The Greek cuisine is Mediterranean and shares similarities with Italian, Balkan, Turkish, and Levantine cuisines. It utilizes vegetables, olive oil, cereals, fish, meat, and wine. Meze are small dishes served with drinks. Greek cuisine has a 4000 year history and influenced Western cuisine through ancient Rome. Archestratus wrote the first cookbook in 320 BC. Regional dishes exist but staples include salads, stuffed vegetables, meat and seafood, pastries, and yogurt.

1. GREEK CUISINE
The Greek cuisine is mainly Mediterranean, has
some features in common with the traditional
cuisines of Italy, the Balkans, Turkey and the
Levant (part of the Middle East).
The modern Greek cooking is widespread use of
vegetables, olive oil, cereals, fish, meat and wine
(white & red). Also, other important products are
olives, cheese, aubergines, courgettes, and
yogurt. The main characteristics of Greek sweets
are nuts and honey are often used and various
fruits especially for so-called sweets.

2.  Another important aspect of Greek
cuisine are the meze which is a
collective name for a variety of
small meals , usually served with
wine, ouzo or raki at taverns ,
ouzo and raki but also served to a
visitor who may have someone at
home.

3. HISTORY
 The Greek cuisine has a tradition
of about 4000 years and is part of
the history and culture of Greece.
History is a precursor of western
cuisine with culinary spread
through ancient Rome across
Europe and beyond.

4.  Archestratus was an ancient
Greek who in 320 BC He
wrote the first cookbook in
history.

5.  The meat was eaten rare. This trend
continued in the Greek diet in Roman and
Ottoman years and changed relatively
recently that with technological advances
meat has become more readily available.
The urbanization after 1960 brought the
appropriate changes like new recipes, new
ways of presentation and most processed
foods.

6.  The wine and olive oil has always
been a central part of and spread
of grapes and olive trees in the
Mediterranean region and beyond
correlates closely with the Greek
colonization.

7. classics
 The Greek cuisine is very special and different,
although there are many common features
between the culinary traditions of different
regions within the country, there are also many
differences, which makes it difficult to present a
complete list of representative dishes. For
example, the vegetarian dish Chaniotiko patty is
a typical dish of western Crete, in the Chania
area. A family in Chania may consume this dish
1-2 times a week during the summer. However,
it is not popular in any other region of Greece.

8. Appetizer
 Ntakos , a Cretan salad consists of dried or
barley rusk , topped with chopped tomatoes and
crumbled feta cheese .
 Dolmades , vine leaves stuffed with rice and
vegetables often contain meat.
 Greek salad is essentially a salad with tomato,
cucumber, onion , feta , olives and olive oil.
 Greens , wild or cultivated greens , steamed or
dressed with olive oil.
 Squid , usually fried and sauce

9. Meat & seafood
 Pasticcio , an example of culinary influence from Italy (
Venetian cuisine ) .
 Apaki , lean pork marinated in vinegar , then smoked with
aromatic herbs.
 Lobster
 Smelt
 Grilled octopus , grilled octopus in vinegar, oil and oregano.
 Grilled sea bream
 Fried anchovies.
 Pasta , lamb or beef cooked in a clay pot with pasta and
tomatoes.

10. Desserts and Sweets
 Yogurt with honey
 pasteli
 Finikia , biscuit topped with chopped walnuts.
 baklava
 diples
 Galaktompoureko cream baked between layers
of sheet and then soaked in lemon scented
honey syrup .
 Walnut cake , a cake of crushed walnuts ,
soaked or not in syrup.

11. GREEK FOODS
LET'S SEE ,SOME
VERY FAMOUS
GREEK FOODS!!!

12. HALVAS

13. ΤΖΑΤΖΙΚΙ

14. SOUBLAKIA

15. PASTITSIO

16. BOUGATSA

17. AKANES

18. FASOLADA

19. ΣΥΝΤΕΛΕΣΤΕΣ ΕΡΓΑΣΙΑΣ:
 ΓΙΩΡΓΟΣ
ΜΠΕΧΤΣΗΣ
 ΧΡΥΣΟΒΑΛΑΝΤΗΣ