Greek Food

Greek Food is Presented by Alessandro Sorbello www.alessandrosorbello.com for New Realm Media http promoting www.accommodationgreekislands.com Greek food throughout its history and continuing today is for the Greeks a philosophy, they know that what makes a perfect feast is not just the food but also the good company. Food is nearly always prepared with the tastes of the guests in mind, should the dishes be roasted or fried, light or heavy? and the wine carefully chosen. Much of the conversation at the dinner table centres amicably around the food. The freshness of the fish , having just leapt from the sea; the vegetables newly dug from the ground or picked from the vines of the local farmers. The host will want to proudly point out how they have attempted to provide the best and freshest produce for you to enjoy. part of the http project. Boureki: individually vegetable and meat fillings wrapped in phyllo pastry or dough. Deep Fried vegetables "tiganita" (courgettes, aubergines, peppers or mushrooms). Dolmades: grapevine leaves stuffed with rice and vegetables, meat is also often included. Fava: Yellow split pea puree or other bean purees; sometimes made of fava beans (called κουκκιά in Greek) Greek Salad: The so-called Greek Salad is known in Greece as Village/Country Salad (Horiatiki), essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil. Horta: wild or cultivated greens, steamed or blanched and made into salad ...