In partnership with the Greek Embassy in Tunisia, the Movenpick Gammarth organizes the Greek gastronomic week at the restaurant “The Breeze”, from 26 to 29 September 2017 every night from 19h to 23h. An opportunity to discover a Mediterranean cuisine, refined and highly reputed that goes beyond the cliché, reducer, Moussaka that we all almost know. Amel DJAIT
Greek cuisine has characteristics common to Italian, Turkish and Cypriot cuisines. The Mediterranean diet, of which it forms part, is recognized by UNESCO as Intangible Cultural Heritage of Humanity. That said, in addition to the olive oil that connects almost all countries of the Mediterranean Sea, Greek as Tunisians, are eaters of bread.
In Greek cuisine, olive oil, olives, lamb, cheese such as feta are used. The mezza (a variety of typical dishes) is also very common. They are a ceremonial alone! The Greek national drink is the ouzou, an aniseed alcohol although a white wine, the restina, is well known.
In Greece, cooking is a celebration. As in Tunisia, certain dishes are particular to certain festivals and / or periods of the year (religious festivals). On the first day of the year, the custom is to share a pie in which a coin has been hidden. To the guest who falls on the room, luck and fortune will smile.
Like all the cuisines of the world, in the last years, a new generation of cooks put forward the traditional Greek cuisine and rework it. They often start with personal memories and use new techniques, tastes and flavors from all over the world. In their own way, they modify traditional recipes and offer them differently, to the taste of the day …
For this tasteful trip to Tunisia, do not miss a great opportunity to discover dolmadakias (stuffed vine leaves), Fava (yellow pea purée and olive oil), moussaka, tiropitakia …
If it is incontestable that there are countries that visit, it is even less questionable that others enjoy! It is up to you to know in which category to place Greece.
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