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.
Melitzanosalata is a simple, rustic Greek eggplant dip made with roasted, perfectly smoky eggplant with garlic, parsley, red onions, lemon juice and extra virgin olive oil. It’s the perfect appetizer with pita or your favorite bread; or serve it next to grilled meats or even fish
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.
Souvlaki – Skewered and grilled meat (typically pork, chicken, or lamb), often served with pita bread and tzatziki. Typically called Souvlaki when served wrapped in Pita, when served on the skewer without pita it is referred to as a kalamaki.erd
Giouvetsi, yiouvetsi, or youvetsi is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites, and tomato sauce. Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.
A baked pasta dish layered with ground meat, béchamel sauce, and cheese.
Bell peppers or tomatoes stuffed with a mixture of rice, herbs, and sometimes ground meat.
Slow-cooked lamb or goat, typically seasoned with garlic, lemon, and oregano, and traditionally cooked in a sealed pit oven.
Spiced meatballs made from ground beef or lamb, simmered in a tomato and red wine sauce. Also known as Smyrna Meatballs.
Baked fish (usually cod or sea bass) with tomatoes, onions, garlic, and herbs.
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.
Rizogalo is a light and creamy Greek rice pudding made with whole milk, cinnamon, and lemon and orange zest. Enjoy this gluten-free dessert.
Deep-fried dough balls drizzled with honey and sprinkled with cinnamon.
Custard-filled phyllo pastry, soaked in syrup or honey.
Shredded phyllo pastry filled with nuts and sweetened with syrup.
Butter cookies, often shaped into twists or rings, and flavored with vanilla or citrus zest.
A dense, sweet confection made from sesame paste (tahini) and sugar, often flavored with nuts or cocoa.
Lamb is a staple meat in Greek cuisine, prized for its tender texture and rich flavor. It is commonly used in traditional dishes such as moussaka, kleftiko, and souvlaki. The meat from younger lambs is more tender and mild in flavor, while older lamb has a stronger taste.
Pork is widely consumed in Greece and is used in various dishes, including souvlaki, gyros, and keftedes (meatballs). It is often marinated with olive oil, lemon juice, garlic, and herbs before grilling or roasting, imparting a savory and aromatic flavor.
Chicken is a versatile meat commonly used in Greek cuisine. It is often marinated with lemon, garlic, and oregano before grilling or roasting, resulting in tender and flavorful dishes such as souvlaki and roasted chicken.
While not as prevalent as lamb or pork, beef is still enjoyed in Greek cuisine, particularly in dishes like stifado (beef stew) and soutzoukakia (spiced meatballs). Beef is typically cooked slowly to ensure tenderness and is often paired with aromatic herbs and spices.
Goat meat is popular in certain regions of Greece, prized for its tender texture and distinct flavor. It is commonly used in traditional dishes such as kleftiko (slow-cooked goat) and kokoretsi (grilled offal wrapped in intestines). Goat meat is often marinated with olive oil, garlic, and herbs to enhance its natural taste.
Veal, the meat of young calves, is less commonly consumed in Greek cuisine compared to lamb or pork but is still used in dishes like veal souvlaki and veal stew. It has a delicate flavor and tender texture, making it well-suited for braising and grilling.
Skewered and grilled pieces of meat, commonly pork, chicken, or lamb, seasoned with herbs, lemon juice, and olive oil.
Thinly sliced rotisserie meat, often pork, chicken, or lamb, served in pita bread with tomatoes, onions, and tzatziki sauce.
A layered dish with ground meat (often lamb), eggplant, potatoes, and béchamel sauce, baked to perfection.
Slow-cooked lamb or goat, traditionally cooked in a sealed pit oven with garlic, lemon, and oregano for a tender and flavorful dish.
Greek meatballs made from ground beef or lamb, seasoned with herbs and spices, and typically served with a yogurt-based sauce.
A baked pasta dish layered with ground meat, tomato sauce, béchamel sauce, and cheese, resembling a Greek lasagna.
Spiced meatballs made from ground beef or lamb, simmered in a tomato and red wine sauce. Also known as Smyrna Meatballs.
Strong coffee brewed in a special pot (briki) and served with grounds at the bottom of the cup.
A frothy iced coffee made with instant coffee, sugar, water, and optionally milk.
Herbal tea made from the dried flowers and leaves of the sideritis plant, known for its health benefits.
Greek yogurt is renowned for its thick and creamy texture, made by straining regular yogurt to remove whey, resulting in a higher protein content. It is commonly enjoyed on its own, with honey and nuts, or used as a base for sauces and dips like tzatziki.
Greek cheese plays a significant role in Greek cuisine, adding richness and depth of flavor to various dishes. Whether crumbled over salads, baked into pastries, or served alongside fruits and nuts, Greek cheeses offer a delicious taste of the Mediterranean.
A crumbly white cheese made from sheep’s milk or a combination of sheep and goat’s milk, often used in salads, pastries, and as a topping.
A semi-hard, pale yellow cheese made from sheep’s milk, with a slightly tangy flavor, commonly used in grilled dishes or as a table cheese.
A hard cheese made from sheep’s milk or a mixture of sheep and goat’s milk, aged for several months, with a rich and nutty flavor, often grated over pasta dishes or eaten as a snack.
A soft, fresh cheese made from sheep’s milk or a mixture of sheep and goat’s milk, with a mild flavor and creamy texture, used in both sweet and savory dishes.
A creamy, semi-soft cheese made from sheep’s milk or a mixture of sheep and goat’s milk, with a delicate, slightly tangy taste, often served with honey or fruit.
A hard cheese made from sheep’s or goat’s milk, with a sharp, salty flavor, commonly grated over pasta dishes or fried as saganaki.
A soft, creamy cheese made from sheep’s or goat’s milk, with a slightly sour taste, used in salads, pastries, and as a spread.
Anthotyro is a fresh and mild cheese made from sheep’s milk or a mixture of sheep and goat’s milk. It has a smooth and creamy texture, often enjoyed as a spread on bread, in pastries, or mixed with honey and nuts for dessert.
Greek wines boast a rich history dating back thousands of years, with unique indigenous grape varieties and diverse terroirs. Whether you’re savoring a crisp Assyrtiko by the Aegean Sea or enjoying a robust Xinomavro with a hearty Greek stew, Greek wines offer a delightful complement to the country’s rich culinary tradition.
White wine = Λευκό κρασί (Lefko Grasi)
Red wine = Κόκκινο κρασί (Kokino Grasi)
Retsina is a traditional Greek wine flavored with pine resin, giving it a distinctive taste and aroma. It pairs well with Greek mezedes (appetizers) such as olives, cheese, and grilled seafood.
Assyrtiko is a white grape variety native to the island of Santorini, known for its crisp acidity, citrus flavors, and mineral notes. It pairs excellently with seafood dishes, salads, and grilled vegetables.
Xinomavro is a red grape variety primarily grown in northern Greece, producing wines with bold tannins, high acidity, and complex flavors of dark fruits, spices, and earthy notes. It pairs well with grilled meats, game, and aged cheeses.
Agiorgitiko, also known as St. George, is a red grape variety widely cultivated in the Peloponnese region, producing wines with medium to full body, soft tannins, and flavors of red fruits, spices, and herbs. It pairs well with roasted lamb, pasta dishes, and Greek stews.
Moschofilero is a fragrant white grape variety grown primarily in the Peloponnese region, known for its floral aromas, crisp acidity, and flavors of citrus, stone fruits, and herbs. It pairs well with seafood, poultry, and light salads.
Malagousia is a white grape variety known for its aromatic profile with flavors of ripe peaches, apricots, and citrus fruits. It pairs beautifully with fresh salads, grilled fish, and soft cheeses.
Mavrodaphne is a red grape variety grown mainly in the Peloponnese and Ionian islands, used to produce both sweet and fortified wines. Sweet Mavrodaphne wines are rich and velvety with flavors of dried fruits, chocolate, and spices, often enjoyed as dessert wines.
