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When Greeks Eat | Olive Tomato. (2016). Olivetomato.com. Retrieved 10 August 2016, from http://www.olivetomato.com/food-in-greece/when-greeks-eat/

When and How Greeks Eat. (2016). Ultimate-guide-to-greek-food.com. Retrieved 12 August 2016, from http://www.ultimate-guide-to-greek-food.com/how-greeks-eat.html

Top 10 dishes to try in Greece. (2016). BBC Good Food. Retrieved 21 August 2016, from http://www.bbcgoodfood.com/howto/guide/top-10-dishes-try-greece

Traditional Greek Desserts - My Greek Dish. (2016). Mygreekdish.com. Retrieved 21 August 2016, from http://www.mygreekdish.com/category/recipe/course/dessert/

Utensils: Greek. (2016). Food. Retrieved 21 August 2016, from http://www.sbs.com.au/food/article/2013/05/09/utensils-greek

- Savannah

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Religious celebration/festival/special occasion

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Religious celebration/festival/special occasion

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Easter is the biggest event of the year in Greece, celebrated everywhere with candlelit street processions, midnight fireworks and spit-roasted lamb. Some islands are renowned for their unique Easter festivities.

Greece’s Carnival season is related to the Greek Orthodox religion, and starts three weeks before the fasting of Lent. Many smaller events leads up to the weekend of Carnival – known in Greece as Apokreas – which is resplendent with costume parades, colourful floats, feasting and traditional dancing. The celebrations end with Clean Monday (Kathara Deftera), the first day of Lent, where families go on picnics and fly kites.

- Abi

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Traditional Eating Patterns and Food Etiquette

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Traditional Eating Patterns and Food Etiquette

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Traditionally in Greece, three meals where served per day though the most important meal was considered to be lunch. Greeks traditionally ate a small breakfast, as they would pick up something on the way to work. Lunch was often served at 1:30pm and 2:30pm as school would finish and everything would close down. Dinner was served very late at night, around 9:00pm to 10:00pm, as they were still full from lunch and would rather a smaller dinner such as; fruit, yoghurt, and sandwiches.

- Savannah

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Greek traditional food is unique for it's nutritional and health value. This is mainly because of the mediterranean climate. Greece climate is perfect conditions to grow olive trees. Many herbs are easily grown in the rocky regions of Greece, such as oregano, basil, dill and fennel.

- Abi

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A number of different utensils and equipment are used when cooking Greek cuisine. For example; Olive oil can, honey dipper, pastry brush and steel souvlaki skewers are used to make barbequed lamb. Olive oil is used in many different meals and is served either as a marinade, dressing, or is brushed onto meats before the meat is cooked. A homey dipper is used to add honey to sweet foods and is helpful to make sure that the honey is drizzled on slowly and not spilled. A pastry brush is helpful in brushing marinades onto meats or to brush melted butter into sweet foods. Steel skewers are often preferred over wooden one as they are reusable, they don’t burn, and they are able to hold more meat then the wooden ones.

-Savannah

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Classic dips such as tzatziki (yogurt, cucumber and garlic), melitzanosalata (aubergine), fava (creamy split pea purée) and taramasalata (fish roe dip). Olives served with oil are commonly used to accompany Greek meals. Dolmades is grape leaf-wrapped rice parcel. Eaten as a finger food, some stuffed vine leaves incorporate mincemeat with the long-grain rice, others, simply a heady combination of thyme, dill, fennel, oregano or pine nuts. the iconic Greek baked dish is based on layering: sautéed aubergine, minced meat fried pureed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, and then a final fluffy topping of cheese and béchamel sauce. Greeks are master of charcoal-grilled and spit-roasted meats. Souvlaki is still Greece’s favourite fast food, both the gyros and skewered meat versions wrapped in pitta bread, with tomato, onion and lashings of tzatziki. At the taverna, local free-range lamb and pork dominate, though kid goat is also a favourite. Fish and calamari fresh from the Mediterranean and Aegean Seas are incredibly tasty and cooked with minimum fuss – grilled whole and drizzled with ladholemono (a lemon and oil dressing). Flavoursome smaller fish such as barbounia (red mullet) and maridha (whitebait) are ideal lightly fried. Along harbours, octopus hung out to dry like washing is one of the iconic images of Greece. Grilled or marinated, it makes a fine meze (appetiser), or as an entree stew it in wine sauce and serve it with pasta. kolokythokeftedesSometimes in the form of a patty, sometimes in a lightly fried ball, make sure to try these starters any chance you get. The body of the fritter is usually made of grated or pureed courgette blended with dill, mint, or other top-secret spice combinations. Paired with tzatziki, for its cooling freshness, you just can’t lose.When in Greece, be sure to sample the vast array of fresh cheeses. Ask behind market counters for feta kept in big barrels, creamy and delicious . Or, sample graviera, a hard golden-white cheese, perfect eaten cubed, or fried as saganaki. At bakeries you’ll findtyropita (cheese pie), at tavernas, salads like Cretan dakos, which is topped with a crumbling of mizithra, a soft, white cheese. Greeks love their sweets, often based on olive oil and honey combinations, with flaky filo pastry.  The classic baklava is a start, layering honey, filo and ground nuts. Or try galaktoboureko, a sinful custard-filled pastry. Simply, pour a lovely dollop of local thyme honey over fresh Greek yogurt.

- Abi

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Some of the main traditional ingredients and spices from Greece include; olive oil, rosemary, thyme, tomato, beef, pork, yoghurt, honey, cheeses and sausages. These ingredients are used all the time in many different types of traditional meals, for example Dolmades, Moussaka and Honey and Baklava. As Greece borders the Mediterranean, seafood is a popular part of Greek cuisine; octopus, calamari and whole fish are commonly found on Greek menus. Many other foods that are involved in traditional Greek food include; bread, olives and olive oil, fruit, nuts and many herbs such as; oregano, basil, dill and fennel. Baklava is a well-known Greek pastry and is very sweet and made with a type of filo pastry; it is served with sprinkled nuts and a honey-flavoured syrup. Sweet pastries are often served with a strong syrupy coffee. Common desserts are often just yoghurt and fruit, the more extravagant desserts are saved for special occasions.

- Savannah