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Greek
Greek cuisine (Greek: Ελληνική Κουζίνα) is the traditional cuisine of Greece, a typical Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread,...
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Baklava
Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, as well as Iran, the Caucasus and much of central and...
Spanakopita
Spanakopita (pronounced /ˌspænəˈkɒpɪtə/; Modern Greek σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίττα, pítta, pie) is a Greek savoury pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with...
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Souvlaki
Souvlaki (Greek: Σουβλάκι) or souvlakia is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces...
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Avgolemono
Avgolemono is a Greek soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolémono translates to "egg-lemon," in English.
It is also part of certain stew-like dishes such as the Greek...
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Moussaka
Moussaka from Arabic: مسقعة musaqqaʿa; means "chilled", (names borrowed by other languages: Greek: μουσακάς Mousakas, South Slavic: musaka/мусака, Turkish: musakka, Hungarian: rakott padlizsán) is an aubergine-based dish of the Balkans and the...
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Dolma
Dolma (pl. dolmas or dolmades) is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey and Cyprus, the Balkans, many Arab countries, Iran and the Caucasus and Central and South...
Greek salad
Greek salad (Greek: χωριάτικη σαλάτα, IPA: [xorˈjatiki saˈlata], or Greek: θερινή σαλάτα), sometimes described as 'country/village/peasant salad', is a common component of a Greek meal.
Greek salad is made with wedges of tomatoes, sliced (and,...
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Taramosalata
Taramosalata (Greek: ταραμοσαλάτα, from taramas (from Turkish: tarama) + salata "salad" ) is a Greek and Turkish meze. It is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish...
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Fassoulada
Fasolada or fasoulada (φασολάδα or φασουλάδα, sometimes written fassolada or fassoulada) is a Greek soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".
The Middle-Eastern version is called fasoulia...
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Galaktoboureko
Galaktoboureko (γαλακτομπούρεκο) is a Greek dessert of custard (sometimes flavored with lemon or orange) in phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual 10cm long servings.
Unlike mille...
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Burek
Börek (also burek, boereg, piroq, בורקס and other variants on the name) is a type of baked or fried filled pastry, from Turkey, made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar, minced...
Sarma
Sarma (Azerbaijani: kələm dolması, Turkish: sarma, Bulgarian, Serbian and Macedonian: сармa, Hungarian: töltött káposzta, Greek: σαρμάδες, λαχανοντολμάδες, Serbian and Croatian: sarma, Romanian: sarmale, găluci, Arabic: يبرق yabraq or malfuf) is the...
Tarhana
Tarhana (Turkish), tarkhina, tarkhana, tarkhwana (Persian ترخینه، ترخانه، ترخوانه), trachanas/trahanas (Greek τραχανάς) or (xino)chondros ((ξυνό)χονδρος), trahana (Albanian), трахана/тархана (Bulgarian), kishk (Egypt), or kushuk (Iraq) are dried...
Shkembe chorba
Shkembe chorba (Cyrillic: Шкембе чорба) is kind of tripe soup. It contains cattle stomach and it is a traditional Albanian, Bulgarian and Romanian dish. Similar soups are also prepared in Serbia, Greece (called Patsas), the Republic of Macedonia,...
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Faki soupa
"Faki soupa" (Greek: φακή,φακές)is a Greek type of soup based on lentils. The preparation of the dish is quite simple, but the result is a very healthy and filling meal. Usual ingredients are onions, carrots, olive oil, parsley and sometimes tomato...
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Koulourakia
Koulourakia, (In Greek pronounced: koo-loo-RAHK-yah), is a traditional Greek dessert, typically made at Easter, to be eaten after Holy Saturday.
They are butter cookies, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate...
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Vasilopita
Vasilopita (Βασιλόπιτα) is a traditional New Year's Day bread or cake in Greece and many other areas in eastern Europe and the Balkans which contains a hidden coin or trinket which gives good luck to the receiver. It is made of a variety of doughs,...
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Kourabiedes
Kourabiedes (Kourabiethes) (Greek: κουραμπιέδες) is a Greek butter cookie that can be made with or without almonds. The cookie is sometimes made with brandy, usually Metaxa, and confectioner's sugar. Additional confectioner's sugar is then added on...
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Psarosoupa
Psarosoupa (Greek: ψαρόσουπα) or fish soup is a Greek soup, its broth thickened with eggs and lemon. It can be prepared with varying vegetables like carrots, parsley, celery, and onion but almost always contains rice, sea fish and potatoes. The fish...
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Moustalevria
Moustalevria or moustopita, in Greek cuisine, is a sort of pudding made of grape must mixed with flour and boiled until thick. It may also include almonds, walnuts, and other nuts.
