avgolemono – A chicken soup with egg and lemon juice mixed

 with broth Fasolada – A meatless bean soup Psarosoupa – A fish soup Stifado – A stew, typically made from meat, tomatoes, onions and herbs Traditional dishes Barbouni – A small fish, often eaten whole.

Also known as “red mullet” Dolmades – Stuffed grape leaves Gyro – A dish of meat roasted on a vertical spit.

Often served in a sandwich Horiatiki – Traditional Greek salad Keftedes – Meatballs cooked with herbs and onions Kokoretsi – Seasoned lamb intestines Kolokithokeftedes – Zucchini fritters, often served with tzatziki Lavraki – European sea bass Marida – Little fish, lightly fried and eaten whole Melitzanosalata – An eggplant dip Moussaka – An eggplant-based dish with spiced meat and béchamel Paidakia – Grilled lamb chops Pastitsio – A baked pasta dish with meat and béchamel topping Rolo Kima – A traditional meatloaf stuffed with boiled eggs Saganaki – Fried cheese, named after the small frying pan it is cooked in Souvlaki – Small pieces of meat and sometimes vegetables on a skewer Spanakopita – Spinach pie Spanakorizo – Spinach and rice cooked in lemon and olive oil sauce Taramasalata – A spread made from fish roe Tsipoura – Sea bream Tzatziki – A sauce made out of strained yogurt, cucumbers and garlic Yemista – Tomatoes and peppers stuffed with rice Youvetsi – Lamb with orzo All About Fish Eggs | Paleo Leap

 All About Fish Eggs Get our “getting started” mini-course: Sign up × Think of fish eggs, and you might picture a ritzy dinner party somewhere in Manhattan, where the 1% get together and savor their caviar while lamenting how hard it is to find good pilots for their private jets.

Caviar isn’t the final word on fish eggs, though, and there are plenty of options that the rest of us can afford. That’s lucky for us, because the benefits of eating them are amazing. Fish eggs, also known as roe, are an incredible food rich in micronutrients and Omega-3 fatty acids. And unlike fermented cod liver oil (the other fish-derived food so nutritious it counts as a supplement), they’re actually tasty, either plain or as an ingredient in all kinds of recipes. Fish Eggs and Nutrition Roe can come from all different kinds of fish, including the beluga sturgeon (true caviar), other types of sturgeon (the source of a lot of imitation caviar), salmon (the red-orange eggs in sushi), and carp. Some shellfish, like lobsters, also produce edible eggs technically known as coral because of their color. While true roe (or hard roe) only comes from female fish, some markets also offer soft roe, which is the milt, or semen of the male fish. All the different kinds of roe are very nutritious, but salmon and carp roe are much more affordable for most people than fancy caviar.

They’re also more environmentally friendly – overfishing has depleted the natural populations of beluga sturgeon so much that it’s actually illegal to import it into the US. Nutritionally, fish eggs share one important benefit with fish oil supplements: they’re very high in anti-inflammatory Omega-3 fats. Since roe is a natural source of these fats, it even beats out a supplement for nutritional quality, since there’s much less risk of the fats oxidizing during processing. Like most real foods, fish eggs also have more than one nutritional benefit. As one of the few food sources of Vitamin D (others include chicken eggs and fatty cold-water fish), roe is a great supplemental food, especially during the winter. Like Omega-3s, Vitamin D is even better from a whole food than from a supplement, since the whole food version contains other vitamins and minerals in an unprocessed form, without any fillers or additives. In fact, the Omega-3 fats and the Vitamin D in roe even work together, because Vitamin D is fat-soluble, so the healthy fats help your body absorb and use it. Roe is also rich in Vitamin B12, one of the most important micronutrients for mental health and brain development.

Like other seafood, it contains a substantial amount of selenium, a micronutrient otherwise hard to get, except from Brazil nuts. Magnesium, iron, and even a little bit of calcium round out an already impressive set of nutrition facts. Before humans even had names for these vitamins, people in traditional cultures already knew how powerful roe was. Fish eggs are one of the most potent traditional “superfoods” for fertility, and Weston A. Price observed many cultures going to extreme lengths to feed roe to their pregnant women. Now, even the USDA is recommending that parents include it in their babies’ diets, although they would probably do better to recommend it for everyone. Finding Good Fish Eggs Since roe isn’t very popular in North America outside of sushi, it can be a challenge to find a good brand. The very best way to ensure the quality and freshness is to get the roe directly from the fish, at an actual fish market. Fresh roe is a seasonal luxury, though, since it’s only available in spring when the fish are spawning.

During the rest of the year, and all year round for people who don’t live on the coast, several online retailers provide roe that’s been prepared in various ways (usually salting and curing) to preserve it. If you go this route, make sure you get a product intended for human consumption, since fish eggs are also used as bait and food in aquariums. It’s also possible to get roe at some supermarkets, if you live near a Whole Foods or another high-end chain. Even if the eggs aren’t usually available, check back again around New Year’s, since some stores will stock up on caviar around the holiday party season. Make sure to read the labels carefully: roe in a jar or can is often packaged with a lot of preservatives. Also try checking ethnic grocery stores, especially Asian markets and Mediterranean/Middle Eastern stores. Cooking and Serving Fish Eggs When cooking any kind of food rich in PUFA (even Omega-3 PUFA), it’s always best to choose a cooking method that won’t destroy the Omega-3s. Being packaged in a whole food, instead of an isolated oil, definitely helps keep the O3s in fish eggs intact.

Lower heat is better, but even that isn’t a guarantee. Interestingly enough, some spices seem to help quite a bit: at 150 degrees Celsius (302 degrees Fahrenheit), rosemary and oregano extracts preserved over half of the Omega-3s when added to fish oil during cooking, compared to 15-20% without the oils. If you’re lucky enough to get fresh roe straight from the fish, you can cure it yourself into salmon caviar, with a minimum of fuss and equipment. This method is very gentle on the Omega-3s, since it doesn’t use anything hotter than tap water. Alternately, you could sauté or bake the roe by itself, or even cook it with the fish it came in, for an impressive and nutrient-dense party dish. Pan-fried roe recipes also exist, but these are more suspect, since frying is one of the cooking methods most destructive to the O3 fats. Another easy alternative is to let the roe simmer for a few minutes to cook, and then simply add it to any egg dish or omelet.

The salty roe taste is a great addition to the eggs; try garnishing some deviled eggs with a sprinkle of caviar for an extra-fancy party dish. This simple egg soufflé would also be tasty with some roe baked in, and a plain omelet with just roe and eggs is a perfect proof that you don’t need a fancy recipe when you have fresh, high-quality ingredients. For a different kind of preparation, taramosalata is a Greek dip made with fish eggs – it usually incorporates stale bread, but you can just as easily use potatoes or almonds for a Paleo version. It’s almost like fish egg mayonnaise: try it as a soup topping, a vegetable dip, or a snack straight from the spoon. Alternately, an adventurous take on safe starches is this parsnip dish with roe as a topping, flavored with cumin. If you’re getting a pre-prepared package of fish eggs instead of cooking it yourself, roe aficionados claim that it’s best eaten straight out of the jar – grab a spoon and dig in.

If a straight spoonful of little eggs grosses you out, you could also try serving them as a “topper” on hard-boiled eggs, crackers, or these Primal blinis , tiny pancakes made with eggs and butter (this also adds even more nutritional value to a food that’s already fantastic in itself). Instead of buying the fish eggs plain, you might also be able to find a traditional Italian preparation called botargo (also spelled bottarga). Botargo is a spread made with cured roe and usually served either plain or on crackers. Enjoy your Fish Eggs! Seafood and eggs are two of the most nutritious parts of a Paleo diet, so if there’s ever a competition for the ultimate Paleo superfood, fish roe would at least be a strong contender (now if only there were a way to get fish roe liver …). Of course, no one food is the “perfect food” all by itself, but that’s just a reason to prepare these tiny delicacies with other nutrient-dense foods like eggs and butter, dish up some taramosalata with kale chips , or enjoy your roe as an ingredient in Paleo-friendly sushi. P.S. Have a look at Paleo Restart , our 30-day program.

It has the tools to let you reset your body, lose weight and start feeling great. + Paleo Leap Tribe is now also available. It's a set of tools that we've built to make Paleo work for you. It has a meal plan generator, a weight loss tracker & tons of visual cheat sheets. × Get a PDF with our top 35 recipes Subscribe 25 Classic Greek Recipes 25 Classic Greek Recipes Sign Up for Our Free Newsletters Thanks, You're in! There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Greek Salad Recipes Updated November 02, 2016. Ask someone about Greek food, and some version of all or most of these dishes will be mentioned. From simple grilled foods and vegetable dishes to rich layered casseroles and delicate pastries, Greek food is a wonderful mix of dishes that appeal to all tastes. The traditions of healthy country cooking have been expanded over the centuries, and today, Greece is famous for a diverse range of family meals, holiday foods, and elaborate presentation dishes. The list could be longer (think lemon chicken, chickpeas, and more), but this is a good start. Listed alphabetically.

1. Baklava Pastry (Baklavas) In Greek: μπακλαβάς, say: bahk-lah-VAHS Sheets of wafer-thin phyllo dough are sprinkled with a sweet nut mixture to create one of Greece's most famous dishes. A wide variety of nuts can be used - alone or mixed - and this recipe calls for walnuts and almonds. The pastry is baked, then covered with a sweet syrup. Syrups can be honey-based, sugar-based, or call for a combination. However it's made, the small pieces of flaky pastry are packed with sweetness. More » continue reading below our video How to Make Curried Pumpkin Soup MIXA / Getty Images 2. Boiled Leafy Greens (Horta Vrasta) In Greek: χόρτα βραστά, say; HOR-tah vrahs-TAH A staple of the traditional Greek diet, the leafy greens chosen for this dish are often gathered in the wild. Greens can be sweet like spinach (needing little cooking time) or bitter like dandelion greens (needing a longer time to cook).

The greens are usually drizzled with extra virgin olive oil, then topped with fresh lemon juice. Tasty and healthy! More » MIB Pictures / Getty Images 3. Cheese Pie Triangles (Tyropitakia) In Greek: τυροπιτάκια, say: tee-ro-pee-TAHK-yah A favorite meze, appetizer, or snack, these small triangular shaped savories can be baked or fried. Sheets of phyllo dough are cut in wide strips, the filling is added, and they are folded up into triangles (using the same folding technique as when folding a flag). This recipe using fabulous Greek feta cheese in the filling includes a link to step-by-step photos. More » Poppy Barach / Getty Images 4. Chicken & Lemon Rice Soup (Kotosoupa Avgolemono) In Greek: κοτόσουπα αυγολέμονο (αβγολέμονο), say: koh-TOH-soo-pah ahv-gho-LEH-moh-no This soup is a favorite with Greek families and frequently served as a first course at the holiday table.

There are several variations, and the egg-lemon sauce (avgolemono) is so popular that there are some who make a quick soup in the microwave using canned soup or broth, just to have the opportunity to add the avgolemono sauce, which is the crowning glory. This soup is perfect as a first course or as a light meal. More » Philip Wilkins / Getty Images 5. Chickpea Soup (Revithosoupa) In Greek: ρεβιθόσουπα, say: reh-vee-THOH-soo-pah Chickpeas (garbanzo beans) are a Greek favorite, used in salads, dips, and other dishes as well as this fabulous soup. Deceptively simple, this delicious soup is a wonderful warming dish made with chickpeas and onion (carrots optional). A dash of olive oil and lemon juice give it that authentic Greek taste. As is usual when preparing Greek soups, the olive oil gets added at the very end. (A great choice for vegetarians and vegans as well.) More » Tzatziki - Cucumber Yogurt Dip. Photo © Lynn Livanos Athan 6.

Classic Dips & Spreads (Melitzanosalata, Skorthalia, Taramosalata, Tzatziki) These four dips and spreads are considered the four traditional Greek classics. The recipes are simple - easy to make, with few ingredients - and belong in the recipe box of every Greek food lover. Serve them as appetizers, mezethes, condiments, or in creative ways devised in your kitchen. In Greek: τζατζίκι, say: dzah-DZEE-kee Clive Streeter / Getty Images 7. Creamy Cheesy Baked Pasta with Meat (Pastitsio or Pasticcio) In Greek: παστίτσιο, say: pah-STEET-see-yoh This dish of layered tubular pasta, cheese, and meat sauce is topped with a thick and creamy bechamel sauce to create a dish that's more extravagant than some of the simpler Greek fare. Along with moussaka (below) and Greek au gratin dishes, the pastitsio we know today is the result of embellishments added to Greek cuisine in the early 20th century, when cream sauces became popular.

More » Neil Overy / Getty Images 8. Custard-Filled Phyllo Pastry (Galaktoboureko) In Greek: γαλακτομπούρεκο, say: ghah-lahk-toh-BOO-reh-koh One of the most famous Greek desserts, galaktoboureko is a delightful milk and egg custard wrapped in thin sheets of phyllo dough and baked to a golden brown. It's a traditional Greek sweet, soaked in a light lemony syrup after baking. A true special occasion dish. More » Danita Delimont / Getty Images 9. Fried Greek Cheese (Saganaki) In Greek: σαγανάκι, say: sah-ghah-NAH-kee A quick and simple appetizer dish, the original Greek version is not flamed (with the addition of ouzo or brandy), but certainly can be - in the best Chicago tradition where that version originated. The cheese is dredged in flour and seared to a golden brown. Saganaki is traditionally served with a squeeze of lemon juice.

Several varieties of cheese work well when making saganaki, which takes its name from the sagani, the traditional two-handled frying-and-serving pan in which it's made. If you can't find a sagani, a small paella pan or even a small cast-iron frying pan work just as well. More » Malcolm P Chapman / Getty Images 10. Greek Country Salad (Horiatiki Salata) In Greek: χωριάτικη σαλάτα, say: hoh-ree-YAH-tee-kee sah-LAH-tah Salads carrying the simple name "Greek salad" are sold all over the world, in Greek and non-Greek restaurants. Often, the name "Greek" just means that there's some feta cheese and possibly some Kalamata olives thrown into the mix, but in this traditional recipe, the most notable feature is that there is no lettuce of any kind. More » Prev Greek Food: Fish and Seafood Greek Food Fish and Seafood If you take a look at a map of Greece you will see why fish is such an important part of the Greek diet.

For such a small country there is a lot of coastline which is why they have such a strong history of seafaring. Eating seafood goes along with that. Unfortunately the sea which was once so abundant is now barren in places through over-fishing and the Aegean sea simply can't keep up with the demand of a seafood-loving population whose numbers swell during the tourist season. Fish can be very expensive, though there are inexpensive fish available year-round, and these are just as tasty as the expensive ones. Lets start at the bottom and make our way up the fish chain. The cheapest fish are sardeles (sardines), gavros (anchovies), kolios (mackerel), gopa (bogue) and marides (smelt). Also in this inexpensive category are kalamari (squid), though the frozen variety which is usually, if not always, imported from California, China and other far away places. When kalamari is in season they will tell you on the menu that it is fresh. When cut and fried it is usually frozen but fresh kalamari is grilled or fried whole.

In the kalamari family is also thrapsala which to you and I looks like a squid and tastes like a squid but is not a squid. Well maybe it is a squid but they call it thrapsala and like fresh kalamari they serve it grilled or fried whole. In the same family are soupia (cuttlefish) which have shorter tentacles and are never fried but cooked in a stew with tomato sauce. Octopus, which is eaten in small amounts as a meze (snack) can be local or can come from China or the Atlantic. Octopus can be served in a number of ways which I will go into later. In between there are a number of fish whose price depends on supply and include xifia (sword fish), a couple varieties of Mediterranean tuna, and a whole family of bream, trout and even mollusks. Included among them is fagri (red porgy), sargos (sea-bream), lavraki (sea bass), lithrini (pandora), and synagrida (dentex) most of which are either baked or grilled and sold by the kilo.

Then at the top of the fish food chain is astakos (lobster), which can cost a small fortune and is familiar to anyone who has taken a charter sailboat around the islands because many skippers take their clients to the tavernas that serve fresh lobster or the newly popular astako makaronada (macaroni with lobster). Not surprising since skippers often get a commission from the restaurants for any business they bring and a table full of lobster can cost a few hundred euros or more. But here's a tip. Save your lobster-money for home. Mediterranean lobsters are over-rated, under-tasty and few chefs have mastered the cooking of these creatures. They also lack claws which besides the tails are the only edible part unless you want to spend the night sucking bits of meat from legs and antennae. Yes. The Greek lobsters have meat in the antennae. But not enough to justify eating them. In Milos I did see lobsters with claws at the restaurant of the famous Roberto at Da Peppe. "Where did you find lobsters with claws?" I asked him in wonder. "On the airplane" he said in his broken English. They were flown in, maybe from Maine, definitely from somewhere on the Atlantic.

So while you are allowing the lobsters of Greece to re-establish themselves and maybe grow some claws, what can someone who wants to spend a lot of money on fish buy that is worth the expense. I have one word. Barbounia. The red-mullet is the best tasting fish you will ever eat, whether fried or grilled. Is it worth 55 euros a kilo? Well, luckily you can't eat a kilo. Half a kilo is enough for two and though you may want more after the last morsel of fish, skin or even bone is eaten, chances are there will be other fish on the table too. For those who think 55 euros is a little steep there are koutsomoures, the paler cousins of the barbouni, which some people like better and are cheaper. Going out for a fish dinner is always a fun time if you are with someone who knows what they are doing. Usually the fish restaurants are on the sea, outside of Athens. One of my favorite areas is Anavissos, on the way to Sounion, a small seaside town famous for its fish tavernas.

There are waiters standing in the road beckoning for you to park your car by their dining area so they can impress you with their fresh fish, keeping in mind that if the sea has been rough for several days there may not be any fresh fish. But once you sit down and look over the menu the procedure is for the leader of your group (the guy who knows what he is doing) to follow the waiter to the kitchen where he is shown what fish is available. If you are with George, my friend from Fantasy Travel, you will bring my daughter Amarandi in and allow her to pick the fish, which she will. The biggest one she sees, usually a fagria, sargos, or tsipoura, all in the bream family and delicious grilled and costing more than I normally like to spend on several dinners. While the big fish is cooking we will have ordered some mezedes to go along with it. Among them is tarama salata (fish-row salad-photo) usually made from the eggs of carp but if you are lucky, from kefalo (gray mullet) which is what it was originally made from before the people who were eating it began to outnumber the fish who were laying the eggs.

You have to ask if the restaurant makes it or if it comes from a container. Not that it matters. You can season the tarama from the supermarket so that it tastes pretty good. A plate of fried gavros (anchovies) is as essential as a plate of fried potatoes and are eaten the same way, with lemon or vinegar squeezed on them. Lemon makes them soggy. Vinegar keeps them crispy. Both taste great. These fish are about the size of your small finger and cooked almost whole. Their heads are cut off because they give it a bitter taste. Marides (smelt) are the same size hut the heads are left on. You eat the whole thing. Don't bother trying to pick out the bones or you will be there all night. Papalina are very small sardines, another great starter. Even smaller are the atherinia which are to fish as onion rings are to potatoes. Maybe that's a bad analogy. (Or a ridiculous one.) So let me try to explain.

In Kea, at the famous Rolando's restaurant in Hora, he mixes atherinia with flour and sliced onions and then deep-fries the whole mass and serves it with vinegar and you sort of pull it apart and eat it. Like onion rings sort of. Fried kalamarakia (squid) are also listed in the mezedes-appetisers section of the menu in most restaurants since they are trying to discourage you from making a whole meal out of it since it is so cheap. Don't let that stop you. When there is fresh kalamari available the menu will tell you. In fact by law the menus have to let you know whether a fish is fresh or frozen. If you see (kat) in parenthesis next to the fish you are ordering that means it is frozen. Kalamari and thrapsala are both delicious grilled or fried and can also be stuffed. But for me there is nothing like a whole fresh kalamari fried to perfection at Paradosiako Cafeneon in Athens. Thalia, the owner-chef of a small ouzerie in the port of Vourkari, Kea, makes these tiny baby kalamarakia that are just amazing.

Sardeles (sardines) are eaten in several ways, either as mezedes (appetisers) or main courses. Most people like them grilled. Fried is great too. They can also be served baked in tomato sauce with lemon and oregano but this is less common. The smaller the sardines the better they are. In Lesvos during the month of July when the sardines are a certain size, they are eaten as sardeles pastes (photo). The fishermen go out, catch a net full of sardines in one of the two big bays, and cover them in salt. That night they are ready to eat, raw, like sushi. They go very well with ouzo, in fact they are the best thing to eat with ouzo in my opinion. You can find them later in the summer too but as the sardines grow they need to be in salt longer. I have made them myself. Eating then requires a little technique but it can be mastered quite easily. You hold the tail of the sardine with two fingers on one half and two fingers (of the other hand) holding the other half.

Then you gently pull and the fillet (but tiny) separates from the backbone. Then you take your fork and run the remaining fillet and tail through the tines (that's a real word; its the things that make a fork a fork) and separate the other filet from the backbone. Then you eat it or if you don't like it give it to the cats that have been watching you with interest. Some restaurants serve sardeles pastes plain and others with oil, lemon or even vinegar. I like mine with oil and lemon. Another meze (appetiser) is lakerda, which is in the tuna family. The fish is made into steaks about half an inch thick and marinated in lemon and olive oil for a few days before being served. This also goes well with ouzo and is a popular dish on Lesvos where perhaps the best lakerda is found at a little hole in the wall restaurant in Campo Antissa, known as Kostas. Gavros marinatos (marinated anchovies) are a less intense, less salty, fresher version then the anchovies you get on your pizza, usually served with oil and vinegar.

This is also served widely in Lesvos but can also be found in many ouzeries in Athens and around the other Greek islands. The best I have tasted were probably made by Melinda at the Captain's Table in Molyvos which were topped with oil, lemon, garlic and parsley. Lately I have been seeing gavros-marinatos sold in gourmet food shops in the USA. The interesting thing about Greek fish is that the cheapest ones are the best for you. Gavros, sardeles, and kolios (mackerel) are the highest in omega fatty acids and of the three kolios is the tastiest and most filling. It is usually served grilled though it can also be fried. The best kollios is made in Lesvos and is called gouna. The fish is opened and dried in the sun with herbs. Then it is grilled. You won't taste anything better, especially if you go to the small town of Pirgi Thermi and eat at one of the small fish tavernas right on the water. I have also seen it in Naossa, Paros and in Skala Eressos, Lesvos.

Garides (shrimp) are very common on the island of Lesvos where they are fried whole and eaten whole, even the heads. Garides saganaki is a meze of baked cheese, tomato sauce and shrimp which is found in just about every ouzerie and mezedopoulion which are restaurants that specialize in ouzo and snacks, like tapas. Karaviedes are giant salt-water crayfish, very expensive and very un-satisfying. In Volos there are a number of dishes with crabs and other shellfish, that are eaten as mezedes. There is even a crab that is a very close cousin of the dungeness crab from California. In Lesvos there is something called agrio-garides which are a cross between a shrimp and a lobster tail and are deep fried and eaten whole. My daughter loves these but some people complain that they are inedible, being a little too hard-in-shell to eat whole and a little bit lacking-in-meat to be worth peeling. A very popular dish is psarosoupa (fish soup), which is served at many working-class tavernas as well as the restaurants in the Plaka of Athens.

The most commonly used fish is the rofos (grouper) a giant rock-dwelling fish that has to be caught one at a time and usually with a struggle. A rofos can be half the size of a man and its meat can be grilled in steaks too, but more commonly it is used in psarosoupa, along with some of the other rock fish and scorpios (scorpion fish). When you order psarosoupa they ask you if you want it with the fish. If you get it with the fish it comes in a bowl with the broth and some potatoes, carrots, onions, and a plate with the fish. It is usually in an avgolemono (egg-lemon) broth. This is one of the healthiest and best tasting dishes in Greece. The soup at Byzantino in Plaka is excellent. In some island fish restaurants you can special order a whole pot by calling the day before or in the morning. We were treated to a pot at the Akrotiri Fish Taverna in Agia Focas, near Vatera Beach after the owner found out that I was the guy who had written the review that all the tourists had with them when they found this far-away restaurant.

It was amazing. Octopus is the most misunderstood creature in the sea. Very intelligent, the Greeks have been struggling to outsmart them for centuries and now the few that remain seem to be the smartest and hardest to catch. No problem. There are plenty in China and chances are the octopus you eat in Greece will not be Greek. Still you have to feel a little bit sad for the slaughter of an animal that has the intelligence of a house-cat and none of the bad habits. When I was a happy yet ruthless spear-fisherman, the octopus was my most coveted prize. But after watching one in its death agony after going through the terrible procedure one must go through to make it edible (shoot it in the head, turn its head inside out and then beat it to death on a rock) I declared I would no longer hunt them and instead became their friend and savior, often finding them on the sea floor and whisking them to a safe hiding place before the Greek hunters, who will shoot anything no matter how small, could find them. But this does not stop me from eating them and a well cooked, expertly seasoned octopus can taste like filet mignon. The best way to eat it is grilled.

Marinated is good too. My last choice is with macaroni or in stifado with baby onions in tomato sauce. But you have to know how to cook an octopus because if you don't it will take you half an hour to eat one bite. It can be very tough if not made correctly and part of the procedure is the endless beating of it on a rock. In some palaces they say the fishermen put them in a washing machine (without soap) until they are tender. A method I have used is in my cuisine-art with the bread-kneading blade until you get a white froth, almost as if you had put detergent in with it. Octopus goes best by the sea with a glass of ouzo, or even a bottle. Media (mussels) have always been eaten in certain areas of Greece but now they are almost mainstream and can be found in many tavernas in Lesvos and other islands as well in Athens, either steamed or in saganaki. There are other clams too that have found their way on to the menus, many of them from farms. There are a number of popular fish that are now farmed including pestrofo (fresh-water trout), salmon, eel and carp.

There is talk of farming turbot, bluefin tuna, yellowtail, and octopus too. The most popular farmed fish are Tsipoura (Gilthead Sea-Bream) and Lavraki (Mediterranean Sea Bass) but I have seen Tilapia sold in the central market in Athens. If you drive along the coast you will see some of these fish farms, even as close as Sounion near Athens. Bakaliaro (cod) is probably the most widely eaten fish, especially in the winter. If you go to the Athens Central Market or just about any island supermarket you will see salted dried cod. This can be served in a plaki, which is a sort of a roasted fish with vegetables in a tomato sauce and is usually made with fresh cod when it is available. But the most popular way to eat cod is in the basement taverns of the Plaka, which are only open in the winter and specialize in bakaliaro me skordalia ( batter-dipped deep fried cod with garlic sauce). As unhealthy as it may be, for me this is the only way to eat cod. The salted cod has to be soaked for a couple days, changing the water every so often.

Similar is a dish called galeos, which is actually a small shark like what we call dog-fish, instead of 'red snapper' which is the translation many restaurants use to keep any tourists from thinking that there may be sharks in the happy seas of Greece. Galeos is also deep-fried and served with skordalia. If you don't like bones then these two dishes are for you. Anyone who has eaten in a sushi restaurant has encountered the delight called uni which is sea urchin. In my opinion it is the worst tasting sushi dish you can find especially when compared to fresh sea-urchin. There is only one way to eat fresh sea urchin, called archinoos, and that is to dive down and catch one, cut it open and eat it right there. You can find it in some fish tavernas, notably on the island of Aegina, but as fresh as they claim it to be, there is nothing like eating it right out of the sea. The females are easily recognizable because they cover themselves with bits of sea weed, paper, or whatever they can find nearby.

You have to pick them up carefully and bring them to the surface, take your knife and slice them open and eat the orange eggs. You won't believe how sweet they are. Don't eat too many. In the Athens Central market and in smaller markets on the islands you can find rega, (smoked herring) which is served covered in olive oil and considered a winter food because it is so salty. You can find all sorts of canned sardines, some in olive oil which you can just open and eat, and some that is caked in salt which takes some work to make edible. You can also find in cans or packaged in plastic containers kolios (mackerel), gavros (anchovies), lakerda (tuna) and even marinated octopus. Scoumbri which is in the mackerel family is sold whole and pickled and if you are a pickled fish fanatic you will love it, but if not you may want to let it go. It will stink up your hotel room and may even alert the airport dogs to contraband.

Also in the probably not-a-good-idea-to-eat category are the kefalo (gray mullet) which live in the harbors and eat the bread that the tourists toss to them. These fish tend to like polluted water though that does not mean that because you see them in the sea that the water is polluted because they are everywhere. They are sold in some restaurants and in the central market. When they are fresh and clean their gills will be exposed and a bright red like in the photo. Another interesting fish that you may come across is the smyrna (moray eel) which are fairly common in the Greek sea though you probably won't see them unless you are diving after sunset. They are big and nasty looking with the sharpest little teeth you have ever seen. They are quite edible, delicious fried, but such a pain to clean that few chefs will mess with them. You don't have to be afraid of them unless you are snorkeling and decide to tease one by sticking your hand in his hole. One of my favorite fish which is also uncommon is the skaros, described by the ancient Greeks as the parrot fish, which is grilled whole, guts and all.

In fact there is a little song the fishermen sing about the skaros: The rofos you eat the head melanouri the body but for skaros eat the shit and tell me which do you like better? For a real treat visit the fish section of the Athens Central market on any weekday or Saturday morning. You will see just about every fish in Greece and many from outside Greece and even outside the Mediterranean. Make sure you are not wearing flip-flops or open sandals because the floor can be wet and nasty. Remember too that when you go to a fish restaurant some of the fish will be sold by the merida (portion) and some by the kilo. Look at the price per kilo before you order so you don't get surprised when you get the bill. The waiter will always recommend the most expensive fish. What are my favorite fish? In this order they are: fried barbounia, sardeles pastes, grilled kollios, grilled octopus, fried gavros, grilled sardines and bacaliaro me skordalia. The best places for fish? Just about anywhere on the island of Lesvos.

In Athens the fish-taverns at Anavissos are worth the trip especially if you want to visit Sounion. If you are in the city the small Paradosiako Cafeneon on Voulis street makes great fried and grilled fish, usually of the inexpensive variety. Violetta in Foikinos Negri is a nice little fish-taverna too. On the road to Kessariani there are a number of fish tavernas in Anagenisios Square. If you can get to Kea, Rolando, in Hora is recognized as a master in fried fish. Glossary of Foods and Food Terms in Greece Glossary of Foods and Food Terms in Greece GLOSSARY OF FOODS AND FOOD TERMS Note: Variations in spelling may be noted, especially the interchange of “d” and “th.” Anginares: artichokes. Jerusalem or root artichokes are not known in the Greek kitchen; this term refers to the small globe variety. Arni: lamb, the favorite Greek meat and highlight of feasts. Avgolemono: egg-lemon sauce prepared by adding fresh lemon juice to whisked eggs.

This frothing tangy sauce may then be used to flavor any white stock (made from either fish, veal, or chicken) by carefully adding a little hot stock to the egg-lemon mixture, then returning all to the hot but boiling stock. Or the egg-lemon mixture may be used for fish, vegetables, or casseroles. Baklava: famed Mediterranean pastry whose origin may be debatable but whose crispy sweetness is not. Made from many layers of butter-brushed, nut and sugar-sprinkled layers of phyllo pastry, gently cut in diamonds and secured with whole cloves. Immediately after baking, a spiced hot syrup is poured over. The crisp diamond wedges are served together with the oozing syrup, the only accompaniment an icy glass of water or a demitasse of coffee. Who needs more? Barbouni: red mullet, a favorite fish usually served grilled or fried. The cheeks and liver are considered special delicacies. Bechamel Sauce: by this name, the sauce’s origin is attributed to Louis de Bechamel, of the court of King Louis XIV.

However, it should be noted that this same sauce – a roux of fat and flour whisked with a liquid, usually milk or cream – was described by Athenaeus in 200 C.E. and widely used in Greek cuisine. Bourekakia: a Turkish name covering all the tiny appetizer pastries made from Phyllo pastry and filled with many different savory fillings – vegetable, meat, cheese, etc. In Greece they commonly take their name from the filling, for instance Kotopitakia, chicken; Tiropitakia, Feta cheese, etc. Dolmadakia: with akia being the diminutive, and dolma meaning any stuffed food, this term refers to tiny stuffed foods such as small rolls of cabbage, spinach, or vine leaves or tiny scooped-out vegetables. These are filled with savory mixtures such as bechamel sauce and cheese or rice with seasonings. Domates: tomatoes. Fakki: meatless brown lentil soup, a standby for fast days and a staple soup when meat is scarce. Fasolada: a meatless bean soup.

Fava: a yellow lentil soup served hot and thick and garnished with a little olive oil and lemon juice and a sprinkling of chopped raw onions. Feta: most widely known of all Greek cheeses, firm and white and made from goat’s or sheep’s milk, usually stored in a salt brine. Galactoboureko: Phyllo pastry with a rich custard filling. Halvas: the homemade version is a simple egg and semolina cake over which is poured a sizzle of hot syrup. The commercial version is a firm paste of pureed nuts and seeds, predominantly almond and sesame, and may be colored and/or flavored with chocolate or pistachio. Horta: general name given to assorted cultivated and wild greens enjoyed by simply boiling, draining, and serving at room temperature with olive oil and a squeeze of fresh lemon juice. Imam Bayaldi: slowly baked eggplants stuffed with tomatoes and sliced onions and flavored with garlic. Literally “the caliph fainted.” So named because the dish was exquisitely delicious, and the priest was said to have fainted – here the stories differ – either when he tasted it or when he was denied a taste. Kafes: coffee.

Turkish coffee introduced into Greece and brewed in a long-handled pot called a briki. In Greece it is called Greek coffee, but it is still made in thirty-three variations, as is the Turkish. Kalamarakia: baby squid. Kataifia: very fine shreds of a wheat flour pastry rolled up with chopped nuts and served with a spicy sweet syrup. Kefalotiri and Kasseri: names of two Greek cheeses that are aged and hard and suited to grating. Very similar to the Italian Romano or Parmesan. Kefthedes or Keftethes: tiny meatballs prepared with finely minced meat (any kind) blended with bread crumbs and eggs then seasoned with garlic, mint, oregano, and salt and pepper. The mixture is formed into tiny balls and fried in oil till brown. Usually a part of appetizers. Kolokythia: called baby marrows in England, courgettes in France, and zucchini in Italy. Greeks enjoy the flowers freshly picked, stuffed, and fried. Kouloura: one of many Greek breads. This one is made from white wheat flour and baked in a ring shape, light and crusty.

Kourabiedes: rich buttery shortbread-type of cookie baked in round halls then liberally sprinkled with rosewater or orange flower water and dusted with icing sugar. Piled in a mound, these are a Christmas specialty. Latholemono: oil and lemon sauce. Lathoxitho: a vinaigrette sauce of oil, lemon juice, or wine vinegar plus seasonings. Mastica: the powdered resin from a small evergreen grown mostly on the Greek isle of Chios. Used for flavoring yeast dough. There is also a liqueur by the same name. Mayeritsa: the eagerly anticipated soup of lamb entrails finished with avgolemono sauce and enjoyed after the midnight services of Easter Sunday. Melitzanosalata: a popular Mediterranean appetizer of pureed eggplant seasoned liberally with onion and vinegar and garnished with black olives and tomato wedges. Melomakarona or Finikia: traditional Christmas cookies similar to Kourabiedes but flattened and finished with a drenching of honey syrup and a dusting of nuts.

Moussakas: browned eggplant slices layered with tomatoes, cheese, onions, and ground meat finished with a bechamel sauce. Typically Greek, there is a faint taste of cinnamon. Meze: a simple term to cover the complex array of delicious small nibbles that may accompany drinks. Octapothi: octopus. Ancient technique of rubbing the fresh-caught greenish octopus with a rock until it is a pearly gray color and well tenderized was long ago perfected by Greek fishermen. Pastizzio: a baked layered casserole of cooked pasta sprinkled with cheese and a layer of seasoned minced meat. The casserole is finished with cheese and bechamel sauce then cut in squares to serve. Phyllo or Filo: another food whose origin is difficult to pinpoint but this paper-thin pastry is usually made commercially of egg, flour, and water. Sold in packages of many sheets, it is the basis of many Greek appetizers (bourekakia), pies (pita), and sweet nut-rich pastries. The Greek word phyllo means leaf. The thin sheets are brushed with butter or oil then layered, filled and stacked, flipped into triangles, or rolled and twisted.

Pilaf: cooked rice with melted butter poured over then pressed into a mold. Unmolded, it is then served with any variety of sauces, seasonings, and garnishes as may occur to the imaginative cook, and named according to the ingredients. Psaria: fish. Saganaki or Tiraki: any firm cheese cut in squares, dusted with flour, and quickly fried in hot oil and served as an appetizer. Salata: salad. Saltsa: sauce. Skordalia or Skorthalia: a smooth thick sauce made with oil and lemon juice and soft white bread and as much garlic as desired. Souvla: the name of the spit used to roast Iamb. Souvlakia: skewered cubes of lamb with onions, green peppers, and tomato wedges, all marinated then broiled. Spanakopita: baked in a rectangular pan, this “pie” is matte of buttery layers of phyllo with a center portion of chopped cooked spinach and Feta mixed with bechamel. The pie is cut into squares to serve, and may be a light main dish or one of many dishes accompanying a feast. Spanakorizo: spinach and rice.

A favorite Lenten dish of browned onions, tomatoes, and chopped spinach with water and rice added, then the whole cooked till dry and fluffy. Stefado: a method of cooking used for any meats or game. Literally a stew. Cut-up pieces of meats are marinated overnight in a bowl with cut-up vegetables and seasonings, white wine, vinegar and oil. The next day the pieces of meat are browned then simmered slowly with the strained marinade. Most traditional accompaniment is onions. The dish is eaten with bread and wine. Tahini: smooth puree of sesame seeds. Tarama: fish roe, usually referring to carp roe. Taramosalata: smooth creamy dip made of roe, white bread or potato, garlic, oil, and lemon juice. Tyropita: layered phyllo pastry (or otherwise shaped), filled with cheese. Tzatziki: a tangy dip of plain yogurt, minced cucumber, and garlic, salt and pepper. Vasilopita: made especially for Saint Basil’s Day, this sweet yeast bread is perfumed with grated orange rind, cinnamon and mastica. Yaourti: plain natural yogurt.

Tarama - David Lebovitz Tarama 54 comments - 09.08.2014 The first time I saw tarama, I hated it. It was a brilliant pink color, one not generally found in nature. And when I heard the paste was fish egg-based, I said, “Non, merci.” Since then, I’ve become a bit accro (hooked) on the Greek spread, and decided it was time to spread the word. And I’m not the only one who’s become a convert. Tarama is a very popular appetizer in Paris, and doesn’t need much introduction here as it’s widely available – even in supermarkets, next to other spreads like hummus and tapenade. (So take that, people who think that the French don’t embrace foods from other cultures.) However it’s hard to find very good versions. Most of the little plastic tubs sold in grocery stores are particularly brightly colored, and don’t do the dip justice, although you can find good versions of tarama in Greek and Middle Eastern épiceries, as well as some of the shops in the Marais.

Some versions are light in color, almost beige, making me wonder where they get their fish eggs. I made mine with œufs de lompe, otherwise known as lumpfish eggs . Farmed trout roe is milder, but can be used if it’s available — or another variety of salted fish eggs. Most grocery stores carry lumpfish caviar, but you can check your local fish market for what might be available in your area. Tarama is an emulsion, made just like mayonnaise, but without any eggs. (And it’s not as finicky, either.) The thickening comes from bread (although some versions use potatoes), and a blender makes fast work of it. It’s good served as an appetizer with little toasts or crackers, and goes well with a light white wine. Tarama About 2 cups (500g) Some people like a bit of onion or garlic in their tarama. They don’t usually add them to versions I’ve had in Paris, but if you want to add them, use about 1/4 cup minced shallots or onions (red or white), in step 1 in place of the garlic.

Not everybody uses garlic in their tarama and it does tend to compete a bit with the fish flavor. So you can leave it out if you want. But I like a small amount in there. It’s traditional to use codfish roe (eggs), which are harder to find in Paris than lumpfish roe, which I used. If you can find codfish roe – which are usually not tinted – feel free to use them. White pepper isn’t easily available, but adds a nice little bit of zip. You can leave it out or use black pepper, if you don’t mind the black bits. (I do, for some reason.) You can use a blender or food processor. I think it gets more whipped up, and thicker in a blender. If using a blender, you may need to stop it midway and scrape down the sides, as it may get too thick to incorporate all the oil.

4 slices (90g) white bread, such as pain de mie 1/2 cup (100g) fish roe (red or white) 1/2 cup (125ml) olive oil 1/2 cup (125) vegetable oil, such as canola or sunflower Optional: 1 small clove garlic, peeled, green germ removed , and minced 2 tablespoons fresh lemon juice 1/4 teaspoon ground white pepper 1. Trim the crusts from the bread, break into large pieces and put into a bowl. Cover with water then immediately grab them with your hand and squeeze most of the water out. 2. Put the bread, fish eggs, and garlic (if using) in a blender or the bowl of a food processor. Put on the lid. (If using a blender, remove the center cap, in the middle of the lid. A funnel put in the opening will prevent splattering. If using a food processor, remove the cylinder in the feeding tube.) 3. Turn the blender on to thoroughly combine the fish eggs and bread. Mix the olive oil and vegetable oil in a measuring cup with a spout.

With the motor running on medium-high speed, drizzle the oil into the fish egg mixture in a slow, steady stream, until it’s all added. Add the lemon juice and white pepper. Taste, and add more lemon juice, if desired. 4. Scrape into a bowl and serve. Storage: Tarama can be made up to five days in advance, and refrigerated, well covered. I think it actually gets better after it sits for a day or two, so feel free to make it in advance. Related Links and Recipes 13 Foods You Need to Know at a Greek Restaurant | Reader's Digest A traditional dip made from mashed potatoes and garlic, served with pita or vegetables. Is it healthy? Dipping bread in mashed potatoes is a deluge of simple carbs that your body doesn’t need. You’re better off dipping cucumbers, or other veggies, rather than the pita. 5. Shrimp Saganaki vs. Saganaki Despite their names, these two dishes are actually nothing alike. The reason for the confusion is because both are cooked in a sagani—a traditional Greek cooking pan—and anything cooked in a sagani gets the name “saganaki” added on to it.

Thus just plain “saganaki” is commonly fried cheese, while “shrimp saganaki” is a dish of shrimp, tomatoes, garlic, onions, and feta. Are they healthy? Stick with shrimp saganaki for a healthy, vegetable filled appetizer. Fried cheese, while delicious, is not a healthy low-fat appetizer. 6. Pastitsio vs. Mousaka Both of these are casseroles. Pastitsio is often referred to as Greek lasagna ; it’s a layered pasta dish with either beef or lamb in tomato sauce, and creamy béchamel. Mousaka combines vegetables and meat with a cream sauce. Are they healthy? The béchamel in both adds a good dose of fat and calories. You may want to skip appetizers, and dessert, if you care to indulge in these dishes. Content continues below ad 7. Souvlaki Grilled skewers of meat are on every Greek menu. Choose chicken, pork, lamb, or beef, and get them as a platter or as a sandwich. Is it healthy? Low-fat protein, veggies, and pita, plus a touch of yogurt sauce, equals a very healthy choice. 8.

Pikilla Pikilla is an appetizer sampler of grilled or fried meats and/or fish. As the blog organicallycooked.com notes, the healthiness of this dish depends on the location. Some restaurants "use ready-to-cook, mass-produced food to serve in a pikilia, while others cook everything from scratch." Is it healthy? It depends on the place. You have to ask. Skip one that is heavy on the fried foods and creamy dips. 9. Taramosalata Hmm, sounds exotic should you try it? Well if you like roe—aka fish eggs—give it a go. This dip is a traditional carp roe mousse. Is it healthy? Yes, if eaten sparingly. It is mostly fat in many cases, yet it’s full of the healthy fats found in fish. Content continues below ad

Question: What is the name of the Greek dish derived from the words for fish roe and salad?
Answer: TARAMOSALATA