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Culinary traditions of Greece
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of
Greek_cuisine
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and
Ancient_Greek_cuisine
Cuisine of Greek Americans and their descendants
Greek-American cuisine is the cuisine of Greek Americans and their descendants, who have modified Greek cuisine under the influence of American culture
Greek-American_cuisine
Greek regional cuisine
The Macedonian cuisine (Greek: Μακεδονική κουζίνα) is the cuisine of the region of Macedonia in Greece. Contemporary Greek Macedonian cooking shares much
Greek_Macedonian_cuisine
Salad of tomatoes, cucumbers, and feta
Greek salad, choriatiki or horiatiki (Greek: χωριάτικη σαλάτα or θερινή σαλάτα) is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers
Greek_salad
Pontic Greek cuisine consists of foods traditionally eaten by Pontic Greeks (Pontic: Ρωμαίοι, Ρωμιοί), a Greek-speaking ethnic minority that originates
Pontic_Greek_cuisine
Culinary traditions of the Mediterranean basin
Ottoman (Turkish), Greek, Italian, French (Provençal), and Spanish, although some authors include additional cuisines. Portuguese cuisine, in particular,
Mediterranean_cuisine
Romani cuisine Romanian cuisine Moldovan cuisine Transylvanian Saxon cuisine Gibraltarian cuisine Greek cuisine Macedonian cuisine (Greek) Cretan cuisine Cypriot
List_of_cuisines
Regional cuisine
cuisine Cham cuisine Aromanian cuisine Bosnia and Herzegovina cuisine Bulgarian cuisine Croatian cuisine Cypriot cuisine Greek cuisine Cretan cuisine
Balkan_cuisine
Historical regional cuisine
Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine, and Mediterranean cuisine. Byzantine trading with foreigners
Byzantine_cuisine
Culinary tradition
Cretan cuisine (Greek: Κρητική κουζίνα) is the traditional cuisine of the Greek island of Crete. The core of the Cretan cuisine consists of food derived
Cretan_cuisine
This is a list of notable dishes found in Greek cuisine. Apart from the mainstream Greek pitas, regionally can be found various different versions. There
List_of_Greek_dishes
Cuisine indigenous to Europe
cuisine Aromanian cuisine Bosnian cuisine Cypriot cuisine Gibraltarian cuisine Greek cuisine Ancient Greek cuisine Byzantine cuisine Cretan cuisine Epirotic
European_cuisine
Restaurant that specializes in Greek cuisine
A Greek restaurant is a restaurant that specializes in Greek cuisine. The estiatório (plural estiatória) is a type of modest restaurant in Greece. It
Greek_restaurant
Cypriot cuisine is the cuisine of the island of Cyprus. The cuisine of Cyprus is heavily influenced by neighboring countries like Turkey and Greece. It also
Cypriot_cuisine
Late Bronze Age Greek civilization
BC. It represents the first advanced and distinctively Greek civilization in mainland Greece with its palatial states, urban organization, works of art
Mycenaean_Greece
Split pea dish
Fava (φάβα), in Greek cuisine, is a traditional dish made of split peas, typically yellow ones (and not, in spite of the name, of fava beans). They are
Fava_(Greek_dish)
Common dishes throughout Europe
Spanish cuisine. Regional Spanish cuisines include: Andalusian cuisine Asturian cuisine Aragonese cuisine Balearic cuisine Basque cuisine Canarian cuisine Cantabrian
List_of_European_cuisines
Type of pasta
risoni (Italian: [riˈzoːni]; 'large [grains of] rice'), and popular in Greek cuisine as kritharaki (κριθαράκι), is a form of short-cut pasta shaped like
Orzo
Greek chef, cookbook writer and TV presenter
Region of Gastronomy, Global Ambassador of Authentic Greek Cuisine. Argiro focuses on Greek cuisine. Barbarigou was born and raised on the island of Paros
Argiro_Barbarigou
Culinary tradition
The Cuisine of the Ionian islands or Heptanesean cuisine (Greek: Επτανησιακή κουζίνα Venetian: Cusina de le Isole Ionie) is a type of Greek cuisine associated
Cuisine_of_the_Ionian_Islands
Culinary traditions of the Kurdish people
Bulgarian cuisine Caucasian cuisine Central Asian cuisine Cypriot cuisine Georgian cuisine Greek cuisine Iranian cuisine Levantine cuisine Mediterranean
Kurdish_cuisine
Greek cuisine starter
Mediterranean dishes such as panzanella in Italian cuisine and pa amb tomàquet in Catalan cuisine. Dakos, also spelled as ntakos, and also known as koukouvagia
Dakos
Culinary traditions of Iran
cuisines over the ages, among them Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and
Iranian_cuisine
Culinary tradition
Epirotic cuisine (Greek: Ηπειρώτικη κουζίνα, or Κουζίνα της Ηπείρου) is the traditional Greek cuisine of the region of Epirus. It is based mostly on dairy
Epirotic_cuisine
Greek iced coffee drink
A frappé coffee, cold coffee, Greek frappé, or just frappé (Greek: φραπέ, frapé [fraˈpe]) is a Greek iced coffee drink generally made from spray-dried
Frappé_coffee
by the ancient Greek doctor Claudius Aelius Galenus. The modern Greek cuisine has also influences from the Ottoman and Italian cuisine due to the Ottoman
Culture_of_Greece
Greek baked pasta dish
Pastitsio (Greek: παστίτσιο, pastítsio) is a baked pasta dish with ground meat and béchamel sauce from the Ionian Islands[citation needed] in Greece. Variations
Pastitsio
Style of cooking on the island of Sicily
the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, Jewish, Tunisian, and Arab
Sicilian_cuisine
Culinary traditions of the Assyrian people
cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Palestinian cuisine, and Armenian cuisine, with most dishes being
Assyrian_cuisine
Greek orange cake
Portokalópita (in Greek, Πορτοκαλόπιτα; from πορτοκάλι portokáli "orange" and πιτα pita "cake") is a typical Greek cake whose main ingredient is sweet
Portokalopita
Thick garlic sauce in Greek cuisine
skordhalia or skorthalia) (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base
Skordalia
Food popular in Southern Europe and Northern Africa
farci كلامار محشي, retrieved 2022-11-20 Ben Jemaa, Zouhair (2010). La cuisine tunisienne, Patrimoine et Authenticité. Tunis: Simpact. p. 101. ISBN 978-9973-02-074-1
Stuffed_squid
Ethnic group
since the 19th century. Traditional Pahang cuisine has a lot of similar features with other Malay cuisine, and features a lot of seafood. From its rivers
Pahang_Malays
Turkish pie
pastırmalı ("with pastirma"), or ıspanaklı ("with spinach"). Turkish cuisine İçli pide Khachapuri Burek Banitsa Pastrmajlija Tiropita Metzelthin, Pearl
Peinirli
Mythical food of the Greek gods
In the ancient Greek myths, ambrosia (/æmˈbroʊziə, -ʒə/, Ancient Greek: ἀμβροσία 'immortality') is the food or drink of the Greek gods, and is often depicted
Ambrosia
Greek fried cheese dish
In Greek cuisine, saganaki (/ˌsɑːɡəˈnɑːki/ ; Greek: σαγανάκι [saɣaˈnaci]) is any one of a variety of dishes prepared in a small frying pan, the best-known
Saganaki
Greek and Turkish cuisine
deep fried flatbread found in Greek and Turkish cuisines. Historically it was present in both Byzantine and Ottoman cuisines. Lalanga was present both in
Lalanga
Yeast-leavened flatbread baked from wheat flour
Pita (/ˈpɪtə/ or US: /ˈpiːtə/; Greek: πίτα; Hebrew: פִּתָּה) or pitta (British English), also known as Greek bread (Greek: Ελληνικό ψωμί, romanized: Ellinikó
Pita
Dish
Southern United States, Greek cuisine, and the Appalachian Mountains region of North America. It is also a part of the cuisine of Ocracoke, North Carolina
Fig_cake
Traditional Maghrebi dish
portal North African cuisine: Moroccan cuisine, Berber cuisine, Algerian cuisine, Tunisian cuisine, Libyan cuisine and Egyptian cuisine List of Middle Eastern
Couscous
Culinary tradition
cuisine Palestinian cuisine Pontic Greek cuisine Qatari cuisine Saudi Arabian cuisine Syrian cuisine Turkish cuisine Yemeni cuisine The Middle East incorporates
Middle_Eastern_cuisine
Stuffed dishes in Middle Eastern cuisine
[doɫˈma] ) is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal
Dolma
Variety of meat dishes originating in the Middle East
usually made with pork. Around the same time, the Greek word gyros replaced döner kebab, and the Greek style of the dish spread to become popular, particularly
Kebab
Dish of cornmeal and cheese
or bacon. Cooked cornmeal sometimes goes by the same name. Pontic Greek cuisine List of maize dishes Swan, S. (2012). DK Eyewitness Travel Guide: Turkey
Kuymak
Cuisine of the Eastern Mediterranean
cuisine Lebanese cuisine Ottoman cuisine Palestinian cuisine Syrian cuisine Middle East portal Food portal Arab cuisine Greek cuisine Jewish cuisine Iranian
Levantine_cuisine
Roe-based meze common to Turkey and Greece
Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Greek: ταραμάς, romanized: taramas + Greek: saláta 'salad') is a meze made
Taramasalata
Native American cuisine Pre-Columbian cuisine Aztec cuisine Maya cuisine Inca cuisine Muisca cuisine Cuisine of the Thirteen Colonies Cuisine of Antebellum
List_of_historical_cuisines
Greek and Turkish cuisine
black seed, black pepper, or olive oil. It can be smoked. Greek cuisine Turkish cuisine YAŞİN, Mehmet (26 February 2017). "Peynir bizim işimiz". www
Saganaki_cheese
Concentrated fruit juices
multiple cuisines, including: in Arab cuisine, rub, jallab; in Ancient Greek cuisine, epsima; in Greek cuisine, petimezi; in Indian cuisine, drakshasava;
Fruit_syrup
Meat delicacy
culture) it is also known as ombolo. In Corsican cuisine, lonzu is cured loin. In Cypriot cuisine, lountza (Greek: λούντζα) is made of pork tenderloin, which
Cured_pork_tenderloin
Dish of layered vegetables, sauce and meat
moussaka, as we know it today" Kremezi, Aglaia (13 July 2010). "'Classic' Greek Cuisine: Not So Classic". The Atlantic. Archived from the original on 16 February
Moussaka
Dried and split seed of ''Pisum sativum''
Beijing cuisine. Wandouhuang (豌豆黄) is a sweetened and chilled pease pudding, sometimes flavored with osmanthus blossoms and dates. In Europe, the Greek "fáva"
Split_pea
Ethnic Greek population of Cyprus
Greek Cypriots (Greek: Ελληνοκύπριοι, romanized: Ellinokýprioi) are the ethnic Greek population of Cyprus, forming the island's largest ethnolinguistic
Greek_Cypriots
Thin round cake made of eggs, milk, and flour
Scott, A Greek-English Lexicon, on Perseus ταγηνίας Archived 30 April 2021 at the Wayback Machine, Henry George Liddell, Robert Scott, A Greek-English
Pancake
Greek topping for spaghetti
Island hot dogs, dishes developed by Greek immigrant restaurateurs in the United States in the 1920s. Greek cuisine Bolognese sauce Walsh, Robb (2015).
Saltsa_kima
Confections often made from nut butters or flours
13th-century Al-Andalus. Athenaeus mentions an ancient Greek dish called "sesamidios" (Ancient Greek: σησαμίδιός), which is described as a spherical cake
Halva
Gelatinous candy
confectionery Dodol – Southeast Asian sweet toffee Greek cuisine – Culinary traditions of Greece Gumdrop – Type of candy Gyūhi – Traditional Japanese
Turkish_delight
The Greek Food Festival of Dallas is a food festival held annually in Dallas, Texas (USA), featuring traditional Greek cuisine and Greek culture. The Festival
Greek_Food_Festival_of_Dallas
Cyprus skewered barbecue meat
[citation needed] Asado Souvlaki Cuisine of Cyprus Greek cuisine Byzantine cuisine Greek Macedonian cuisine Cuisine of the Mediterranean "Souvla". konexcel
Souvla
Edible flowers of Cucurbita species
some Southeast European and Middle Eastern cuisines. The dish is called Kolokythoanthoi (Κολοκυθόανθοι) in Greek and Kabak çiçeği dolması in Turkish. The
Squash_blossom
Pastry dough in Ancient Roman and Greek cuisines
λάγανον), was a kind of drawn out or rolled-out pastry dough in Roman and Greek cuisines. What exactly it was is unclear: "Latin tracta... appears to be a kind
Tracta_(dough)
Cold cucumber–yogurt dip, soup, or sauce
Tzatziki (Greek: τζατζίκι [d͡zaˈd͡zici]), also known as cacık (Turkish: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern
Tzatziki
Traditional Greek kind of pudding
Moustalevria (Greek: μουσταλευριά) or must jelly (also mustpie and mustcake) is a traditional Greek kind of pudding made of grape must mixed with flour
Moustalevria
Octopus in cuisines worldwide
ISBN 978-1-74059-977-1. maldivian cuisine. "Grilled Octopus". Archived from the original on 2019-10-01. Retrieved 2018-08-31. "Greek Food: Mezedes". www.greecefoods
Octopus_as_food
Greek wine
Retsina (Greek: ρετσίνα) is a Greek white (or rosé or very rarely red) resinated wine, which has been made for at least 2,000 years. Its unique flavor
Retsina
Eggplant dish of the Greek cuisine
Eggplant papoutsaki (Greek: μελιντζάνα παπουτσάκι, Turkish: patlıcan pabucaki) is an stuffed eggplant dish in Greek and Turkish cuisine. Papoutsaki 'little
Eggplant_papoutsaki
Country in Southeastern Europe
names Greece and Greek are derived, via the Latin Graecia and Graecus, from the name of the Graeci (Γραικοί, Graikoí), one of the first ancient Greek tribes
Greece
Ethnic group
ethnically Greek group indigenous to the region of Pontus, in northeastern Anatolia (modern-day Turkey). They share a common Pontic Greek culture that
Pontic_Greeks
Coffee brewing method without filters
coffee' became 'Greek coffee' by substitution of one Greek word for another while leaving the Arabic loan-word, for which there is no Greek equivalent, unchanged
Turkish_coffee
Set of dishes that are eaten around the world
The global cuisine or world cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking that includes specific
Global_cuisine
Greek fast food
Souvlaki (Greek: σουβλάκι, romanized: souvláki, IPA: [suˈvlaci]; plural: σουβλάκια, romanized: souvlákia) is a Greek food consisting of small pieces of
Souvlaki
Middle Eastern condiment made from sesame
customary in Greece; it is also used to make "tahinopitta" (tahini pie). In Egypt, tehina is a fundamental component of the country's cuisine, serving as
Tahini
Historical fermented fish sauce
fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage, and later Byzantium. Liquamen is a similar
Garum
Ottoman pickled bonito dish
lakerda, attested before 1566, is a loan from the Greek. Lakerda is very similar to a prized ancient Greek dish, tarikhos horaion 'ripe salted fish' or simply
Lakerda
Spice made from cherry pits
decades, it has been slowly entering mainstream cookbooks in English. In Greek cuisine, mahlep is sometimes added to holiday breads and cakes such as Christopsomo
Mahleb
Topics referred to by the same term
bechamel macaroni, in Greek, Cypriot, Egyptian, and Maltese cuisine Baked ziti in Italian-American cuisine Giouvetsi in Greek cuisine Johnny Marzetti, a
Baked_pasta
Greek chef and cookbook author
the most influential cookery writers of modern Greece, specialising in both Greek and French cuisine. He was born in Exabela (Εξάμπελα), a village on
Nikolaos_Tselementes
French white sauce based on roux and milk
many other sauces, such as Mornay, which is béchamel with cheese. In Greek cuisine, béchamel (σάλσα μπεσαμέλ) is often enriched with egg. Béchamel is used
Béchamel_sauce
Breakfast pastry in Greece
Bougatsa, bugatsa, bogatsa or boogatsa (Greek: μπουγάτσα [buˈɣatsa]) is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack
Bougatsa
Sweet bun with tahini
found commonly in the cuisines of the Levant, Armenia, Cyprus, Greece and Turkey. Tahini rolls are popular in Armenian cuisine, where they are called
Tahini_roll
Greek stewed meatball dish
ones." The term reflects the influence of Turkish cuisine and broader Ottoman cuisine on Greek cuisine, particularly in regions where the two cultures historically
Yuvarlakia
Argentinian dessert
company Georgalos, founded by a Greek immigrant, Miguel Georgalos, who took inspiration from a dessert in Greek cuisine, halva. Mantecol is very popular
Mantecol
dish from the Aegean coast and Aegean Sea islands among both Turkish and Greek people. Food portal List of lamb dishes Yoğurtlu Arapsaçı (Rezene) Kavurması
Fennel_with_lamb
Greek bread
syrup flavored with orange blossom water or rose water. Food portal Greek cuisine List of breads 'Bread', Eric Treuille, Ursula Ferrigno, Ian O'Leary
Daktyla
Rose-flavored water
for making rose water was developed, rose petals were used in Persian cuisine to perfume and flavour dishes. Rose water likely originated in Persia,
Rose_water
Yogurt thickened by draining whey
Strained yogurt, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, hung curd, or kerned yogurt is yogurt (or "yoghurt" in British-influenced English)
Strained_yogurt
Salted, cured fish roe pouch
In Greece, it is called avgotaraxo or avgotaracho (Greek: αβγοτάραχο-αυγοτάραχο) and is produced primarily from the flathead mullet caught in Greek lagoons
Bottarga
Cheese dish fried in oil
also found in Italian cuisine. Fried cheese was a popular dish in Cairo during the Middle Ages, and remained a part of the cuisine under Ottoman rule. Since
Fried_cheese
Culinary traditions of Moldova
The local cuisine is very similar to Romanian, and also draws inspiration and elements from other cuisines in the region, including Greek, Ukrainian
Moldovan_cuisine
Type of Greek sausage
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
Loukaniko
Rice dish in which grains do not stick
(in Greek). 19 February 2021. Archived from the original on 2023-03-07. Retrieved 2021-04-10. Charmei, Amber (2018). "Homecoming, Greek-Style". Greece Is
Pilaf
Greek dish
Kleftiko (Greek: κλέφτικο, pronounced [ˈkleftiko]) is a traditional Greek dish of slow-roasted marinated meat dish (traditionally lamb or goat, but also
Kleftiko
Cooked vegetable foundation for cooking
leek. In Greek cuisine, sofrito is a dish that is found almost exclusively in Corfu. It is served less commonly in other regions of Greece and is often
Sofrito
Greek bean dish
Gigantes plaki (Greek γίγαντες πλακί pronounced [ˈʝiɣa(n)des plaˈci]) or Greek giant baked beans, is a Greek dish of large white beans baked in a tomato
Gigantes_plaki
Ottoman vegetable dishes with olive oil
Ladera (Greek λαδερά), zeytinyağlı (yemekler) (Turkish), or bil zayt (Arabic بالزيت) is a category of vegetable dishes cooked in olive oil in Greek, Turkish
Ladera
Traditional Greek eatery
(/təˈvɜːrnə/; Greek: ταβέρνα pronounced [taˈverna]) is a small Greek restaurant that serves Greek cuisine. The taverna is an integral part of Greek culture
Taverna
Confectionary
Spoon sweets (Greek: γλυκό του κουταλιού) are sweet preserves, served in a spoon as a gesture of hospitality in Greece, Cyprus and some other countries
Spoon_sweets
Dish of cod, olive oil, and potatoes
terminology, it is occasionally referred to as brandade de morue; in Spanish cuisine, it is sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning
Brandade
Cheese-based dessert
placenta, the same name translated into Latin. Ancient Greek religious rituals often offered cakes to Greek gods as a non-violent alternative to animal sacrifice
Cheesecake
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