|
APPETIZERS |
| DOLMADES - vine leaves stuffed with
rice and then rolled. Served, most often, cold as appetizers. Simple in appearance, this dish requires
numerous cooking operations in order to achieve the hint of lemon flavor that
tantalizes the taste and opens the appetite. Sometimes served hot with an
avgolemono sauce on top. Its origin is thought to be from Thebes about
the time of Alexander the Great. |
TlROPITES -  -Triangles of paper
thin glazed phyllo pastry filled with feta cheese and served piping hot,
containing, egg, butter, and an unforgettable flavor to whet the appetite. |
| SPANAKOPITES Baked spinach and feta
cheese puffs in buttered phyllo pastry, with egg, onion, butter, olive oil,
bread crumbs. |
| TARAMOSALATA - Greek caviar
combined with bread, oil, onion, and lemon to compliment any meal as an
appetizer. |
| TZATZIKI - - A
yogurt, cucumber and garlic dip to be served chilled on its own or with pita.
Great on a gyro. |
| AVGOLEMONO SOUP - -
Instead of penicillin, the Greeks use this chicken, rice and lemon
soup to cure all colds. Avgolemono is so good, however, that you don't have
to be sick to enjoy it. |
|
MAIN COURSES |
| ROAST LAMB - Lamb prepared in
the traditional Greek way with garlic and oregano. |
| MOUSSAKA - - A baked delicacy
prepared with sliced eggplant, lean ground beef, onions, tomatoes, butter,
eggs, milk, cheese and seasonings. The national dish of Greece. |
| ROAST CHICKEN -
- Greek style, with garlic and oregano. |
| GYRO - Thin slices of barbecued meat
specially seasoned with herbs and spices, served with tomatoes and onions on
pita bread, and topped with tzadziki. Best off of a rotisserie. |
| PASTITSIO - A Greek "lasagna"
combining macaroni, ground meat, cheese and covered with béchamel sauce. |
| GREEK SALAD - A tomato and cucumber
salad seasoned with onion, olive oil, vinegar, fete cheese and oregano.
Traditionally, no lettuce in a Greek Salad! |
| PILAFI - Fluffy rice simmered in
butter, spices and rich chicken stock. Perfect with all dinner dishes. |
| PASTERIES |
| MELOMAKARONA - Honey coaches sprinkled with a spice-nut mixture |
| KOULOURIA--
(Also called Koulourakia) - Breaded butter cookies with a light sugar glaze. Perfect with coffee. |
| BAKLAVA - Thirty
or more nut filled, paper thin layers of glazed phyllo sheets of pastry
soaked in pure honey make this the king of pastry desserts. Every country in
the Near East claims baklava is its own. |
| KOURABIEDES--
Sugar covered crescent shaped cakes that melt in one's mouth. They are served
at weddings, at Christmas, and on special occasions, such as namedays and
holidays. |
| DIPLES - Honey
rolls so thin and flaky that they crumble when they are bitten. In Greece
this delicacy is often cooked and sold at the panigiria or fairs where arts
and crafts from every region are proudly displayed for sale. |
| KATAIFl - A delicious pastry made of shredded phyllo rolled with nuts and honey and
sprinkled with syrup. Found throughout the Mediterranean. |
| LOUKOUMADES - Feathery
light honey tokens or sweet fritters deep fried to a golden brown and dipped
in boiling honey. At taste delight from ancient Greece
where they were given as tokens to winners of the games at the festivals |
| COFFEE
|
| GREEK STYLE - This is a thick, powered coffee that is made in
a brickee (or brika), which is traditionally a small brass pot with a long
handle. Modern advances have given us stainless steel brikas. This is not instant coffee, and even though powdered,
the coffee used does not dissolve. The grounds settle to the bottom of the
cup. When you order Greek coffee, you must specify plain, sweet or
medium-sweet (sketo, glyko or metrio in Greek, respectively). If
there's a gifted Greek grandmother (a Yiayia) around, you can turn your
demitasse coffee cup over and she'll read the grounds left in the cup to tell
you your future. |
