Avgolemono (Egg-Lemon Soup)
Avgolemono also known as the egg-lemon Soup is a food which is made by mixing broth with egg yolk and lemon juice, thickened by heating – hence its name.
Sardines are small oily fish which are among the richest natural sources of essential Omega 3 fatty acids. Fish is a common component of the Greek cuisine.
Just as the name suggests, this is salmon which has been grilled.
It is usually served with salad. It is as well a fish and as has been mentioned before, fish form an important part of the Greek cuisine.
These are stuffed grape leaves which are usually served as a main dish or an appetizer. Herbs, rice and sometimes even meat is used to stuff the grape leaves.
This is basically the Greek version of lentil soup
Gigante comes from the Greek name used to refer to giants while plaki is an oven-baked dish with vegetables. Thus, the term gigantes plaki refers to giant white beans which are baked in a sauce of tomatoes.
Horiatiki is used to refer to a villager so a horiatiki is a villager’s salad. It is basically made using onions, pieces of tomatoes, olives, sliced cucumbers and feta cheese.
Horta vrasta basically translates to boiled greens in English and is a common meal in Greek households. This delicacy is usually dressed with lemon juice and olive oil.
Hummus is a common dip popular in the Middle East and the Mediterranean.It is made from mashed or cooked chickpeas (or other beans) mixed with olive oil, lemon juice, tahini (sesame seeds which have been grounded), salt and garlic.
Melitzanosalata is an eggplant salad although it is actually a dip and not a salad