The traditional first course is a selection of mezedes, or snacks. Meat or fish dishes follow next. They are usually served with a salad. The wine lists tends to be simple and coffee and cakes are generally consumed after the meal in a nearby pastry shop. In rural areas, traditional dishes can be selected straight from the kitchen. The locals will be happy to help you decide. Bread is considered by Greeks to be the staff of life and is served with every meal. Village bakers vary the bread each day with flavourings or currants, herbs, wild greens or cheese. There are many Orthodox festivals that involve special kind of bread that is prepared on that day.
Souvlakia are small chunks of pork, flavoured with lemon, herbs and olive oil grilled in skewers.
Choriatiki salata, Greek salad, combines tomatoes, cucumber, onions, herbs, caper and feta cheese.
Psaria plaki is a whole fish baked in an open dish with vegetables in a tomato and olive oil sauce.
Scharas means “from the grill”. It can be applied to meat and fish or even vegetables. Most famous is grilled swordfish marinated in lemon juice, olive oil and herbs before being swiftly char- grilled.
Keftedes are meatballs of pork with egg and breadcrumbs, flavoured with herbs and cumin and fried in olive oil.
Kleftiko is usually goat meat wrapped in the baking paper and cooked. This enables the juices and flavours to be sealed in.
Sweet pastries filled with nuts and honey, syrup drenched cakes, pies, doughnuts and glyka (candied fruits) are desserts that are usually eaten in cafes. The most famous of all are baklavas. They are made of layers of filo pastry and nuts. Kataifi is known to tourists as “shredded wheat”.
Giaourti kai meli also known as yoghurt with honey, is served in special “milk shops” It is usually eaten there or taken home.
MEZEDES
Mezedes are eaten as a first course or as a snack. They are accompanied with wine or other drinks. Taramosalata is a puree of salted mullet roe and bread crumbs or potatoe. Traditionally a dish for Lent, it is now on every taverns menu.
Melitzanosalata and revithosalata are both purees. Melitzanosalata is grilled aubergines (eggplant) and herbs. Revithosalata is chickpeas (garbanzos), coriander and garlic. Melitzanes imam baildi are aubergines filled with a puree of onions, tomatoes and herbs. Ntolmades are vine leaves stuffed with currants, pine nuts and rice.
