Call me crazy, but I never really ate Greek food until I travelled to Greece. But by my second trip to this Mediterranean country I had fallen in love with some very tasty traditional Greek cuisine. Dishes of Gyros, Moussaka, Spanakopita and desserts like Baklava filled my mouth day after day, night after night. These tasty dishes are now some of my favourites that I regularly eat along with some favourite Italian and Mexican dishes. Here are some of the best favourite Greek dishes in the world to wet your appetite!
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Favourite Greek Dish of Sarah @ Travelosio
If there’s one thing I love as much as traveling, it’s food. And when it comes to Greek cuisine, my absolute favorite has to be the humble Gyro. This simple yet flavorful dish has a special place in my heart, and here’s why.
Gyros, a popular street food, originated in Greece loved by locals and tourists alike. It’s a dish that’s as versatile as it is delicious. The main ingredients are succulent strips of marinated pork or chicken, traditionally cooked on a vertical rotisserie. The meat is then wrapped in a warm, fluffy pita bread. Add fresh tomatoes, onions, and a generous dollop of tzatziki sauce – a creamy concoction of yogurt, cucumber, garlic, and herbs.
What makes Gyros so special to me is its perfect balance of flavors. The savory meat, the freshness of the vegetables, and the tangy tzatziki sauce create a symphony of tastes that’s hard to resist. It’s a dish that’s deeply rooted in Greek culture, and every bite takes me back to the bustling streets of Athens, where I first fell in love with it.
Cooking Gyros at home is surprisingly easy, and it’s become a staple in my kitchen. The key is in the marinade. A mix of olive oil, lemon juice, garlic, and a blend of Greek herbs and spices. It’s a dish that’s as fun to prepare as it is to eat.
Gyros is more than just a dish – it’s a culinary journey to Greece. It’s a testament to the simplicity and richness of Greek cuisine, and a dish that I’ll never tire of. Whether you’re in a Greek taverna or in your own kitchen, I highly recommend giving Gyros a try. You won’t be disappointed.
Favourite Greek Dish of Denise @ Chef Denise
Dolmas – stuffed grape leaves
When it comes to Greek cuisine, one of my favorite dishes is Dolmas, or stuffed grape leaves. I remember as a kid being so intrigued that I was eating a leaf. To me, that made them so exotic I’m not sure if I even noticed the taste, but I fell in love with them.
The grape leaves are stuffed with a mixture made of cooked rice, minced onions, tomatoes, dill, olive oil, and lemon juice. Sometimes ground meat, usually beef, lamb, or a mix of both is added to the stuffing. You can buy grape leaves in a jar ready to stuff, or you can boil them yourself which takes a couple of minutes. Similar to stuffed cabbage, after all of the grape leaves are stuffed, they are steamed to soften the leaves.
Dolmas are a very popular food in Athens and throughout Greece. They can either be served hot or cold. And they can be eaten as a snack, an appetizer, or as a main meal. They are believed to have originated from the Ottoman Empire. The word Dolmas itself is from the Turkish Turkish word ‘dolmak,’ which means ‘to stuff.’
They may sound like a challenge to make, but they are actually pretty simple. If you can boil water, you can make Dolmas!
Favourite Greek Dish of Goya @ Goya Galeotta
As a fervent traveler and a foodie, it is safe to say Greece is one of my favourite destinations for culinary adventure. Among the myriad of delectable Greek dishes, it’s the simple dakos salad that holds a special place in my heart. Bursting with flavours and crafted with simple yet exceptional ingredients, this dish encapsulates the essence of Greek cuisine and the vibrant spirit of the Mediterranean.
With a history dating back centuries, dakos salad carries the legacy of Greek traditions. Connecting us with the past and the people who lovingly passed down this culinary gem through generations, it showcases the ever impressive bounty of Greece’s fertile lands.
The star of this salad is the Cretan barley rusk, known as “dakos” or “paximadi,” which forms the hearty base. While believed to have originated in Crete, this traditional delicacy can now be found all over Greece. Each region adding its unique touch to the dish. Made from whole-grain barley, the rustic, crunchy texture of dakos instantly transports you to sun-kissed shores.
The salad often comes to life with a rich combination of ripe tomatoes, olives, (at times) capers, cucumbers, and tangy feta cheese. All drizzled with the finest extra virgin olive oil and sprinkled with fragrant oregano. You can always customise it further with red onions, bell peppers, or fresh herbs like basil and mint. The beauty of dakos salad lies in its versatility and adaptability to regional flavours.
For me, what makes dakos salad truly special is not just its delightful taste but also its ease of preparation. With minimal cooking required, assembling this dish is a breeze. It is perfect for travellers seeking a quick, refreshing, and authentic taste of Greece, especially during the scorching summer months.
All in all, Dakos salad is the simplest, most prefect Greek dish that captures the essence of the Mediterranean in every bite. Its simplicity, use of fresh ingredients, and versatility make it a true delight for any traveller in search of fast and fabulous recipes that truly embody the spirit of Greece.
So, on your next Greek adventure, whether you are in Crete, Athens or Thassos, indulge in the wonders of dakos salad. Then savour the history and flavours that have stood the test of time. Opa!
Favourite Greek dish of Annelies @ Travelers & Dreamers
A Greek Favourite – Fava
Fava is a traditional Greek dish that is deeply rooted in ancient Mediterranean cuisine. Despite its name, it is not made from fava beans but actually from split yellow peas! Fava is particularly found on the Cyclades islands, especially Santorini, where it has a “Protected Designation of Origin” status.
To prepare fava, the split peas need to be simmered with water, onions, and a drizzle of olive oil until they form a velvety, smooth consistency. The resulting creamy texture is then drizzled with a flavorful Greek olive oil and topped with onions and capers. It is often served as a spread and pairs wonderfully with Greek pita bread and some olives as an appetizer.
I particularly enjoyed fava on the mainland of Greece, on the Pelion peninsula, and in Thessaloniki. It is one of my favorite vegan Greek dishes and I have prepared it a dozen times at home after my trip!
Favourite Greek Dish of Joanna @ The World in my Pocket
A favourite in Santorini
Saganaki is one of the best dishes I ate in Santorini. I ordered it at a small taverna by the seaside, after a long day of exploring the island and enjoying local dishes. I wasn’t very hungry so I went for a dish from the seafood menu, thinking it would be small. It wasn’t small but I also couldn’t leave anything on the plate as it was so delicious.
After returning from Greece, I found out that there are many variations of saganaki. There are two things that make a dish a saganaki: firstly, is the sofrito, a flavourful blend of onions, carrots and celery, which is simmered so the flavours release slowly. The second, is the add-on of feta cheese. You can make saganaki using any protein, you can even make it vegetarian. The one I had in Santorini was a memorable dish, which I was lucky to later on learn how to make by no other than the MasterChef winner Irini Tzortzoglou, during the most recent National Geographic food show in London.
Spanakopita (Greek Spinach Pie)
Favourite Greek dish of Ruma @ New England Cities
Serve a Greek Salad with Spanakopita
Spanakopita, also known as Greek spinach pie, is a beloved dish that holds a special place in the hearts of Greek cuisine lovers. It’s a versatile dish that can be enjoyed as an appetizer, a main course, or even as a snack. The origin of this dish can be traced back to the northwestern Greek region of Epirus during the 16th century.
Spanakopita is a delicious combination of flaky pastry, savory fillings, and aromatic herbs. The star ingredient of this famous Greek pie is spinach. It’s prepared by gently sautéing the green spinach with onions and garlic until tender and mixing with a blend of feta cheese, eggs, and seasonings to create a flavorful filling. The pie is traditionally made with layers of phyllo dough. It’s a special Greek dough known for its thin and delicate texture that becomes beautifully crisp and golden when baked. Each layer of phyllo dough is brushed with melted butter or olive oil to add richness and enhance the overall texture of the pie.
This dish is widely available in Greece in restaurants, street-side cafes, bakeries, etc. Greeks are also known to serve this delicacy to guests visiting.
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Other Favourite Cuisines of the World