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The term “Mediterranean diet” is used to describe the dietary habits of the people who live around the Mediterranean Sea. The special Mediterranean climate, the long periods of sunshine but also the soil conditions and of course the presence of the sea element have shaped the food culture. Olive groves, vineyards and the seabed have provided the raw materials for the Greek and Mediterranean diet. The most important of these remains the extensive use of olive oil. All the guidelines and rules that one comes across in the Mediterranean diet books are essentially eating habits that the rural people already … Read more

Spoon sweets hold the sceptre of the most hospitable treat in any Greek household. Served with a glass of cold water it welcomes guests. Today it is also a popular choice for tourists, as they leave Greece, taking with them colourful souvenir spoons packed in small glass jars. Their story seems to go back many years when there was the need for housewives to preserve fruits all year long either sun-dried or making jam and syrup. Sweeteners, such as honey and later on sugar, are natural preservatives, while they offer fruits a pleasant taste. Maintenance, canning and storage practices may … Read more

Although “exotic” in origin, spices are an integral part of Greek cooking. A family of seasonings that give taste in every recipe and spice up every dish. The spices traveled from the East to the West via the ‘Spice Routes’, the sea routes starting from the west coast of Japan, crossing Indonesia and India, reaching the Middle East ending up to Europe. Due to this sea route the growth of spice trade was established. The word etymology is sometimes attributed to the Pakistani word “bahar” while others claim that the word is Arabic or Turkish. The term spice describes all … Read more

It is consumed warm in the cold days of winter. It is a powder that is boiled with sugar or honey and flavored with ginger. Salepi is produced from the roots of the wild orchid, called Orchis mascula or cormorant. The ancient Greeks believed that the orchid was a symbol of manhood and fertility. They believed that eating orchid condyles could favor the birth of male children. This is the herb known as cormorant today. Apart from the demulcent properties, salepi is also aphrodisiac and in antiquity it was also called “Satyrion”.Theophrastus first gave the name Orchis, inspired by the … Read more

Its two main ingredients are rice and milk. With plenty variations rizogalo is actually served in many parts of the world. It is served as a dessert, as a snack and as part of a hearty breakfast. By adding to this base, milk boiled rice, citrus zest, Aegina pistachio, rose water, mastic or even Kozani’s saffron, we can create wonderful and delicious variations of this creamy pastry that has many lovers. But the main spice that comes with it is cinnamon. Either by adding cinnamon sticks when boiling the rice, or sprinkling with grated cinnamon on the surface of the … Read more

The olive tree is a native species to Greek Land, cultivated in the Aegean as early as 2.000 BC, and oil, is omnipresent since then in Greek life: nutrition, religion, mythology, medicine, literature, art. Hercules planted an olive tree at the Temple of Hera in ancient Olympia, after completing his twelve labours. Goddess Athena donated to the Athenians the first olive tree in the world and this why it became the sacred tree of Athens. The Olive wreath also known as kotinos was the prize for the winner at the ancient Olympic Games. It was a branch of the wild … Read more

Mustalevria, a grape jelly, is a healthy, fragrant and traditional seasonal sweet. It is associated with the coming of autumn and its main ingredients are must and flour, as the word itself indicates. Mustard is the grape juice produced before the fermentation process. Mustalevira appears after the end of the summer holidays, when must is produced. One can find it clay or plastic cups in dairy stores, bakeries and pastry shops, and the secret to its success is the good proportion of must and flour. It has a crystal surface, its texture is creamy, and it has a cool taste. … Read more

The word meze is associated with social gatherings, friends and small plates on the table full of delicacies, miniatures of meals, either in sunny balconies or in cosy tavern in the wintertime. Wine, tsipouro, raki or ouzo are the drinks required as complement for enjoying numerous meze dishes. The word comes from the Persian maze, which means “taste” just like the Turkish meze. The appetizer has a special place in the history and culture of our country. From ancient times, Greeks and Romans used to feast on small dishes with fresh fruits, wine, cheese, olives and vegetables accompanied by wine. … Read more

The ideal breakfast usually includes fruit jam. We spread it on bread or toast with butter or without, and we enjoy unique flavors and colors on our plate, satiating more than one sensation. The first jams are said to have been originally made in ancient Greece in an effort to preserve the quinces with honey. This resulted in the “melimelon”, which in turn was processed by the Romans to discover the pectin that came from boiling the fruit. Since then, this sweet has survived and spread worldwide. The basic ingredient, along with the fruit or fruit combination we choose, is … Read more

The lukum may be considered to be a Turkish-origin sweet (aka Turkish delight), however, there are regions in Greece that are famous for its production. Syros , Komotini and Serres are some of the areas known for producing these cubic sweet bites that create this wonderful chewy sensation on the palate. In Syros the Turkish delight arrived from Constantinople in the early 19th century by refugees from Chios Island, who added the famous mastic to the confectionery. It is said that what gives the Syrian lukum its unique flavor is the brackish water of the island along with the years … Read more

They are one of the most delectable desserts. Loukoumades are delicious dough balls fried in hot oil, crunchy on the outside and fluffy from the inside, are ideal for any time of day. They are served sweet or salty and can sweeten our mood. They are usually preferred with honey and cinnamon, but there is no limit to garnish options: praline, fruit, and syrup of every taste, jam, and colorful truffle on top, nuts or even salty or sweet cheese. Loukoumades are of simple inspiration and with all those choices in their garnishing, they can easily become one’s favorite sweet. … Read more

Lagana is unleavened bread, which means bread made without yeast. Shape-wise it is flat, with a crunchy crust and a little crumb. Its characteristic aroma comes mainly from sesame and anise. Its name derives from the ancient Greek “laganon”, a flaky pastry made of flour and water. The history of lagana dates back to ancient times and continues to this day. Aristophanes in “Ecclesiazusae” mentions the word “Laganas”. In his texts, Horatio mentions that lagana is “The dessert of the poor”. According to tradition bread without yeast was used by the Israelites during the night of the Exodus from Egypt … Read more