Typical Greek salad

Greek cuisine (Greek: Ελληνική Κουζίνα) is Greece's traditional cuisine. It is a typical Mediterranean cuisine^[1] sharing similar characteristics with the cuisines of Southern France, Italy, the Balkans, Anatolia, and the Middle East. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Greek salad (Greek χωριάτικη (choriatiki), meaning villagers salad) is a common salad characterized by its ingredients of Mediterranean (and particularly Greek) origin. ... Greek ( IPA: or simply IPA: — Hellenic) has a documented history of 3,500 years, the longest of any single natural language in the Indo-European language family. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ...

Overview

Thyme, one of the most traditional greek herbs, already mentioned in the Odyssey

The most characteristic and ancient element of Greek food is olive oil, which is present in almost every dish. It is produced from the trees prominent throughout the region, and adds to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine, potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly flower-honey from the nectar of fruit and citrus trees (lemon, orange, bigarade trees), thyme honey, and pine honey from conifer trees. Mastic is grown on the Aegean island of Chios. Common Thyme - photo User:MPF File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Common Thyme - photo User:MPF File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... This article is about Homers epic poem. ... For the Popeye character, see Olive Oyl. ... For other uses, see Tomato (disambiguation). ... Aubergine redirects here. ... For other uses, see Potato (disambiguation). ... Green common beans on the plant Green beans (American English) or French beans (British English) or Mahune (South Slavic, Balkans) are the unripe fruits of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi (Hindustani) and gumbo, is a flowering plant in the mallow family (along with such species as cotton and cocoa) valued for its edible green fruits. ... For other uses, see Onion (disambiguation). ... For other uses, see Honey (disambiguation). ... Binomial name L. Mastic (Pistacia lentiscus) is an evergreen shrub or small tree growing to 3–4 m tall, mainly cultivated for its aromatic resin on the Greek island of Chios,[1]. It is native throughout the Mediterranean region, from Morocco and Iberia at the east through southern France and... Chios (IPA: )[2] (Greek: , alternative transliterations Khios and Hios) is the fifth largest of the Greek islands, situated in the Aegean Sea seven kilometres (five miles) off the Turkish coast. ...

Greek cuisine uses some flavourings more often than other Mediterranean cuisines do: oregano rigani, mint dhiosmo, garlic, onion, dill, salt, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon and cloves in stews. Greek flavour is often characterised by the use of mint and nutmeg. Other typical ingredients are lamb, pork, kalamata olives, feta cheese, grape leaves, zucchini and yogurt. The desserts are dominated by nuts and honey.^[1] Binomial name Origanum vulgare L. Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... “Mint” redirects here. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Onion (disambiguation). ... For other uses, see Dill (disambiguation). ... Binomial name Laurus nobilis L. The Bay Laurel (Laurus nobilis, Lauraceae), also known as True Laurel, Sweet Bay, Grecian Laurel, or just Laurel, is an evergreen tree or large shrub reaching 10–18 m tall, native to the Mediterranean region. ... For other uses, see Basil (disambiguation). ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... Binomial name Foeniculum vulgare Mill. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Sheep redirects here. ... For other uses, see Pork (disambiguation). ... Binomial name L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ... Country of origin Greece Region, town N/A Source of milk Goat, sheep or mixture of these Pasteurised Depends on variety Texture Depends on variety Aging time min. ...

The terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are more rare. Fish dishes are also common, especially in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra. Some dishes use phyllo pastry. This article is about the domestic species. ... Sheep redirects here. ... For general information about the genus, including other species of cattle, see Bos. ... For other uses, see Beef (disambiguation). ... For other uses, see Fish (disambiguation). ... This is a list of cheeses by place of origin. ... Country of origin Greece Region, town N/A Source of milk Goat, sheep or mixture of these Pasteurised Depends on variety Texture Depends on variety Aging time min. ... Kasseri (Greek κασέρι; Turkish kaşar) is a medium-hard yellow cheese made from sheeps or goats milk, or a mixture, in Greece and Turkey. ... Country of origin Greece, Cyprus Region, town Source of milk sheep and/or goat Pasteurised Texture hard Aging time 3 months or more Certification Kefalotyri (Greek: ) is a rather hard, salty yellow cheese made from sheep and/or goats milk in Greece and Cyprus (cows milk is not... Mizithra (Greek: Μυζήθρα, feminine gender) is a traditional, unpasteurized cheese, made from sheeps and/or goats whey with the addition of milk. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ...

Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach. Typical Greek food is simple, colorful and packed with robust flavours. Many dishes show influences from the Greek past, having a distinctive style of their own which has not changed much over the years. Greek cuisine has a long tradition of fine cooking and the full range of Greek dishes usually remains undiscovered by the tourist.^[2]

Origins

Dolmathes, the famous stuffed grapevine leaves

Contemporary Greek cookery is typical of Mediterranean cuisine, making wide use of olive oil, grains and bread, wine, fish, and various meats, including poultry and rabbit.^[1] Greece has an ancient culinary tradition dating back several millennia, and over the centuries Greek cuisine has evolved and absorbed numerous influences and influenced many cuisines. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ... For other uses, see Wine (disambiguation). ... For other uses, see Fish (disambiguation). ... Ducks amongst other poultry The Poultry-dealer, after Cesare Vecellio Poultry is the category of domesticated birds kept for meat, eggs, and feathers. ... For other uses, see Rabbit (disambiguation). ...

Legend has it that Klephtico (or Kleftiko) slow cooked lamb (or other meat) can be translated as 'stolen meat'. The Klephts, not having flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen. Greek cuisine is the cuisine of Greece or perhaps of the Greeks. ... Klephts (Greek κλέφτης, pl. ... A lamb being bottle fed Lamb A lamb is a young sheep. ... For the animal, see goat. ...

Some dishes can be traced back to ancient Greece: trahanas, skordalia, lentil soup, retsina, pasteli; some to the Hellenistic and Roman periods: loukaniko; and Byzantium: feta cheese, avgotaraho, paximadi. There are also many ancient and Byzantine preparations which are no longer consumed: porridge as the main staple, fish sauce nuc mam, salt water mixed into wine, etc. Tarhana (Turkish) or trahanas (Greek τραχανάς) are foods based on grain and yoghurt, usually consumed as soup. ... Skordalia is a Greek mashed potato dip where the potatoes are worked to a smooth texture. ... This article is about the species Lens culinaris. ... For other uses, see Soup (disambiguation). ... Retsina is a Greek resinated white (or rosé) wine dating back at least 2700 years. ... The Hellenistic period (4th - 1st c. ... For other uses, see Roman Empire (disambiguation). ... Loukaniko (λουκάνικο) or locanico is simply the normal Greek word for pork sausage, usually somewhat dried. ... Byzantine redirects here. ... Country of origin Greece Region, town N/A Source of milk Goat, sheep or mixture of these Pasteurised Depends on variety Texture Depends on variety Aging time min. ... Botargo, bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αβγοτάραχο) is a Mediterranean delicacy of cured fish roe. ... ‹ The template below is being considered for deletion. ...

Many dishes' names come from the Ottoman cuisine tradition and their names reveal Arabic, Persian or Turkish roots such as moussakas, baklavas, tzatziki, yuvarelakia, keftethes. Many dishes' names probably entered the Greek vocabulary during Ottoman times, but there was earlier contact with the Persians and the Arabs. Some dishes may be pre-Ottoman, only taking Turkish names later; Ash and Dalby, for example, speculate that grape-leaf dolmathes were made by the early Byzantine period.^[3][4] Ottoman Cuisine is the cuisine of the Ottoman Empire and its successors in Anatolia, the Balkans, and much of the Middle East. ... Tzatziki in a glass bowl. ... Byzantine redirects here. ...

A few dishes are influenced by Venetian (Italian) cuisine, such as pastitsio, makaronia me kima, though pasta with meat together is considered in culinary circles as an "eastern" tradition, found mostly in Greece and Anatolia and Asia Minor and regions of that influence. Pastitsio (παστίτσιο, PAS-TEE-TSI-O) is a Greek pasta casserole. ...

Recently, fast-food has also become more popular in Greece and Europe, with local chains such as Goody's springing up. Although fast food is gaining popularity and many major fast-food chains have opened all over Greece, the Greek people still rely primarily on the rich and extensive dishes of the Greek cuisine. In addition, some traditional Greek foods, especially souvlaki, gyros, pita/pites, for example tiropita and spanakopita (savory or sweet stuffed phyllo dough) are often served in fast food style. Souvlaki (Greek: Σουβλάκι) is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. ... This article is about the food dish. ... Tyropita (Pronounced:: tee-ro-pee-ta) is a layered pastry appetizer, made with layers of buttered filo dough, stuffed with cheese and usually shaped like a triangle. ... Wikibooks Cookbook has more about this subject: Spanakopita Spanakopita is a Greek spinach pie, made with pre-cooked spinach, phyllo pastry, butter, olive oil, feta cheese, green onions, egg, and seasoning. ...

Dining out has always been common in Greece.^{[citation needed]} The Taverna and Estiatorio are widespread, serving traditional Greek home cooking at affordable prices to both locals and tourists.

Typical dishes

As mentioned above, Greek cuisine is very diverse and although there are many common characteristics amongst the culinary traditions of different regions within the country, there are also many differences, making it difficult to present a full list of representative dishes. Just to give an example, the vegetarian dish " Haniotiko Mpoureki" (oven baked slices of potatoes with zucchini, myzithra cheese and mint) is a typical dish in the region of Chania (western Crete), which a family may consume 1-2 times per week in the summer season. However, it is not cooked in any other region of Greece. Chania (Greek Χανιά pronounced , also transliterated Hania, older form Chanea and Venetian: Canea, Ottoman Turkish: خانيه Hanya) is the second largest city of Crete and the capital of the Chania Prefecture. ... For other uses, see Crete (disambiguation). ...

In the following section, there is an attempt to list some of the most representative Greek dishes that can be found throughout the country and the most famous of the local ones.

Appetizers

A simple Greek meze: Cheese and olives

Pikilia, Meze

Meze is a collective name for a variety of small dishes, typically served with wine, ouzo or homemade tsipouro. Dips are served with loaf bread or pita bread. In some regions, dried bread (paximadhi) is softened in water. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Meze goes well with ouzo/raki   It should be possible to replace this fair use image with a freely licensed one. ... Image File history File links Download high resolution version (2231x1588, 732 KB)Pikilia, an assortment of Greek appetizers. ... Image File history File links Download high resolution version (2231x1588, 732 KB)Pikilia, an assortment of Greek appetizers. ... Meze goes well with ouzo/raki   It should be possible to replace this fair use image with a freely licensed one. ... Meze goes well with ouzo/raki   It should be possible to replace this fair use image with a freely licensed one. ... A small souvenir bottle of ouzo Ouzo (ούζο) is a Greek anise-flavored liqueur that is widely consumed in Greece. ... Tsipouro (Greek: Τσίπουρο) is a distilled alcoholic beverage, more precisely a pomace brandy, from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete, where the same spirit with a stronger aroma is known as tsikoudia. ... A dipping sauce or dip is a common condiment for many types of food. ... For other uses, see Pita (disambiguation). ...

• Boureki: individually wrapped vegetable and meat fillings in phyllo pastry or dough.
• Deep Fried vegetables "tiganita" (courgettes, aubergines, peppers or mushrooms).
• Dolmades: grapevine leaves stuffed with rice and vegetables, meat is also often included.
• Fava: Yellow split pea puree or other bean purees; sometimes made of fava beans (called κουκκιά in Greek)
• Greek Salad: The so-called Greek Salad is known in Greece as Village/Country Salad (Horiatiki).
• Horta: wild or cultivated greens, steamed or blanched and made into salad, simply dressed with lemon juice and olive oil. They can either be eaten as a light meal with potatoes (especially during Lent, in lieu of fish or meat).
• Kolokythoanthoi: zucchini flowers stuffed with rice or cheese and herbs.
• Koukkia: fava beans.
• Lachanosalata: Cabbage Salad. Very finely shredded cabbage with salt, olive oil, lemon juice/vinegar dressing.
• Marides tiganites: Deep-fried whitebait, usually served with lemon wedges.
• Melitzanosalata: aubergine (eggplant) salad.
• Pantzarosalata: beetroot salad with olive oil and vinegar.
• Patata salata: Potato salad with olive oil, finely sliced onions, lemon juice or vinegar.
• Saganaki: fried cheese; the word "saganaki" means a small cooking pan, and can be applied to many other foods.
• Skordalia: thick garlic and potato puree, usually accompanies deep fried fish/cod.
• Spanakopita: spinach wrapped in phyllo pastry.
• Taramosalata: fish roe mixed with boiled potatoes or moistened breadcrumbs.
• Tzatziki: yoghurt with cucumber and garlic puree, used as a dip.
• Tyropita: cheese (usually feta) wrapped in phyllo pastry.

Many other things are wrapped in phyllo pastry, either in bite-size triangles or in large sheets: kotopita (chicken), spanakotyropita (spinach and cheese), hortopita (greens), kreatopita (meat pie, using ground meat), etc.

Binomial name Curcurbita pepo L. Two Tondo di Piacenza Courgettes Ovary at the base of a female flower Zucchini (US, Australian, and Canadian English) or courgette (New Zealand and British English) is a small summer marrow or squash, also commonly called Italian squash. ... Binomial name Solanum melongena Solanum esculentum An eggplant or aubergine is either of two species of nightshade, Solanum melongena and , bearing large pendulous purple or white fruit. ... Species C. annuum (incl. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... A dolma (in Turkish; dolmadaki/dolmades in Greek; sarmale in Romanian) is a grape leaf filled with a savoury mixture of rice, onions, minced beef and other ingredients, sometimes served with lemon-like sauce/dressing. ... This article is about the fruits of the genus Vitis. ... For other uses, see Rice (disambiguation). ... Split peas are a split form of certain peas which are commonly used to make pea soup. ... Binomial name Vicia faba The fava bean, Vicia faba, is also known as the broad bean in the United Kingdom, horse bean or field bean. ... Greek salad (Greek χωριάτικη (choriatiki), meaning villagers salad) is a common salad characterized by its ingredients of Mediterranean (and particularly Greek) origin. ... Binomial name Vicia faba The fava bean, Vicia faba, is also known as the broad bean in the United Kingdom, horse bean or field bean. ... Whitebait are young fish; in Europe the term applies to young herring, but in other parts of the world it is used for similar fish of other species. ... Egyptian baba ghanoush with pita bread Baba ganoush, babaghanoush,, babaghanouj (Arabic بابا غنوج), melitzanosalata (Greek μελιτζανοσαλάτα), or simply eggplant salad or aubergine salad is a family of popular Middle Eastern dishes made primarily of eggplant (aubergine). ... Binomial name L. The aubergine, eggplant or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. ... Aubergine redirects here. ... This article is about the salad. ... Saganaki (Greek σαγανάκι) is a salty and aromatic cheese-based Greek appetizer. ... Skordalia is a Greek mashed potato dip where the potatoes are worked to a smooth texture. ... Wikibooks Cookbook has more about this subject: Spanakopita Spanakopita is a Greek spinach pie, made with pre-cooked spinach, phyllo pastry, butter, olive oil, feta cheese, green onions, egg, and seasoning. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... Taramosalata(Greek) or Tarama(Turkish) is a Greek and Turkish meze. ... For other uses, see Fish (disambiguation). ... This article is about fish eggs. ... Tzatziki in a glass bowl. ... Cacık, a Turkish cold appetiser yoghurt variety. ... This article is about the fruit. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Purée and (more rarely) mash are general terms for food, usually vegetables or legumes, that has been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. ... Wikibooks has a book on the topic of tyropita Tyropita or tiropita (IPA: ) is a Greek layered pastry food, made with layers of buttered filo dough and filled with a cheese-egg mixture. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Country of origin Greece Region, town N/A Source of milk Goat, sheep or mixture of these Pasteurised Depends on variety Texture Depends on variety Aging time min. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ...

Soups

• Avgolemono 'egg-lemon' soup: chicken, meat, vegetable, or fish broth thickened with eggs, lemon juice, and rice.
• Bourou-Bourou, a vegetable & pasta soup from the island of Corfu.
• Colomo soup.
• Fakes, is a lentil soup and one of the famous everyday Greek soups, usually served with vinegar and feta cheese.
• Fasolada, a bean soup defined in many cookery books as the traditional Greek dish. It is made of beans, tomatoes, carrot, celery and a lot of olive oil.
• Magiritsa, is the traditional Easter soup made with lamb offal and thickened with avgolemono.
• Patsas, a tripe soup.
• Psarosoupa 'fish soup' can be cooked with a variety of fish types, and several kinds of vegetables (carrots, parsley, celery, potatoes, onion), several varieties include the classic kakavia which is drizzled with olive oil.
• Revithia, a chickpea soup.
• Trahana soup.

Insert non-formatted text hereAvgolemono is a Greek dish. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article is about the fruit. ... For other uses, see Vegetable (disambiguation). ... Percentages are relative to US recommendations for adults. ... This article is about the Greek island Kerkyra known in English as Corfu or Corcyra. ... Faki soupa is a Greek type of soup whose main ingredient is lentils. ... Fasolada There are very few or no other articles that link to this one. ... Magiritsa is a thick soup made from lambs innards. ... Tripe is a type of edible offal made from the stomach of various domestic animals. ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... Binomial name Daucus carota A carrot (Daucus Carota) is a root vegetable, typically orange or white in color with a woody texture. ... This article is about the herb. ... Binomial name L. Percentages are relative to US recommendations for adults. ... For the Popeye character, see Olive Oyl. ...

Vegetarian main dishes

• Aginares A La Polita: artichokes with olive oil.
• Arakas Me Aginares: fresh peas with artichokes in the oven.
• Bamies: okra with tomato sauce (sometimes with potatoes and/or chicken/lamb).
• Fasolakia freska: fresh green beans stewed with potatoes, zucchini and tomato sauce.
• Gigantes beans: baked butter beans with tomato sauce and various herbs.
• Horta (greens) already mentioned in the Appetizers section, are quite often consumed as a light main meal, with boiled potatoes and bread.
• Lachanodolmades: Cabbage rolls, stuffed with rice and sometimes meat, spiced with various herbs and served with avgolemono sauce or simmered in a light tomato broth.
• Spanakorizo: Spinach and rice stew cooked in lemon and olive oil sauce.
• Yemista: Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables hollowed out and baked with a rice and herb filling.

Artichokes are three types of vegetables, two in the daisy family Asteraceae, and one in the deadnettle family Lamiaceae. ... Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi (Hindustani) and gumbo, is a flowering plant in the mallow family (along with such species as cotton and cocoa) valued for its edible green fruits. ... Green bean plant Green beans are the immature pods of any kind of bean when eaten immature as a vegetable. ... Binomial name Phaseolus lunatus L. The Lima bean or butter bean or Liam and Alec (Phaseolus lunatus, Fabaceae) is grown as a vegetable for its mature and immature beans. ... For other uses, see Bread (disambiguation). ... Insert non-formatted text hereAvgolemono is a Greek dish. ...

Meat dishes

Souvlaki plate

Stifado with fried potatoes and salad

• Baked lamb with potatoes (Αρνί στο φούρνο με πατάτες). One of the most common Greek dishes. There are many variations with additional ingredients.
• Bekri Meze: 'drunkard's snack', diced beef marinated in wine, cloves, cinnamon, bay leaves, olive oil and cooked slowly.
• Giouvetsi: baked lamb in clay pot with Kritharaki - orzo.
• Grilled lamb chops (païdakia) with lemon, oregano, salt and pepper.
• Grilled octopus in vinegar, oil and oregano. Accompanied by Ouzo.
• Gyros: meat roasted on a vertically turning spit and served with sauce (often tzatziki) and garnishes (tomato, onions) on pita bread; a popular fast food.
• Kleftiko: literally meaning "of the Klephts", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven.
• Keftedes: fried meatballs with oregano and mint.
• Kotopoulo pilafi ('Chicken Pilaf'), mostly popular on the island of Crete.
• Moussaka: eggplant casserole. There are other variations besides eggplant, such as zucchini or rice, but the eggplant version melitzanes moussaka is most popular.
• Pastitsio: a baked pasta dish with a filling of ground meat and a Bechamel sauce top.
• Pork with celery (hirino me selino/hirino selinato).
• Soutzoukakia Smyrneika: large meatballs with cumin, cinnamon and garlic and served in a tomato sauce.
• Souvlaki: (lit: 'skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is lamb, pork or chicken, often marinated in oil, salt, pepper, oregano and lemon.
• Spetsofai: a dish with country sausages, peppers, onions and wine. Originates from Mt. Pelion.
• Stifado: game (rabbit, venison etc.)stew with pearl onions, red wine and cinnamon.

Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 631 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 631 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2560 × 1920 pixel, file size: 952 KB, MIME type: image/jpeg)Stifado, served in a restaurant in Molyvos, Lesbos, Greece. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2560 × 1920 pixel, file size: 952 KB, MIME type: image/jpeg)Stifado, served in a restaurant in Molyvos, Lesbos, Greece. ... Sheep redirects here. ... An unweaned lamb Legs of lamb in a supermarket cabinet The terms lamb, hoggett or mutton are culinary names for the meat of a domestic sheep. ... A chop of meat is a cut of meat usually containing a rib or part of a vertebra and served as an individual portion. ... For other uses, see Octopus (disambiguation). ... A small souvenir bottle of ouzo Ouzo (ούζο) is a Greek anise-flavored liqueur that is widely consumed in Greece. ... This article is about the food dish. ... Tzatziki in a glass bowl. ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... Greek cuisine is the cuisine of Greece or perhaps of the Greeks. ... Klephts (Greek κλέφτης, pl. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... Kofta is the common English name for a Middle Eastern food, at its most basic consisting of balls of minced meat mixed with spices or onions. ... For other uses, see Crete (disambiguation). ... Musakka/Moussakas Moussaka ([musaka]; Greek: ; Romanian: ; Turkish: ; Bulgarian: ; South Slavic: мусака/​musaka; Armenian: ; Arabic: ‎ musaqqaa) is a traditional eggplant (aubergine)-based dish in the Balkans and the Middle East, but most closely associated with Greece and Turkey. ... Aubergine redirects here. ... This article is about the fruit. ... Pastitsio (παστίτσιο, PAS-TEE-TSI-O) is a Greek pasta casserole. ... B chamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is B chamel and cheese. ... For other uses, see Pork (disambiguation). ... Binomial name L. Percentages are relative to US recommendations for adults. ... Souvlaki (Greek: Σουβλάκι) is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. ... It may have been generated by a computer or by a translator with limited proficiency in English or the original language. ... Greek cuisine is the cuisine of Greece or perhaps of the Greeks. ...

Desserts and sweets

A plate with a piece of Baklava

Koulourakia and Kourabiedes

• Baklava, a popular sweet dessert, of phyllo pastry layers with nuts, sugar, syrup, honey and cloves.
• Diples, a Christmas and wedding delicacy, made of thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with honey and crushed walnuts.
• Galaktoboureko, custard between layers of phyllo. The name derives from the Greek "ghala", meaning milk, and from the Turkish börek, meaning filled, thus meaning "filled with milk."
• Halvadopites A nougat of sesame with almonds in a thin crust.
• Karidopita, a walnut cake.
• Koulourakia, butter or olive-oil cookies.
• Kourabiedes, Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar.
• Loukoumades, similar to donuts, loukoumades are essentially fried balls of dough drenched in honey and sprinkled with cinnamon.
• Melomakarona, "honey macaroons", Christmas cookies soaked in a syrup of diluted honey (meli in Greek, thus melomakarona), then sprinkled with crushed walnuts.
• Moustalevria, a flour and grape must pudding.
• Moustokouloura, cookies of flour kneaded with fresh grape must instead of water.
• Ravani, is a golden yellow cake made with farina or semolina and topped with a light sugar/honey or orange-flavored syrup.
• Rizogalo 'rice-milk' is rice pudding.
• Loukoumi is a confection made from starch and sugar, essentially similar to the Turkish delight. A variation from Serres is called Akanes.
• Milopita me Pandespani, apple pie with cinnamon and powdered sugar.
• Spoon sweets (γλυκά του κουταλιού) of various fruits, ripe or unripe, or unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks.
• Tsoureki, a traditional Christmas and Easter sweet bread also known as 'Lambropsomo' (Easter bread), flavored with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry.
• Vasilopita, Saint Basil's cake or King's cake, traditional for New Year's Day. Vasilopites are baked with a coin inside, and whoever gets the coin in their slice are considered blessed with good luck for the whole year.
• Yogurt with honey or spoon sweet syrup.

Plate with pieces of varieties of baklava File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Plate with pieces of varieties of baklava File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Baklava is prepared on large trays and cut into a variety of shapes Baklava or baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman countries. ... Galaktoboureko (Greek: Γαλακτομπούρεκο) is a Greek dessert made with phyllo dough that is stuffed with lemon custard, and baked with a clear syrup. ... This article focuses on egg-thickened custards. ... This page meets Wikipedias criteria for speedy deletion. ... Koulourakia, (In greek pronounced: koo-loo-RAHK-yah), is a traditional Greek dessert, typically made at Easter, to be eaten after Holy Saturday. ... Loukoumas (pronounced lu-ku-MAS) is a popular Greek pastry comparable to a doughnut. ... For must meaning compulsion, see wikt:must. ... For must meaning compulsion, see wikt:must. ... Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world, originating in Japan. ... For other uses, see Turkish Delight (disambiguation). ... Serres (Greek: Σέρρες, older form: Σέρραι, Turkish: Serez or Siroz, Slavic: Серез/Serez, Сяр/Syar or Сер/Ser) is a city in the Greek region of Macedonia. ... Spoon sweets are sweet preserves, served in a spoon as a gesture of hospitality in the Balkans, the Middle East, and in Russia. ... Tsoureki (Greek τσουρέκι), çörek (Turkish), or choreg (Armenian) are a sweet bread in Greek, Cypriot, Turkish, and Armenian cuisine. ... Mahlab, Mahleb, or Mahlepi, is an aromatic spice from the puverized pit of the black cherry, Cerasus mahaleb or (Prunus mahaleb). ... Mahlab, the pit of the black cherry (Prunus mahaleb), has been used for centuries in the Middle East (especially in Turkey and Syria) as a sweet/sour, nutty addition to breads, cheese, cookies and biscuits. ... Vasilopita (Βασιλόπιτα) is a traditional New Years Day bread or cake in Greece and many other areas in eastern Europe and the Balkans which contains a hidden coin or trinket which gives good luck to the receiver. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... For other uses, see Honey (disambiguation). ...

Cheese

Some feta cheese, a traditional Greek cheese

There is a wide variety of cheeses made in various regions across Greece. The vast majority of them remain unknown outside the Greek borders due to the lack of adequate advertising and the highly localized distinctive features. Many artisanal cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors atypical of the mass produced varieties found commercially in Greece and abroad. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of cheeses article, under the name of the country. Here are some of the more popular throughout Greece: Download high resolution version (933x700, 115 KB) Feta cheese. ... Download high resolution version (933x700, 115 KB) Feta cheese. ... Country of origin Greece Region, town N/A Source of milk Goat, sheep or mixture of these Pasteurised Depends on variety Texture Depends on variety Aging time min. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This is a list of cheeses by place of origin. ...

• Feta
• Kasseri
• Kefalotyri
• Graviera
• Myzithra
• Anthotyros
• Manouri
• Metsovone

Country of origin Greece Region, town N/A Source of milk Goat, sheep or mixture of these Pasteurised Depends on variety Texture Depends on variety Aging time min. ... Kasseri (Greek κασέρι; Turkish kaşar) is a medium-hard yellow cheese made from sheeps or goats milk, or a mixture, in Greece and Turkey. ... Country of origin Greece, Cyprus Region, town Source of milk sheep and/or goat Pasteurised Texture hard Aging time 3 months or more Certification Kefalotyri (Greek: ) is a rather hard, salty yellow cheese made from sheep and/or goats milk in Greece and Cyprus (cows milk is not...

Drinks

• Wine is the most common drink in Greece. Legend claims that wine was invented on the island of Icaria.
• Beer is widely drunk; common brands include Vergina, Heineken, Amstel, Zeos, Mythos, Alfa Hellenic Lager, Fix, Henninger, and Kaiser, all of which are produced locally, some under license.
• Ouzo (an 80-proof clear alcoholic beverage that is flavored with anise; it turns milky white with water or ice; the best said to be produced on the island of Lesbos).
• Tsipouro or (esp. in Crete) tsikoudia/raki (Mostly home-brewed, a clear drink similar to ouzo, often with higher alcohol content, and usually not flavored with herbs. The city of Volos at the centre of Greece is well-known for its Tsipouradika (literally: tsipouro places). In Thessaly tsipouro is always flavored with anise.
• Retsina (a white wine that has some pine resin added, originally as a preservative, but nowadays for the flavor; this is an Athens region specialty. It should not be aged.).
• Mavrodafni Sweet, liquor-style, red wine with higher alcohol percentage than normal.
• Metaxa, a brand of sweet brandy, 40% alcohol content.
• Greek coffee, made by boiling finely ground coffee beans, and is served thick and strong, and often sweetened.
• Greek frappé coffee a foam-covered drink derived from spray-dried instant coffee that is consumed cold.

For other uses, see Wine (disambiguation). ... Icaria, also spelled Ikaria (Greek: ), locally Nikaria or Nicaria (Νικαριά), ancient name: Doliche (Δολίχη), is a Greek island 10 nautical miles (19 km) south-west of Samos. ... For other uses, see Beer (disambiguation). ... Heineken is a Dutch 5% abv pale lager, made by Heineken International since 1864. ... Amstel Brewery in the Netherlands. ... Mythos (Μύθος) is a Greek beer, the only domestic brand in widespread national distribution. ... Henninger Brewery of Frankfurt, Germany. ... Cervejarias Kaiser is a brand of beer brewed from Brazil. ... A small souvenir bottle of ouzo Ouzo (ούζο) is a Greek anise-flavored liqueur that is widely consumed in Greece. ... Booze redirects here. ... This article is about the Pimpinella species, but the name anise is frequently applied to Fennel. ... Lesbos (Modern Greek: Lesvos (Λέσβος), Turkish: Midilli), is a Greek island located in the northeastern Aegean Sea. ... Tsipouro (Greek: Τσίπουρο) is a distilled alcoholic beverage, more precisely a pomace brandy, from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete, where the same spirit with a stronger aroma is known as tsikoudia. ... For other uses, see Crete (disambiguation). ... Tsikoudia or raki is a grape-based spirit from the island of Crete (Greece), made from the distillation of pomace, i. ... Raki is: An alternate name for Rangi, the sky father in the South Island dialect of Māori. ... Retsina is a Greek resinated white (or rosé) wine dating back at least 2700 years. ... Subgenera Subgenus Strobus Subgenus Ducampopinus Subgenus Pinus See Pinus classification for complete taxonomy to species level. ... This article does not cite any references or sources. ... This article is about the capital of Greece. ... Mavrodafni (also spelled Mavrodaphne) is both a dark wine grape, which is indigenous to the Achaia region in Northern Peloponnese, Greece, and the sweet, fortified wine produced from it. ... Metaxa Seven Star in its characteristic amphora bottle Metaxa bottle in its box Metaxa (Greek Μεταξά) is a Greek distilled spirit invented by Spyros Metaxas in 1888. ... For other uses, see Brandy (disambiguation). ... Turkish coffee is a specific way of preparing coffee. ... It has been suggested that Yiannis Dritsas be merged into this article or section. ... Spray drying is the process of mixing and drying a slurry (a kind of suspension) to form a homogeneous mixture of powders. ... Instant coffee Instant coffee is a beverage derived from brewed coffee beans. ...

See also

• Greek food products
• Cuisine of Cyprus
• Greek Macedonian cuisine
• Cuisine of the Mediterranean

// Greece produces more than 430,000 tons of olive oil annually, and more than 75% of that is extra virgin. ... Cypriot cuisine is the cuisine of the Cypriot people who live on the island of Cyprus located in the north-eastern Mediterranean Sea. ... This article is about the cuisine of Greek Macedonia. ... Mediterranean cuisine is the cuisine of the areas around the Mediterranean Sea. ...

References

• Andrew Dalby, Siren Feasts: A History of Food and Gastronomy in Greece, London, 1996. ISBN 0-415-11620-1. (Mostly about ancient and Byzantine food.)

Notes

External links

Wikibooks Cookbook has an article on

Greek cuisine

• Epikouria Magazine Devoted to the fine foods and drinks of Greece.
• Kerasma, a Greek quango promoting Greek cuisine.
• http://www.gnto.gr/pages.php?pageID=467&langID=2, the Greek National Tourism Organization's website