Greece is a dream vacation destination for me. I was very lucky some months ago to have come across a bundled tour offering cheap holidays to Greece. It included a stay in Athens for a total of 4 days including hotel accommodations inclusive of breakfasts, a city tour and a trip to the amusement park with transfers. A good deal, don't you think? I do think so; after all, it was more opulent than what I'm used to. Basically, I'm a backpacker, and as such, I mostly spend the nights in a tent, eat canned food, walked for many miles, and lived in the most basic of living conditions. Thus, this trip, for me, is a new experience. Now, I can experience a little bit of luxury.
Whenever I go backpacking to another country, I always include trying out the region's cuisine. One should make this an essential part in anyones trip. A country's culture and history almost always are dependent on the region's food. Not trying out local dishes that are on offer in your host country is tantamount to missing out on that country's culture. Backpackers are fortunate as they are generally adventurous by nature. They are more open to try out new, strange, and exotic meals than ordinary tourists who normally would have doubts on local meals' preparation and nutritional values.
During my sojourn in Greece, I frequented traditional Greek tavernas, which should not be confused with normal taverns. Greek tavernas are different from normal taverns are these are smaller and serving Greek dishes only. Most tavernas I have gone to have open air dining spaces, giving diners a chance a glimpse of the sunshine and the people passing by while they're enjoying their food. Tavernas are what Greek culinary history is about; go check out one when in Greece.
I tasted all sorts of Greek foods. Most of them are definitely delicious, but others are simply hard to swallow. It's possible that the way it was cooked and prepared had something to do with it, or maybe just maybe, my stomach and palate were not strong enough for those dishes. Regardless, the culinary experience in Greece was very gastronomic. I don't think it is right to label meals as "good" or "bad," as what some tourists do. People have different tastes, palates are built differently and most tastes are acquired; what may taste good for me, might not be palatable for another.
What makes Greek dishes distinct is the profuse use of olive oil, herbs, lamb, rabbit and vegetables. Olives, eggplant, zucchini and various cheeses normally accompany several dishes. Meze style is how Greek food is normally served. Meze is a term for various small dishes that are normally served with wines, anise-flavored liqueurs, or homemade Tsipouro.
There are a lot of Greek dishes I tasted. The following are some personal favourites:
* Tirokafteri is a cheese spread that goes along well with flat bread. This cheesy spread, which is both spicy and salty, is made from hot peppers, lemon juice, olive oil, garlic, oregano, and yoghurt. It is often served as an entree to stimulate your appetite for the heavier main courses.
* Souvlaki is the Greek version of American barbecue. It is made up of a meat, usually pork, chicken, or lamb, which is skewered and barbequed. The dish may be served plain, but I ordered mine in a pita sandwich. Some backpackers also order a few skewers of souvlaki with a side dish of fried potatoes.
* Choriatiki is a delicate and filling Greek salad. It's probably the greatest salads I've ever eaten. Choriatiki is composed of sliced tomatoes, cucumbers, onions, and olives. It is then garnished with sliced feta cheese, berries, and capers.
Whenever I go backpacking to another country, I always include trying out the region's cuisine. One should make this an essential part in anyones trip. A country's culture and history almost always are dependent on the region's food. Not trying out local dishes that are on offer in your host country is tantamount to missing out on that country's culture. Backpackers are fortunate as they are generally adventurous by nature. They are more open to try out new, strange, and exotic meals than ordinary tourists who normally would have doubts on local meals' preparation and nutritional values.
During my sojourn in Greece, I frequented traditional Greek tavernas, which should not be confused with normal taverns. Greek tavernas are different from normal taverns are these are smaller and serving Greek dishes only. Most tavernas I have gone to have open air dining spaces, giving diners a chance a glimpse of the sunshine and the people passing by while they're enjoying their food. Tavernas are what Greek culinary history is about; go check out one when in Greece.
I tasted all sorts of Greek foods. Most of them are definitely delicious, but others are simply hard to swallow. It's possible that the way it was cooked and prepared had something to do with it, or maybe just maybe, my stomach and palate were not strong enough for those dishes. Regardless, the culinary experience in Greece was very gastronomic. I don't think it is right to label meals as "good" or "bad," as what some tourists do. People have different tastes, palates are built differently and most tastes are acquired; what may taste good for me, might not be palatable for another.
What makes Greek dishes distinct is the profuse use of olive oil, herbs, lamb, rabbit and vegetables. Olives, eggplant, zucchini and various cheeses normally accompany several dishes. Meze style is how Greek food is normally served. Meze is a term for various small dishes that are normally served with wines, anise-flavored liqueurs, or homemade Tsipouro.
There are a lot of Greek dishes I tasted. The following are some personal favourites:
* Tirokafteri is a cheese spread that goes along well with flat bread. This cheesy spread, which is both spicy and salty, is made from hot peppers, lemon juice, olive oil, garlic, oregano, and yoghurt. It is often served as an entree to stimulate your appetite for the heavier main courses.
* Souvlaki is the Greek version of American barbecue. It is made up of a meat, usually pork, chicken, or lamb, which is skewered and barbequed. The dish may be served plain, but I ordered mine in a pita sandwich. Some backpackers also order a few skewers of souvlaki with a side dish of fried potatoes.
* Choriatiki is a delicate and filling Greek salad. It's probably the greatest salads I've ever eaten. Choriatiki is composed of sliced tomatoes, cucumbers, onions, and olives. It is then garnished with sliced feta cheese, berries, and capers.
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Find great offers for a food backpacking getaway on any cheap holidays to Greece or affordable family holidays to Malta now.. Check here for free reprint license: Tasting Authentic Greek Cuisine.
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