Typical incredients Regional diversity Typical dishes survey

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Presentation transcript:

Typical incredients Regional diversity Typical dishes survey Greek Gastronomy Typical incredients Regional diversity Typical dishes survey

1. Typical Incredients - vegetables like: olives, zucchini, paprika, eggplant - grains, nuts, cheese, fish, meat, wine, herbs, bread, yoghurt, olive oil, lemon juice -> mainly Mediterranean cuisine

2. Regional diversity Districts of typical regional cuisines are: Cuisine of Aegean Island and Ionian Island Epirotic Cuisine Cretan Cuisine Cypriot Cuisine Macedonian Cuisine

3. Typical dishes Bread: Daktyla Eliopsomo (bread with olives) Paximadi (cretan bread) Karydopsomo (bread with walnuts) Appelizers and Salads: Deep-fried vegetables Dakos (cretan salad) Greek salad Olives Kroketes Tzatziki Soups: Fasolada (white-bean soup) Patsas (tripe soup) Revithia (chickpea soup)

Main dishes for vegetarians: Bamies (okra with tomato sauce) Prasorizo (leeks with rice) Meat and Seafood dishes: Astakos (lobster) Atherina ( fried smelts) Gyros (roasted meat) Loukaniko (sausage) Moussaka Souvlaki Bifteki Desserts and Sweets: Amygdalota (pie with almonds) Copenhagen Pasta Flora (jam- filled tart with lattice) yoghurt with honey and walnuts

Cheeses: Feta Halloumi Saganaki other drinks: Greek wine ouzo

4. Survey: Greek Gastronomy

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