Greece
Greek cuisine is a rich tapestry of flavors, textures, and aromas that reflect the country's diverse geography, history, and cultural influences. Rooted in ancient traditions yet continually evolving, Greek food is characterized by its emphasis on fresh, seasonal ingredients and its reliance on simple, yet effective cooking techniques. This culinary tradition places a strong emphasis on the communal aspect of dining, with meals often being a social affair shared with family and friends. Olive oil is a cornerstone of Greek cooking, often referred to as "liquid gold" due to its prevalence and importance. It is used generously in both cooking and as a dressing for salads and dips. Fresh herbs like oregano, thyme, and dill, along with spices such as cinnamon and cloves, are commonly used to enhance the flavors of various dishes. Lemons are also a ubiquitous ingredient, imparting a bright, tangy flavor that balances the richness of other components. Vegetables play a significant role in Greek cuisine, with dishes like moussaka and briam showcasing the bounty of the Mediterranean. Moussaka is a layered casserole made with eggplant, ground meat, and béchamel sauce, while briam is a baked vegetable medley typically consisting of zucchini, potatoes, and tomatoes. Legumes, such as lentils, chickpeas, and fava beans, are also staples, often prepared in hearty soups or salads. Seafood is abundant and forms an integral part of the diet, especially in coastal areas. Grilled octopus, fried calamari, and baked fish with herbs and lemon are common preparations. Meat dishes are equally significant, with lamb, pork, and chicken being favored choices. Souvlaki, skewers of marinated meat grilled to perfection, and gyros, thinly sliced meat served in pita bread with tomatoes, onions, and tzatziki sauce, are popular street foods that have gained international acclaim. Cheese is another essential element, with feta being the most well-known.
