Tantalise Those Tastebuds in Greece
We’re all for going out of your comfort zone while travelling, but sometimes trying the local delicacies can be particularly challenging. If you’re the sort of person that relishes the thought of eating witchetty grubs in Australia or chomping down on tarantulas in Cambodia, then you might enjoy some of the more unusual treats on offer in your local taverna:
A popular Easter treat in Greece, lamb’s head might look a bit scary when placed in front of you. However, it’s considered a great delicacy. The locals particularly enjoy eating the brains and the tongue of the roasted animal.
Fried Octopus Ink Sacks
This dish is rare but most often found on the small island of Kalymnos. The ink sacks are carefully removed from the octopus and then boiled before being deep-fried.
If you see kohli boubouristi on the menu, then your taverna sells snails. A huge treat in Greece, the molluscs are fried and served on a bed of salt.
In the summer seasons you’ll find ahinosalata on the menus of many seafood restaurants. This is a salad made from the inside part of the sea urchin.
Another Easter delicacy made from lamb. The rotisserie style stick kebab is made from the organ meat of the lamb and then bound with the intestines of the animals. It includes hearts, liver and spleen and is usually served up as part of a platter on Easter Sunday.
Karidaki is the Greek word for walnut. However if you order this, you’ll find that what you’ve ordered is a far cry from the nuts you’ll find in your Christmas platter. The nuts are cooked and consumed unpeeled and they can take up to fifteen days to prepare. Recipes have the walnuts sitting in a mixture of sugar syrup and lemon juice for several days.
Egg-lemon soup is a starter made from chicken, beef or fish broth thickened with eggs, lemon juice and rice. It’s a refreshing summer soup that was first brought to the region by the Sephardic Jews.
Made with tripe, more authentic versions of this soup would also include thehooves of the animal. If you’ve been a bit heavy with the ouzo last night, you may want to order a big bowl of this as the Greeks swear by it as a hangover remedy.
In Greece and Cyprus, you’ll often come across this flavoursome dish made from grilled lamb’s testicles. Most restaurants will grill them over coals and although once a spring speciality they can now be found all year round.
You can find this sausage throughout the Thessaly region of Greece and is made from mutton and spleen that’s been broiled over a charcoal fire. It is then soaked in either sheep or goat’s blood.
These are some of the weirder dishes that can be found throughout Greece. However, if the thought of any of these dishes instantly makes your stomach churn, there’s no reason to worry. Greece is known for its rich and varied cuisine which means that there’s something from everyone from cheesy spanakopita to deliciously rich moussaka.
Emily Collins often travels around Europe and recommends booking packages with Purple Travel