`

LETS DISCOVER GREECE……

 Introduction
INTRODUCTIO
• Greece, a republic is located in the southern
N
Balkan peninsula of southeastern Europe.
• It is considered as the birth place of western
culture & cradle of democracy.
• Greece is the symbol of freedom, art, &
democracy in the conscience of the civilized
world.
• It reached its peak in terms of economic &
political terms around 2500 years ago.
• In Greece, magnificent ruins stands as
monuments to the nations glorious past.
•Area: 131.957 sq km
•Capital: Athens
•Currency:Euro
•Sight seeing place:Acropolis,parthenon.
•Population: 10.9 million
•Language: Greek
•Religious affiliations:97.6% Greek
orthodox,1.3%Muslims, 0.4%roman catholic
•Tourist:10.3 million.
• Location:Mediterranean state at high tip
of Balkan peninsula, in south eastern
Europe.
• Coastline:13676km
• Climate: temperate Mediterranean with
hot , dry summers & mild winter.spring
is hot autumn long & warm.
 Festivals……..
• Oxi day:
Celebrated on 28th October by military with
parade down the main boulevards of Athens.
• Tinos:
Celebrated on 15th august,where thousands of pilgrims
make there way to homage in a large celebrated
gathering called “Assumption of virgin”.
• Easter holy week:
Glorifies the resurrcetion of Jesus Christ &
considered “Feast of Feast”
• Name days
 Evolution of Greek cuisine
• It has a admirable Mediterranean character.
• Due to the supremacy of Athens, Greek cooks were
able to draw on a rich abundance of ingredients.
• Greek cusine does not solely consists of mousaka,
souvlaki & horitiki salata.
• Greek cusine can be an extremely satisfying
culinary adventure for both meat-eaters &
vegetarians.
 GREEK CUISINE-ON A PLATE
• Greek food is simple, colorful & packed with robust
flavors.
• Although many dishes show influence from Greece
past, particularly Arab, they have a distinguish style
of their own.
• Greek cuisine is based on simple things, fresh
products, and not too many spices.
• The Greek dinner table will always have lots of small
plates of food, several salads, tasty bread & cheese’s,
fresh fish or nicely done meat.
Sweet & sour
Sweet & sourtogether? Noway!
together? No way!
• Greeks likes to have a definite taste, like
Mediterranean's they do not like to mix different
taste.
• Sweet & sour sauces together would not be a Greek
invention.
• They do not prepare sweet salad dressings, or add
nuts & raisins to any salads.
• Lot of olive oil will be poured over a salad in order
to enhance the flavors.
Seasonality” –a special characteristic
• Unlike Britain's, Greek people will buy what is
currently available in the “laiki” & decide the menus
accordingly.
• You wont have “gemistes piperies” in early spring or
“spanakorizo” in summer.
• Some dishes are prepared & eaten on special
occasions like……..
• ‘koliva’ at funerals,‘ koufeta’ at weddings,
‘tahinopites’ when fasting & ‘vasilopita’ on new
years eve.
 POPULAR INGREDIENTS
• Agourelaio
• Cheese
• Rigani
• Olives (kalamata)
• Honey
• Caviar
 Agourelaio
Agourelaio
• In Greece it is regarded as being the prime
extra olive oil.
• It literary means unripe oil & is also
sometimes known as protolado or first oil.
• Its aroma is reminiscent of a freshly cutgrass
and it delivers a peppery kick in the mouth.
 CAVIAR
CAVIAR
• By using the term caviar we mean the fish roe or
eggs.
• Basically two types of caviar are available in
Greece:
• Black, which comes from sturgeon roe, which is
the finest .
• Red, better known in Greece as tarama, which is
produced from eggs of various fish, is usually
eaten raw or as a dip.
• It is also possible to make patties from tarama.
• Batzos.
• Manouri cheese
• ‘kefalotiri’
Batzos.
• ‘haloumi’
Manouri cheese
• ‘feta’
‘kefalotiri’

 ‘haloumi’
 ‘feta’
 Sampling of Greek soups
• Avgolemono soup: Egg-lemon soup.
• Soupa nisiotiki: Island soup.
• Fakkes: Lentil soup.
• Fasolatha:Navy bean soup.
• Trahana:Sour dough soup.
• Kakavai.
• Dolmathes:Stuffed grape leaves.
• Gigantes:Lima beans.
• Humus.
• Sykotokia ladorigani:Pan fried liver.
• Spanokopita:Spinach pie.
• Taramosalata:Fish roe.
 MEATS & FISH……
• The hilly barren landscape of Greece does not
provide favorable condition for breeding cattle .
• Although Greece produce meat on ‘short way’ it
makes imaginative uses of it in recipes which
makes a small amount of meat go a ‘long way’.
• Red and grey mullet are very popular and
turbot, bas, sea brem, sword fish and halibut are
also widely used.
 Some meat Some seafood
preparations preparations:
• chicken okra. Grilled snapper
• chicken manestra grilled octopus
• exohiko. u-peel em shrimp
• lamb fricassee. spetsiota
• kapama
 “MOUSSAKA”
• “MOUSSAKA” is the shepherd’s pie of Greece.
• The succulent combination of fried aubergines,
delicately spiced minced lamb and rich cheese
sauce is irresistible.
• It is always popular at informal parties and can
be prepared earlier in the day for final cooking
and browning in the oven.
 IT’S DAIRY

• Sheep and goats are traditionally the main dairy

animals in Greece.
• Guinea fowl, partridge and quail all appear in many
traditional dishes made from poultry.
• Milk is not consumed much as a drink mainly
because of uneven climate & had to be made in to a
longer lasting product such as cheese or yogurt.
• Traditionally, butter is not used much in Greek
cooking as olive oil is flavored for cooking.
 • Ice cream is called “paghoto” in Greek .
• “Paghoto hyma” on the menu means ice cream sold
by balls.
• The favorite ice cream place in Greece is “Dodoni”.
• They are much better than ‘Haagen-Dazs’
 Sweet temptations
• Patisseries like ‘Zakharoplastia’ offer an abundance
of creamy temptations & heavenly fruit delights.
• All Greeks cakes are victims of a hopeless passion
for sugar
• Greece can offer traditional cakes served in old
fashioned coffee houses to Belgium and French
pastries in bright .
• You can also bye rice pudding ,galaktoboureko,
kadefi as a sweet.
 Some sweet temptations so you say
yummy!
• Rizogalo.
• Pasta SokoLatina.
• Baklava.
• Halwa.
• Moustanevria.
• Tsoureki.
 Metaxa…..
• Metaxa is distinguished • The product has been
as the most famous marketed very well all around
Greek spirit worldwide. the world and became famous
creating a very large number
• When we are talking
of dedicated lovers.
about Metaxa we refer to
this unique spirit and not • Adjectives like "The Nectar of
the Gods", "The Blessed
to a brandy product. Spirit" accompanied Metaxa
• Metaxa is a Greek spirit from its birth, till this very day!
invented by Spyros
Metaxas in 1888 in
Attica region
• Greece's National drink
• Creation of ouzo is made from
a precise combination of
pressed grapes and herbs
and berries
• Usually served as an aperitif,
but is also used in some
mixed drinks and cocktails.
 Wines………….
• Wine has been an important part of Greek culture
for over 4000 years as the numerous archeological
discoveries throughout Greece indicate.
• The ancient Greeks knew well the nutritional
value of wine, as it became an inseparable part of
their daily regimen.
• In recent years, the Greek wine industry has
undergone tremendous improvements with serious
investments in modern wine making technology.
 When it comes to wines –its
‘unique’
• Greek wine are unique because there are more
than 300 indigenous grape varieties grown.
• Many of the world’s best wine critics agree that
the distinct flavors come from these native
grape varieties.
• Many well-known international grape varieties
are also used in Greek wine making .
• This extensive variety of grapes together helps
in the production of high quality wines.
• BOUTARIS
• CARRAS
• KTIMA MERCOURI
• KOURTAKIS
 Conclusio
Conclusion……
• n
At the end of this presentation I can say that my &
your outlook on greece has definitely widened.
• Greece & its sun kissed islands offer a tentalizing
cuisine that is fresh & fragnant, served with
warmth & vitality.
• The greek zest for the good life & love of simple,
well-seasoned food is reflected at the table.
• The cooking of greece can be defined on the lines
of plain simple honest food on the low end to the
giddy heights of luxury.