For the previous installment of Travel Tuesdays, we went to Brazil, the host of the 2016 Summer Olympic Games. Following the same theme, we will travel to Greece, the origin of the Olympic games. All of these fun facts and figures about Greece are available through Global Road Warrior, and with over 170 country profiles available, you’ll surely find a country that interests you.

  • Greece is part of the European Union and now uses the euro as currency. The money is divided into banknotes of 5, 10, 20, 50, 100, 200, and 500 euros, and coins of 1 and 2 euros, and 1, 2, 5, 10, 20 and 50 cents.
  • Electricity in Greece is 230 volts AC, 50 Hertz (Hz), and electrical plugs are either “Type C” Europlug CEE 7/16 or “Type F” Schuko CEE 7/7.
  • Greece basically has two seasons. It has a cold and wet winter usually from October to March and a warm and dry summer from April to September. There are some regional variations for the high mountains and islands.
  • Global Road Warrior supplies security briefings for different countries. According to the most recent update, travel to Greece currently involves normal travel precautions. Please note, “Visitors should exercise caution while driving and using public transportation. Greece has the fourth-highest traffic fatality rate in the European Union due to heavy traffic, poor road conditions, and unenforced traffic rules.”
  • For language learners, remember that Greek is available through both Mango Languages and Pronunciator.
  • For an example Greek recipe, we bring you: Baklava.

    Crunchy on the outside and sweet and chewy on the inside, baklava is a nut and phyllo dough dessert served throughout Greece.

    Recipe Serving: Makes about 2 dozen

    Ingredients

    Filling:

  • 1/2 lb (225 g) walnuts or almonds, chopped fine
  • 1/4 cup (60 ml) bread crumbs
  • 1/3 cup (80 ml) sugar
  • 1/2 tsp (2 ml) cinnamon
  • 1/4 tsp (1 ml) cloves
  • Pastry:

  • 1/2 lb (225 g) phyllo pastry sheets
  • 3/4 cups (180 ml) melted butter
  • Syrup:

  • 2 cups (480 ml) sugar
  • 1 cup (240 ml) water
  • Juice of 1 lemon
  • Instructions

    1. Mix walnuts or almonds with bread crumbs, sugar, cinnamon, and cloves.
    2. Butter a 9 x 13 inch baking dish. Put 6 layers of phyllo dough in the pan, brushing each sheet with melted butter.
    3. Spread a thick layer of nut mixture over the phyllo dough, then add 4 more sheets of phyllo, buttering each one.
    4. Continue adding layers of nut mixture and phyllo dough until you use up the ingredients, ending with 6 sheets of phyllo.
    5. Brush the top with butter. Trim or tuck in the edges of the dough.
    6. Cut diagonal lines through the top layers to make diamond shapes.
    7. Bake at 350°F (175°C) for about an hour, until golden brown.
    8. About 10 minutes before the hour is up, make the syrup by boiling sugar, water, and lemon juice for 10 minutes.
    9. After you take the baklava out of the oven, pour the hot syrup over it. Let stand for several hours before cutting pieces all the way through and serving.