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 round out 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, dating back to 4000 B.C. C., especially feta and kaserI, made its appearance and has continued to dominate the top selections ever since, both usually made from sheep’s milk. Tomatoes were late to the party, but they’ve been a big hit, combining with other fresh vegetables and feta cheese to round out the almost obligatory and wonderfully tasty Greek salad eaten with most meals. When you venture into a Greek restaurant, you’ll no doubt see these favorites, any of which will delight your palate (don’t worry about pronouncing them, pointing will do 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 (only fresh);

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

gyroscopes – 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 topped with 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 (well, that’s fine, you might want to skip this one);

Mousakka – an aubergine-based dish with spiced meat and bechamel sauce, essential;

avgolemono – chicken soup with egg and lemon juice;

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

Souvlaki – skewer pieces of meat and sometimes vegetables on a skewer;

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

pita bread – part of the general Mediterranean influence, a popular sandwich and gyros bread;

saganaki – Hugely popular appetizer, a frequently lit table side with plenty of gloss, a crisp and tangy cheese that is sure to prep your taste buds for what’s to come; (if your waiter seems a bit enthusiastic, make sure to stay back when you turn it on)

feta or kasari cheese: sheep’s or goat’s milk, crumbly in texture, cured in brine, 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 best 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 – “resonated” white or rosé wine (contains tree resin)

roditis – popular dry white wine

ouzo – anise-flavored snack 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 just about anyone. Vegetarian friendly, much of it low sugar and low fat, spicy or plain depending on your request. If you’re lucky enough to live in or near a big city, there’s often an area that’s considered a “Greek village” that offers authentic food and a lively atmosphere. But it’s best not to throw the wine glass at the next wall, especially if it still has wine in it. That may be frowned upon. You’re certainly allowed to yell though.”op” anytime.