Greek Cuisine Greek cuisine, a cornerstone of the Mediterranean diet, prioritizes olive oil, vegetables, legumes, whole grains, yogurt, and moderate fish and poultry. Red meat is rare; sweets are fruit-based or honey-sweetened (like baklava, enjoyed occasionally). Signature dishes include horiatiki (village salad with tomatoes, cucumber, olives, feta), spanakopita (spinach pie with phyllo), and fasolada (white bean stew). Olive oil provides monounsaturated fats that support heart health, while feta cheese offers calcium in modest portions. Lemon, oregano, and garlic add flavor without excess salt. Fermented dairy like Greek yogurt delivers probiotics and protein. Meals are leisurely and communal, discouraging overeating. Traditional cooking avoids deep frying; instead, foods are baked, grilled, or stewed. Lentils and chickpeas supply plant-based protein and fiber. Studies link Greek eating patterns to lower rates of obesity and cardiovascular disease. Even desserts emphasize nuts and fruit over refined sugar. Rooted in sun-drenched landscapes and agricultural heritage, Greek cuisine blends pleasure with prevention—proving that simple, seasonal food is the ultimate medicine.
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