Avgolemono, as this delicate egg and lemon soup is known, is probably the favorite soup in Greece. It is usually served as starter in Greek celebrations.
Lentil soup is popular in the Greece menu when the Greek Orthodox Church prohibits eating meat or fish, especially during the Great Lent and Good Friday.Lentils are a good source of iron and proteins. Lentil soup is straight forward to make and it can be prepared without oil, if necessary.
Stuffed grape leaves, known as dolmades, are one of the most popular Greek recipes, although it is not exclusive because dolmas are also prepared in the surrounding countries. Preparing stuffed grape leaves is time consuming, but not difficult.
Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.
This is a simple beef recipe, used more as a sauce for boiled rice, the true main course. Ginger adds the exotic flavor to the meat.The Malgache name for stewed beef this way is hen'omby ritra.
Far east of Verona is a town called Trieste. From this city hails a soup that shows how the cuisine of Italy has been influenced by other cultures. It uses sauerkraut!
