From Turkey’s shores in the Aegean to the Ionian Sea east of Italy, the Greek Islands have long served as the crossroads of culture and food traditions. Local vegetables, herbs, and cheeses have created specialties unique to each island. Join Mitra as you explore the foods of the Greek Islands, learn about favorite foods and how they are prepared, including Salata tis lesvou, a fresh salad of mixed greens, watercress, and fennel with fresh herbs from the isle of Lesbos, Haloumotes, savory muffins of halloumi cheese and mint adored in Greece and Cyprus, the famous Moussaka, a layered dish of minced meat, eggplant, and bechamel sauce, topped with Kefalotyri cheese, and for dessert, Galaktoboureko, a milk and semolina custard baked in phyllo until it is golden and crispy and sprinkled with a smooth citrus syrup.
Complementary wine pairing.
