Greek cuisine, the Glossary
- ️Tue Dec 04 2018
Greek cuisine is the cuisine of Greece and the Greek diaspora.[1]
Table of Contents
405 relations: Aegean Sea, Agiorgitiko, Akanés, Allspice, Amaranthus blitum, Amygdalopita, Anatolia, Anchovies as food, Ancient Greek cuisine, Anthotyros, Apple, Apple pie, Arab cuisine, Aromanian cuisine, Aromanians, Asparagus, Assyrtiko, Athens, Athiri, Avgolemono, Şambali, Bachelor's degree, Baklava, Balkan cuisine, Barbecue, Barley, Basbousa, Basil, Basmati, Béchamel sauce, Börek, BBC, Beef, Beer, Beer in Greece, Beta vulgaris, Bitter orange, Black soup, Black-eyed pea, Boiled egg, Bonbon, Boops boops, Bottarga, Bougatsa, Bourdeto, Bouyiourdi, Brandy, Bread, Breakfast cereal, Broccoli, ... Expand index (355 more) »
Aegean Sea
The Aegean Sea is an elongated embayment of the Mediterranean Sea between Europe and Asia.
See Greek cuisine and Aegean Sea
Agiorgitiko
Agiorgitiko (Αγιωργίτικο; also known as Aghiorghitiko) is a red Greek wine grape variety that, as of 2012, was the most widely planted red grape variety in Greece, ahead of Xynomavro.
See Greek cuisine and Agiorgitiko
Akanés
Akanes is a Greek sweet similar to loukoumi, only that it is flavoured with fresh goatsmilk butter rather than fruit essences.
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.
See Greek cuisine and Allspice
Amaranthus blitum
Amaranthus blitum, commonly called purple amaranth or Guernsey pigweed, is an annual plant species in the economically important plant family Amaranthaceae.
See Greek cuisine and Amaranthus blitum
Amygdalopita
Amygdalopita (Αμυγδαλόπιτα) is an almond cake in Greek cuisine made with ground almonds, flour, butter, eggs and pastry cream.
See Greek cuisine and Amygdalopita
Anatolia
Anatolia (Anadolu), also known as Asia Minor, is a large peninsula or a region in Turkey, constituting most of its contemporary territory.
See Greek cuisine and Anatolia
Anchovies as food
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait.
See Greek cuisine and Anchovies as food
Ancient Greek cuisine
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
See Greek cuisine and Ancient Greek cuisine
Anthotyros
Anthotyros (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese.
See Greek cuisine and Anthotyros
Apple
An apple is a round, edible fruit produced by an apple tree (''Malus spp.'', among them the domestic or orchard apple; Malus domestica).
Apple pie
An apple pie is a pie in which the principal filling is apples.
See Greek cuisine and Apple pie
Arab cuisine
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq.
See Greek cuisine and Arab cuisine
Aromanian cuisine
Aromanian cuisine (Cuzina armãneascã) is the traditional cuisine of the Aromanians.
See Greek cuisine and Aromanian cuisine
Aromanians
The Aromanians (Armãnji, Rrãmãnji) are an ethnic group native to the southern Balkans who speak Aromanian, an Eastern Romance language.
See Greek cuisine and Aromanians
Asparagus
Asparagus (Asparagus officinalis) is a perennial flowering plant species in the genus Asparagus native to Eurasia.
See Greek cuisine and Asparagus
Assyrtiko
Assyrtiko or Asyrtiko is a white Greek wine grape indigenous to the island of Santorini.
See Greek cuisine and Assyrtiko
Athens
Athens is the capital and largest city of Greece.
Athiri
Athiri (Αθήρι) or Athiri Aspro is a white Greek wine grape used to make Retsina on the island of Rhodes.
Avgolemono
Avgolemono (αυγολέμονο or αβγολέμονο literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
See Greek cuisine and Avgolemono
Şambali
Şambali or Shambali is a famous dessert from İzmir.
Bachelor's degree
A bachelor's degree (from Medieval Latin baccalaureus) or baccalaureate (from Modern Latin baccalaureatus) is an undergraduate degree awarded by colleges and universities upon completion of a course of study lasting three to six years (depending on institution and academic discipline).
See Greek cuisine and Bachelor's degree
Baklava
Baklava (or; باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.
Balkan cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from West Asia.
See Greek cuisine and Balkan cuisine
Barbecue
Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food.
See Greek cuisine and Barbecue
Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
Basbousa
Basbousa is a sweet, syrup-soaked semolina cake that is typically associated with Egyptian cuisine, and is also popular in the wider region.
See Greek cuisine and Basbousa
Basil
Basil (Ocimum basilicum), also called great basil, is a culinary herb of the family Lamiaceae (mints).
Basmati
Basmati,, is a variety of long, slender-grained aromatic rice which is traditionally grown in the Indian subcontinent, mainly India, Pakistan, Sri Lanka and Nepal.
Béchamel sauce
Béchamel sauce is one of the mother sauces of French cuisine.
See Greek cuisine and Béchamel sauce
Börek
Börek or burek is a family of pastries or pies found in the Balkans, Turkey, Armenia, Levant, Northern Africa and Central Asia.
BBC
The British Broadcasting Corporation (BBC) is a British public service broadcaster headquartered at Broadcasting House in London, England.
Beef
Beef is the culinary name for meat from cattle (Bos taurus).
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grains—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used.
Beer in Greece
Archaeological excavations have exposed artifacts and materials used for the production of beer in Greece dating back to the Bronze Age (3,300 to 1,200 BC).
See Greek cuisine and Beer in Greece
Beta vulgaris
Beta vulgaris (beet) is a species of flowering plant in the subfamily Betoideae of the family Amaranthaceae.
See Greek cuisine and Beta vulgaris
Bitter orange
Bitter orange, sour orange, Seville orange, bigarade orange, or marmalade orange is in a narrow sense the citrus tree Citrus × aurantium and its fruit.
See Greek cuisine and Bitter orange
Black soup
Black soup was a regional cuisine of ancient Sparta, made with boiled pork meat and blood, using only salt and vinegar to flavour.
See Greek cuisine and Black soup
Black-eyed pea
The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean.
See Greek cuisine and Black-eyed pea
Boiled egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water.
See Greek cuisine and Boiled egg
Bonbon
A bonbon, sometimes bon-bon, is a small chocolate confection.
Boops boops
Boops boops (from Ancient Greek βόωψ, literally 'ox-eyed'), commonly called the bogue, is a species of seabream native to the eastern Atlantic.
See Greek cuisine and Boops boops
Bottarga
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno).
See Greek cuisine and Bottarga
Bougatsa
Bougatsa is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack.
See Greek cuisine and Bougatsa
Bourdeto
Bourdeto (Μπουρδέτο) is a fish dish from Corfu.
See Greek cuisine and Bourdeto
Bouyiourdi
Bouyiourdi (Greek: Μπουγιουρντί) or bouyourdi is a Greek appetizer or meze.
See Greek cuisine and Bouyiourdi
Brandy
Brandy is a liquor produced by distilling wine.
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.
Breakfast cereal
Breakfast cereal is a breakfast food made from processed cereal grains.
See Greek cuisine and Breakfast cereal
Broccoli
Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable.
See Greek cuisine and Broccoli
Byzantine cuisine
Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine and Mediterranean cuisine.
See Greek cuisine and Byzantine cuisine
Byzantine Empire
The Byzantine Empire, also referred to as the Eastern Roman Empire, was the continuation of the Roman Empire centered in Constantinople during Late Antiquity and the Middle Ages.
See Greek cuisine and Byzantine Empire
Cabbage
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
Cambridge University Press
Cambridge University Press is the university press of the University of Cambridge.
See Greek cuisine and Cambridge University Press
Candied fruit
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.
See Greek cuisine and Candied fruit
Candy
Candy, alternatively called sweets or lollies, is a confection that features sugar as a principal ingredient.
Capsicum
Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit.
See Greek cuisine and Capsicum
Carbonated water
Carbonated water (also known as soda water, bubbly water, sparkling water, fizzy water, club soda, water with gas, in many places as mineral water, or especially in the United States as seltzer or seltzer water) is water containing dissolved carbon dioxide gas, either artificially injected under pressure or occurring due to natural geological processes.
See Greek cuisine and Carbonated water
Cardamom
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
See Greek cuisine and Cardamom
Cardoon
The cardoon (Cynara cardunculus), also called the artichoke thistle, is a thistle in the family Asteraceae.
Cattle
Cattle (Bos taurus) are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus Bos. Mature female cattle are called cows and mature male cattle are bulls. Young female cattle are called heifers, young male cattle are oxen or bullocks, and castrated male cattle are known as steers.
Cauliflower
Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family.
See Greek cuisine and Cauliflower
Cayenne pepper
The cayenne pepper is a type of Capsicum annuum.
See Greek cuisine and Cayenne pepper
Chard
Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable.
Cheese
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.
Chervil
Chervil (Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley.
Chicken soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients.
See Greek cuisine and Chicken soup
Chickpea
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.
See Greek cuisine and Chickpea
Chicory
Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink.
Chios
Chios (Chíos, traditionally known as Scio in English) is the fifth largest Greek island, situated in the northern Aegean Sea, and the tenth largest island in the Mediterranean Sea.
Chocolate bar
A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers.
See Greek cuisine and Chocolate bar
Chocolate praline
Pralines, also known as Belgian chocolates, Belgian chocolate fondants or chocolate bonbons, are cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre.
See Greek cuisine and Chocolate praline
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
See Greek cuisine and Cinnamon
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.
Cod
Cod (cod) is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.
Columbian exchange
The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World (the Americas) in the Western Hemisphere, and the Old World (Afro-Eurasia) in the Eastern Hemisphere, in the late 15th and following centuries.
See Greek cuisine and Columbian exchange
Compote
Compote or compôte (French for stewed fruit) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup.
Constantinople
Constantinople (see other names) became the capital of the Roman Empire during the reign of Constantine the Great in 330.
See Greek cuisine and Constantinople
Corfu
Corfu or Kerkyra (Kérkyra) is a Greek island in the Ionian Sea, of the Ionian Islands, and, including its small satellite islands, forms the margin of the nation's northwestern frontier with Albania.
Cowpea
The cowpea (Vigna unguiculata) is an annual herbaceous legume from the genus Vigna.
Crêpe
A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle.
Cretan cuisine
Cretan cuisine (Κρητική κουζίνα) is the traditional cuisine of the Mediterranean island of Crete.
See Greek cuisine and Cretan cuisine
Crete
Crete (translit, Modern:, Ancient) is the largest and most populous of the Greek islands, the 88th largest island in the world and the fifth largest island in the Mediterranean Sea, after Sicily, Sardinia, Cyprus, and Corsica.
Croquette
A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded.
See Greek cuisine and Croquette
Cucumber
The cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.
See Greek cuisine and Cucumber
Cucurbita
gourd is a genus of herbaceous fruits in the gourd family, Cucurbitaceae (also known as cucurbits or cucurbi), native to the Andes and Mesoamerica.
See Greek cuisine and Cucurbita
Cuisine of the Ionian Islands
The Cuisine of the Ionian islands or Heptanesean cuisine (Greek: Επτανησιακή κουζίνα) in Greece is the cuisine of the Ionian Islands region.
See Greek cuisine and Cuisine of the Ionian Islands
Culture of Greece
The culture of Greece has evolved over thousands of years, beginning in Minoan and later in Mycenaean Greece, continuing most notably into Classical Greece, while influencing the Roman Empire and its successor the Byzantine Empire.
See Greek cuisine and Culture of Greece
Cumin
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region.
Cured pork tenderloin
Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America.
See Greek cuisine and Cured pork tenderloin
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.
Cuttlefish
Cuttlefish, or cuttles, are marine molluscs of the order Sepiida.
See Greek cuisine and Cuttlefish
Cyclades
The Cyclades (Kykládes) are an island group in the Aegean Sea, southeast of mainland Greece and a former administrative prefecture of Greece.
See Greek cuisine and Cyclades
Cypriot cuisine
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
See Greek cuisine and Cypriot cuisine
Cyprus
Cyprus, officially the Republic of Cyprus, is an island country in the eastern Mediterranean Sea.
Dakos
Dakos or ntakos (ντάκος), also known as koukouvagia or koukouvayia (κουκουβάγια, "owl") (from koulouki + psomi, pup + bread, allegedly the bread given to puppies), is a meze consisting of a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, and flavored with herbs such as dried oregano.
Debina (grape)
Debina is a white Albanian & Greek wine grape primarily in the Përmet region in Albania and Zitsa region of Epirus.
See Greek cuisine and Debina (grape)
Dee Why
Dee Why is a coastal suburb of northern Sydney, in the state of New South Wales, Australia, 18 kilometres north-east of the Sydney central business district.
Diane Kochilas
Diane Kochilas (Greek: Κόχυλας, Kóchylas; born May 17, 1960) is a Greek American cookbook author, celebrity chef, and cooking school owner.
See Greek cuisine and Diane Kochilas
Dill
Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae.
Diples
Diples or Thiples (Δίπλες) is a Greek dessert from the Peloponnese, made of thin sheet-like dough.
Diplomat pudding
Diplomat pudding (Diplomate au Bavarois) is a cold dessert prepared in a mold.
See Greek cuisine and Diplomat pudding
Dipping sauce
A dip or dip sauce is a common condiment for many types of food.
See Greek cuisine and Dipping sauce
Dolma
Dolma (Turkish for "stuffed") is a family of stuffed dishes associated with Turkish or Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping.
Dragée
A dragée is a bite-sized confectionery with a hard outer shell.
Dried fruit
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.
See Greek cuisine and Dried fruit
Easter
Easter, also called Pascha (Aramaic, Greek, Latin) or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary.
Eggplant
Eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae.
See Greek cuisine and Eggplant
Eggplant papoutsaki
Eggplant papoutsaki (Greek: μελιντζάνα παπουτσάκι) (Turkish: Patlıcan pabucaki) is an eggplant dish of the Greek cuisine and Turkish cuisine.
See Greek cuisine and Eggplant papoutsaki
Eggplant salads and appetizers
Many cuisines feature eggplant salads and appetizers.
See Greek cuisine and Eggplant salads and appetizers
Eggs as food
Humans and their hominid relatives have consumed eggs for millions of years.
See Greek cuisine and Eggs as food
Endive
Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter-leafed vegetables.
Energy bar
Energy bars are supplemental bars containing cereals, micronutrients, and flavor ingredients intended to supply quick food energy.
See Greek cuisine and Energy bar
Epicurious
Epicurious is an American digital brand that focuses on food and cooking-related topics.
See Greek cuisine and Epicurious
Epirotic cuisine
Epirotic cuisine (Ηπειρώτικη κουζίνα, or Κουζίνα της Ηπείρου) is the traditional Greek cuisine of the region of Epirus.
See Greek cuisine and Epirotic cuisine
Esquire (magazine)
Esquire is an American men's magazine.
See Greek cuisine and Esquire (magazine)
European cuisine
European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe.
See Greek cuisine and European cuisine
Fanouropita
Fanouropita is a sweet cake recipe from Greek cuisine and is traditionally a Lenten cake, also called "lost and found cake." It is traditionally served on St. Fanourios' feast day on August 27, given to Greek Orthodox believers as a blessing.
See Greek cuisine and Fanouropita
Farsala
Farsala (Φάρσαλα), known in Antiquity as Pharsalos (Φάρσαλος, Pharsalus), is a city in southern Thessaly, in Greece.
Fasolada
Fasolada (φασολάδα) or fasoulada (φασουλάδα) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.
See Greek cuisine and Fasolada
Fast food
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service.
See Greek cuisine and Fast food
Fava (Greek dish)
Fava (φάβα), in Greek cuisine, is a traditional dish made of split peas, typically yellow ones (and not, in spite of the name, of fava beans).
See Greek cuisine and Fava (Greek dish)
Fennel
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.
Feta
Feta (φέτα) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk.
Filo
Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.
Fish as food
Many species of fish are caught by humans and consumed as food in virtually all regions around the world.
See Greek cuisine and Fish as food
Flathead grey mullet
The flathead grey mullet (Mugil cephalus) is an important food fish species in the mullet family Mugilidae.
See Greek cuisine and Flathead grey mullet
Florina pepper
The Florina pepper (πιπεριά Φλωρίνης) is a pepper cultivated in the northern Greek region of Western Macedonia, specifically in the wider area of Florina, for which it is named.
See Greek cuisine and Florina pepper
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
Frappé coffee
A frappé coffee, cold coffee, Greek frappé, or just frappé (φραπέ) is a Greek iced coffee drink generally made from spray-dried instant coffee, water, sugar, and milk.
See Greek cuisine and Frappé coffee
French cuisine
French cuisine is the cooking traditions and practices from France.
See Greek cuisine and French cuisine
French fries
French fries (North American English & British English), and chips (British and other national varieties), finger chips (Indian English), french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France.
See Greek cuisine and French fries
French toast
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried.
See Greek cuisine and French toast
Fried potatoes
Fried potatoes are a dish or a component of other dishes (such as Bauernfrühstück) essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings.
See Greek cuisine and Fried potatoes
Fudge
Fudge is a type of confection that is made by mixing sugar, butter and milk.
Galaktoboureko
Galaktoboureko (γαλακτομπούρεκο, paponi, Laz böreği, Qumështor, شعيبيات) is a Greek, Albanian, Laz, and Syrian dessert of custard baked in filo.
See Greek cuisine and Galaktoboureko
Galen
Aelius Galenus or Claudius Galenus (Κλαύδιος Γαληνός; September 129 – 216 AD), often anglicized as Galen or Galen of Pergamon, was a Roman and Greek physician, surgeon, and philosopher.
Garlic
Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.
Garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium.
Gastrointestinal tract
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines.
See Greek cuisine and Gastrointestinal tract
Gigantes plaki
Gigantes plaki (Greek γίγαντες πλακί) or Greek giant baked beans, is a Greek dish of large white beans baked in a tomato sauce.
See Greek cuisine and Gigantes plaki
Gin
Gin is a distilled alcoholic drink flavoured with juniper berries and other botanical ingredients.
Giouvetsi
Giouvetsi, yiouvetsi, or youvetsi (from Turkish güveç) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves).
See Greek cuisine and Giouvetsi
Goat
The goat or domestic goat (Capra hircus) is a species of domesticated goat-antelope that is mostly kept as livestock.
Goat meat
Goat meat is the meat of the domestic goat (Capra hircus).
See Greek cuisine and Goat meat
Goody's Burger House (restaurant)
Goody's Burger House S.A. is Greek fast food company.
See Greek cuisine and Goody's Burger House (restaurant)
Granola
Granola is a food consisting of rolled oats, nuts, seeds, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown.
Gratin
Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.
Graviera
Graviera (γραβιέρα) is a cheese from Greece produced in various parts of Greece, the main of which are Crete, Lesbos, Naxos and Amfilochia.
See Greek cuisine and Graviera
Greece
Greece, officially the Hellenic Republic, is a country in Southeast Europe.
Greek cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora.
See Greek cuisine and Greek cuisine
Greek diaspora
The Greek diaspora, also known as Omogenia (Omogéneia), are the communities of Greeks living outside of Greece and Cyprus.
See Greek cuisine and Greek diaspora
Greek food products
Greece produces many food products.
See Greek cuisine and Greek food products
Greek Macedonian cuisine
Macedonian cuisine (Μακεδονική κουζίνα) is the cuisine of the region of Macedonia, Greece.
See Greek cuisine and Greek Macedonian cuisine
Greek National Tourism Organization
The Greek National Tourism Organisation (Εθνικός Οργανισμός Τουρισμού, Ethnikos Organismos Tourismou), often abbreviated as GNTO (EOT) is the governmental Board for the promotion of tourism in Greece.
See Greek cuisine and Greek National Tourism Organization
Greek restaurant
A Greek restaurant is a restaurant that specializes in Greek cuisine.
See Greek cuisine and Greek restaurant
Greek salad
Greek salad or horiatiki salad (χωριάτικη σαλάτα or) is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives (typically Kalamata olives) and dressed with salt, Greek oregano, lemon juice and olive oil.
See Greek cuisine and Greek salad
Greek wine
Greece is one of the oldest wine-producing regions in the world and among the first wine-producing territories in Europe.
See Greek cuisine and Greek wine
Greek-American cuisine
Greek-American cuisine is the cuisine of Greek Americans and their descendants, who have modified Greek cuisine under the influence of American culture and immigration patterns of Greeks to the United States.
See Greek cuisine and Greek-American cuisine
Green bean
Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (''Vigna unguiculata'' subsp. ''sesquipedalis''), and hyacinth bean (Lablab purpureus) are used in a similar way.
See Greek cuisine and Green bean
Ground meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife.
See Greek cuisine and Ground meat
Gummy candy
Gummies, gummi candies, gummy candies, or jelly sweets are a broad category of gelatin-based chewable sweets.
See Greek cuisine and Gummy candy
Gyros
Gyros, sometimes anglicized as a gyro (turn) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Halva
Halva (also halvah, halwa, halua, and other spellings) is a type of confectionery originating from Persia (now Iran) and widely spread throughout the Middle East and South Asia.
Hamburger
A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll.
See Greek cuisine and Hamburger
Heart
The heart is a muscular organ found in most animals.
Hellenic Mediterranean University
The Hellenic Mediterranean University (H.M.U., Greek: Ελληνικό Μεσογειακό Πανεπιστήμιο. ΕΛ.ΜΕ.ΠΑ.) is a public higher education institution in Greece, with headquarters in Heraklion, Crete, and branches in Chania, Rethymno, Agios Nikolaos, and Sitia.
See Greek cuisine and Hellenic Mediterranean University
Hellenistic period
In classical antiquity, the Hellenistic period covers the time in Mediterranean history after Classical Greece, between the death of Alexander the Great in 323 BC and the death of Cleopatra in 30 BC, which was followed by the ascendancy of the Roman Empire, as signified by the Battle of Actium in 31 BC and the Roman conquest of Ptolemaic Egypt the following year, which eliminated the last major Hellenistic kingdom.
See Greek cuisine and Hellenistic period
Hilopites
Hilopites or hylopites are a traditional Greek pasta made from flour, eggs, milk, and salt.
See Greek cuisine and Hilopites
Honey
Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees.
Hummus
Hummus (حُمُّص), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
Iced coffee
Iced coffee is a coffee beverage served cold.
See Greek cuisine and Iced coffee
Ioannina
Ioannina (Ιωάννινα), often called Yannena (Γιάννενα) within Greece, is the capital and largest city of the Ioannina regional unit and of Epirus, an administrative region in northwestern Greece.
See Greek cuisine and Ioannina
Iranian cuisine
Iranian cuisine is the culinary traditions of Iran.
See Greek cuisine and Iranian cuisine
Issuu
Issuu, Inc. (pronounced "issue") is a Danish-founded American electronic publishing platform based in Palo Alto, California, United States.
Italian cuisine
Italian cuisine is a Mediterranean cuisineDavid 1988, Introduction, pp.101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora.
See Greek cuisine and Italian cuisine
Kadayıf
Kadayıf is a traditional Middle Eastern dessert.
Kakavia (soup)
Kakavia (κακαβιά) is a Greek fish soup.
See Greek cuisine and Kakavia (soup)
Kalabaka
Kalabaka (Καλαμπάκα, Kalabáka, alternative transliterations are Kalambaka and Kalampaka) is a town and seat of the municipality of Meteora in the Trikala regional unit, part of Thessaly in Greece.
See Greek cuisine and Kalabaka
Karydopita
Karydopita (Greek: Καρυδόπιτα) is a Greek dessert cake made primarily from walnuts and covered in a sweet syrup.
See Greek cuisine and Karydopita
Kasseri
Kasseri (Greek: κασέρι, Turkish: kaşarMerriam-Webster Unabridged -) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk.
Kathimerini
Kathimerini (Greek: Η Καθημερινή) is a daily, political and financial morning newspaper published in Piraeus, Athens.
See Greek cuisine and Kathimerini
Kazandibi
Kazandibi or kazan dibi (Kazandibi, lit. 'bottom of kazan or cauldron') is a Turkish dessert and a type of caramelized milk pudding.
See Greek cuisine and Kazandibi
Kefalograviera
Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk.
See Greek cuisine and Kefalograviera
Kefalotyri
Kefalotyri or kefalotiri (κεφαλοτύρι, talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus.
See Greek cuisine and Kefalotyri
Kidney
In humans, the kidneys are two reddish-brown bean-shaped blood-filtering organs that are a multilobar, multipapillary form of mammalian kidneys, usually without signs of external lobulation.
Kitron
Kitron is a citron liqueur produced on the Greek island of Naxos.
Knafeh
Knafeh (كنافة) is a traditional Arabic dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region.
Kofta
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines.
Kokoretsi
Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), 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.
See Greek cuisine and Kokoretsi
Kotsifali
Kotsifali (Κοτσιφάλι) is a red Greek wine grape that is indigenous to the island of Crete.
See Greek cuisine and Kotsifali
Koulourakia
Koulourakia or Koulouria, or kerkele in Pontic Greek, are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday.
See Greek cuisine and Koulourakia
Kumquat
Kumquats, or cumquats in Australian English, are a group of small, angiosperm, fruit-bearing trees in the family Rutaceae.
Kythira
Kythira (Κύθηρα), also transliterated as Cythera, Kythera and Kithira, is an island in Greece lying opposite the south-eastern tip of the Peloponnese peninsula.
Ladera
Ladera (Greek λαδερά), zeytinyağlı (yemekler) (Turkish), or bil zayt (Arabic بالزيت) is a category of vegetable dishes cooked in olive oil in Greek, Turkish, and Arabic cuisines.
Ladotyri Mytilinis
Ladotyri Mytilinis (Greek: Λαδοτύρι Μυτιλήνης) is a traditionally prepared Protected Designation of Origin (PDO) cheese from Greece, preserved in extra virgin olive oil.
See Greek cuisine and Ladotyri Mytilinis
Lagorthi
Lagorthi is a white Greek wine grape,, Vitis International Variety Catalogue, accessed 2018-12-04.
See Greek cuisine and Lagorthi
Lakerda
Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East.
Lamb and mutton
Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.
See Greek cuisine and Lamb and mutton
Lathyrus clymenum, also called Spanish vetchling, is a flowering plant in the family Fabaceae, native to the Mediterranean.
See Greek cuisine and Lathyrus clymenum
Laurus nobilis
Laurus nobilis is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves.
See Greek cuisine and Laurus nobilis
Leaf vegetable
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
See Greek cuisine and Leaf vegetable
Leek
A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum).
Lentil soup
Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk.
See Greek cuisine and Lentil soup
Lesbos
Lesbos or Lesvos (Lésvos) is a Greek island located in the northeastern Aegean Sea.
Lettuce
Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae.
Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria.
See Greek cuisine and Levantine cuisine
Liatiko
Liatiko (Λιάτικο) is an old red Greek wine grape variety, Vitis International Variety Catalogue, accessed 2018-12-04.
Lifo (magazine)
LIFO (pronounced La-ee-fo) is a Greek weekly free-press/city guide published by DYO DEKA and distributed in selected spots in Athens and Thessaloniki.
See Greek cuisine and Lifo (magazine)
Limnio
Limnio (LIM-nee-oh) is a red Greek wine grape variety that is indigenous to the Greek island of Lemnos.
Liqueur
A liqueur is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices.
List of cheeses
This is a list of cheeses by place of origin.
See Greek cuisine and List of cheeses
List of Greek dishes
This is a list of notable dishes found in Greek cuisine.
See Greek cuisine and List of Greek dishes
Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal).
See Greek cuisine and Liver (food)
Lokma
Lokma, also awameh, is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients.
London
London is the capital and largest city of both England and the United Kingdom, with a population of in.
Loukaniko
Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods.
See Greek cuisine and Loukaniko
Lung
The lungs are the central organs of the respiratory system in humans and some other animals, including tetrapods, some snails and a small number of fish.
Magiritsa
Magiritsa is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church.
See Greek cuisine and Magiritsa
Makedonia (newspaper)
Makedonia (Macedonia, Greek: Μακεδονία) is a Greek daily newspaper published in Thessaloniki.
See Greek cuisine and Makedonia (newspaper)
Malagousia
Malagousia or Malagouzia (Greek Μαλαγουζιά) is a white Greek wine grape that was virtually extinct until Professor of Oenology Vassilis Logothetis re-discovered it in Nafpaktia and presented it to one of his students, Vangelis Gerovassiliou, in the 1970s.
See Greek cuisine and Malagousia
Mandilaria
Mandilaria (Μαντηλαριά) is a red Greek wine grape variety that is grown throughout the Greek Isles.
See Greek cuisine and Mandilaria
Manouri
Manouri (μανούρι) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta.
Marron glacé
A marron glacé (plural marrons glacés) is a confection, originating in France consisting of a chestnut candied in sugar syrup and glazed.
See Greek cuisine and Marron glacé
Mashed potato
Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper.
See Greek cuisine and Mashed potato
Mastic (plant resin)
Mastic (Μαστίχα) is a resin obtained from the mastic tree (Pistacia lentiscus).
See Greek cuisine and Mastic (plant resin)
Mastika
Mastika or mastiha is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region.
Mavrodafni
Mavrodaphni, Mavrodaphne, or Mavrodafni (Greek: Μαυροδάφνη lit. 'black laurel') is both a black wine grape, Vitis International Variety Catalogue, accessed 2018-12-04 indigenous to the Achaea region in Northern Peloponnese, Greece, and the sweet, fortified wine first produced from it by Gustav Clauss in around 1850.
See Greek cuisine and Mavrodafni
Mayonnaise
Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries.
See Greek cuisine and Mayonnaise
McDonald's
McDonald's Corporation is an American multinational fast food chain, founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, California, United States.
See Greek cuisine and McDonald's
Meat
Meat is animal tissue, often muscle, that is eaten as food.
Mediterranean cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin.
See Greek cuisine and Mediterranean cuisine
Melomakarono
The melomakarono (μελομακάρονο plural: μελομακάρονα, melomakarona) is an egg-shaped Greek dessert made mainly from flour, olive oil, and honey.
See Greek cuisine and Melomakarono
Mentha
Mentha (also known as mint, from Greek μίνθα, Linear B mi-ta) is a genus of flowering plants in the family Lamiaceae (mint family).
Meringue
Meringue is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
See Greek cuisine and Meringue
Merluccius merluccius
Merluccius merluccius, the European hake, is a merluccid hake of the genus Merluccius.
See Greek cuisine and Merluccius merluccius
Metaxa (Μεταξά) is a line of branded Greek alcoholic drinks, each a flavored amber blend of spirits and Muscat wine, aged in oak barrels, and packaged in amphora-shaped bottles.
Metsovone
Metsovone (Μετσοβόνε) is a semi-hard smoked pasta filata cheese produced in the Aromanian village of Metsovo in Epirus, Greece.
See Greek cuisine and Metsovone
Meze
Meze (also spelled mezze or mezé) is a selection of small dishes served as appetizers in Levantine, Turkish, Balkan, Armenian, Kurdish, and Greek cuisines.
Milk
Milk is a white liquid food produced by the mammary glands of mammals.
Milos
Milos or Melos (Mílos,; Mêlos) is a volcanic Greek island in the Aegean Sea, just north of the Sea of Crete.
Mineral water
Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds.
See Greek cuisine and Mineral water
Ministry of Rural Development and Food (Greece)
The Ministry of Rural Development and Food (Υπουργείο Αγροτικής Ανάπτυξης και Τροφίμων) is the government department that oversees agriculture in Greece.
See Greek cuisine and Ministry of Rural Development and Food (Greece)
Ministry of Tourism (Greece)
The Ministry of Tourism (Υπουργείo Τουρισμού) is the government department in charge of tourism in Greece.
See Greek cuisine and Ministry of Tourism (Greece)
Missolonghi–Aitoliko Lagoons
The Missolonghi-Aitoliko lagoons complex is located in the north part of the Gulf of Patras in the central west coast of Greece.
See Greek cuisine and Missolonghi–Aitoliko Lagoons
Mixed pickle
Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process.
See Greek cuisine and Mixed pickle
Mizithra
Mizithra or myzithra is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both.
See Greek cuisine and Mizithra
Moschofilero
Moschofilero (Greek Μοσχοφίλερο) is an aromatic white grape of Greek origins with a pink/purple skin and quite spicy flavor with good acidity.
See Greek cuisine and Moschofilero
Moussaka
Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
See Greek cuisine and Moussaka
Moustalevria
(μουσταλευριά) or must jelly (also mustpie and mustcake) is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick.
See Greek cuisine and Moustalevria
Muhallebi
Muhallebi (مهلبية, mouhallabié) is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East.
See Greek cuisine and Muhallebi
National Library of Greece
The National Library of Greece (Ethnikí Vivliothíki tis Elládos) is the main public library of Greece, located in Athens.
See Greek cuisine and National Library of Greece
Naxos
Naxos (Νάξος) is a Greek island and the largest of the Cyclades.
Negoska
Negoska is a red Greek wine grape variety (Negushka) that is grown primarily in Central Macedonia.
New York City
New York, often called New York City (to distinguish it from New York State) or NYC, is the most populous city in the United States.
See Greek cuisine and New York City
Nikolaos Tselementes
Nikólaos Tselementés (1878 – 2 March 1958) was a Greek chef and cookbook author of the early 20th century.
See Greek cuisine and Nikolaos Tselementes
Nougat
Nougat (نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit.
Nut (fruit)
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible.
See Greek cuisine and Nut (fruit)
Octopus
An octopus (octopuses or octopodes) is a soft-bodied, eight-limbed mollusc of the order Octopoda. The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlefish, and nautiloids.
Offal
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal.
Okra
Okra, Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, is a flowering plant in the mallow family native to East Africa.
Olive
The olive, botanical name Olea europaea, meaning 'European olive', is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin.
Olive oil
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
See Greek cuisine and Olive oil
Olivier salad
Olivier salad (salat Olivye) is a traditional salad dish of Russian cuisine.
See Greek cuisine and Olivier salad
Omelette
An omelette (also spelled omelet) is a dish made from eggs, fried with butter or oil in a frying pan.
See Greek cuisine and Omelette
Onion
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Onion soup
Onion soup is a type of vegetable soup with sliced onions as the main ingredient.
See Greek cuisine and Onion soup
Open Library
Open Library is an online project intended to create "one web page for every book ever published".
See Greek cuisine and Open Library
Open TV
Open TV, formerly Epsilontv, is a Greek free-to-air television station, based in Paiania, East Attica.
Orange (fruit)
An orange, also called sweet orange when it is desired to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae.
See Greek cuisine and Orange (fruit)
Oregano
Oregano (Origanum vulgare) is a species of flowering plant in the mint family Lamiaceae.
Orzo
Orzo (from Latin hordeum), also known as risoni ('large rice'), is a form of short-cut pasta shaped like a large grain of rice.
Ottoman cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
See Greek cuisine and Ottoman cuisine
Ouzo
Ouzo (ούζο) is a dry anise-flavored aperitif that is widely consumed in Greece.
Oxford University Press
Oxford University Press (OUP) is the publishing house of the University of Oxford.
See Greek cuisine and Oxford University Press
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan.
Paprika
Paprika (US,; UK) is a spice made from dried and ground red peppers.
Pasta
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.
Pastafrola
Pasta frola or pasta frolla (πάστα φλώρα).
See Greek cuisine and Pastafrola
Pastitsada
Pastitsada is a Greek dish consisting of pasta topped with meat braised in a spicy tomato-based sauce.
See Greek cuisine and Pastitsada
Pastitsio
Pastitsio (παστίτσιο, pastítsio) is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea.
See Greek cuisine and Pastitsio
Pastry
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them.
Patras
Patras (Pátra; Katharevousa and Πάτραι; Patrae) is Greece's third-largest city and the regional capital and largest city of Western Greece, in the northern Peloponnese, west of Athens.
Paximathia
Paximathia (παξιμάδια), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour.
See Greek cuisine and Paximathia
Pea
Pea (pisum in Latin) is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species.
Peach
The peach (Prunus persica) is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China.
Pear
Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn.
Petit four
A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer.
See Greek cuisine and Petit four
Phaseolus vulgaris
Phaseolus vulgaris, the common bean,, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods.
See Greek cuisine and Phaseolus vulgaris
Pickled pepper
A pickled pepper is a ''Capsicum'' pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, often including peppercorns, coriander, dill, and bay leaf.
See Greek cuisine and Pickled pepper
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
See Greek cuisine and Pickling
Pirozhki
Pirozhki (p) are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings.
See Greek cuisine and Pirozhki
Pita
Pita (pita or) or pitta (British English) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas.
Pontic Greek cuisine
Pontic Greek cuisine consists of foods traditionally eaten by Pontic Greeks (Ρωμαίοι, Ρωμιοί), a Greek-speaking ethnic minority that originates from the southern shore of the Black Sea in modern Turkey.
See Greek cuisine and Pontic Greek cuisine
Pontic Greeks
The Pontic Greeks (Ρωμαίοι, Ρωμιοί; Pontus Rumları or Karadeniz Rumları; Πόντιοι, or Ελληνοπόντιοι,; პონტოელი ბერძნები), also Pontian Greeks or simply Pontians, are an ethnically Greek group indigenous to the region of Pontus, in northeastern Anatolia (in Turkey).
See Greek cuisine and Pontic Greeks
Pork
Pork is the culinary name for the meat of the pig (Sus domesticus).
Porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
See Greek cuisine and Porridge
Portulaca oleracea
Portulaca oleracea (common purslane, also known as little hogweed, or pursley) is an annual (actually tropical perennial in USDA growing zones 10–11) succulent in the family Portulacaceae.
See Greek cuisine and Portulaca oleracea
Potato
The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.
Poultry
Poultry are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers.
Powdered sugar
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state.
See Greek cuisine and Powdered sugar
Protected designation of origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products.
See Greek cuisine and Protected designation of origin
Purée
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.
Quince cheese
Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit.
See Greek cuisine and Quince cheese
Qurabiya
Qurabiya (غريبة) also ghraybe, ghorayeba, ghoriba, ghribia, ghraïba, gurabija, ghriyyaba, or kourabiedes and numerous other spellings and pronunciations, is a shortbread-type biscuit, usually made with ground almonds.
See Greek cuisine and Qurabiya
Raisin bread
Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) is a type of bread made with raisins and flavored with cinnamon.
See Greek cuisine and Raisin bread
Rakomelo
(ρακόμελο (or, from (ρακή) + (μέλι), meaning "honey") is a Greek mixed alcoholic drink. It is a digestive spirit, traditionally used by many Greeks as a home remedy for a sore throat or cough.
See Greek cuisine and Rakomelo
Red porgy
The red porgy (Pagrus pagrus), also known as the common seabream or Couch's bream, is a species of marine ray-finned fish in the family Sparidae.
See Greek cuisine and Red porgy
Retsina
Retsina (ρετσίνα) is a Greek white (or rosé) resinated wine, which has been made for at least 2,000 years.
Rhodes
Rhodes (translit) is the largest of the Dodecanese islands of Greece and is their historical capital; it is the ninth largest island in the Mediterranean Sea.
Rhoditis
Rhoditis (also known as Roditis) is a pink-skinned Greek wine grape, Vitis International Variety Catalogue, accessed 2018-12-04.
See Greek cuisine and Rhoditis
Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
See Greek cuisine and Rice pudding
Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source.
See Greek cuisine and Roasting
Roman Empire
The Roman Empire was the state ruled by the Romans following Octavian's assumption of sole rule under the Principate in 27 BC, the post-Republican state of ancient Rome.
See Greek cuisine and Roman Empire
Romeiko
Romeiko (Ρωμαίικο or Ρωμέικο) is a red grape variety indigenous to Greece.
Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
See Greek cuisine and Rotisserie
Rusk
A rusk is a hard, dry biscuit or a twice-baked bread.
Saganaki
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese.
See Greek cuisine and Saganaki
Salami
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork.
Salep
Salep, also spelled sahlep or sahlab,salep, sahlep; translit; translit; translit; salep; səhləb; translit; translit; translit; translit is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris).
Salicornia europaea
Salicornia europaea, known as marsh samphire, common glasswort or just glasswort, is a halophytic annual dicot flowering plant in the family Amaranthaceae.
See Greek cuisine and Salicornia europaea
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl).
Samos
Samos (also; Sámos) is a Greek island in the eastern Aegean Sea, south of Chios, north of Patmos and the Dodecanese archipelago, and off the coast of western Turkey, from which it is separated by the Mycale Strait.
Santorini
Santorini (Santoríni), officially Thira (Thíra) and Classical Greek Thera, is a Greek island in the southern Aegean Sea, about southeast from its mainland.
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Santorini (wine)
Santorini is a Greek wine region located on the archipelago of Santorini in the southern Cyclades islands of Greece.
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Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Savatiano
Savatiano (or Savvatiano) is a white Greek wine grape used primarily in the wine Retsina.
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Saveur
Saveur is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines.
Savory spinach pie
Savory spinach pie is a pastry eaten throughout the Balkans.
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Semolina
Semolina is the name given to coarsely milled durum wheat mainly used in making pasta and sweet puddings.
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Serres
Serres (Σέρρες) is a city in Macedonia, Greece, capital of the Serres regional unit and second largest city in the region of Central Macedonia, after Thessaloniki.
Sesame
Sesame (Sesamum indicum) is a plant in the genus Sesamum, also called simsim, benne or gingelly.
Sesame seed candy
Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball.
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Sheep
Sheep (sheep) or domestic sheep (Ovis aries) are a domesticated, ruminant mammal typically kept as livestock.
Sideritis scardica
Sideritis scardica is a species of flowering plant in the family Lamiaceae.
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Sifnos
Sifnos (Σίφνος) is an island municipality in the Cyclades island group in Greece.
Simit
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans.
Simon & Schuster
Simon & Schuster LLC is an American publishing company owned by Kohlberg Kravis Roberts.
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Skai TV
Skai TV (Greek: ΣΚΑΪ) is a Greek free-to-air television network based in Piraeus.
Skopelos
Skopelos (Skópelos) is a Greek island in the western Aegean Sea.
See Greek cuisine and Skopelos
Skordalia
Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά, also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.
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Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
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Smyrna meatballs
Smyrna meatballs, known as soutzoukakia Smyrneika (σουτζουκάκια σμυρναίικα) or İzmir köfte (Turkish), is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce.
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Snails as food
Snails are eaten in many areas such as the Mediterranean region, Africa, France and Southeast Asia, while in other cultures, snails are seen as a taboo food.
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Solanum nigrum
Solanum nigrum, the European black nightshade or simply black nightshade or blackberry nightshade, is a species of flowering plant in the family Solanaceae, native to Eurasia and introduced in the Americas, Australasia, and South Africa.
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Sonchus oleraceus
Sonchus oleraceus is a species of flowering plant in the tribe Cichorieae of the family Asteraceae, native to Europe and Western Asia.
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Souvla
Souvla (σούβλα) is a popular dish from Cyprus.
Souvlaki
Souvlaki (σουβλάκι, souvláki,; plural: σουβλάκια, souvlákia) is a Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer.
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Spaghetti
Spaghetti is a long, thin, solid, cylindrical pasta.
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Spanakorizo
Spanakorizo (σπανακόρυζο, "spinach rice") is a Greek vegetarian dish of spinach and rice.
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Spicara smaris
Spicara smaris, one of the picarels, is a species of ray-finned fish belonging to the family Sparidae, the seabreams and porgies.
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Spinach
Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and Western Asia.
Split pea
Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum, the pea.
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Spoon sweets
Spoon sweets are sweet preserves, served in a spoon as a gesture of hospitality in Bosnia, Serbia, Albania, Greece, Turkey, Kosovo, Cyprus, the Balkans, parts of the Middle East, and Russia.
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Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread or crackers.
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Squid as food
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.
See Greek cuisine and Squid as food
Strained yogurt
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt.
See Greek cuisine and Strained yogurt
Strapatsada
Strapatsada (Greek: στραπατσάδα) is a popular dish in many regions of Greece, especially the Ionian Islands, due to the availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil).
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Street food
Street food is food sold by a hawker or vendor on a street or at another public place, such as a market, fair, or park.
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Stuffed peppers
Stuffed peppers is a dish common in many cuisines.
See Greek cuisine and Stuffed peppers
Stuffed squash
Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma.
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Submarine
A submarine (or sub) is a watercraft capable of independent operation underwater.
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Sweetbread
Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (ris de veau) or lamb (ris d'agneau).
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Swordfish
The swordfish (Xiphias gladius), also known as the broadbill in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill.
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Syrup
In cooking, syrup (less commonly sirup; from شراب;, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
Ta Nea
4Ta Nea (italic; Translation: The News) is a daily newspaper published in Athens.
Tahini
Tahini or tahina is a Middle-Eastern condiment made from ground sesame.
Tapenade
Tapenade (tapenada) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies.
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Taramasalata
Taramasalata or taramosalata (ταραμοσαλάτα; from 'fish roe' + Greek: 'salad') is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.
See Greek cuisine and Taramasalata
Tarhana
Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Turkish, Central Asian, Southeast European, and Middle Eastern cuisines.
TasteAtlas
TasteAtlas is an experiential travel online guide for traditional food that collates authentic recipes, food critic reviews, and research articles about popular ingredients and dishes.
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Taverna
A taverna (Greek: ταβέρνα) is a small Greek restaurant that serves Greek cuisine.
Technological Educational Institute of Western Greece
The Technological Educational Institute of Western Greece (Τεχνολογικό Εκπαιδευτικό Ίδρυμα Δυτικής Ελλάδας) was a Greek tertiary educational institution, based in Patras with more than 20,000 students.
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Tentura
Tentura (τεντούρα, from Venetian tentura 'tincture'), also spelled Tentoura, Tintura, or Tintoura, is a liqueur produced in the Greek city of Patras since the 15th century.
Thessaloniki
Thessaloniki (Θεσσαλονίκη), also known as Thessalonica, Saloniki, Salonika, or Salonica, is the second-largest city in Greece, with slightly over one million inhabitants in its metropolitan area, and the capital of the geographic region of Macedonia, the administrative region of Central Macedonia and the Decentralized Administration of Macedonia and Thrace.
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Thyme
Thyme is a culinary herb consisting of the dried aerial parts of some members of the genus Thymus of flowering plants in the mint family Lamiaceae.
Tirokafteri
Ktipiti or htipiti (χτυπητή), also known as tirokafteri (τυροκαυτερή) or kopanisti (not to be confused with the cheese of that name), is a cheese-based spread from Greece.
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Tiropita
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture.
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To Vima
To Vima (lit) is a Greek weekly newspaper first published in 6 Febrouary 1922 as Elefthero Vima (Free Tribune).
Tomato
The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant.
Tomato soup
Tomato soup is a soup with tomatoes as the primary ingredient.
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Tomatokeftedes
Tomatokeftedes are fried tomato balls served as an appetizer on the Greek island of Santorini, and generally Cyclades.
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Torshi
Torshi (translit), or Tursu (turşu), are the pickled vegetables of many Middle Eastern, Iranian, Slavic and Balkan cuisines.
Tripe soup
Tripe soup or tripe stew is a soup or stew made with tripe (cow or lamb/mutton stomach).
See Greek cuisine and Tripe soup
Tsikoudia
Tsikoudia (tsikoudiá, literally "terebinth") is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume.
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Tsipouro
Tsipouro (tsípouro) is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia.
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Tsoureki
Tsoureki (τσουρέκι) also known as šurēk (شُريك, Arabic), čöreg, čʿorek, katʿnahuncʿ (Armenian չէօրէկ, չորեկ, կաթնահունց), çörək (Azerbaijani), çyrek (Albanian), kozunak (Bulgarian козунак), cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab.
See Greek cuisine and Tsoureki
Tulumba
Tulumba or Bamiyeh (بامیه; بلح الشام) is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire.
Turkish coffee
Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.
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Turkish cuisine
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora.
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Turkish delight
Turkish delight, or lokum (/lɔ.kʊm/) is a family of confections based on a gel of starch and sugar.
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Tzatziki
Tzatziki (τζατζίκι, tzatzíki), also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia.
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Vasilopita
Vasilopita (Βασιλόπιτα, Vasilópita, lit. '(St.) Basil-pie' or 'Vassilis pie', see below) is a New Year's Day bread, cake or pie 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, like the Western European King Cake.
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Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food.
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Veria
Veria (Véroia or Vérroia; Veria), officially transliterated Veroia, historically also spelled Beroea or Berea, is a city in Central Macedonia, in the geographic region of Macedonia, northern Greece, capital of the regional unit of Imathia.
Vidiano
Vidiano (Βιδιανό) is a white Greek wine grape variety indigenous to Crete,, Vitis International Variety Catalogue, accessed 2018-11-20 considered as an emerging star of the island's wines.
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a staple food around the world.
Wiley (publisher)
John Wiley & Sons, Inc., commonly known as Wiley, is an American multinational publishing company that focuses on academic publishing and instructional materials.
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Wiley-VCH
Wiley-VCH is a German publisher owned by John Wiley & Sons.
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Wine
Wine is an alcoholic drink made from fermented fruit.
Xinomavro
Xinomavro (Greek: Ξινόμαυρο, lit. 'sour black') is the principal red wine grape of the uplands of Naousa in the regional unit of Imathia, and around Amyntaio, in Macedonia, Greece.
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Yogurt
Yogurt (from; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.
Yuvarlakia
Yuvarlakia or giouvarlakia (γιουβαρλάκιαΛεξικό της κοινής Νεοελληνικής (Dictionary of Common Modern Greek), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998.) is a Greek dish with a name of Turkish origin (yuvarlak, meaning spherical); it consists of balls of ground meat, rice, and seasonings, cooked in a pot in water or meat broth.
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Zakynthos
Zakynthos (also spelled Zakinthos; Zákynthos; Zacinto) or Zante (Tzánte; from the Venetian form, traditionally Latinized as Zacynthus) is a Greek island in the Ionian Sea.
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References
[1] https://en.wikipedia.org/wiki/Greek_cuisine
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