Tzatziki, also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and the Middle East.
Taramasalata or taramosalata is a meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.
Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The modern Greek variant was created in the 1920s by Nikolaos Tselementes.
Kokkinisto is technically a method of preparation that creates a ‘reddened’ colour to the meat of the stew because it is browned before being cooked in a delicious tomato and red wine sauce. This stew isn’t just limited to beef either. Traditionally, the sauce can be used for chicken, beef, pork, veal, and lamb.
Baklava is a layered dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries in the Ottoman Empire. There are many competing proposals for the origin of baklava, but there is no consensus on which of the options is true.
Bougatsa – Bougatsa is a Greek breakfast pastry consisting of semolina custard.
