Cuisine of Greece | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Cuisine of Greece
00:01:05 1 History
00:02:44 2 Overview
00:05:18 3 Origins
00:06:19 4 Regions
00:07:04 5 Typical dishes
00:08:42 5.1 Breads
00:09:05 5.2 Appetizers and salads
00:13:53 5.3 Soups
00:15:21 5.4 Vegetarian main dishes
00:17:04 5.5 Meat and seafood dishes
00:21:16 5.6 Quick meals
00:21:54 5.7 Desserts and sweets
00:25:17 5.8 Cheeses
00:26:00 5.9 Non-alcoholic beverages
00:27:04 5.9.1 Coffee
00:27:51 5.9.2 Tea and herbal teas
00:28:19 5.10 Alcoholic beverages
00:28:28 5.10.1 Wine
00:29:50 5.10.2 Beer
00:31:04 5.10.3 Other
00:31:52 6 See also
00:32:25 7 Notes
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- Socrates
SUMMARY
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Greek cuisine (Greek: Ελληνική κουζίνα, Elliniki kouzina) is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork). Other important ingredients include olives, pasta (especially hyllopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is strongly influenced by Ottoman cuisine and thus, especially cuisine of anatolian Greeks shares foods such as baklava, tzatziki, gyro, moussaka, dolmades, yuvarlakia and keftethes with the neighboring countries. To an even greater extent it is influenced by Italian cuisine and cuisines from other neighboring south European countries, and thus, especially in southern regions and the islands it includes several kinds of pasta, like hyllopites, gogkes and tziolia.