Greek salad consists of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and Greek mountain oregano, and dressed with olive oil. Sliced capsicum, usually green, is often added also.
A purée that typically accompanies fried cod (called bakaliaros or μπακαλιάρος) and in some cases, salads. The main ingredients are potato, garlic, olive oil and vinegar.
Several styles of pita are found all over Greece, with fillings such as cheese (τυρόπιτα), spinach (σπανακόπιτα), zucchini (κολοκυθόπιτα), greens (χορτόπιτα), minced meat (κρεατόπιτα), custard (γαλατόπιτα) etc.
Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings.
Fasolakia (φασολάκια)
Fresh green beans stewed in tomato sauce. Sometimes includes potatoes, carrots, or zucchini.
Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables such as potato and zucchini, hollowed out and baked with a rice and herb filling. Minced meat can also be used in the filling.
Meat and fish dishes
Name
Image
Description
Baked lamb with potatoes (αρνί στο φούρνο με πατάτες)
A common Greek dish. There are many regional variations with additional ingredients.
Bogana (μπογάνα)
Slow cooked lamb or goat meat with potatoes and tomatoes, from the region of Argolis.
Bifteki (μπιφτέκι)
Grilled rounded beef, made from minced meat, but other meat (chicken, turkey) can also be used.
Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
Chicken marinated in alcohol (usually ouzo or beer)
Kreatopita (κρεατόπιτα)
A meat pie using lamb, goat, or pork mince (or a combination thereof) with rice and a light tomato sauce wrapped in pastry kneaded with white wine. Popular dish on the island of Kefalonia.
Kleftiko (κλέφτικο)
Literally meaning of the klephts, also called "Exochikó", this Greek dish is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is often baked with potatoes.
Kokkinisto (κοκκινιστό)
"Kokkinisto" means 'reddened', and is a family of meat stews with tomatoes.
A dish of the Balkans, Turkey and Azerbaijan consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle.
Kontosouvli (κοντοσούβλι)
Similar to the Cypriot Souvla. Large pieces of meat cooked on a long skewer over a charcoal barbecue.
Meatballs, either fried or oven-baked, seasoned with salt and spices, typically oregano and mint. Some people add grated carrots or capsicum along with onions to the mixture.
Casserole made of (typically fried) aubergine, potato, and spiced minced meat. There are other, less common variations besides eggplant, such as zucchini. The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s
Makálo (μακάλο)
Various dishes (usually meatballs) with garlic sauce from the region of Macedonia.
In Greece and Italy, snails are eaten in a diversity of dishes and sometimes they are even used in sauces and poured over various types of pasta. On Crete, one popular dish is snails in tomato sauce.
(Lit: 'little skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is pork and chicken, typically marinated in oil, salt, pepper, oregano and lemon. Also known as kalamaki (καλαμάκι)
A Christmas and wedding delicacy made of thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with a great amount of honey and crushed walnuts.[2]
A kind of spicebread with ground cloves and cinnamon, resembling a sweet bread rather than a cake. Baked typically on the feast day of Saint Fanourios (August 27), after who it is named.
The basic ingredients for finikia involve varieties of flour and butter, as well as sugar. Many varieties of this dish exist, including citrus flavourings.
Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar. Can also be baked for Easter.
"Honey macaroons" which are cookies soaked in a syrup of diluted honey (μέλι or meli in Greek, thus melo-makarona), then sprinkled with crushed walnuts. Typically baked for Easter and Christmas.
A flour and grape must pudding. Typically found in Cyprus.
Moustokouloura (μουστοκούλουρα)
Cookies of flour kneaded with fresh grape must instead of water.
Melitinia (πασχαλινά μελιτίνια)
These sweet cheese pastries originated in the Cyclades. Soft myzithra goat's milk cheese is typically used as a filling, but ricotta can also be used as a substitute.
Made of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks. One particular type of spoon sweet, called υποβρύχιο (literally meaning submarine), is made from mastic, which is found on the island of Chios.
An Easter sweet bread also known as Lambropsomo (λαμπρόψωμο or Easter bread), flavoured with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry. It is commonly adorned with almond flakes and red-dyed eggs, according to Easter tradition.
Saint Basil's cake or King's cake, traditionally prepared for New Year's Day. Vasilopites are often baked with a coin inside, and whoever comes across the coin in their slice is considered to have God's blessing for the new year.
There is a wide variety of cheeses made in various regions across Greece. The vast majority of them are unknown outside Greece. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of Greek Protected Designations of Origin cheeses article. Here are some of the more popular throughout Greece:
A hard cheese produced exclusively in Arachova, Greece and it is famous and registered in the European Union as a protected designation of origin since 1996.
Graviera is one of the most popular cheeses in Crete. It is a hard cheese with a light yellow color, and has a slightly sweet and nutty taste. The Cretan version (there are also gravieras made elsewhere: Naxos, Agrafa etc.) is made from sheep's milk, or sheep's milk with a small amount of goat's milk.
Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
Metsovone is a semi-hard smoked pasta filata cheese produced in the region of Metsovo. Metsovone has been a European protected designation of origin since 1996. Metsovone is manufactured from cow's milk or a mixture of cow and sheep or goat milk. It is produced by the Aromanians of Metsovo.
Turkish coffee, brewed in a small long-handled pot (briki, μπρίκι) using very finely ground coffee beans. It is served unfiltered, often with a glass of water.
An alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 25% to 32% alcohol by volume. Tsikoudia is sometimes called rakı, (ρακή), from the Arabic word arak, meaning distilled.
Often home-brewed, a clear drink produced from grape pomace, often with higher alcohol content, and usually not flavored with herbs. The city of Volos at the centre of Greece is well known for its Tsipouradika (literally: tsipouro places). In Thessaly tsipouro is always flavored with anise. Tsipouro is often called raki (ρακί).
.jpg)
.jpg)
_(cropped).jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.JPG)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
