Greek specialities
Things typically Greek are Ouzo, Retsina,
feta cheese, Turkish Delight, icons etc.
Retsina A white wine (sometimes rosé) flavoured with pine-tree resin. This custom goes right back to Ancient Greece when the amphoras for storing wine were coated with pine-tree resin in order to improve their air-tightness. Retsina should be drunk very cold and in the taverns it is often served in red or gold metal jugs (see above photo).
Ouzo
Ouzo is the Greeks’ aperitif. It is an alcohol produced from grape marc which is flavoured with aniseed. The Greeks drink a small glass of ouzo neat followed by a glass of cold water, but it is rarely diluted like pastis! It is served with mezedes (Greek hors d’oeuvres) : olives, feta cheese etc. The best ouzo comes from Plomari.
Tsikoudia - Tsipouro - Raki Raki is a Turkish word and Tsikoudia is the word the Cretans invented to differentiate themselves from the Turks. It is a liqueur made from grape alcohol, aniseed essence and sugar. It’s very strong and is usually home-made. The Greeks give it to you (you will rarely have to pay for it) to welcome you or as a sign of friendship.
Greek coffe it is ground very fine and then heated in small saucepan (a Briki) with one or several coffee cups of water. Sugar is added during cooking. You can therefore ask for it very sweet (gliko), with a little sugar (metrio) or without sugar (sketo). It is always served with a glass of cold water. Be careful not to stir it, always wait for the grounds to settle in the bottom of the glass.
