1 year, 6 months ago
What ingredients are typically used in Greek food?
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M$1 Answer
I've eaten a lot of Greek food. In no particular order except roughly appetizer to dessert:
Expect a lot of olive oil, lemon juice, garlic and oregano.
The bread of choice is pita, a flat, puffy delicious thing by itself (not to be confused with the Americanized version, the pocket pita.
Avgolemono soup is sort of a chicken soup with a lemony taste to it. Yum.
Two cheeses: Mostly feta, but another is Kasseri. Kasseri is typically lit on fire at the tableside to melt like a fondue.
A lot of Kalamata olives.
Hummus is ground chick-peas, better than it sounds.
Typical are lamb or chicken--or seafood. I don't think I've seen steak on a Greek menu. Veal chops in oregano, olive oil and lemon, yes. Lamb Shank, yes. Chicken all different ways, yes.
A typical condiment is tzatziki. It's made from yogurt and cucumbers and you can put it on almost anything.
Finally, dessert:
There is a dessert whose name I don't remember, maybe Galaktabouriko--balls of fried dough drizzled with honey and cinnamon. Wow.
I always go for Rizogalo, or simply, rice pudding. Something about going to a Greek place to me says it has to end with "The Riz'."
And if you want to go to a restaurant where Greek food done right, there are two places in The US I can recommend: Greek Islands Taverna in Ft. Lauderdale, Florida; ; Ambrosia in Rockville, Maryland;.
Diners in New Jersey have a whole different level of Greek cooking: non-stop, with hundreds of items on the menu. I happened to find this blog with the photo of the entrance to The Americana (The pink neon below), and I got a good laugh--in addition to all of the above, and plenty I haven't mentioned, I've been to every one of these:
"Diners have been a staple of New Jersey since the 1950s, a legacy of our State’s Greek immigrants’ contributions. Yes, our state leads the nation in the number of 24/7 eateries. I’ve enjoyed the excellent food and service (and big portions) at the Princetonian Diner, the Omega Diner, the Colonial Diner, the Seville Diner, The Somerset Diner, the Skylark Diner, the Menlo Park Diner, the Reo Diner, the J&S Diner, the Fountainbleu Diner and others right here in Central Jersey. Statistically, I belong among 29 percent of state residents who eat at a Jersey diner at least once a week, according to a Monmouth University poll."
Every night.at dinnertime, all of these places are packed full, with lines out the door
Expect a lot of olive oil, lemon juice, garlic and oregano.
The bread of choice is pita, a flat, puffy delicious thing by itself (not to be confused with the Americanized version, the pocket pita.
Avgolemono soup is sort of a chicken soup with a lemony taste to it. Yum.
Two cheeses: Mostly feta, but another is Kasseri. Kasseri is typically lit on fire at the tableside to melt like a fondue.
A lot of Kalamata olives.
Hummus is ground chick-peas, better than it sounds.
Typical are lamb or chicken--or seafood. I don't think I've seen steak on a Greek menu. Veal chops in oregano, olive oil and lemon, yes. Lamb Shank, yes. Chicken all different ways, yes.
A typical condiment is tzatziki. It's made from yogurt and cucumbers and you can put it on almost anything.
Finally, dessert:
There is a dessert whose name I don't remember, maybe Galaktabouriko--balls of fried dough drizzled with honey and cinnamon. Wow.
I always go for Rizogalo, or simply, rice pudding. Something about going to a Greek place to me says it has to end with "The Riz'."
And if you want to go to a restaurant where Greek food done right, there are two places in The US I can recommend: Greek Islands Taverna in Ft. Lauderdale, Florida; ; Ambrosia in Rockville, Maryland;.
Diners in New Jersey have a whole different level of Greek cooking: non-stop, with hundreds of items on the menu. I happened to find this blog with the photo of the entrance to The Americana (The pink neon below), and I got a good laugh--in addition to all of the above, and plenty I haven't mentioned, I've been to every one of these:
"Diners have been a staple of New Jersey since the 1950s, a legacy of our State’s Greek immigrants’ contributions. Yes, our state leads the nation in the number of 24/7 eateries. I’ve enjoyed the excellent food and service (and big portions) at the Princetonian Diner, the Omega Diner, the Colonial Diner, the Seville Diner, The Somerset Diner, the Skylark Diner, the Menlo Park Diner, the Reo Diner, the J&S Diner, the Fountainbleu Diner and others right here in Central Jersey. Statistically, I belong among 29 percent of state residents who eat at a Jersey diner at least once a week, according to a Monmouth University poll."
Every night.at dinnertime, all of these places are packed full, with lines out the door
images:
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