Greece
Olive oil, feta, charcoal-grilled meats and meze.
Iconic recipes
Moussaka
Layered eggplant, spiced lamb ragu and creamy béchamel baked until deep golden.
Moussaka
Layered eggplant, spiced lamb ragù and béchamel baked golden.
Pork Souvlaki
Tender cubes of pork shoulder marinated in lemon, garlic and oregano, then threaded onto skewers and charred over a hot grill.
Tzatziki
Cool, garlicky strained-yogurt dip with grated cucumber, dill and a gloss of olive oil — the classic souvlaki companion.
Spanakopita
Phyllo pie of spinach, feta, dill and scallion brushed with olive oil.
Horiatiki Salad
Classic village salad of tomato, cucumber, pepper, olives and feta block.
Baklava
Layered phyllo with walnuts and cinnamon soaked in lemon-honey syrup.
Chicken Gyros
Yogurt-marinated chicken roasted on a vertical spit, wrapped in pita with tzatziki.
Dolmades
Grape leaves rolled around herbed rice, simmered with olive oil and lemon.
Pastitsio
Baked pasta with cinnamon-spiced beef ragù and a thick béchamel top.
Fasolada
The 'national dish' — humble white-bean and tomato soup with olive oil and celery.
Avgolemono Soup
Silky chicken and rice soup thickened with tempered egg and lemon.
Saganaki
Pan-seared cheese with a crackling golden crust, finished with lemon.
Kleftiko
Slow-baked lamb with lemon, garlic and oregano, sealed in parchment.
Loukoumades
Airy yeasted dough puffs deep-fried and soaked in cinnamon-honey syrup.
Galaktoboureko
Semolina custard baked between buttered phyllo and drenched in citrus syrup.