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MAGAZINE - AUGUST 2013
reek cuisine is a Mediterranean
cuisine, sharing numerous characteristics
with other cuisines of the region. Contempo-
rary Greek cookery makes wide use of olive
oil, vegetables and herbs, grains and bread,
wine, fish, and various meats, including
lamb, poultry, rabbit and pork. Also impor-
tant are olives, cheese, eggplant, zuc-
chini, and yogurt. Greek desserts are
characterized by the dominant
use of nuts
and honey. Some dishes use filo pastry.
Mezés, is a collective name for a
variety of small dishes, typically
served with wines or anise-fla-
vored liqueurs as ouzo or home-
made tsipouro. Orektika is the
formal name for appetizers and is
often used as a reference to eating a first
course of a cuisine other than Greek cuisine.
Dips are served with bread loaf or pita bread.
In some regions, dried bread is softened in
water.