Greek Food History

Yogurt plays an important role in greek cuisine. This tangy substance adds life to desserts, sauces and soups. For a few recipes like plunges and spreads, the yogurt is initially isolated from the whey to make a thicker yogurt known as "cheese".

Some pasta is used as a part of Greek cooking, especially Orzo, which has a rice-grain shaped pasta. It is normally prepared with dill, or arranged like a pilaf with onions and nuts. Dainty cake sheets, called filo or phyllo sheets, are utilized for canapés and treats, for example, the nut and cake layered baklava.

Treats are a critical piece of the Greek feast. Cakes made with yogurt, and baked goods made with layers of filo mixture are prevalent. Commonly these are sweetened by a nectar syrup
that is poured over the readied treats. Custards are normal, now and then sweetened with lemon or orange. Ouzo, a solid, clear alcohol, is regularly utilized for its anise flavor. Other than nuts, apricots and pears are pervasive in pastries. Melomacarona, Finikia, and Diples are nut-rich treats plunged in nectar syrup. The Greeks adore their desserts