The magic and complexity of Hellenic cuisine come from flavors steeped in the history and traditions of the Greeks recipe videos. As part of the Mediterranean, it shares many similar ingredients from the rich soil and bodies of water surrounding the Mediterranean Sea. Olive oil is distinctly one of these shared ingredients, pressed from olives indigenous to the area and providing that essential Greek taste and the richness of nature.

1. T
he magic and complexity
of Hellenic cuisine come
from flavors steeped in
the history and traditions of
the Greeks recipe videos. As
part of the Mediterranean, it
shares many similar
ingredients from the rich soil
and bodies of water
surrounding the
Mediterranean Sea. Olive oil is
distinctly one of these shared
ingredients, pressed from
olives indigenous to the area
and providing that essential
Greek taste and the richness of nature.
Greek chefs recipes originate from a variety of influences on Hellenic
cuisine—from the Byzantine and Orthodox Church to Ottoman cuisine. “Greek
cuisine faces both East and West. It is versatile and adaptable,” says Vilma
Liacouras Chantiles in The Food of Greece. A look at the ingredients alone will
show us the many ways one can create Greek recipes. Aside from olives, there’s
honey and nuts in the baklava pastry, sheep or goat’s milk in feta cheese (a
protected Greek product), wine, grapes, figs and pomegranates.
Likewise, Greek recipes bear citrusy flavors derived from lemons, lemon and
orange rinds, tomato, vinegar and yogurt. Pungent seasonings spring from
cayenne pepper, capers, liquors, mustard, paprika and tursi (pickle); saltiness from
anchovies, caviar, feta (brined white cheese) and sardines, among others.
A sampling of Greek and Greek-inspired recipes awaits the adventurous
cook. The Grecian Baked Lima, for example, highlights olive oil, tomatoes and
lima beans (gigantes). Baked lima beans are traditionally served as appetizers
(orektikó). Another familiar appetizer is the hummus from pureed chickpeas with
tahini (sesame seed paste). It can be made in a blender, a modern equipment
for an ancient dish. The hummus can be served as a dip for crudités and toasted
pita bread.
Each dish affords the diner a glimpse, if not the pulse, of the Hellenic spirit,
the kefi. So enjoy the food, or as they say in Greek, Kalin Orexi!