Authentic Thai Grilled Chicken Recipe by “Mark Wiens”

Ingredients 2 whole chickens (mine were 1.8 kilos each) Bamboo sticks or skewers Charcoal Grill Marinade 4 tablespoons soy sauce 1 tablespoon fish sauce 2 tablespoons palm sugar 1 tablespoon sweet dark soy sauce (you can use kecap manis) 8 tablespoons water 4 heads garlic (30 – 40 cloves) 2 stalks lemongrass 2.5 tablespoons black pepper corns 8 … Read more

Most Iconic Foods To Eat In Italy

1. Pizza

A traditional pizza margherita of Naples, complete with the thick crust. Photograph by Amanda Ruggeri

A traditional pizza Margherita of Naples, complete with the thick crust. Photograph by Amanda Ruggeri

Though a slab of flat bread served with oil and spices was around long before the unification Italy, there’s perhaps no dish that is as common or as representative of the country as the humble pizza. Easy, cheap, and filling, pizza has long been a common snack or meal, especially in Naples where tomato sauce was first added. When the Italian Queen Margherita came through the bustling city on a tour of her kingdom in 1889 she asked to try this dish that she saw so many of her subjects eating. A local entrepreneur served her the now legendary combination of tomato sauce, mozzarella, and basil, creating (or more likely, branding) the Margherita pizza. Whether by coincidence or design, the Margherita also displays the colors of the Italian flag.

Today, there are essentially two types of pizza to choose from in Italy: Neopolitan-style pizza, or Roman-style pizza (though to be honest, many delivery places exist that is a happy medium between the two). Neapolitan-style pizza has a thick, fluffy crust. It tends to be a little smaller in diameter because the dough hasn’t been rolled out as far and it’s more filling. Roman-style pizza is has a paper-thin crust and just the slightest crunch (you don’t want it to be soggy!) It’s larger in diameter but typically lighter and less of a gluten bomb.

Because of Naples’ history with Queen Margherita, the city claims to be the birthplace of modern pizza, although the point is debated throughout Italy. Whatever the case may be, the general rule for ordering pizza in Italy is to shoot for fewer toppings. You should also be skeptical of any pizzerias that load the toppings onto their pies – this can often be a tactic used to cover up the use of poor ingredients. Fewer toppings are a sign of confidence in the product because each topping has to be exemplary. Whichever pizza you might favor, the other rule of thumb is: When in Rome, do as the Romans do, i.e., eat Roman style pizza. When in Naples, naturally, do as the Neapolitans do.

2. Bottarga

Smoked eggs from the rat of the sea. Wait, what? Don’t be put off by this rough description on an Italian delicacy because the other way to describe bottarga is “Sicilian Caviar”. In August and September southern Italians take the roe from gray mullets, salt it, press it, and then leave it to air dry for six months. The result is a solid hunk of eggs the color of amber and blood oranges that, when sliced and eaten or grated over pasta, blossoms into a gloriously savory, smoky, and briny bouquet. Though essentially a poor man’s answer to preserving seafood in the days before refrigeration, it is now considered one of the most sought after and luxurious foodstuffs in Italy, right up there with truffles (more on those later). We recommend it grated over pasta, or simply sliced thinly and drizzled with lemon juice and olive oil.

3. Lasagna

A well-made lasagna | Photo by Mike Easton of ilcorvopasta.com/

A good lasagna requires exemplary pasta, ragu and bechamel. | Photo by Mike Easton of ilcorvopasta.com/

Lasagna is a wide, flat pasta noodle, usually baked in layers in the oven. Like most Italian dishes, its origins are hotly contested, but we can at least say that’s its stronghold is in the region of Emilia-Romagna, where it transformed from a poor man’s food to a rich meal filled with the ragù, or meat sauce.

4. Fiorentina Steak

Florentine T-bone steak, a particular dish of Florence

Florentine T-bone steak, or bistecca fiorentina, is a beloved dish all around Tuscany.

bistecca fiorentina, or Florentine T-bone steak, covers all of the characteristics of Italy’s best dishes: a specific cut of meat from a specific cow prepared in a very specific way all within the confines of a specific region.

5. Ribollita

While on the topic of Tuscany, we would be remiss if we didn’t mention this hearty soup which has become so popular Campbells makes a (not amazing) version. With roots in the peasant cooking of the region, this vegetable soup is thickened with bread instead of meat, because that is what was cheaper and more readily available for hundreds of years in the desperately poor Italian countryside. In Tuscany, the dish is considered a special treat in the autumn, when the taste of the harvest vegetables is at its most vibrant and the soup explodes with an intense savoriness despite the absence of meat (at least in the traditional versions). Often eaten as a first course instead of pasta in the trattorie of Florence, this is one hearty stew that shows off the immense, and often untapped power of great produce.

6. Polenta

Although we tend to associate pasta with all of Italy, the truth is that until fairly recently, the staple starch eaten in the northern parts of the boot was polenta. This corn mush, which is nearly identical to the grits eaten in the southern states of America (variations are down to the coarseness or fineness with which the kernels of corn are ground), was originally made from whatever starches were handy, including acorns and buckwheat. However, the introduction of corn to Europe in the 16th century saw it become the dominant ingredient of polenta. Although it lacks the diversity in shapes and textures that pasta has, polenta is the perfect accompaniment to a wide range of meats, especially stewed meats, and it is arguably one of the most comforting foods you can eat when the temperatures drop in cities like Milan, Turin, and Venice. Look for it as a mush, or packed and fried into wobbly fritters. You should also not miss it in the next dish…

7. Ossobuco

ossobuco

Ossobucco alla milanese atop a fragrant mound of risotto alla milanese is the most classic dish you can eat in Milan.

The world-famous ossobuco alla milanese is a bone-in veal shank, cooked low and slow until meltingly tender in a broth of meat stock, white wine, and veggies. Traditionally, it’s accompanied by a gremolata(lemon zest, garlic, and parsley) but that’s optional. Although the Milanese like to claim this meaty masterpiece there are as many versions of it as there are nonnas in Lombardy, which is known for hearty, often rustic dishes that are good at coating the ribs and staving off the winter chill. Despite the popularity of ossobuco (which literally means ‘hollow bone’), it’s not always common to see it on restaurant menus because it needs about three hours of cooking time. If you do get a chance to eat it in a restaurant or home, or even to cook it yourself, you should jump at the opportunity. It’s usually accompanied by polenta or the next item on our list.

8. Risotto

Photo by Sayluiiiis via Flickr https://www.flickr.com/photos/sayluiiiis/9129379430/in/photolist-eUJsrC-9chHcT-9ckMuN-8oocFX-62wMzu-97PKaN-6Rjo9p-9vHGCw-68fuxf-2yMgEn-9P13R1-9fMgBP-5QBeJu-47pSwk-cBSykU-8mmkeM-aiWtPA-51kQhd-agsRyE-9AJs3c-PZgp-bXtXJj-5A81Zt-Q5P6u-78bEg1-787Fd2-4TC7Eo-7TDVcb-cxb3Zs-8p5X6k-75WMkN-5AciGw-7xmXC3-5kEBtx-3VMeh8-4M6SqR-brfQ7a-4HGgmB-7KBAXw-8uoS9w-9eBzaR-4FYmA5-7vEsg5-5whCjx-9xafE6-bcJsMg-4vNsha-5AciKj-MRD2vc-MJhXQV

Risotto requires a lot of stock and a lot of stirring. | Photo by Luis Rocha via Flickr

Rounding out the holy trinity of Italian starches is rice, which is often eaten as the creamy, luxurious risotto. Ironically, Italians aren’t huge rice eaters, what with all the pasta and the polenta, but they are the largest producers of rice in Europe. While southern Italy is often called the country’s bread basket, Northern Italy, especially Lombardy and Piedmont, are its rice bowl. It’s fitting then, that the Arborio and Carneroli varieties grown in the vast rice paddies of these regions are turned into one of Italy’s most iconic dishes by being mixed with stock and stirred until they form a velvety semi-soup that perfectly conveys the flavors of anything cooked with it. The most famous type of risotto is probably the saffron-infused risotto alla milanese, which was invented, according to legend, by the workmen building the Milan Cathedral who were using saffron to dye the stained glass windows and figured they would also throw it into their rice. Other classic versions of the dish include risotto al nero di sepia (with cuttlefish and ink) and risi e bisi (with pancetta and peas), both of which hail from Venice.

9. Carbonara

It is possible to go to Italy and never eat anything besides pasta. We know because we’ve done it. But if there is one bucket list pasta that everyone should try at least once, our vote goes to carbonara (we know this is controversial – feel free to leave your desert island pasta in the comments). This dish is deceptively simple – spaghetti, eggs, pecorino cheese, cured guanciale, and black pepper – but takes a lifetime to master and a good version will change your life. There are many imitations – namely, those that thicken their sauces with cream or use bacon instead of guanciale –  but accept no substitutes because the difference in taste is enormous. This is a Roman specialty but even in the capital there are still plenty of restaurants that can and do get it wrong. The best way to ensure you are served an exemplary version is to get a recommendation from a local. You are not looking for simply a good restaurant, but a restaurant that specifically serves a great carbonara.

10. Truffles

Truffle shavings add a whole new flavor to a simple dish. Photo by Premshree Pillai

Truffle shavings add a whole new flavor to a simple dish. | Photo by Premshree Pillai

Ah, truffles. This pungent, elusive fungus is one of the most expensive and coveted foods in the world – and Italy is one of the few countries where they can be found in abundance! Grown only in the wild, this tuber is found by hunting the forests and mountains of Umbria and Piedmont with dogs or pigs trained to smell it underground.

11. Focaccia (and other bread)

Pane Sardo in Sardinia

‘Pane Sardo’, pictured on top, is a thin Sardinian bread known locally as “music bread”. | Photo by marco_ask @Flickr

There are hundreds of types of bread in Italy, and the best one is the one baked locally that morning, wherever you happen to be staying. But you shouldn’t leave without trying at least a few of the various types that Italy’s robust baking culture has developed over the years.

For example, you might notice that bread in Tuscany has a different taste than it does elsewhere. That’s because it’s made without salt. This is a tradition that originated in feuds between Tuscany and the coastal regions that controlled the salt trade and had no problem cutting off the agricultural region from its supply of the once-valuable commodity. To this day Tuscan bread is best eaten with a drizzle of olive oil and herbs or salt.

Liguria is the home of the world-famous flat bread, focaccia. Reminiscent of a thick pizza dough, classic focaccia is hyper-salty, drizzled with olive oil and basically irresistible either by itself, or made into a sandwich. It’s often served open faced, with toppings like rosemary, zucchini, cheese, and olives.

Off the coast of Italy, in Sardinia, the classic bread doesn’t look much like bread at all, instead appearing much more like a pita. Pane carasau, was named for the word carasare, which means to toast. Unsurprisingly, this bread paper-thin bread it always toasted after baking, giving it its wonderful crunch!

We can’t tell you which style of bread you are going to enjoy the most but we can tell you that you should never turn down the opportunity to taste a new type. From the biggest cities to the smallest towns, you are never far from an Italian bakery, so stop by and pick up a few loaves whenever you have a chance.

12. Arancini & Supplì

Our Sicilian friends will be having some stern words with us for combining their beloved arancino with it’s Roman cousins, supplì, and vice versa but the fact remains that when in Italy you should try at least one type of freshly-fried rice ball. These starch bombs appear in bars, restaurants, and market stalls all over Italy, but if you are going to order one, it helps to know the difference. The Sicilian arancino is often larger, and either conical or circular in shape. In fact, its name means “small orange.” It is typically filled with ragu and some sort of cheese, with optional veggies like peas, mushrooms, or eggplant. You will also find specialty arancini like carbonara, though purists tend to turn up their noses at these newfangled inventions. Supplì are a Roman specialty usually found in pizzerias and as antipasti. They are oblong in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle. Their nickname – “telephones” – comes from the idea that when you break them in half a thin chord of molten cheese should connect the two ends. Although fried balls of rice are prevalent all over Italy (and America for that matter) they are often fried in advance and left under heat lamps. If you want one that’s a cut above the rest make sure it’s fried when you order it – the difference is night and day.

13. Coffee

coffee at cafe with people in the background

An Italian coffee is as much a work of art as it is a beverage.

For coffee drinkers, there’s little better than enjoying a coffee in Italy.

Just remember, Italian coffee isn’t like coffee in your local Starbucks. Though some of the dozens of choices might sound similar (latte… anything that finishes in –puccino, etc.) they are rarely what you have been led to believe they are. For instance, if you were to order a ‘latte,’ in Italy you would simply be served a glass of milk.

14. Gelato

Italian gelato or ice cream

Although swirls atop are prettier, flat-topped gelato means that no air has been added.

No trip to Italy is complete without gelato! If you’re tempted to have a scoop (or two) a day don’t worry, it’s totally normal to eat gelato on a regular basis in Italy, especially in the summer.

Though gelato translates to ‘ice cream,’ it’s not quite the same. By law, gelato has far less butterfat than ice cream: about 4 to 8 percent compared to 14 percent for ice cream in the United States. The low-fat content means that gelato is served a bit warmer and tends to melt in your mouth faster, it also intensifies the flavor and gives it a more velvety texture.

Second, gelato has a much higher density. Regular ice cream has air and water added to increase volume and weight. Unfortunately, these additions also make it less flavorful. This practice is illegal in Italy, leaving gelato (at least, traditional artisan gelato) super sweet and super flavorful. Finally, good gelato isn’t made for long-term storage.

So how can you know if it’s the good stuff or not? When seeking out fresh, artisanal gelato there are a few things to look out for. Before purchasing, check out the color (is it natural or neon bright?), if the fruit flavors are in season (they should be), and if there is an ingredient list on display. Also, check out how it’s stored. Artisanal gelato is slow-churned and often, though now always stored in covered, circular containers. Those heaping trays of wavy-topped gelato might look pretty, but they have also been whipped to adding more air to the product.

15. Tiramisu

If you want to branch out from gelato in the world of Italian sweets, your first stop should be the deceptively simple Tiramisu, which is probably the country’s most beloved after-dinner dessert. This no-bake parfait features alternating layers of soft, sweetened mascarpone cheese and coffee-soaked ladyfingers. Despite its elemental feel (coffee, cream cheese, old cookies) tiramisu is the youngest dish on this list, with most estimates of its creation placing it in the 1960s. It may be simple to make but not all tiramisu is created equal. A good tiramisu features only the highest quality coffee and mascarpone. Cream and egg whites are sometimes added to the mascarpone to give it a lighter texture, and a variety of cookies and cakes can be substituted for the traditional lady fingers. Unless your Italian is particularly strong you will probably struggle to enquire about these things in a restaurant, so the often the only option is to simply order one and see if it’s to your liking.

16. Digestivo

limoncello

Limoncello originated in the Amalfi Coast but it has become a popular digestivo all over Italy.

The term “digestivo” or “digestive” does not refer to one drink, but a class of drinks that are enjoyed after a big meal with the aim of settling the stomach and helping you feel not-quite-so-full. Drinking them dates back to the Middle Ages, when people all over Europe believed in the medicinal properties of alcohol mixed with sugar and herbs. Although the doctors are still out on the medical benefits of drinking medium to strong liquors after a meal, the fact remains that you cannot say you have enjoyed a real Italian meal unless you top it off with a shot of the hard stuff. Popular digestives include limoncello, grappa, amaro, cynar, amaretto, and if you’re feeling brave, sambuca which has enough alcohol to make a horse giddy. If you step off the beaten track in Italy you will also discover all types of nice post dinner tipples made from local fruits and herbs. Don’t be shy, they are always worth a sip.

 

Most Popular Mexican Foods

Mexico is among the countries with the best cuisine in the world. Famous Mexican cuisine is characterized by flavorful ingredients such as corn, chili peppers, tomatoes, cocoa, and vanilla. Mexican food also has a reputation for being spicy. The food is an important aspect of the culture, social structure and popular traditions of Mexico. Here are some of the most popular Mexican food:


Tortilla

Tortilla means “little cake” in Spanish. In Mexico, Central America, as well as in English, it refers to a flatbread made from corn or wheat originally made by Mesoamerican peoples. Mexican tortillas are most commonly prepared with meat to make dishes such as tacos, burritos, and enchiladas, however, there are many alternate versions without meat.


Burrito

A burrito is definitely one of the most popular Mexican food. It consists of a flour tortilla wrapped or folded around a filling. Mexican rice, refried beans, and meat are the most common fillings of a burrito. But other combinations of ingredients such as lettuce, salsa, sour cream, avocado, and cheese may also be used. The flour tortilla of a burrito is usually lightly grilled or steamed to soften it.


Carne Asada

Carne asada literally meaning “roasted meat.” It is a roasted beef dish which mainly consists of thin cuts of beef. The meat can be marinated or lightly salted and then grilled. Carne asada is often used as the main ingredient in tacos and burritos. But it can also be eaten as a stand-alone. This dish is commonly prepared in the northern parts of Mexico.
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Quesadilla

Quesadilla is made of round tortilla, folded in half and filled with Oaxaca cheese, then cooked until the cheese has melted. Quesadillas are served with green or red sauce and chopped onion and acidified cream on top, to add taste to cheese. Other ingredients are also used instead of cheese in traditional Mexican quesadillas, including cooked vegetables, potatoes, chorizo, pumpkin flowers, mushrooms, and different types of cooked meat. In addition to the fillings, quesadillas are often served with toppings such as sour cream, avocado or guacamole, chopped onion, and parsley. Salsas may also be added as a topping. The northeast part of Mexico has a variation of quesadilla wherein wheat flour tortillas are used.


Chilaquiles

Chilaquiles is a popular traditional breakfast dish which features lightly fried corn tortillas cut into quarters and topped with green or red salsa. Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream. Chilaquiles are often served with refried beans.


Taco

A taco is another type of food in Mexica. It is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. A taco is often accompanied by garnishes such as salsa, cilantro, tomatoes, onions, and lettuce and is generally eaten without utensils.
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Birria

Birria is a spicy Mexican meat stew usually made with mutton lamb or goat. It is made using a base of dried roasted peppers and served with corn tortillas, onion, cilantro, and lime. Birria is served by combining a bowl of broth with freshly chopped roasted meat and eaten by filling a corn tortilla with the meat, onions and cilantro, seasoning with freshly squeezed lime juice, and then dipping it into the broth before eating it. The broth itself is also eaten with a spoon or by drinking from the bowl. It is often served during festive periods, such as Christmas, New Year’s Eve, birthdays, and weddings. Birria is a favorite Mexican food and is common Mexican food establishments.


Tostada

Tostada literally means “toasted”. It refers to a flat or bowl-shaped tortilla that is toasted or deep fried. The Tostada initially has its origin in the need to avoid waste when tortillas went stale, no longer fresh enough to be rolled into tacos, but still fresh enough to eat. The old tortilla is submerged in boiling oil until becomes golden, rigid and crunchy. It is served as a companion for different kinds of food, mostly seafood, and spicy stews such as Birria. Tostada has other variations just as when salsa, beans, cheese, chopped lettuce, sliced onions, and meat are spread onto the tostada, making it like a pizza.

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Most Popular Greek Foods

Greek food recipes are amongst the top healthy choices for both lunch and dinner dishes. In this curated top 20 Greek Food recipes list, we picked all the best recipes for you. From simple to elaborate, they are ​classic dishes that delight Greek food enthusiasts the world over. From baklava to spanikopita, these are the must-try dishes from the Greek Isles.

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If you are ready to join us in this delightful ride, let’s begin!


1. Moussaka

Perhaps the most widely recognized of all Greek dishes, this moussaka, an oven-baked casserole of layered eggplant and spiced meat filling topped with a creamy bechamel will be the highlight of any Greek meal. It can be time-consuming to prepare, but it will delight your guests.


2. Baklava

Baklava, a perennial favorite, and a classic Greek pastry are made with flaky phyllo dough layered with a cinnamon-spiced nut filling and bathed in sweet syrup. It’s crunchy, sweet, and very decadent.


3. Horta Vrasta – Boiled Leafy Greens

Greeks love their leafy greens and for a good reason. They are healthy and delicious. Packed with nutrients and flavor; Horta vrasta will compliment any meal. Serve with a drizzle of olive oil and a squeeze of fresh lemon juice and enjoy.

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4. Chicken Soup Avgolemono

The ultimate in Greek comfort food, this chicken soup avgolemono is a hearty and delicious staple of any Greek household. A traditional soup finished with a creamy egg-lemon flavor; it is sure to become a family favorite.


5. Tzatziki – Creamy Cucumber-Yogurt Dip

Tzatziki, a tangy cucumber dip flavored with garlic is the perfect complement to grilled meats and vegetables. It is one of the most popular traditional greek dishes. It’s served on the side with warm pita bread triangles for dipping and is also used as a condiment for souvlaki.


6. Pastitsio

 

Three essential components make up this pastitsio dish – pasta, meat filling, and a creamy bechamel sauce, all layered in a pan and baked to golden perfection. But you’ll have a messy kitchen as each of those requires its own separate preparation. You’ll dirty a few pots and pans making it, but it will be so worth the effort.

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7. Galaktoboureko – Custard Phyllo Pie

Galaktoboureko may be hard to pronounce, but so easy to eat! This custard-filled phyllo pie is an outstanding Greek dessert, drenched with a lemon and orange-infused syrup. It’s rich, creamy and so delicious that you will want to make it again and again.


8. Fassolatha – Classic White Bean Soup

Fassolatha is a classic white bean soup is often on a family’s menu at least once a week as it’s a staple of any Greek household. You can keep it simple or embellish with extra vegetables, either way, you’ll find yourself returning to this hearty bean soup recipe. A staple


9. Spanakopita – Spinach Pie

Greeks will make almost anything into a pita or pie, especially fresh greens like spinach, which is why spanakopita is such a hit. This tasty pita happens to be so popular, it’s popping up in mainstream grocery store freezers everywhere you turn. Why buy the frozen stuff when you can make your very own mouthwatering pan?

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10. Youvetsi – Beef Stew With Orzo

Youvetsi is a traditional beef stew in a rich tomato sauce that’s baked in a clay oven with delicious orzo pasta and topped with a heap of grated kefalotyri cheese. This hearty and delicious one-pot meal is the ultimate Greek comfort food.


11. Dolmathakia – Stuffed Grape Leaves

Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but the result is a volatile appetizer or main course, depending on how many you make. These can be served warm or cold.


12. Taramosalata – Carp Roe Spread

The Greek meze (meh-ZEH) or appetizer table would not be complete without this traditional taramosalata spread. While it used to be made with a mortar and pestle, you can use a food processor. Serve with plenty of fresh bread for dipping.


13. Fassolakia Lathera – Green Beans in Tomato Sauce

Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek because the key ingredient is flavorful olive oil, or “lathi.” This fassolakia lathera is a great way to prepare fresh green beans as a side dish or a vegetarian main meal.


14. Melomakarona – Honey Walnut Cookies

Delicious walnut cookies doused in a cinnamon flavored honey syrup and then topped with more chopped walnuts. A classic Christmas offering, this melomakarona cookie is unlike anything you’ve tasted before.


15. Pork Souvlaki – Grilled Pork Skewers

Souvlaki (soo-vlah-kee) is the term used to describe “little skewers” of meat that are marinated in a wonderful red wine marinade and then grilled. Serve this pork souvlaki with tzatziki on the side.


16. Domates Yemistes – Stuffed Tomatoes With Meat and Rice

Domates yemistes is a Greek staple of the summer season when tomatoes are abundant and at their peak. You can also use the same filling for peppers, zucchini, or any other vegetables that may be available.


17. Tsoureki – Greek Easter Bread

 

The traditional bread of Greek Easter, Tsoureki is a rich yeast bread flavored with orange and a delightful spice called mahlab (also called mahlepi) that is ground from the pits of wild cherries.


18. Keftethes – Greek Meatballs

 

Keftethes (keh-FTEH-thes) are savory Greek meatballs that are served as an appetizer or meze (meh-ZEH). The traditional recipe calls for frying the meatballs, but this baked version is quite good and just a bit healthier.


19. Kourabiethes – Almond Shortbread Cookies

A Greek family celebration wouldn’t be complete without the delightful buttery goodness of kourabiethes (koo-rah-BYEH-thes).

These are very rich cookies (as are most shortbread cookies) yet somehow lighter and melt in your mouth good. Be sure to make extra because these will go fast.


20. Tiropites – Phyllo Cheese Triangles

 

These finger-friendly tiropites are made with phyllo pastry sheets and filled with a delicious mixture of Greek cheeses. You can prepare them and freeze them to bake for a great snack


21. Greek Salad 

Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries.

Conclusion

Here we showed you the most popular dishes from Greek cuisine. Those dishes are perfect for a healthy dinner idea, or some feeling of the greek restaurants at your home. Also, check out our Greek Salad recipe for a nice and refreshing Aegean feeling.