Greek Food In America
Published on Nov 18, 2015
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Greek cuisine
Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
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Greek American cuisine is the cuisine of Greek American immigrants and their descendents, who have modified Greek cuisine under the influence of American culture and immigration patterns of Greeks to the United States. As immigrants from various Greek areas settled in different regions of the United States and became “Greek Americans,” they carried with them different traditions of foods and recipes that were particularly
with their regional origins in Greece and yet infused with the characteristics of their new home locale in America. Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide.
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Bread, usually loaf bread, sometimes flat bread;
Salads such as Greek salad;
Appetizers or entrées like tzatziki (yogurt, garlic, cucumber dip), melitzanosalata (eggplant dip), tirokafteri (whipped feta cheese, with hot peppers and olive oil dip), spanakopita and dolmades or dolmadakia - (rice mixture with fresh herbs such as mint and parsley and sometimes pine nuts-and in some regions minced meat is added-tightly wrapped with tender grape leaves and served with a thick and creamy, lemony sauce);
Soups like fasolada (beansoup)
Pasta such as spaghetti napolitano; pastitsio baked layers of thick pasta (Greek pastichi…
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Fish and seafood dishes such as baked fresh fish, fried salt cod served with skordalia (garlic sauce); fried squid and baby octopus;
Baked Dishes (magirefta) such as a wide variety of seasonal Vegetable dishes); moussaka (eggplant or zucchini, minced meat, béchamel sauce);
Grilled dishes such as souvlaki;
Wine including retsina, mavrodafni and other Greek red/white wine varieties;
Beer
Spirits such as ouzo, tsipouro and Metaxa brandy.
Fruit
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Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley.
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Various areas of the United States have hosted the Greek American cuisine with most prominent examples being Astoria, Queens, in New York City, Greektown, Chicago, Greektown Historic District in Detroit, Tarpon Springs, Florida and Greektown, Baltimore.
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Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, but is also found in Central and Southwest Asia.
Photo by Nomadic Lass
Galaktobureko (Greek: γαλακτομπούρεκο) is a Greek dessert of semolina-based custard in phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual servings (often approximately 10 cm long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange or rose.
Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards.
Photo by Alexis Fam Photography
Sebastian’s Greek Restaurant
Sebastian’s was started in 1976 by Alex, a Greek immigrant from a small village near Kastoria, Greece. Alex spent time in Sweden and Germany before he decided to come to America. Together with his family, Alex has worked hard to be one of the first people to introduce Greek cuisine into Cincinnati’s culture.
Sebastian’s is located at 5209 Glenway Avenue, Cincinnati, OH 45238. We are open Mon-Sat 10:30 am – 8:00 pm and are closed on Sundays.
Photo by marcp_dmoz
