what are some facts about Greek foods?

Question

like for intence which of the 3 soical groups eats what?

recipes and how to make it

Answer 1

Greek cuisine's base is Byzantine Cuisine, which is turn a blend of ancient Greek and Roman cuisines. Contemporary Greek style of cookery is typical of Mediterranean cuisine, with influences from Italy, the Middle East and, to a lesser extent, from the Balkans. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine, potato, green beans, okra, and onions. The terrain has tended to favour the production of goats and sheep over cattle, and thus beef dishes tend to be a rarity by comparison. Fish dishes are also common, especially in coastal regions and the islands. Olive oil, produced from the trees prominent throughout the region, adds to the distinctive taste of Greek food. Some dishes use filo pastry. Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach. Traditionally, Greek dishes are served warm rather than hot.


Greek recipes:
http://www.chefs.com/sitemap/recipes.aspx?page=1&sid=141&cm_mmc_o=TBBTkwCjCywgb5wCLwYcByplCjC7ywwL%20qwgb5wlCjCFAkfb

Answer 2

I dont know about the social groups but this is an excellent recipe. Greek chicken in a packet.
You will need...
4 boneless chicken breasts
canned artichoke hearts-1pinch per packet
feta cheese 1 tbs per packet
1tsp of olive oil per pacet
1cup of water each packet
angel hair pasta 20 noodles or so per packet, halfed
tin foil packets- you can make them if you don't want to buy them

Put in each ingredient in a foil packet close and cook at 375 for 30 minutes. This is one delicious easy to prepare Greek meal.

Answer 3

I don't know if this is common but I owned a restaurant for years. Many Greek imigrants came there. They always wanted pinto beans as a side with their breakfast. They also wanted hot pepperoncini peppers in vinegar.

After a few months, I always had them ready for my customers who wanted this ethnic taste. One of my employees from one of the Greek Isles said he always had beans as a side for breakfast in his mother's home.

Answer 4

As any of the latest naval stand offs between Turks and Greeks in the Aegean shows, the Greeks are not much amenable to the idea that their food might be indebted to Turkish cooking. It is commonplace for Greek food writers to introduce Greek cuisine as one “shaped through over 3,000 years of history.”1 The sumptuous feasts described by Homer or Plato and menus from Athenaeus--all this will be described as part of the Greek culinary heritage. Sometimes it can get rather silly, such as the comment of one writer that “When you start your day with rolls and coffee, you are following an ancient Greek custom.”2 One Greek writer went so far as to state that Greek cuisine is twenty-five centuries old and is the ur-cuisine that the Turks, Italians, and other Europeans borrowed from, not the other way around.3 Nicolas Tselementes was a noted Greek food authority who claimed the Greeks influenced western European foods via Rome; he traced the ancestry of such dishes as keftedes, dolmades, moussaka, and yuvarelakia to ancient Greek preparations that subsequently became masked behind Turkish and European names. He also said that bouillabaisse was an offspring of the Greek kakavia.4
Melitzanes Mousaka
For the eggplants

3 pounds eggplant, sliced 1/3-inch thick

1/2 -3/4 cup extra virgin olive oil


For the meat

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, finely chopped

1 1/2 pounds ground lamb

1/2 cup dry white wine

1 large tomato (about 1/ 2 pound), peeled, seeded, and chopped

1/4 cup finely chopped fresh parsley leaves

1/4 teaspoon dried oregano

1 bay leaf
3 whole cloves

1 teaspoon sugar

1 small cinnamon stick

1/4 teaspoon freshly ground allspice berries

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large egg whites (save the yolks for the white sauce), beaten to form stiff peaks

2 tablespoons dried bread crumbs


For the white sauce (Béchamel)

9 tablespoons unsalted butter

9 tablespoons unbleached all-purpose flour

3 cups milk

1 teaspoon salt
1/2 cup freshly grated kefalotyri or kashkaval cheese

Pinch of freshly grated nutmeg

2 large egg yolks


To finish the moussaka

1 teaspoon unsalted butter
2 tablespoons dried bread crumbs




1. Lay the eggplant slices on some paper towels and sprinkle with salt. Leave them to release their bitter juices for 30 minutes, then pat dry with paper towels.

2. Heat a lightly oiled cast iron griddle over medium-high heat for 10 minutes. Brush each slice of eggplant on both sides and cook until golden brown, about 4 minutes a side. Brush and cook the remaining slices. Remove and set aside on a paper towel-lined platter to absorb more of the oil.

3. In a medium-size skillet, brown the lamb over medium heat until it loses most of its fat, about 10 minutes. Remove with a slotted ladle, pressing down each scoop with the back of a wooden spoon to squeeze out more fat. Clean the skillet, then heat 2 tablespoons olive oil over medium-high heat and cook the onion and garlic until translucent, about 5 to 6 minutes, stirring frequently so the garlic doesn't burn. Add the meat and crumble it further with a wooden spoon. Add the wine, tomatoes, parsley, oregano, bay leaf, cloves, sugar, cinnamon stick, allspice, and salt and pepper, reduce the heat to medium-low, cover, then cook until the meat is soft and flavorful, about 30 minutes. Remove and discard the bay leaf and cinnamon stick. Cool, then fold in the beaten egg whites and 2 tablespoons bread crumbs and blend well.

4. Make a thick white sauce by melting 9 tablespoons butter in a saucepan over medium-high heat. Form a roux by stirring in 9 tablespoons flour and cook until very light golden, about 3 minutes. Take the saucepan pan off the heat and slowly whisk in the milk. Return to a medium heat and cook until thick, about 10 to 15 minutes, stirring occasionally and adding the grated cheese at some point. Reduce the heat if it is bubbling. Stir in some grated nutmeg and the egg yolks. Turn the heat off.

5. Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 9 x 12 x 2 baking dish and sprinkle 1 tablespoon of bread crumb over the bottom shaking and tilting the dish so all sides are lightly coated with bread crumbs. Line the bottom of the baking dish with two layers of eggplant slices, cover with the meat sauce and layer the remaining eggplant slices on top. Cover with the white sauce and then sprinkle the remaining 1 tablespoon bread crumbs on top. Bake until the top is golden, about 30 minutes. Remove from the oven. As there still may be a good deal of fat remaining, cut out a two-inch section from the moussaka in one of the corners, then rest the baking dish tilted so that liquid runs to that corner. After several minutes spoon away any accumulated fat and continue to let the fat run into the corner for another 30 minutes. Place the moussaka in a warm oven until ready to serve.


Makes 6 servings