Rare Foods in Greece: The Most Delicious mysterious Dishes Worth Trying
Greece is very famous for its food, everyone knows Greek salad, moussaka and souvlaki, but there are also rare foods in Greece that people have never heard of before, these delicious dishes and hidden gems come from several different regions and each one of them tells a story and history of unique flavors, if you love discovering new tastes, here are some of the rarest, most interesting and exciting foods in Greece that I have tried myself
Avgotarasho: Greek Caviar
Avgotarash is a rare delicacy made from fish eggs, most often grey mullet, from the Messolonghi region. It is often called Greek caviar. The eggs are salted, dried and then covered with beeswax to preserve their flavour. It has a delicate flavour and is ideal for eating with bread and pasta. Most Greeks have been making Avgotarash for centuries and it still retains its value as a luxury food.
Chelobites with a rooster: a classic tile in real estate
It is a small pasta cooked with flour and eggs, often cooked with a turkey cooked in tomato sauce, which creates a dish rich in beautiful and deep flavors, as this dish is very popular in the villages of Greece and is cooked with love and passion. The sauce and pasta make the meal delicious and comforting, I advise you to try it if you visit the villages of Greece.
Tsigareida: A delicacy from the mountains
It is a dish that originated in northern Greece, specifically from Epirus and Macedonia, where it is prepared with meat and pork fat and cooked very slowly to become a crunchy mixture. This method of cooking was used to preserve the meat in the winter with a delicious flavour, which makes it a great favourite for everyone who loves traditional flavours, and I think you will like it too.
Sfogato: Greek Omelette
It is a special type of omelette that originated in Crete and some other islands. The ingredients of this dish are local cheese, zucchini and eggs. Some people use potatoes and herbs, but those who use potatoes and herbs cook it with a different flavor than the regular omelette. The sfogato bread is crispy in the oven, so it becomes like a frittata. It is ideal for lunch or evening.
Kokoritsi: A Bold Choice
If you are weak, I do not advise you to try it because the Kokoretsi dish is made of goat or lamb intestines, depending on the chef's choice, and they are wrapped around the entrails, then grilled. This meal is often eaten on Easter, and the inner part is soft and tender, unlike the outer layer, which is crunchy. This may seem unusual to you, but it is a favorite among the indigenous people, as they enjoy the strong and traditional flavors.
Stamnagati: Wild Vegetables
It is a wild vegetable found on the island of Crete, full of vitamins but has a somewhat bitter taste. People eat it as a salad and usually boiled with lemon and olive oil. It was originally food for the poor and needy, but now it is served in upscale restaurants where it goes well with grilled meat and seafood.
Laquirda: Pickled Fish
It is a type of bonito fish and is often pickled. It is a dish that dates back to the Greeks, who used to eat it in Central Asia. It is prepared by salting the fish and placing it in olive oil with lemon and salt, which creates a delicious taste. It is served as an appetizer before main meals. It is a beautiful dish to enjoy in a seaside atmosphere. When you touch it, you discover that it is soft and the flavor is delicious and deep. It is truly a magical dish.
Pastelli: Ancient Greek Sweet
It is one of the ancient Greek desserts and its history is as ancient as the history of Greece. It is prepared with honey and sesame seeds and is a light crunchy meal. It is also prepared in another way in some regions where some add dried fruits and nuts. It is true that pastelli is not very popular, but it has many health benefits and is really worth trying if you visit Greece.
Gardomba: Delicious Delight
We've already told you about kokoritsi, haven't we? Gardomba is exactly like kokoritsi but smaller. It's made from lamb intestines wrapped around the entrails and can be prepared in two ways: grilled or slow-cooked. It has a crunchy texture and a wonderful flavour. It's a popular and sacred dish for rural people who are attached to the authentic Greek akar.
Conclusion
Greek cuisine, the more you delve into it, the more you are surprised. Because many people limit Greek cuisine to only famous dishes and do not know anything about the traditional and rare dishes that many have not discovered. Each dish has a specific story, legend and special place in Greek culture. I advise you, if you visit Greece one day, to go to what is different and far from the usual and daily in luxury hotels and try some of these rare foods. You may find a magical taste that you did not expect before.