While synonymous with Greece, moussaka is a traditional dish across Turkey, the Balkans, and the Middle East, each with its own variation. Authentic Greek moussaka layers minced mutton (or beef or lamb) cooked with onions, sautéed eggplant strips, and tomatoes, topped with creamy white sauce, then baked. A staple in Greek homes, especially for family gatherings, it can be enjoyed hot or cold.
Avgolemono—'avgo' for egg and 'lemono' for lemon—is a hallmark of Greek cuisine. Originally a thick sauce from chicken or lamb broth, eggs, and lemon juice, it's typically served as soup. Modern versions often include rice cooked in the broth, with eggs beaten with lemon and tempered by hot broth, poured over and heated until thickened. Enjoy hot or cold, with countless variations for broths, fish, or vegetables nationwide and worldwide.
Greece abounds in pastries influenced by Turkish history, like baklava—an ancient dessert with Greek roots, also cherished in the Balkans, Middle East, Turkey, and Maghreb. A national favorite, it's on restaurant menus and home tables. Its delicate preparation layers buttered, oiled dough sheets with finely ground nuts (almonds, pistachios, walnuts, hazelnuts), spices (cinnamon, cloves), and honey, baked then soaked in lemon, orange blossom, or rose-flavored syrup.
