Still known for its locally grown food and fish, the country of Greece serves up some wonderful dishes, many of which date back to early Macedonian and Sephardic Jewish cultures, along with a Turkish influence. Known for its wines and liberal use of olive oil, tapenade, lentils, and honey, top off many dishes with spiced capers, providing an interesting contrast to smooth yogurt, cucumbers, eggplant, and anything else that can be harvested from the ocean. (If you’re squeamish, you might want to leave out the squid, sea urchins, and other unrecognizable creatures.)

The cheeses, which date back to 4000 B.C. C., especially feta and KaserI, made its appearance and has continued to dominate the best selections ever since, both generally made from sheep’s milk. Tomatoes were late to the party, but have been very popular, being paired with other fresh greens and feta to complete the almost obligatory and wonderfully flavorful Greek salad eaten with most meals. When you venture into a Greek restaurant, you’ll no doubt spot these favorites, any one of which will delight your palate (don’t worry about pronouncing them, pointing will work just fine):

Barbouni – a small fish, usually eaten whole and fried;

dolmades – vine leaves stuffed with meat and rice, don’t even think about buying them canned (fresh only);

giants – jumbo beans baked in tomato sauce along with lots of fresh herbs (nothing like canned American beans);

gyros – that familiar vertical spit of roast beef or lamb seen in many restaurant windows and a popular street food, usually stuffed in pita bread generously covered in a creamy cucumber sauce;

Horiatiki – Traditional Greek salad of lettuce and vegetables with feta cheese, olives and a light vinaigrette dressing;

Keftedes – meatballs cooked with herbs and onions;

Kokoretsi – seasoned lamb intestines, along with other organ parts (ok, okay, you might want to skip this one);

mousakka – a dish based on aubergine with spiced meat and béchamel sauce, a must;

avgolemono – chicken soup with egg and lemon juice;

spanikopita – flaky crust, savory spinach pie, another classic;

souvlaki – prick pieces of meat and sometimes vegetables on a skewer;

Pastiche – baked pasta dish with meat and bechamel sauce (white);

pita bread – part of the overall Mediterranean influence, a popular sandwich and gyro bread;

Saganaki – Very popular appetizer, a frequently lit table side with lots of sparkle, a crunchy, tangy cheese that is sure to prepare your taste buds for what’s to come; (if your server seems a little enthusiastic, be sure to hang back when you turn it on)

feta or kasari cheese: sheep’s or goat’s milk, crumbly in texture, brine-cured, wakes up most dishes;

tzatziki – known for its liberal use of yogurt, the Greek sauce made from strained yogurt, cucumbers and garlic, balances out some of its spicier food;

baklava – the most well-known and adored dessert, a rich puff pastry with layers of puff pastry filled with walnuts and honey, very sweet and decadent;

Favorite drinks to accompany any meal:

retsin – “resonado” white or rosé wine (contains tree resin)

rhoditis – popular dry white wine

ouzo – anise-flavored aperitif widely consumed throughout the country, often an acquired taste

Well, there you have your basic Greek food 101. It has everything you are looking for in ethnic cuisine and can be enjoyed by almost anyone. Vegetarian friendly, largely low sugar and low fat, spicy or plain depending on your order. If you are lucky enough to live in or near a big city, there is usually an area that is considered a “Greek Town” that offers authentic food and a lively atmosphere. But it’s better not to throw the wine glass at the next wall, especially if it still has wine in it. That can be frowned upon. Though you’re certainly allowed to yell.”op” whenever.