More than three-quarters of Americans report they enjoy eating ethnic food when dining out. The problem is, they say, finding authentic fare. But what many forget is all ethnic cuisine is really a fusion of the indigenous foods of a place with those of the traders and invaders who have passed through. Each group of outsiders brings new crops to a region and different ways to use the local ones. Traditional cooking methods are modified to accommodate newly acquired utensils and techniques, while commercially made foods eventually replace homemade. Being open to new flavors and “food fusions” is a perfect way to celebrate National Ethnic Foods Month this September.
Best Ethnic Foods - Greek
Influences: Turkey, Arabia, Persia (modern Iran), North Africa and the Balkans (former Ottoman Empire)
Classic Dishes: Stuffed grapevine leaves,Horta (salad of wild greens), Spanakopita (spinach & cheese wrapped in phyllo pastry), Tzatziki (yogurt, cucumber & garlic sauce), Fasolada (bean soup), Briam (baked summer vegetables), Pastitsio (layered oven-baked dish), Souvlaki (skewered meat in a pita)
Notable Flavors: Olive oil, Olives, Honey, Citrus fruits, Oregano, Garlic, Onion, Dill, Bay laurel leaves, Fennel seed, Cinnamon, Clove