Flavors from elsewhere: discover 5 little-known Greek specialties

Considered one of the richest cuisines in Europe, Greek cuisine is nevertheless full of little-known products that are worth a detour. A quick overview… inevitably delicious!

In Greek song, there are not only Demis Roussos and Nana Mouskouri. It is the same for gastronomy. Because beyond the sacrosanct feta or moussaka, other Hellenic products and recipes deserve to be highlighted. Located between land and sea, the country has, in fact, a wide variety of specialties specific to each region. And this, since (almost) the dawn of time. In Antiquity, the poem by Archestratus entitled “Sensuality” (not to be confused with the song by Axelle Red), is considered to be the first cookbook, written in 330 BC. We discover the taste of the Greeks for wine (with the god Dionysus), the mixture of spices, but also seafood, such as lobsters, shrimps and sea urchins, which they cooked with honey. A heritage that we find today in certain dishes, such as Kritharoto.

A healthy kitchen

A variety of products, which are now part of the famous Mediterranean diet. While a portion of moussaka has a significant calorie count (147 kcal/100g on average, but we often eat much more), other dishes are more healthily compatible, regardless of the region or island we are on. We obviously think of souvlaki, a skewer made up of small pieces of grilled meat and vegetables, but also the traditional Greek salad, made up of cucumber, olive oil, feta and red onion. As it is very hot there, the Greeks eat many salads (like Beluga) or grilled vegetables. The goal? Never be too weighed down after a meal. This is why we rarely find dishes with sauce, and most recipes provide all the daily nutritional requirements.

Where to find them?

But then, are these little-known products of Greek cuisine easily accessible when visiting Athens? Yes, certainly. As soon as you move away from the tourist restaurants, which only offer the trio: “Moussaka – kebab – tzatziki”, many taverns have these many dishes on their menu, consumed mainly by locals. Among these good addresses, the Kosmikon restaurant. Yet located on the most visited street in Athens, in the heart of Plaka (the Athenian Montmartre), this family tavern is one of the oldest in the city. Built in a building dating from the 19th century, it is now run by Christos Batsoulis, the son of the first owners. A simple, accessible cuisine, which makes its location an advantage, rather than a disadvantage: “Tourists who only want to eat what they know will not come to my place. But those who pass by, and who will be intrigued by the menu, and these less famous dishes, will undoubtedly have a nice surprise,” he tells us. And for those who cannot travel to the Acropolis to taste a good Saganaki, the Profil Grec store (Paris, 20th) offers fresh products for sale on site or on its website, to be able to cook them at home. Here are some ideas, to have a little bit of Piraeus on your plate!

The Khritaroto

Nicknamed the “Greek risotto,” kritharoto is essentially made up of small long pasta called Kritharaki, which can be replaced by orzo. It is often accompanied by shrimp, as here at Christos Batsoulis’ restaurant, but they can be replaced by mussels or, for vegans, mushrooms. Then “the success of the dish lies in the broth,” whispers the owner of Kosmikon. While his recipe is a family secret, the broth is mainly based on white wine, white onion, a tomato, and, of course, a good dose of olive oil!

Advice for twisting this dish

To give your kritharoto a slightly exotic touch, you can add half a glass of coconut milk at the end of cooking, which will go wonderfully with the shrimp.

Beluga Salad

Beluga Salad

No, Beluga Salad is (unfortunately) not a Beluga caviar salad! Beluga is also a lentil, round, black and smooth (hence its comparison with caviar). Although it is now harvested mainly in Canada, this lentil, which dates back to the Neolithic period, is very present in Egyptian and Greek cuisine. Traditionally, it is served as a starter and is cooked like Christos Batsoulis with garlic, sweet paprika, peppers and especially “black olives from Kalamata”, a city located in the south of the Peloponnese.

Advice for twisting this dish

A starter full of sunshine, you can add a lightly baked peach, cut into quarters. The sweet and salty side will give the salad even more pep.

The Gemista

The Gemista

It’s true, stuffed peppers with rice are not the preserve of Greek cuisine, influenced by different Mediterranean trends. However, Gemista is a must, and is, due to its ease of preparation, one of the first dishes that we learn to prepare. Often, little Greeks sit in the kitchen and watch their grandmothers make Gemista, before reproducing it, we learn during our stay in Athens. A relatively light and quick dish, it is served in the summer, when the peppers are ripe, without any specific accompaniment.

Advice for twisting this dish

If rice is the main side dish, each family has its own recipe. It can obviously be replaced with meat, feta or, why not, finely chopped potatoes.

The Revani

The Revani

Of course, pastry is not Greece’s strong point. However, there are a few specialties, starting with Revani. Typical of the north of the country, and particularly of the city of Veria, this semolina cake with added syrup flavored with cognac should not be confused with “galaktoboureko”, which also has phyllo pastry. Revani remains the star dessert of the Kosmikon restaurant, which the chef deconstructs in his own way: “The semolina cake is there, but we wanted to add vanilla cream and strawberry sorbet, to bring freshness,” confides the owner, whose recipe has been passed down from generation to generation.

Advice for twisting this dish

To make it a little trendy, you can add 2 to 3 teaspoons of matcha tea powder to give it another flavor.

The Saganaki

The Saganaki

When we talk about healthy Greek cuisine, we may have slightly overlooked the case of Saganàki. A slice of cheese covered with a beaten egg and flour, fried in olive oil before flambéing it with brandy—we shout “Opa!” at the same time—this mezze may not necessarily be the most digestible… And yet: “to try it is to adopt it” as Christos Batsoulis says before continuing: “it is undoubtedly the most convivial mezze in Greek cuisine”. To give it more character, you can even accompany it with seafood (here, prawns).

Advice for twisting this dish

Although feta is generally used, it is possible to opt for other Greek cheeses made from sheep’s milk, such as kefalograviéra or kasseri, which is less salty.

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