Greek cuisine Greek cuisine Greek cuisine (, "Elliniki kouzina") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork). Other important ingredients include olives, pasta (especially hyllopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is strongly influenced by Ottoman cuisine and thus, especially cuisine of anatolian Greeks shares foods such as baklava, tzatziki,
Fusion cuisine Fusion cuisine Fusion cuisine is cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in innovations of many contemporary restaurant cuisines since the 1970s. Fusion food is a general term for the combination of various forms of cookery and comes in several forms. Regional fusion combines different cuisines of a region or sub-region. Asian fusion restaurants, which combine the various cuisines of different Asian countries, have become popular in many parts of the United States and United Kingdom. Often featured are East