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 | Greece Local Customs | Tips 21 - 30 of 329 |  |
The actual Easter festival begins on Good Friday and people go to the churches to see how the priests and monk's take down the icon of Christ off the cross, wrap it in linen and put it in a great casket covered in flowers symbolizing the tomb of Christ. Then the bier (epitaphios) is taken through the town or village, with people lamenting the death of Christ.
In Monemvasia attention is centered on the Church of Christ Bound (Elkomenos Christos), where all the services of the season are held. The procession of the "epitaphios" along the paved alleyways of the medieval town is a memorable sight! Leave a Comment
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OUZO
Ouzo is not produced in any other part of the world except Greece.
Ouzo, it is a 100% Greek product and country's national drink. It is made from a precise combination of pressed grapes, herbs and berries. It begins as alcohol made from grape skins or other local produce. It is then mixed together with herbs and other ingredients, including star anise, coriander, cloves, angelica root, licorice, mint, wintergreen, fennel, hazelnut and even cinnamon and lime blossom. The mixture is boiled in a copper still, regulated by a taster.Ouzo it is usually served as an aperitif on ice and water, in mixed drinks and cocktails.
WINE
Today, Greece produces some of the best wines in the world.
In Greece, one can find more than 250 grape varieties, which produce some excellent wines.
The most important white grapes include 'Assyrtiko', 'Athiri', 'Monemvassia', 'Debina', 'Roditis', 'Sideritis', 'Savatiano', 'Muscat blanc a petits grains', and 'Robola' among others.
The most important red grapes include 'Aghiorghitiko', 'Xinomavro', 'Mavrodaphne', 'Aidani Mavro', 'Athiri Mavro', 'Kotsifali', 'Mandelaria', and 'Negoska' among others.
http://www.thegreekwine.com/home.html
METAXA
Metaxa is distinguished as the most famous Greek spirit worldwide. Metaxa is available in three versions: Three Star, Five Star, and Seven Star. Each star represents a year that it's been aged in oak barrels, thus the Seven Star is the most aged and selected type.
Metaxa 3star (at least 3 years old).
Metaxa 5star (at least 5 years old).
Metaxa 7star Amphora (at least 7 years old).
Metaxa Private Reserve (at least 20 years old). Leave a Comment
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National Greek dish. Every single Greek believes his own mama's moussaka is the best in the world. I've tried the home-made moussaka... absolutely delicious!
Ingredients
*1 kilo / 2 pounds potatoes
*1/2 kilo ground beef
*1/2 chopped onion
*1 cup tomatoes from a can
*1/2 glass white or red wine
*1 cup of olive oil
*1/2 cup chopped parsley
*Salt, pepper and nutmeg
For the topping:
1 liter milk/2 pints
1 cup flour
1/2 cup of butter
2 eggs
Grated cheese (Emmenthal OK)
For just plain old Mousaka, remove the potatoes, however it is normally served with them.
Boil the potatoes and stop half way. Peel them and let aside. Fry the onion in the oil till brown, add the ground beef, wait 10 minutes while stirring, and add the wine, tomatoe, parsley, salt, pepper and about a tablespoon of sugar, and then add 1/2 cup of water. When the water is absorbed, remove from heat, and add the grated cheese and the egg yolks (keeping the egg whites for the topping. In a saucepan bring three cups of milk to boil, mix the flour with the remaining cup and pour stirring constantly, making a thick paste - if too thick, add milk, if too thin, add some more flour. Remove from heat, and add the egg yolks, egg whites and the nutmeg. Butter a baking pan, and put the sliced potatoes in it. Cover with the meat mixture and then cover with the contents of the saucepan. When the topping turns brown, serve cool. Leave a Comment
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Greek superstitions have mostly originated either from modern Orthodox religious beliefs or from more ancient remnents of paganism. In some cases, paganistic beliefs still exist but have been so deeply hidden and overlaid with new rituals, that seldom are they recognized as being pagan. Nevertheless, they remain within the veins of Greek existence. They vary from region to region and are much more intricate than space allows here. Leave a Comment
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The picture is of our guide in Greece. Her name is Peggy, and she was an excellent guide. She was intelligent, assertive, and quite knowlegable in Greek Mythology.
What was so remarkable about Peggy is that she had been a guide for 13 years, and that was in 1995. You say, "Big Deal"! Well, if what she says about Greece is true, then it is a big deal. Women seldom get to be in the working world for such a long time.
Both Jayne and I noticed that In the Greece that we experienced, woman were so much more "in the shadows" than in Italy, USA, France, just to name a few countries.
The men seemed to spend much of their time socializing, playing cards, smoking, drinking, and making "eyes" at the blonds!
For instance, in Athens on our free day, Jayne went to a Botanical Garden alone. On two occasions, non-Greek men took her arm and said, "You should not be alone because Greek men like blonds!" Jayne is a blond.
Women were doing the physical work in lots of places. Maybe we got the wrong idea, but from what Peggy implied, I think we were correct. Leave a Comment Other Contact: Following in Footsteps of Paul
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Baklava: wafer thin phyllo pastry filled with nuts and spices, and drenched in honey syrup.
Galaktoboureko: thin phyllo pastry stuffed with sweet cream and drenched in syrup.
Halvas: fine semolina cooked with almonds and honey
Kadayifi: shredded pastry dough cake stuffed with chopped nuts and honey syrup
Loukoumades: fried dough balls drenched in honey syrup with cinnamon Leave a Comment
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Ingredients:
*One pack of very thin 'filo' pastry (obtained from a specialist deli)
*1 Kg / 2 lb of spinach, either frozen or fresh
*1 kg / 2 lb of feta cheese
*250g / 1/2lb of butter or margarine
*2 cloves of garlic or garlic power
If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the filo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown. Leave a Comment
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As much part of the Greek summer daily life, often between 3 and 5 pm, everything is closed down for a mid-day nap even if it's becoming extinct in big cities during winter. Siesta is necessary in Greece, as it gets too hot during the midday, Greeks eat large lunches, and stay up late at night. Leave a Comment
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Athenians take their coffee culture seriously and the city's cafes are busy round the clock. Traditional Greek coffee (cafe elliniko), small, black and bitter, can be ordered without sugar (sketo), moderately sweet (metrio) or extra sweet (glyko). It comes with a cold glass of water.
The younger generation prefers the long, cool frappe coffee. It's made with instant Nescafe mixed with water, ice, milk and lots of sugar. For many greeks it's a way of life. And personally I love it a lot... Leave a Comment
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This pyramid, representing a healthy, traditional Mediterranean diet, is based on the dietary traditions of Crete, much of the rest of Greece and southern Italy, structured in light of current nutrition research. Leave a Comment
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on February 15, 2005
on March 19, 2006
on December 19, 2008
