Greek cuisine & List of Greek dishes - Unionpedia, the concept map

Amygdalopita

Amygdalopita (Αμυγδαλόπιτα) is an almond cake in Greek cuisine made with ground almonds, flour, butter, eggs and pastry cream.

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Anchovies as food

Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait.

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Anthotyros

Anthotyros (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese.

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Aromanians

The Aromanians (Armãnji, Rrãmãnji) are an ethnic group native to the southern Balkans who speak Aromanian, an Eastern Romance language.

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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.

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Baklava

Baklava (or; باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.

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Béchamel sauce

Béchamel sauce is one of the mother sauces of French cuisine.

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Börek

Börek or burek is a family of pastries or pies found in the Balkans, Turkey, Armenia, Levant, Northern Africa and Central Asia.

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Beef

Beef is the culinary name for meat from cattle (Bos taurus).

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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.

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Bottarga

Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno).

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Bougatsa

Bougatsa is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack.

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Bourdeto

Bourdeto (Μπουρδέτο) is a fish dish from Corfu.

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Brandy

Brandy is a liquor produced by distilling wine.

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Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.

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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.

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Cheese

Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.

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Chicken soup

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients.

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Chickpea

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.

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Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

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Clove

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.

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Cod

Cod (cod) is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.

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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.

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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.

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Cured pork tenderloin

Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America.

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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.

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Cyprus

Cyprus, officially the Republic of Cyprus, is an island country in the eastern Mediterranean Sea.

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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.

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Diples

Diples or Thiples (Δίπλες) is a Greek dessert from the Peloponnese, made of thin sheet-like dough.

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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.

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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.

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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.

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Fasolada

Fasolada (φασολάδα) or fasoulada (φασουλάδα) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.

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Fast food

Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service.

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Feta

Feta (φέτα) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk.

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Filo

Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.

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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.

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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.

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Galaktoboureko

Galaktoboureko (γαλακτομπούρεκο, paponi, Laz böreği, Qumështor, شعيبيات) is a Greek, Albanian, Laz, and Syrian dessert of custard baked in filo.

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Garlic

Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.

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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.

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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).

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Graviera

Graviera (γραβιέρα) is a cheese from Greece produced in various parts of Greece, the main of which are Crete, Lesbos, Naxos and Amfilochia.

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Greek cuisine

Greek cuisine is the cuisine of Greece and the Greek diaspora.

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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.

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Greek wine

Greece is one of the oldest wine-producing regions in the world and among the first wine-producing territories in Europe.

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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.

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Ground meat

Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife.

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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.

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Hilopites

Hilopites or hylopites are a traditional Greek pasta made from flour, eggs, milk, and salt.

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Kakavia (soup)

Kakavia (κακαβιά) is a Greek fish soup.

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Karydopita

Karydopita (Greek: Καρυδόπιτα) is a Greek dessert cake made primarily from walnuts and covered in a sweet syrup.

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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.

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Kefalograviera

Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk.

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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.

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Kitron

Kitron is a citron liqueur produced on the Greek island of Naxos.

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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.

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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.

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Koulourakia

Koulourakia or Koulouria, or kerkele in Pontic Greek, are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday.

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Kumquat

Kumquats, or cumquats in Australian English, are a group of small, angiosperm, fruit-bearing trees in the family Rutaceae.

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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.

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Lakerda

Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East.

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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.

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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.

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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.

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Lesbos

Lesbos or Lesvos (Lésvos) is a Greek island located in the northeastern Aegean Sea.

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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.

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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.

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Magiritsa

Magiritsa is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church.

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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.

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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.

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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.

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Melomakarono

The melomakarono (μελομακάρονο plural: μελομακάρονα, melomakarona) is an egg-shaped Greek dessert made mainly from flour, olive oil, and honey.

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Metaxa

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.

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Metsovone

Metsovone (Μετσοβόνε) is a semi-hard smoked pasta filata cheese produced in the Aromanian village of Metsovo in Epirus, Greece.

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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.

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Mizithra

Mizithra or myzithra is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both.

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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.

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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.

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Nikolaos Tselementes

Nikólaos Tselementés (1878 – 2 March 1958) was a Greek chef and cookbook author of the early 20th century.

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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.

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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.

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Omelette

An omelette (also spelled omelet) is a dish made from eggs, fried with butter or oil in a frying pan.

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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.

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Oregano

Oregano (Origanum vulgare) is a species of flowering plant in the mint family Lamiaceae.

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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.

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Ouzo

Ouzo (ούζο) is a dry anise-flavored aperitif that is widely consumed in Greece.

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Pastafrola

Pasta frola or pasta frolla (πάστα φλώρα).

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Pastitsada

Pastitsada is a Greek dish consisting of pasta topped with meat braised in a spicy tomato-based sauce.

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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.

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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.

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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.

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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.

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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.

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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.

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Poultry

Poultry are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers.

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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.

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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.

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Retsina

Retsina (ρετσίνα) is a Greek white (or rosé) resinated wine, which has been made for at least 2,000 years.

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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.

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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.

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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.

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Savory spinach pie

Savory spinach pie is a pastry eaten throughout the Balkans.

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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.

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Sifnos

Sifnos (Σίφνος) is an island municipality in the Cyclades island group in Greece.

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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.

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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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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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Souvla

Souvla (σούβλα) is a popular dish from Cyprus.

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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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Spanakorizo

Spanakorizo (σπανακόρυζο, "spinach rice") is a Greek vegetarian dish of spinach and rice.

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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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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.

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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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Stuffed peppers

Stuffed peppers is a dish common in many cuisines.

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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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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.

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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.

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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.

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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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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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Tomatokeftedes

Tomatokeftedes are fried tomato balls served as an appetizer on the Greek island of Santorini, and generally Cyclades.

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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.

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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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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.

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Yogurt

Yogurt (from; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.

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