Tourists and expats love Greece’s warm, dry climate—but did you know it also affects the food that Greece produces? The moisture and quality of the soil have a noticeable effect on this country’s plant and animal produce. You’ll notice these differences immediately if you come from abroad, especially from the United States, United Kingdom, or northern/central Europe.
Beef: The lack of rainfall in Greece means less grass for cows to eat compared to the rolling green fields of northern climes, making Greek beef tougher than beef found in the U.S. and U.K. If you like soft beef, it’s worth it to shell out for some Black Angus cuts or beef sourced from northern Europe, the U.K., or South America. They’re pricey (especially if you’re used to the cheap beef found in the U.S. and U.K.) but make a wonderful treat.
Lamb: Less grass for cows means less grass for lambs, too. Unlike the soft, dense lamb steaks found up north, Greek lambs don’t produce large amounts of meat, so lamb is often served right on the bone, while Greek lamb chops only yield one small bite of meat each. Eating through Greek lamb takes a bit of gnawing and peeling fat away, but the flavor isn’t compromised. Greek lamb is sweeter than northern lamb, and their extra fat makes them juicy and moist, especially when grilled.
Fish: Greece’s warm waters mean certain fish thrive here, while others more common to northern climes, like lobster and oysters, are more expensive and difficult to find. The most common fish you’ll find here are gilthead sea bream (tsipoura), trout (pestrofa), sea bass (lavraki), small red mullet (barbouni), red porgy/common seabream (fagri), and salmon (solomos). When out at a fish taverna, you’ll also frequently find shrimps (garides), mussels (midia), sardines (sardeles), Mediterranean sand smelt (atherina), octopus (htapodi) and squid/cuttlefish (kalamari/soupia).
Fruits and vegetables: Since Greece follows EU bans on GMOs, Greek fruits and veg are often smaller than those found in the U.S. and U.K. However, thanks to the unique Greek soil composition and ample sunlight, they make up for their small size with dense, more flavorful insides. Foreigners often rave about the bright flavor of Greek tomatoes, lemons, spinach, onions, and garlic cloves.
Spices: The Greek climate and soil also yield brightly flavorful spices and herbs, including garlic, pepper, paprika, saffron, dill, parsley, and celery. Tip: Greek dishes made abroad don’t taste the same as they do in Greece because they aren’t made with actual Greek spices. When going abroad, take Greek spices in your suitcase to Greek-ify your home cooking.
We wish you a lovely Fall ahead, with good friends, good travels, and good cuisine!
The Inquiring Traveler's Notebook 