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Souvlaki is a Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot.
Smyrna meatballs, known as soutzoukakia Smyrneika is a Greek dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor.[1][2]
Tzatziki also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt[1] mixed with cucumbers, garlic, salt, olive oil, red wine vinegar,
Taramasalata or taramosalata is a meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean.
Greek salad or horiatiki salad[a] is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, Greek oregano, lemon juice and olive oil.
The dish originated in Thessaloniki and according to America's Test Kitchen is "essentially Thessalonian It consists of feta, tomatoes, peppers, oregano, olive oil and typically Bukovo crushed red pepper, and sometimes additional ingredients such as shredded kasseri, onions, and garlic.
Giouvetsi, yiouvetsi, or youvetsi is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites and tomato sauce Other common ingredients include onions/shallots, garlic, beef stock, and red wine.