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Greek cuisine: the art of roasting

Greece ● 24 April 2018
 

If you have booked your accommodation in Greece for amazing vacation, be prepared for a great gastronomic experience thanks to the culinary culture of the Greek cuisine. Meat had always a starring role at Greek feasts for centuries, and you will realise that when you come to Greece and taste the delicious meat Greek dishes, cooked with various ways.

From whole animals grilled on long spits to delectable morsels cooked on small skewers or clay pots, the art of roasting the meat in Greece has a long tradition.

Greek roasting

The residents of Crete, and especially the shepherds have been roasting for centuries using a technique called ofto, which is used until today. The warmth, the hospitality, the wonderful landscape, the captivating flavours, the wine and the local drink tsikoudia create a one of a kind feast. Preparing ofto requires certain skills. The animal is cut into four pieces, passed onto spits and get salted. Large stones are places on the ground to form a square around a pit, and the wood fire is lit in the middle of the pit. The meat is placed on both sides of the flame rather than above it, and the process of roasting takes several hours.

Spit-roasted meat is one of the greatest culinary things you will taste in Greece. It is served only on special occasions, such as Easter, and thus it is considered as a force that unites families. The concept of ovelias, a whole animal, which is roasted on a spit, comes from the antiquity and can be found all over Greece. On the spit, are prepared also other local dishes, such as kontosouvli (chunks of pork and peppers) and kokoretsi (offal wrapped in intestines). This souvlaki-style of cooking is the characteristic of the Greek cuisine, which distinguishes it from other cuisines.

Another way of cooking the meat is gastra, a sealed clay pot or casserole. The gastra is put in a regular oven, a wood oven or in sand beneath a fire. The gastra is designed to cook the meat slowly in a vessel that keeps flavours trapped inside. The meat is stuffed with ingredients, such as herbs, rice, fresh cheeses or eggs and accompanied by vegetables or potatoes.

Ladokolla is another form of sous vide, meaning several layers of baking paper. The meat is cooked in wood oven covered by hot coals. The dish can be made with lamb, goat, beef, pork or a mixture of different meats, seasoned with garlic, thyme or oregano and cheese.

Want more information about the Greek cuisine? Check some tips here!

Where to Stay

Studio & Appartment in Zakynthos, Greece Studio Stars
Studio Stars
Mouzaki - Laganas, 29092 Zakynthos, Greece

Surrounded by lush gardens with citrus trees, Studio Stars offers self-catering accommodation in a quiet location just 1 km away from the lively center of the cosmopolitan Laganas resort and 3 km from Laganas Beach. Zakynthos international airport is at 4 km, while the main port in picturesque and historic Zakynthos town is at 5 km. A bus stop with good service to the town can be found just a few meters away from the property.

Hotel in Zakynthos, Greece Varres Hotel
9.1 10
Varres Hotel
Mpohali, Zakynthos Town, 29100 Zakynthos, Greece

Hotel Varres is located on Bochalis Hill, just 1.2 km away from the city center of Zakynthos. Zakynthos Airport is 4 km away from Varres.

Hotel in Rhodes, Greece Sylvia Hotel
Sylvia Hotel
114, Kolokotroni Str., 43065 Rhodes, Greece

Centrally located in the historic Rhodes Town, Sylvia Hotel lies 3 minutes walk from the beach and 10 minutes walk from the main port of Rhodes. The medieval centre of the town can be reached within 10 minutes. Rhodes International Airport "Diagoras" is at 15 km.


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