Opa! Must try Greek eats

Five of the best eats to try this summer

BY EMMA CALLEY

1. FETA

The most famous cheese that Greece produces, feta, can be made from sheep or a combination of sheep and goat’s milk. Protected as a designation of origin product, feta can only be made in Greece. It is brined into a curd that gives it its grainy, crumbly texture and salty aftertaste.

2. MOUSSAKA

A signature Greek entree, moussaka is said to have worked its way onto the menu in Greece when Arabs brought aubergines to the country. The classic version bakes them in olive oil to form its bottom layer, before adding minced lamb meat, tomatoes and herbs. The final, top layer is a béchamel sauce that gives it its golden-brown topping.

Moussaka

3. LOUKOUMADES

Greek-style doughnuts—enough said. Fried for added flavour and decadence, they also make the most of Greece’s premium honey and flaunt a bright yellow sheen. Versatile enough to be enjoyed on their own or alongside chocolate, fruit and syrups, loukoumades are the perfect holiday treat. Wash them down with some strong and finely ground Greek coffee.

Loukoumades

4. TZATZIKI

Made from salted, strained yoghurt, tzatziki has a cool, punchy flavour that folds in cucumber, garlic, lemon, olive oil and herbs such as dill, mint and parsley. It’s the perfect accompaniment to add even more flavour to souvlaki, gyro or a hearty Greek salad. Served fresh to order, it can also be enjoyed with warm pita and another slug of olive oil for good measure.

Tzatziki

5. OKTAPODI

Octopus is another local produce that the Greeks’ have turned into a delicacy of their own. Most commonly grilled or braised in wine, oil or vinegar, oktapodi manages to be exotic yet simple. The preparation of the octopus itself is often tricky and time-consuming and chefs have to ensure it doesn’t become too tough or break apart. Bite-size treats can also be found in the form of baby octopi that are pickled with herbs and spices then doused in lemon.

Octopus