Picturing Greek Food Trivia Quiz

As the picture shows you, souvlaki is prepared on skewers. The main ingredient is meat, which is grilled - pork is traditional but lamb, chicken and beef are also used. Vegetables are sometimes included but souvlaki is primarily a meat dish.

The meat is eaten while still hot and usually straight from the skewer. The more refined among us may prefer to remove it and use a knife and fork.

This refreshing dish is made from yoghurt and chopped cucumbers, with garlic and a little olive oil often added. It can be used as a dip or a sauce and is frequently available to accompany whichever dish you decide to eat.

It can also be a course on its own, appearing as a starter with bread.

Feta is a traditional Greek cheese made from the milk of sheep or a mix of goat and sheep milk. When pressed, it is left to age in brine so the resulting cheese is salty. As you can see in the photo, it has a crumbly texture.

Most salads in Greece include feta and it is also an ingredient in tyropita, a pie made from layers of pastry and a cheesy egg mixture.

If asked to name a Greek dish, there's a fair chance that moussaka would be the first name to come to mind. This tasty and filling dish is made from minced meat, lamb or beef usually, in a tomato flavoured sauce layered with aubergines and topped with a béchamel sauce. Some versions include sliced potatoes as well.

This dish is traditionally a vegetarian one, although some versions do include meat. The main ingredient is rice, which is mixed with vegetables, including onion, and herbs. The mixture is then wrapped in a vine leaf, although cabbage leaves are sometimes substituted, before being simmered.

The dolmades are often served with a lemon sauce.

Although pita is often associated with the Middle East, it is also commonly found in Greece and other European countries. When souvlaki are cooked at a barbecue the meat is sometimes wrapped in pita bread, and gyros are normally served inside a piece of pita bread.

Not all pita breads have the pocket which is common in the UK - the term is applied to any kind of flatbread.

This is a savoury pie usually made from spinach and baked in pastry. Some versions also include cheese, often feta, mixed with egg. In southern Greece it is called by the same name, so it's best to check when ordering, if anyone is allergic to egg.

Other countries in the region, like Turkey, have their own recipe and during Lent, or other periods of fasting, the eggs and cheese will be omitted.

This is another kind of dip, with the main ingredient being fish roe. This is mixed with oil, lemon juice and garlic and served as an appetiser. In Greece, the roe comes from unsmoked fish but many countries use smoked for extra flavour.

Taramasalata is often served along with other appetisers in an assortment called meze - this is similar to the Spanish tapas.

Gyros is often sold as a 'takeaway' food. The meat, often pork or chicken, is cooked on an upright rotisserie, with thin slices cut from it. The meat is served in pita bread with various accompaniments such as salad vegetables, onions and even chips (French fries). Tzatziki is often added for extra flavour.

The name derives from the cooking method and means to turn - words such as gyration and gyratory have the same etymology.

Meals traditionally end with a dessert and baklava is a very common Greek version. There are quite a few portions in the photo, but one is likely to be enough as this is a rich and filling dessert. It is common in many regions, as well as Greece, with the Greek version combining layers of filo pastry with nuts and a syrup made from honey and water, flavoured with cinnamon and lemon.

By tradition, a Greek baklava is meant to have thirty-three pastry layers to coincide with the length of Jesus's life. I told you it was rich.