Indulge in Greek Gastronomy: Unveiling the Ultimate 24 Mouthwatering Delicacies

Known for its nourishing and uncomplicated nature, Greek cuisine is regarded as one of the best and healthiest in the world. Instead of deep-frying, the traditional dishes focus on baking, allowing the flavors of herbs to shine without overpowering sauces. The use of unsaturated fats like olive oil, unprocessed sugars like honey, as well as pulses and vegetables, has long been praised by nutritionists. It is no wonder that Greece consistently ranks high in terms of longevity, thanks to its culinary traditions.

Ikaria, a Greek island, has gained attention for having a significant number of residents over the age of 90, with one in three of its population of around 8,500 falling into this age group. While other lifestyle factors may be at play, the traditional Greek diet is believed to be a significant contributing factor. From mouthwatering moussaka to flavorful souvlaki, we present a compilation of 24 beloved and universally known dishes in Greece.

Taramasalata (Ταραμοσαλάτα)

Taramasalata is made from cured fish roe.

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The most challenging tongue twister from a list of appetizers, this flavorful dip is made with a starchy mixture of soaked breadcrumbs or potatoes, enhanced with lemon juice and olive oil.

A distinctive Greek delicacy, cured fish roe, is a vital component of this dip. Due to its unappealing gray-yellow hue, some chefs and grocery stores opt to incorporate pink coloring in order to make it more visually enticing.

Gigantes (Φασόλια γίγαντες)

Gigantes is now a mezze standard.

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During the German occupation in World War II, dried haricot bean soup, known as fasolada, nourished hungry Greeks. However, this dish is currently somewhat disregarded. Interestingly, its counterpart, a satisfying serving of large baked beans seasoned with cilantro, has successfully made its way onto the traditional mezze spread. These beans, also referred to as "gigantes," are often described as "plaki," indicating that they are oven-baked in tomato sauce.

Choriatiki (Χωριάτικη)

Every Greek menu offers its version of this classic salad.

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From the smallest local eatery to the most upscale dining establishment, every menu in Greece presents the option of "choriatiki" salad, also known internationally as a "Greek salad."

While there may be slight variations based on the region or individual chef, the essential components remain unchanged - sliced tomatoes, onions, and cucumber, accompanied by olives, feta cheese, and a dressing made with olive oil and oregano. Request a generously portioned salad during dinnertime for a wholesome and satisfying meal.

Kotosoupa (Κοτόσουπα)

Kotosoupa preperation begins with boiling a whole chicken.

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This healing soup, known for its nutritional benefits, may seem simple to prepare at first glance.

In reality, preparing the soup entails simmering a whole chicken in a pot alongside vegetables and aromatic bonnet rice. The cooked chicken is then carefully separated from the bones and skin. However, the true excitement lies in the preparation of the egg and lemon sauce known as "avgolemono."

Break a few yolks into a bowl and gradually add the broth while whisking. Incorporate some lemon juice and gently stir the mixture from the bowl back into the pot - it will not curdle if simmering. The outcome is a luscious and velvety soup that combines fats, carbohydrates, and proteins with the addition of vitamin C.

Pies (Πίτες)

Pastry treats for eating on the hoof, these are sold in every Greek bakery.

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Pies, also known as pitta, hold significant importance in Greece. In Athens, every bakery offers a variety of these pies, both sweet and savory, to satisfy any hunger cravings on the go. You can find tyropita (cheese pie), spanakopita (spinach pie), zambonopita (ham pie), kotopita (chicken pie), chortopita (pie with mountain greens), and various combinations of these flavors.

Most pies are enclosed in puff pastry, with two exceptions: tyropita kourou, which is made with flaky short crust, and strifti from the Sporades islands, a fried, spiral-shaped filo cheese pie.

Fava (Φάβα)

Fava is a Santorini favorite.

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Hailed as a superfood by dieticians due to its high protein and minimal fat content, the unpretentious fava—a blend of yellow dried split beans—dwells just a stone's throw away from the English pease pudding. In Greece, it is more commonly associated with the island of Santorini, where it is prepared with onions, olive oil, and a hint of lemon juice.

Keftedes (Κεφτέδες)

Kids' favorite: Keftedes meatballs.

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Keftedes, the perennial favorite at children's parties, are delightful bite-sized meatballs. Made by combining minced pork, veal, or lamb with grated onion, moistened stale bread, fragrant fresh mint, and bound together with egg yolk.

The mixture is left in the fridge to cool and firm up, before being rolled into balls, dusted with flour and fried in olive oil.

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Soutzoukakia (Σουτζουκάκια)

Soutzoukakia are meatballs in a cumin-scented sauce.

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When Greeks from the Aegean coast of Turkey returned to their country after the Greco-Turkish War, they brought back a multitude of their own recipes. One of the most well-known is the soutzoukakia. In fact, taverna menus often feature the additional descriptor "Smyrneika," indicating its origin from Smyrna.

Similar to keftedes, soutzoukakia are meatballs. However, what sets them apart is that they are baked in a sauce infused with the aroma of cumin, rather than being coated in flour and fried. These delectable meatballs are typically accompanied by pilau rice, serving as a delightful reminder of their oriental heritage.

Moussaka (Μουσακάς)

Slice of Greek moussaka served on a plate with Greek salad as a side dish white tablecloth with olive oil and vinegar in a restaurant

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Moussaka is the most famous Greek dish globally and it represents the country's cuisine. It is a complex dish that involves frying minced meat, potato slices, and eggplant separately before arranging them in layers in a baking pan and adding a béchamel sauce on top. The dish is then baked slowly in the oven. One great thing about moussaka is that it can be enjoyed either lukewarm or reheated, which may explain its popularity.

Moschari kokkinisto (Μοσχάρι κοκκινιστό)

The most popular stew in Greece is Moschari kokkinisto, also known as veal casserole in tomato sauce. Throughout the country, veal has always been the preferred meat over beef. This preference arose from the limitations of raising bulkier animals within the restricted boundaries of a walled town or castle.

Pastitsio (Παστίτσιο)

Elevate the stew by adding pickling onions, sprigs of rosemary, and a generous amount of red wine, resulting in a flavorful dish called stifado (Στιφάδο). Introduced to Greece by the Venetians, stifado stands out as a remarkably hearty course in a country known for its light meals.

A lighter version of moussaka.

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The only types of pasta that have been fully integrated in Greek cuisine are spaghetti, long macaroni (bucatini) and orzo (risoni).

Orzo is cooked with meat in oven dishes, while spaghetti is mainly enjoyed with a bolognese sauce that has flavors of cinnamon and all spice. However, Pastitsio is a Greek creation. It consists of boiled long macaroni mixed with cooked minced meat, topped with a cheese sauce, and quickly baked in the oven.

Although it may resemble moussaka, the air trapped within the macaroni gives it a fluffier and lighter texture, making it a delightful meal.

Ladera (Λαδερά)

Greek cuisine offers a wide variety of vegetable dishes, commonly referred to as ladera. These dishes are typically prepared as flavorful stews, incorporating ingredients such as green beans, ladies fingers, eggplants, zucchini, artichokes, and more.

Exemplary vegan pleasers, ladera was traditionally consumed as the go-to dish during the period of Lent or on the eve of significant religious festivities, adhering to the Orthodox practice of refraining from meat.

Koulouria (Κουλούρια)

Koulouria originate from Greece's Jewish community.

You can find these delicious bread rings coated in sesame seeds at street vendor stands across all Greek cities. With its roots in the Jewish community of Thessaloniki, this variation is essentially a southern twist on the Central European pretzel.

While koulouria has served as the comfort food of Greek school children throughout the ages, they face competition from a multitude of manufactured munchies today.

Bougatsa (Μπουγάτσα)

This sweet treat hails from the city of Thessaloniki.

Thessaloniki presents another delightful addition to Greek cuisine - bougatsa. This delectable treat is crafted by enveloping a sweet semolina-based custard in layers of delicate filo pastry. Typically prepared as a sizable pie before being expertly sliced into smaller portions, it is elegantly dusted with icing sugar and a sprinkling of cinnamon. Pairing harmoniously with a cup of coffee, this culinary delight is simply ideal.

Spetzofai (Σπετζοφάϊ)

Greek sausages arent mass produced. In fact, each butchers shop manufactures its own, following the regional style.

Spetzofai, a traditional dish originating from the Pelion peninsula in Thessaly, Greece, features a hearty combination of mountain sausage and thinly sliced green peppers. Distinct from other Greek sausages, the spetzofai sausages possess a spicy chorizo-like flavor, heightened by the inclusion of peppers.

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Galeos skordalia (Γαλέος σκορδαλιά)

Galeos, also known as the school shark, is a prevalent species of fish found in the Greek waters. It is renowned for its resemblance in taste to cod, making it a popular choice during the celebration of the Feast of the Annunciation on March 25. Interestingly, despite this date coinciding with the fasting period of Lent, the Orthodox church permits the indulgence of fish on this joyous occasion.

Souvlaki (Σουβλακι)

Souvlaki are sold as skewers straight from the grill.

Souvlaki is a popular dish commonly mistaken for gyros, a type of kebab. It consists of deliciously grilled, bite-sized pieces of meat such as chicken, lamb, or pork. This delectable treat can be found in various regions including the Balkans and the Middle East.

Tzatziki (Τζατζίκι)

These food items, once considered the quick meal option for past generations and a source of sustenance for those on the move, are now available as grilled skewers or wrapped in pita bread. They are typically served with a refreshing sauce, commonly tzatziki, and accompanied by a generous serving of salad.

Tzatziki, a beloved Greek appetizer, combines yogurt, cucumber, garlic, olive oil, and mint for a refreshing and aromatic experience. It is hailed as the ultimate accompaniment to souvlaki, with its light and soothing qualities aiding digestion, making it a favorite among traditionalists.

Kleftiko (Κλέφτικο)

Traditional Greek kleftiko, an oven-baked lamb stew with potato, olive oil, onion, carrot, garlic and herbs, served with lemon and ouzo

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During a time when the village bakery oversaw the shared oven, this delectable dish features tender roast lamb seasoned with herbs encased in parchment paper. Families would bring their bundled cuts on Sunday mornings for baking and retrieve them come lunchtime.

Melomakarona (Μελομακάρονα)

Nothing says Christmas in Greece quite like juicy, sweet melomakarona.

Melomakarona, egg-shaped cookies soaked in honey and sprinkled with chopped walnuts, are synonymous with Christmas for Greeks. In fact, it is considered unlucky for a household to not bake several dozen of these cookies in the weeks leading up to the Nativity.

Visit any friends in Greece during this time and you will be treated to melomakarona, a traditional house specialty. Sample one, compliment the chef on their delectable texture, and you will undoubtedly secure an invitation for the following year as well.

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Gemista (Γεμιστά)

Gemista are delicious served hot or cold.

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Beef tomatoes, zucchini, and bell peppers have a thick skin, which enables them to be easily hollowed out for a traditional Greek stuffing. This filling typically consists of cooked rice, onions, aromatic herbs, and the removed vegetable flesh. These stuffed vegetables can be enjoyed either hot or cold, which is particularly convenient in a warm climate where any leftovers need to be refrigerated immediately.

Dolmadakia (Ντολμαδάκια)

Dolmadakia are typically fille with minced meat and served with a hot sauce.

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Stuffed vine leaves are widely found across the region, from Syria to Sarajevo. The term "dolma," derived from Turkish, translates to "stuffed." However, Greek restaurants have played a significant role in popularizing this culinary delight globally. Unlike gemista, these vine leaves are typically filled with minced meat and served hot alongside the flavorsome avgolemono sauce.

Dolmadakia can also be enjoyed chilled as "yalantzi," a Turkish term meaning dishonest person or fraudster, when stuffed with rice instead. This alternative is solely available during the period of Lent when abstaining from meat.

Loukoumades (Λουκουμάδες)

Loukomades are best eaten hot from the pan.

The enticing scent of these "Greek donuts" permeates the air, as you walk by bustling bakeries, with their deep-fried dough balls generously drenched in honey and sprinkled with a delicate touch of cinnamon powder.

Connoisseurs eat them hot from the pan, so settle for nothing less and buy from places where they are cooked on the spot.

Spoon sweets (Γλυκά κουταλιού)

Spoon sweets are best enjoyed in small doses.

During ancient times, Greece faced the challenge of dealing with a significant surplus of fruit due to limited trade opportunities. To address this, the Greeks adopted the practice of making spoon sweets, similar to Western European jams, as a means of preserving their fruits.

Pure sugar is used instead of honey in traditional Greek recipes on certain occasions. The amount of sugar added is so substantial that only a small spoonful can be tolerated by most individuals. To balance the overwhelming sweetness, it is recommended to enjoy these dishes with yogurt.

John Malathronas, a travel writer and photographer based in London, has authored or co-authored over 15 books, including the renowned "Rough Guide to Greece." This story was initially published in July 2019 and later republished in April 2021.