Food of Greece

Layered eggplant, spiced meat sauce and bechamel baked until golden.

Skewers of marinated grilled pork or chicken.

Thin slices of meat from a spit, wrapped in pita with tomato, onion and tzatziki.

Baked pasta with spiced meat sauce and thick bechamel.

Tomatoes and peppers stuffed with herbed rice and baked.

Vine leaves rolled around rice, herbs and sometimes meat.

Lamb or beef baked with orzo in a tomato sauce.

Slow-roasted lamb sealed with potatoes, lemon and oregano.

Beef or rabbit stewed with small onions, tomato and warm spices.

Roasted summer vegetables with olive oil and tomato.

White bean stew in tomato and olive oil, often called the national dish.

Charred octopus dressed with olive oil and lemon.

Lightly floured squid rings fried until crisp.

Cabbage leaves stuffed with rice and herbs.

Thick, strained yogurt drizzled with honey and walnuts.

Sesame-crusted bread ring sold by street vendors every morning.

Phyllo pastry filled with creamy custard or cheese, dusted with cinnamon and sugar.

Phyllo pie filled with spinach and feta.

Phyllo triangles stuffed with cheese.

Grilled Greek sausage seasoned with orange peel and herbs.

Pita folded around meat, fries and sauces, the classic fast bite.

Chicken, rice and lemon-egg soup.

Lentil soup with garlic, bay and a splash of vinegar.

Fisherman's soup with fresh fish, vegetables and lemon.

Slow-cooked chickpea soup with olive oil and lemon.

Tomatoes, cucumber, olives, onion and a slab of feta with oregano.

Cretan barley rusk topped with tomato, feta and olive oil.

Boiled wild greens dressed with olive oil and lemon.

Boiled beets dressed with garlic, vinegar and olive oil.

Soft, round flatbread for wraps and dipping.

Flat, sesame-topped bread baked in a stone oven.

Sweet braided bread flavored with mastic and orange.

Layers of phyllo, nuts and honey syrup.

Fried honey puffs with cinnamon and nuts.

Semolina custard baked inside crisp phyllo and soaked in syrup.

Shredded phyllo pastry wrapped around nuts and soaked in syrup.

Creamy Greek rice pudding with cinnamon.

Fruit preserved in syrup, served on a spoon with water.

Strong, unfiltered coffee brewed in a small pot and sipped slowly.

Iced foamy instant coffee, a summer staple.

Iced espresso shaken into a frothy cold coffee.

Herbal tea from the Greek mountains, served hot or cold with honey.

Sweet Greek oranges squeezed to order.

Kalamata and other olives, plus extra-virgin olive oil, define the Greek table.

Sweet figs eaten fresh or dried with nuts and cheese.

Juicy oranges from Argolida and Crete.

Ruby seeds scattered over salads and desserts.

Sweet summer fruit often served with feta.

Fragrant resin from Chios used in sweets, breads and drinks.

Thyme honey from Greek mountains and islands.