Meteora, Greece is an interesting place in Thessaly famous for orthodox monasteries, the otherworldly rock formations , jaw-dropping vistas, along with charming villages. What you may not know is that Meteora additionally boasts delicious mountain cuisine — hearty main courses (stews, pies, and casseroles) which are quite different from your lighter seafood dishes which are often served at the islands.
Dishes you must try at Meteora
To found out which restaurants serve these Remarkable dishes, Then check out our episode: Things to Eat at Meteora, Greece
In actuality, the meals I had in Meteora could not be more distinct from the meals I had in the islands. As is normal throughout Greece, foods are seasonal. For instance, in the summer you might discover that tomato is a common ingredient (e.g. tomatoes stuffed with rice), also in winter individuals use more pork, leek, and celery in their own ingestion. Rest assured, you will still find all the classic Greek foods loved by all — feta cheese, olives, moussaka, lamb chops, etc..
Do Not forget to Look at our Guide to Classic and Conventional Greek Foods Including an A-Z Glossary
Pork with Pepper
Pork Stew with Cabbage
So what places Meteoran cuisine apart from the rest?
Pork with Celery and Leek
Meatballs are produced my ground beef with black pepper, olive oil, egg, cumin, and oregano. There are lots of distinct varieties of meatball recipes and therefore are often served at a tomato-based sauce (souzoukakia). Keftedes are a form of meatball, but are also usually served with lemon wedges and tzatziki as opposed to at a tomato sauce.
Kolokithokeftedes (Fried Zucchini Balls)
Everybody has their favorite recipe for stew, but it normally includes tender morsels of lamb meat cooked slowly with seasonal vegetables such as carrots, onions and potatoes.
Fried Saganaki Cheese
Roasted lamb dishes are served with baked in the oven until crispy. Minimal seasoning makes this dish outstanding: pepper, salt, olive oil, and lemon juice. Could be served with a range of sides such as salad, roasted potatoes, or rice.
This dish contains whole peppercorns and pork filet. When all the fat is rendered the pork off it’s ready and the meat is melt-in-your-mouth-soft.
This dish is a little bit hot. It uses pork shoulder, tomatoes, and cabbage cut into strands. Its spice stems from the peppers used.
Lean pork shoulder with leeks, celery along with the touch avgolemono sauce (lettuce and lemon juice).
These fried pieces of heaven are a hit with the whole family. Made by grating zucchini, squeezing the water from these, mixing them with salt, pepper, eggs, and bread, forming the mixture into small patties skillet in olive oil until golden brown. YUM!
A staple food that’s served as an appetizer. Its name stems from the bowl that the cheese is fried in — the sagani. There are several variations of this dish based on the part of Greece you are in. Restaurants utilize halloumi, kasseri, kefalotyri. The cheese is fried in oil and served with lemon wedges and bread.
Being that there’s an real Mushroom Museum at Meteora, it’s no surprise that mountain mushrooms form a part of their local cuisine. Meteora is currently home to several species of the edible fungi, so make certain to ask your server when they have mushrooms in the menu once you go.
You may have already tried Ouzo. Ouzo includes a licorice smell that is strong and is produced from grapes that are pressed. Tsipouro, A beverage, is popular throughout Thessaly. It’s produced from the remains of the grapes which have already been pressed (seeds, skins, etc). Tsipouro can also be called”Raki” in countries like Macedonia and Turkey. Sipping Tsipouro is a age-old heritage dating back to the beginning of monastic life. Glasses of Tsipouro are often accompanied by bites, or meze.
Kokoretsi is a delicacy at Greece.
Lamb innards are wrapped in intestines then grilled till crunchy on the surface over a charcoal fire. Kokoretsi is traditionally an Easter meals that is extremely labor.
Greeks enjoy their tiropita and spanakopita pies — crispy phyllo and darkened dough holding with a delicious blend of cheese, spinach, or even ham. Many bakeries and delis in Meteora market stinks.
A conventional Xoriatiki Salata (“village salad”) provides berries, cucumbers, feta cheese, and olive oil. A few of the salads I tried in Meteora had sesame seeds, honey, honey, balsamic vinegar and red pepper.
Tzatziki is similar to”Greek ketchup.” This garlic, garlic, and lemon dip may be paired with almost anything and is normally served as an appetizer or side dish.
Very similar to lasagna, pastitsio is a baked dish of rice, ground beef (can be a mixture of pork and beef, or veal and beef), béchamel, as well as cheese. Slices are served piping hot.
Moussaka is a Greek comfort food that is ready all over. It’s comparable to pastitsio but contains sliced eggplant instead of pasta.
Yiouvetsi is a conventional casserole that typically is made from beef and orzo (kritharaki) pasta baked in a clay pot. By using smaller pots, it’s made but may be adapted for only servings. Is abundant, making it a replacement for beef. Yiouvetsi is not only filling!
That is by no means a comprehensive list of meals you must try just a few recommendations following my latest visit to the place. The important thing to keep in mind is whether it’s home made, you can’t go wrong. Do your self a favor and spend a few days exploring the landscapes of Meteora and remember since you’ll want it, to bring an appetite!
Special thanks to Visit Meteora and XShot.
Have any suggestions of meals you must try in Meteora? Leave us a comment below!