Greek and Mediterranena cuisine have become massively popular in the west in the last few years, thanks to the Anglo-American craze for all things mono-unsaturated. Kalamata Olives, feta cheese and taramosalata have invaded Western households as the antidote to an artery-clogging diet of white bread and animal fat: olive oil is promoted as the "elixer of life".

The average Greek in a taverna may not always share this preoccupation with "healthy" eating: the olives and cheese are more likely to be a bit of an hors d'oeuvre to help down an early glass of ouzo, followed by a proper meal, consisting of a nice piece of lamb or beef, and of course followed by a chain of cigarette smoke. But the delightful informality of Greek dining ensures that you always leave the table feeling satisfied, yet light. The olive oil has the wonderful effect of making every meal taste at once rich and easy to the digestive tract.

Greek Recipes

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