A walk through a Greek market provides a wonderful introduction to local ingredients. Shop after shop is packed with aromas and spices, and colorful displays of fruit and vegetables constantly catch the eye.
CONDIMENTS
The most widely used condiment in Greek cooking is olive oil. With its slightly peppery flavor it enhances both cooked dishes and salads. Other useful ingredients are olives, tahini (sesame seed paste), Greek honey and filo pastry, which will keep in the freezer for several months.
DAIRY PRODUCE
Greece is famous for Halloumi, Feta and Kefalotiri cheeses made from goat's and sheep s milk. Halloumi is often grilled, while Feta is used in salads. Rich, creamy Greek yogurt is used in both savory and sweet dishes.
FISH & SEAFOOD
Many Greek recipes feature the abundant range of fish and seafood in the region such as cod, whitebait, calamari (squid) and octopus.
FRUIT
The warm climate of Greece produces many delicious seasonal fruits including lemons, oranges, grapes for the table and wine, melons and figs.
HERBS & SPICES
Herbs such as coriander, thyme, garlic, rosemary, mint, oregano, dill and parsley are used liberally in their flavor and health-giving properties. Spices are usually used in their ground form and favorites include cinnamon, cumin, nutmeg, paprika and saffron strands which add a spicy warmth and flavor to a wide variety of dishes.
POULTRY & MEAT
Greek cuisine has many famous meat dishes such as moussaka and kleftiko. Lamb is most widely used, but chicken and beef are also popular.
NUTS & SEEDS
Nuts are widely used in Greek cooking and are often combined with rice. Almonds, hazelnuts, pistachios, pine nuts and sesame seeds are found in savories and sweetmeats, such as the spicy pie, baklava.
PULSES & GRAINS
Many starters and soups include pulses, such as chickpeas in hummus and lentils in faki. Rice is also a common ingredient for stuffing vegetables and serving with kebabs. Long grain is mainly used for savory dishes.
VEGETABLES
No Greek meal would be complete without an array of raw and cooked vegetable dishes. Aubergines and tomatoes are perhaps the two which feature most, but there are many others which are associated with Greece. Spinach is used in many dishes, as are red peppers, which can be stuffed or cooked with meat and Aubergine's. When grilled they acquire a smoky flavor, and are a tasty salad ingredient. The vine leaves are used to wrap an aromatic rice mixture for dolmades, while the delicate flavor of shelled and skinned broad beans are a wonderful addition to casseroles.
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