Above: an truly engrossed foodie.
A brief lyrical love sonnet to Hellada's cracking comestibles. This is only a snippet of my favourite foodstuffs, of course Greek cuisine is much, much richer!
Star of the symphony, fresh bread accompanies every meal.
Trigona Panoramatos and Galaktoboureko, fabulous Phyllo pastries sporting some intergalactic names, generously filled with custard and cream. Bakeries on every street corner selling Kritsinia breadsticks and bagel-style sesame Koulouri.
Mountains of meteor-sized ripe fruit to marry with wholesome creamy yoghurt, heaps of sweet Halva and lathers of toothsome Tahini.
And no breakfast complete without classic frappé coffee, the caffeinated beast which wakes Greece up every morning.
Chestnuts roasting on Thessaloniki's busy streets.
Myriad of meze, plethora of finger foods.
Salted olives, coleslaw and tzatziki, iconic Dolmadakia, marinated vine leaves stuffed with lemon and dill infused rice. Mediterranean cornucopia.
Stuffed peppers, grilled cheese, Lahanodolmades cabbage rolls.
Unsung heroes, olive oil and oregano, garnish and embellish dish after dish.
Sumptuous salads, copious heaps of fresh tomatoes and cucumber, olives and feta. Simple plenitude. Humble opulence.
Bounty of the Aegean waters, seafood sourced straight from salty shores, anchovies and grilled sardines, whole red mullets fried in light crispy batter.
Tradition transmitted, recipes cherished by generations. No place for plant-based here, the meat is true ambrosia.
Homemade Greek kebabs, quality fired Souvlaki. Pork fillets drowned in succulent honey and sesame, paired with feta mousse and eggplant mash. Fried soft cheese drizzled with bacon marmalade.
Feasts fit for emperors of antiquity.
Elixir of the vine flows too, both sweet red and bitter white.
Retsina, ancient wine infused with resin of Aleppo pine trees.
Content, satisfaction, amicable and warm. Greek grub has won my heart, and my stomach.
Below: an assortment of mealtime snapshots.
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