This is a
list of dishes found in . Greek cuisine
Salads, spreads, dips [ edit ]
Cod roe, breadcrumbs, olive oil, lemon juice.
Sometimes written as Tyrokavteri. A spread or dip, the main ingredients of which are feta cheese, roasted red peppers, and garlic. Can be spicy hot or mild.
Yogourt, cucumber, garlic
Appetizers [ edit ]
Several style of
pitas are found all over Greece, such as Kolokythopita, Mizithropita ( Crete), Melintzanopita, Tsouknidopita, Kremydopita, Kreatopita (meat pie), Galatopita, Marathopita, Malathropita ( Chios), Ladopita.
'Egg-lemon' soup: chicken, meat, vegetable, or fish broth thickened with
eggs, lemon juice, and rice.
A lentil soup and one of the famous everyday Greek soups, usually served with vinegar and olives and/or smoked herring (
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.
A traditional Easter soup made with lamb offal and thickened with
A 'fish soup'. It 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.
A chickpea soup.
A mixture of fermented grain and yoghurt.
Vegetarian and non-meat dishes [ edit ]
Very popular during fasting periods, such as the
a la Polita
Artichokes with olive oil.
Arakas me anginares
peas with artichokes in the oven.
Okra with tomato sauce (sometimes with potatoes and/or chicken/lamb).
ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and ample aromatic herbs and seasonings.
green beans stewed in tomato sauce. Some people might also add potatoes and/or zucchini.
beans with tomato sauce and various herbs. Often made spicy with various [1 ] peppers.
Quite often consumed as a light main meal, with boiled potatoes and
Cabbage with rice
Leeks with rice
Spinach and rice stew cooked in lemon and olive oil sauce.
Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables hollowed out and baked with a rice and herb filling.
Meat and fish dishes [ edit ]
lamb with potatoes ( Αρνί στο φούρνο με πατάτες)
One of the most common Greek dishes. There are many variations with additional ingredients.
Baked lamb in clay pot with
Kritharaki - orzo.
Meat roasted on a vertically turning spit and served with sauce (often
tzatziki) and garnishes (tomato, onions) on pita bread; a popular fast food.
Kotopoulo me ryzi
Chicken with rice
Meat pie using veal, lamb, goat or pork meat (or a combination thereof) with rice and a light tomato sauce wrapped in pastry kneaded with white wine. Popular dish on the island of
of the , this is lamb slow-baked klephts on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven.
Seasoned lamb innards
Fried meatballs with oregano and mint.
aubergine casserole. There are other variations besides eggplant, such as zucchini or rice, but the aubergine version melitzanes moussaka is most popular.
Grilled lamb chops with lemon, oregano, salt and pepper.
A baked pasta dish with a filling of ground meat and a
Bechamel sauce top.
Pork with celery
A stew of pork chunks and celery in an
(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.
A dish with country sausages, peppers, onions and wine. Originates from
Game (rabbit, venison etc.)stew with pearl onions, red wine and cinnamon.
Desserts and sweets [ edit ]
Pastry consisting of custard, cheese, or minced meat filling between layers of phyllo.
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.
Custard between layers of filo. The name derives from the Greek "ghala", meaning milk, and from the Turkish börek, meaning filled, thus meaning "filled with milk."
A walnut cake.
Butter or olive-oil cookies.
Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar.
Similar to doughnuts, loukoumades are essentially fried balls of dough drenched in honey and sprinkled with cinnamon.
"Honey macaroons", Christmas cookies soaked in a syrup of diluted honey (
meli in Greek, thus melomakarona), then sprinkled with crushed walnuts.
A flour and grape
Cookies of flour kneaded with fresh grape
must instead of water.
Apple pie with cinnamon and powdered sugar.
Sweet cake made of a semolina soaked in syrup.
Spoon sweets ( γλυκά του κουταλιού)
Of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks.
A traditional Christmas and Easter sweet bread also known as 'Lambropsomo' (Easter bread), flavoured with "
mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry.
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.
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 knowledge and the highly localized distinctive features. Many
artisanal hand made 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:
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.
Greek frappé coffee
A foam-covered drink derived from
spray-dried instant coffee that is consumed cold.
Sweet, liquor-style, red wine with higher alcohol percentage than normal.
A brand of sweet
brandy, 40% alcohol content.
An 80-proof clear
alcoholic beverage that is flavored with anise; it turns milky white with water or ice.
A white wine that has some
pine resin added, originally as a preservative, but nowadays for the flavor; this is a specialty of the Athens region. It should not be aged.
A cinnamon flavored liquor from
Tsipouro or tsikoudia/ raki ( Crete)
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.
The most common drink in Greece. Legend claims that wine was invented on the island of
References [ edit ]