Steeped in ancient history and famed for its authenticity, Greek cuisine has certainly stood the test of time, thanks to the abundance of flavorful, fresh ingredients found across its mainland and many islands. Vlassia Anagnostou, head chef at Avli by tashas in Dubai, has the lowdown on Greece’s
rich culinary legacy and how its classic dishes are being reinterpreted for today’s diners.

Balancing the flavors

Greek cuisine is known for its vibrant flavors, fresh ingredients and rich culinary traditions, reflecting the country’s cultural history and diverse regional variations. A key characteristic is the way we combine and balance the flavors and ingredients of our main staples. These include the aromatic and wild herbs, spices, garlic, olive oil and citruses, all of which are essentials in the Greek-Mediterranean diet. You then have the dairy, the rich seafood offerings, meat on the mainland, legumes and grains, which have also all collectively contributed to the birth of Greek Cuisine.

Rich produce from diverse regions

Greek cuisine has a rich, ancient history and includes several regional variations, reflecting the diverse influences that have shaped the culinary landscape. Cuisine from northern Greece is heavily influenced by specialties. In Cretan cuisine, the integral components include aromatic herbs and vine leaves. Importantly, the high-quality olive oils contribute to the unique flavors neighboring countries, resulting in dishes rich in flavor. The region is known for its hearty and meat-focused dishes, with bold spices and seasonings featuring in the many and aromatic profiles of Cretan dishes, making them true representatives of the region’s culinary heritage.

Island delights

The eastern Aegean islands offer numerous culinary delights, each with its own unique flavors and specialties, from fresh seafood and aromatic herbs to delightful sweets. Diners can indulge in a sumptuous selection of dishes like local fish soups, herb-filled cheese pies and mouthwatering desserts, soaked in honey syrup. The Ionian islands have a diverse cultural history, which includes influences from both ancient Greece and Venice. The Venetian rule, in particular, has left a lasting impact on the local cuisine, which blends traditional Greek ingredients with Italian culinary techniques. Cycladic cuisine is a culinary ark, with the sea around the Cyclades offering the islands wonderful and abundant treats. These include divine seafood and grilled fish, dried or salted, and cooked with vegetables. Sheep and goats are few in number, but provide milk which is rich and excellent for cheese. One of the main ingredients of the Cycladic pastry is honey, which is in plentiful supply, thanks to the low vegetation and thyme available there. Aromatic plants and herbs also play their part by adding those delightful flavors that are immediately recognizable on the palate.

Tried and tested traditions

From the era of the ancient Greeks until not so long ago, it was common to use simple cooking methods over an open fire, such us grilling, roasting and stewing. The preserving technique of pickling, drying, salting and smoking was developed out of necessity, to serve people’s daily needs, since there were no refrigeration options. In the northern region of Greece, you also found the less common technique of 24-hour cooking in an underground fire, mostly used for meat dishes. This method relied on the length of time and the soil to enrich the flavors and tenderize, giving the meat a mellow texture. Cooking took place in a clay pot, which is sealed tight, allowing for a subtle evaporation and caramelization to take place, enhancing the aromatic flavors and taste.

Outside influences
Over time, Greece became a melting pot of cuisines, with neighboring civilizations introducing new ingredients and culinary techniques. The incorporation of fish, seafood, meats and various vegetables into dishes expanded, creating a more diverse