Greek Cuisine

Greek cooking is the purest expression of the Mediterranean diet: olive oil, vegetables, pulses, fish and cheese — with red meat appearing on occasions more than on weekdays.

Olive oil, lemon and oregano

This trio is the basic Greek dressing for anything: fish, chicken, meat, vegetables, salad. Its simplicity is the point.

Moussaka

Greek moussaka is nothing like Egyptian mesaqaa: fried aubergine, minced meat with tomato and cinnamon, and a thick béchamel browned on top in the oven. The cinnamon in the meat is the signature that separates them.

Tzatziki

Strained Greek yoghurt with grated squeezed cucumber, garlic, dill and olive oil. It's served with almost everything, and the trick is squeezing the cucumber properly or the sauce goes watery.

Feta

Real feta is made from sheep's and goat's milk and stored in brine. Salty and slightly sour, it goes into spanakopita and sits as a whole slab on a Greek salad — never crumbled.