The lowdown: Greek cuisine

Generous in flavour and, all too often, portion size, Greek food is central to cultural, religious and family life. Ranging from meaty moussakas and celebratory spit roasts to summery stuffed zucchini flowers, the cuisine favours taste and texture over technical swagger.

Welcome to Cuisine Corner: Greek Source: SBS Food

What’s not to love about Greek food? A mix of Mediterranean and Ottoman sensibilities, many classic dishes, such as moussaka and tzatiki, lay claim to Arabic, Persian and Turkish roots. Built upon seasonal produce, simple cooking techniques and a healthy glug of olive oil, the cuisine is all about enhancing an ingredient’s true flavours, whether that’s through chargrilling seafood, marinating feta or encasing spinach in pastry for the much-loved spanakopita.

The Greeks do heartier fare masterfully, too. They’re big on charring meats, adding cheese – hello, Kefalotiri-baked chicken – and stuffing just about everything, including zucchini flowers, squid, vine leaves and eggplant. In Greece, cheese comes in various forms – see pantry essentials, below – and weaves deftly between mains, like moussaka, and desserts, such as this ricotta cheesecake. Filo pastry is also prevalent across the sweet-savoury board. It’s everything from haloumi cigars to a sweet semolina pie.

Pantry essentials

To cook like a Greek you’ll need plenty of tomatoes (fresh and canned), lemons, good-quality olive oil, honey and filo pastry (kept fresh in the fridge). Embrace your olive varieties – think Throumbes (sun-dried), Tsakistes (green) and kalamata, which vary from small to colossal. Cheese is also important. Try sheep or goat’s milk feta, hearty haloumi, kasseri (mild and soft), Kefalograviera (hard and salty), Kefalotyri (similar to pecorino), and Piperati, a creamy variety that’s perfect for salads. Finally, herb up with mint, parsley, dill and the dried, oregano-like rigani.

Fast five

Go green: Greek olive oil, often green in hue, packs a stronger flavour and aroma than Italian and Spanish varieties. It’s also said to contain ore antioxidants, too.

Baking secrets: Keep filo pastry in the fridge and bring it to room temp before using. Cover with a damp tea towel, when using, to ensure it doesn’t dry up or break.

The thicker, the better: If you like you yoghurt Greek-style, i.e. super thick and creamy, drain it through muslin and toss away the liquid.

Zesty business: When recipes call for lemon zest, choose under-ripe (green) fruits. The smell and taste is stronger than in ripe ones.

Brush hour: A pastry brush is a handy utensil. Use it to brush butter or oil onto filo pastry (for Greek sweets), as well as vegetables and meats.

 

View our Greek recipe collection here.

Have we got your attention and your tastebuds? The Chefs' Line airs weeknights at 6pm starting August 6. Check out the program page for episode guides, cuisine lowdowns, recipes and more!