There’s no doubt that pies, being an essential part of the Greek cuisine, are one of our most favorite comfort foods. Moreover –and there’s no doubt about that either- pies are the most popular street food in the country. Wherever you go in Greece you will always bump into a pie shop!
Pies are an essential feature in Greek cuisine. Every region has its own way of making them and a preference to certain ingredients. The most popular ones are those that combine vegetables with cheese- mainly feta cheese but other types of cheese are used as well.
Leek pie is a very nice pie, delicious with elegant flavors thanks to the sweetness the leek provides to the pie.
Vegetable fritters are extremely popular as appetizers in Greek cuisine. We make them with different types of vegetables from tomatoes to zucchinis and eggplants and even cauliflower!
Zucchini fritters are perhaps the most popular ones. You’ll find many taverns that serve them as appetizers. In Greek they’re called “kolokithokeftédes”. A bit hard to pronounce but not that hard to make!
As we have mentioned a few times on our facebook page, the Greeks are bread lovers. We have a really strong passion for bread, which is always present on a Greek table. Whatever the meal, being a simple salad, a pasta dish or some mezedes, there is always bread. And there is always sufficient amount of bread for everyone.
“Papoutsakia”, the name of the dish on today’s post, literally means “little shoes”. But it’s also a wonderful Greek dish from the Peloponese, in the south of the country, where eggplants are commonly used in the local cuisine. “Papoutsakia” is actually eggplants stuffed with minced meat sauce and topped with béchamel sauce. One could say that it is a variation of the famous moussaka , but “papoutsakia” are equally delicious and when you taste them you’ll end up relishing more than one!
The islands in the Aegean and Ionian Seas are numerous. Each and every one of them is unique, and even those that belong to the same geographical complex pose characteristic differences. Due to the fact that the islands by nature are in some way isolated, they have developed their unique flora and fauna, leading to the differentiation of their cuisines.
There’s no doubt that the season that best defines Greece is summer! It’s the Mediterranean sun, the deep blue sea, the cloudless skies, the endless coastline, the countless islands in the Ionian and Aegean Sea. It’s all these and everything else that cannot be found but in this tiny part of the world, in the South-East of Europe.
