Remember that 2002 rom-com about the girl who fell in love with a non-Greek geek? Joel Zwick's “My Big Fat Greek Wedding” is without doubt one of the best portrayals in recent years, of how food plays an integral part in the culture and customs of Greek people. Characterized by a predominantly agricultural industry, the sun-soaked European country is best known for its organic dairy produce of Feta cheese (from goat's milk) and yogurt, in addition to staples such as wheat and olive oil. At the turn of the 19th Century, meats such as goat and lamb found their way into Greek cuisine, laying the foundations for recipes such as Lamb Kleftiko – a leg of lamb marinaded with lemon juice and garlic, prior to slow-cooking in a special “pit oven”. Kleftiko, along with the layered lamb, potato and custard casserole Moussaká are the most commonly found hot dishes of Greek origin. Mezze restaurants are a popular sight among the tavernas of New York and boutique restaurants of Las Vegas (most of which can be found in our Greek guide). Classified as a “buffet” style of dining by the Western world, mezze refers to the appetizer selection traditionally served at the Greek table prior to main course. Mezze run the gamut of flavors, styles and textures, often including simple olive and feta salads, tiganita (deep-fried vegetables), fakes (lentil and olive soup) and souvlaki (skewered pork portions, marinated in sultry, yet spicy tzatziki sauce.) There's nothing better to wash down your light appetizer, than a glass of Greek Retsina – a white wine made from palm resin, considered a fine pairing with Haloumi or Feta cheese!