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The Greek cuisine – an internationally recognized queen of the Balkan Peninsula. Its basis is the olive oil, vegetables, fish, meat (mostly lamb), seafood and vegetables. All Greek dishes look bright; they are fragrant and balanced.
Pastitsio – pasta casserole based on a tubular shape, baked with cheese, minced meat and cream sauce.

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 Tzatziki – yogurt-based sauce, garlic, cucumbers, herbs and spices. Served as an appetizer or a separate dressing to the main course.

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 Dolmades – a dish popular in the Balkans, Central and Southwest Asia, and the Caucasus. This pudding is an analogue of cabbage, but instead use the cabbage leaf grapes. Greeks poured over the dish with lemon juice and olive oil.

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 Spanakopita – cake or pies of flaky pastry stuffed with spinach, feta cheese and herbs.

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 Souvlaki – kebab on a wooden skewer of any kind of meat or fish. Served with bread and vegetables.

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Greek salad – the star of Greek cuisine. This salad is full of colors, because it includes in its membership cucumbers, tomatoes, red onion, bell pepper, olives and of course, feta cheese. As used refueling olive oil. In some variations of Greek salad, you can see the lettuce, capers.

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      Loukoumades – analogue donuts.

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 Melomakarono – biscuits with honey.

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 Taramasalata – Caviar appetizer of smoked cod, olive oil, garlic and lemon. Served with bread, olives.

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 Moussaka – a traditional dish is not only Greek cuisine, but also Moldavian, Bulgarian, Serbian, Bosnian, Romanian. Classical Greek moussaka baked layers of eggplant, tomatoes, minced meat and sauce. Rarely in the dish add the potatoes and mushrooms.

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 Tiropita – cake from flaky pastry stuffed with feta cheese.

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