Greek cuisine
Greek cooking runs on olive oil, lemon and oregano, and almost everything is served warm rather than hot.
Olive oil is not frying fat in Greek cooking, it is an ingredient. It goes into the finished dish, and a quantity that would read as a typo in another cuisine is simply normal here.
The other pillar is acid. Lemon or vinegar turns up in nearly every recipe, cutting the richness the way pickling does elsewhere.
2 dishes
- Moussaka
Aubergine, a meat sauce with cinnamon and a thick layer of béchamel, baked until it sets firm enough to cut.
115 min · Takes practice · Main course
- Horiatiki salad
The village salad, with no leaves in it: tomato, cucumber, onion, olives and a whole slab of feta on top.
15 min · Easy · Salad