Gastronomía

(Mandra · Attica)

We can frame Greek cuisine in the essence of the Mediterranean diet but with the presence of nuances and aromas of an oriental type. There are four main features with which we could define it: - The use of varied and good quality fresh ingredients. - The use of different herbs and spices. - The use of olive oil as the main fat from olive trees grown in its territory. - The simplicity in the production of the dishes. By combining all that, we got a nutritious and balanced diet. Within Greek cuisine the use of vegetables and vegetables grown in the country itself prevails. The use of eggplant, peppers, artichokes and spinach is particularly important. With regard to fish, the Greeks fish them on their shores and consume them well fried, on the iron or on the grill. But they certainly prefer meat consumption, the lamb being their main ingredient. This is how we find dishes such as lamb and hortella rages, lamb skewers with couscus, lamb accompanied by potatoes and peas or pilafs, which is a dish made with stewed lamb with sauce and rice. The beef and pork also has an important presence in Greek cuisine. The muse is one of the most characteristic meat dishes of Greek cuisine, it is a kind of lasagna in which the meat layers alternate with other eggplants. The Greek confectionery has a clear oriental influence, abounding the pastries based on pebbles and honey. As for drinks, the ouzo is one of the liquors of this country, made from grapes, anis, alcohol and sugar. It can be taken as an appetizer and also to toast when you have just eaten.