Greek food today is typically Mediterranean. The traditional Greek diet was mostly vegetarian, most likely due to the fact that the average Greek couldn’t afford to eat meat very often.
Today the ingredients are much more varied, those most often used are grains and bread, wine, fish, various meats (including poultry and rabbit), yoghurts and cheese, and fresh vegetables. Meat is a large part of Greek cuisine, with a wide variety of meat-based dishes eaten as main meals and snacks. Olive oil is the main ingredient, present in almost every single dish. As Greece is largely surrounded by the sea, fish and seafood are also central to the Greek diet. Olives, lemon, basil, garlic, oregano and thyme are commonly used in Greek dishes, especially in fresh salads, as is the famous feta cheese. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
You will often find Mezés which is is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs such as as ouzo Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.
Wine and beer are the most common drinks in Greece. There are also some distinctly Greek alcoholic drinks such as ouzo which are widely known and enjoyed by Greeks and non-Greeks alike.
Sharing food with others is important in Greek culture and cooking and eating are important social occasions.
Every region in Greece has its own traditional recipes, all based on local products and the simplicity that brings out the greatness. The recipes of each region, mountainous or island, eastern or western Greece reflect the everyday life, the local economic and social identity of each region. Food based on fish is common in the islands and recipes based on meat and soups are more likely to be found in the north mountainous regions.
This introduction has been sourced from the following sites: Please visit them for more information.