Meze (μεζές): A selection of small dishes typically served as appetizers or shared among friends, often accompanied by ouzo, wine, or beer. Meze dishes can include dips, spreads, cheeses, cured meats, olives, and various other small bites.
Moussaka (μουσακάς): A layered casserole dish featuring layers of eggplant, potato, and ground meat (usually lamb or beef) in a rich tomato sauce, topped with béchamel sauce and cheese, then baked until golden.
Souvlaki (σουβλάκι): Skewers of marinated, grilled meat (commonly pork, chicken, or lamb) often served with pita bread, tzatziki sauce, and a side salad.
Tzatziki (τζατζίκι): A creamy, yogurt-based dip flavored with cucumber, garlic, and fresh herbs, typically dill or mint. Tzatziki is served with various dishes, including souvlaki, gyros, and grilled vegetables.
Feta (φέτα): A salty, crumbly cheese made from sheep’s or goat’s milk, often used in Greek salads, pastries, and a wide range of savory dishes.
Dolmades (ντολμάδες): Stuffed grape leaves filled with a mixture of rice, herbs, and sometimes ground meat, served as an appetizer or part of a meze spread.
Spanakopita (σπανακόπιτα): A savory pastry made of layers of flaky phyllo dough filled with a mixture of spinach, feta cheese, and herbs, often served as a snack or appetizer.
Gyros (γύρος): A popular Greek street food consisting of marinated, spit-roasted meat (usually pork or chicken) served with pita bread, tomatoes, onions, and tzatziki sauce.
Pastitsio (παστίτσιο): A baked pasta dish consisting of layers of tubular pasta, ground meat in tomato sauce, and a creamy béchamel sauce, similar to Italian lasagna.
Baklava (μπακλαβάς): A sweet dessert made of layers of thin phyllo dough filled with chopped nuts (usually walnuts, pistachios, or almonds) and sweetened with honey syrup.
Kalamata olives (ελιές Καλαμάτα): A dark purple variety of olives from the Kalamata region of Greece, known for their rich flavor and meaty texture.
Horiatiki (χωριάτικη): A traditional Greek salad made with fresh tomatoes, cucumber, red onion, Kalamata olives, and feta cheese, dressed simply with olive oil, red wine vinegar, and dried oregano.
Avgolemono (αυγολέμονο): A light, creamy sauce made from lemon juice, egg yolks, and broth, often used to finish soups or served alongside grilled meats and fish.
Keftedes (κεφτέδες): Greek meatballs made from ground meat (commonly lamb, beef, or pork), breadcrumbs, herbs, and spices, typically served as part of a meze or as a main course with rice or potatoes.
Saganaki (σαγανάκι): A popular appetizer featuring fried cheese, typically served with a squeeze of lemon and a sprinkling of fresh herbs.
Loukoumades (λουκουμάδες): Deep-fried dough balls soaked in honey syrup and sprinkled with cinnamon and crushed walnuts, served as a dessert or sweet treat.
Ouzo (ουζο): An anise-flavored Greek aperitif typically served with ice and water, often enjoyed alongside meze dishes.
Retsina (ρετσίνα): A type of Greek white or rosé wine that has been flavored with pine resin, imparting a unique and distinctive taste.
Galaktoboureko (γαλακτομπούρεκο): A creamy, custard-filled dessert made with layers of flaky phyllo dough and soaked in a sweet syrup.
Tiropita (τυρόπιτα): A savory cheese pie made with layers of phyllo dough and a filling of feta or other cheeses, often enjoyed as a snack or appetizer.
Taramosalata (ταραμοσαλάτα): A creamy, tangy dip made from fish roe, bread, or potatoes, olive oil, and lemon juice, often served with pita bread or crackers as part of a meze.
Koulourakia (κουλουράκια): A type of Greek cookie, often twisted or braided, flavored with orange zest, and sprinkled with sesame seeds before baking.
Metaxa (Μεταξά): A Greek amber spirit made from a blend of wine, brandy, and botanicals, aged in oak barrels and often served as a digestif.
Tsoureki (τσουρέκι): A sweet, braided bread flavored with spices such as mahleb and mastic, traditionally served during Greek Easter celebrations.
Fasolada (φασολάδα): A hearty Greek bean soup made with white beans, tomatoes, vegetables, and olive oil, often considered the national dish of Greece.
Amygdalota (αμυγδαλωτά): Traditional Greek almond cookies, often flavored with orange blossom water and rolled in powdered sugar.
Fava (φάβα): A Greek dish made from yellow split peas, puréed and served with olive oil, lemon juice, and fresh herbs, often accompanied by crusty bread or pita.
Skordalia (σκορδαλιά): A garlicky Greek dip made with potatoes, almonds, or bread, blended with olive oil, vinegar, and plenty of garlic.
Melitzanosalata (μελιτζανοσαλάτα): A smoky eggplant dip made from roasted eggplant, garlic, olive oil, and lemon juice, often served with pita bread or as part of a meze.
Bougatsa (μπουγάτσα): A Greek pastry made with layers of phyllo dough, filled with either sweet custard or savory cheese, and typically sprinkled with powdered sugar or cinnamon.
Gemista (γεμιστά): A Greek dish consisting of vegetables (such as tomatoes, bell peppers, or eggplants) stuffed with rice, herbs, and sometimes ground meat, baked until tender.
Yiouvetsi (γιουβέτσι): A Greek one-pot meal made with orzo pasta or rice, cooked with meat (such as lamb, beef, or chicken) and tomatoes in a rich, flavorful broth.
Kleftiko (κλέφτικο): A slow-cooked Greek lamb dish, traditionally baked in a sealed clay oven with potatoes, garlic, lemon juice, and herbs.
Frappé (φραπές): A popular Greek iced coffee drink made with instant coffee, water, sugar, and milk, shaken or blended until frothy.
Katsarola (Κατσαρόλα): A Greek term for a pot or casserole dish, often used for slow-cooking stews, sauces, and soups.
Skara (Σχάρα): Greek word for grill or barbecue, a popular cooking method in Greek cuisine for preparing meats, fish, and vegetables.
Ladolemono (λαδολέμονο): A Greek sauce made from olive oil, lemon juice, and seasonings, often used as a marinade or dressing for grilled or roasted dishes.
Avgolemono (αυγολέμονο): A creamy, lemony sauce made with eggs and lemon juice, often used to thicken and flavor soups, stews, and sauces.
Hortarika (χορταρικά): A Greek term for wild greens and herbs, which are commonly used in salads, pies, and stews.
Karydopita (καρυδόπιτα): A Greek walnut cake soaked in a sweet syrup, often flavored with cinnamon and cloves.
Rizogalo (ρυζόγαλο): A Greek rice pudding made with rice, milk, sugar, and flavored with cinnamon or vanilla.
Pligouri (πλιγούρι): A Greek term for bulgur wheat, which is commonly used in salads, pilafs, and stews.
Lahanika (λαχανικά): A Greek term for vegetables, often used in a variety of dishes, including salads, stews, and pies.
Marathopita (μαραθόπιτα): A Greek savory pie made with fennel and phyllo pastry, typically served as a snack or appetizer.
Pilafi (πιλάφι): A Greek rice dish, often cooked with meat, vegetables, and seasonings in a flavorful broth.
Soutzoukakia (σουτζουκάκια): Greek meatballs in a rich tomato sauce, often served with rice or pasta.
Bakaliaros (μπακαλιάρος): A Greek dish of salted cod, often battered and fried, traditionally served with skordalia (garlic-potato
Fasolakia (φασολάκια): A Greek green bean dish, typically prepared with tomatoes, onions, and olive oil, and simmered until tender.
Gigantes (γίγαντες): Large white beans, typically cooked in a tomato sauce with herbs and spices, often served as a side dish or appetizer.
Imam Baildi (Ιμάμ μπαϊλντί): A Greek eggplant dish, stuffed with tomatoes, onions, and garlic, and baked in olive oil.
Kleftiko (κλέφτικο): A traditional Greek dish of slow-cooked lamb with potatoes, tomatoes, and herbs, often wrapped in parchment paper or foil and baked until tender.
Kourabiedes (κουραμπιέδες): Greek shortbread cookies, typically made with almonds and covered in powdered sugar.
Loukaniko (λουκάνικο): A Greek sausage, often flavored with orange zest, fennel seeds, and other spices, and typically grilled or fried.
Psari Plaki (ψάρι πλακί): A Greek baked fish dish, typically prepared with tomatoes, onions, garlic, and herbs, and cooked in a tomato-based sauce.
Revithia (ρεβίθια): A Greek chickpea dish, often cooked with onions, garlic, and olive oil, and served as a side dish or main course.
Kneading (ζύμωμα): The process of working dough by hand or with a mixer to develop gluten, creating elasticity and strength in breads and pastries.
Marinating (μαρινάρισμα): A technique of soaking meats, fish, or vegetables in a mixture of oil, vinegar, and seasonings to enhance flavor and tenderness.
Melomakarona (μελομακάρονα): Greek spiced cookies soaked in honey syrup and topped with chopped walnuts, typically served during the holiday season.
Myzithra (μυζήθρα): A traditional Greek cheese made from sheep’s or goat’s milk whey, used in sweet and savory dishes.
Nistisima (νηστίσιμα): Greek Lenten or fasting recipes that are free of animal products, including meat, dairy, and eggs.
Stifado (στιφάδο): A Greek stew made with slow-cooked meat, usually beef or rabbit, onions, tomatoes, red wine, and aromatic spices.
Xerotigana (ξεροτήγανα): A Greek dessert made from thin strips of dough, deep-fried and soaked in honey syrup, often topped with nuts and cinnamon.
Zalatina (ζαλατίνα): A traditional Greek dish made from pork or chicken parts, such as the head, feet, and skin, cooked in a spiced broth and then set with gelatin, often served cold as a meze.
Lathera (λαδερά): A category of Greek vegetable dishes cooked in a generous amount of olive oil, often with tomato sauce and herbs, typically served as a main course or side dish.
Pasteli (παστέλι): A traditional Greek candy made from sesame seeds and honey, often flavored with citrus zest or spices, and formed into bars or bite-sized pieces.
Rizogalo (ρυζόγαλο): A Greek rice pudding, made with short-grain rice, milk, sugar, and flavored with vanilla or cinnamon, typically served chilled as a dessert.
Vasilopita (βασιλόπιτα): A Greek New Year’s cake, made with orange zest, almonds, and spices, traditionally baked with a coin inside for good luck, and served at midnight on New Year’s Eve.
Xtapodi Krasato (χταπόδι κρασάτο): A Greek dish of tender octopus cooked in a red wine sauce with tomatoes, onions, and herbs, often served as a meze or main course.
Bourekia (μπουρέκια): Cypriot pastries made with thin dough and filled with various sweet or savory fillings, such as cheese, meat, or vegetables, then fried or baked.
Commandaria (κουμανταρία): A sweet Cypriot dessert wine, produced from sun-dried grapes, and aged in oak barrels.
Fricassee (φρικασέ): A Cypriot dish made with meat, usually chicken, cooked in a white sauce with vegetables, and served over rice or pasta.
Halvas (χαλβάς): A Cypriot dessert made from ground sesame seeds, sugar, and flavorings such as cocoa, nuts, or dried fruit, often served during Lent.
Kolokassi (κολοκάσι): A Cypriot dish made with taro root, which is a starchy vegetable, cooked with meat or vegetables in a tomato-based sauce.
Krasato (κρασάτο): A Cypriot meat dish, usually made with pork, cooked in red wine with onions, tomatoes, and spices.
Mahalepi (μαχαλεπί): A Cypriot dessert made from cornstarch, water, and sugar, flavored with rose or orange blossom water, and served chilled with a dusting of ground cinnamon.
Ofkies (οφκιές): A Cypriot dish made from snails cooked in a tomato sauce with onions, garlic, and spices.
Pilafi (πιλάφι): A Cypriot rice dish cooked with meat or vegetables, usually flavored with cinnamon and cloves, and served as a side dish or main course.
Xerotigana (ξεροτήγανα): Cypriot deep-fried pastries made from thin strips of dough, soaked in syrup, and sprinkled with ground cinnamon and sesame seeds.
Zivania (ζιβανία): A traditional Cypriot distilled spirit made from the residue of grapes after winemaking, with a high alcohol content and a strong flavor.
Koupepia (κουπέπια): Cypriot stuffed grape leaves, filled with a mixture of rice, minced meat, and herbs, then cooked in a tomato sauce.
Koliva (κόλλυβα): A Cypriot ceremonial dish made from boiled wheat berries, mixed with sugar, nuts, and dried fruit, served during memorial services and other religious occasions.
Tyropitakia (τυροπιτάκια): Small Cypriot cheese pies made with a dough filled with a mixture of cheese, eggs, and spices, then folded into triangles and baked or fried.
Elioti (ελιότι): A Cypriot olive bread made from a dough flavored with black olives, onions, and herbs, then baked until golden.
Lahanodolmades (λαχανοντολμάδες): Cypriot cabbage rolls, made by stuffing cabbage leaves with a mixture of rice, minced meat, and herbs, then cooked in a tomato sauce.
Palouzes (παλουζές): A Cypriot dessert made from grape must, which is the freshly pressed juice of grapes, cooked with cornstarch until thickened, then chilled and served with ground nuts and cinnamon.
Rizogalo (ρυζόγαλο): A Cypriot rice pudding, made by cooking rice with milk, sugar, and flavorings such as vanilla or cinnamon, then chilled and served as a dessert.
Flaounes (φλαούνες): Traditional Cypriot Easter pastries made with a dough filled with a mixture of cheese, eggs, and raisins, then folded into a square shape and baked.
Ttavas (τταβάς): A Cypriot slow-cooked meat and vegetable stew, made with ingredients such as lamb, potatoes, tomatoes, and onions, then seasoned with herbs and spices.
Afelia (αφέλια): A Cypriot pork dish, marinated in red wine and coriander seeds, then cooked with onions and potatoes.
Sheftalia (σιεφταλιά): Cypriot sausage made from ground pork or lamb, mixed with herbs and spices, then wrapped in caul fat and grilled.
Daktyla (ντάκτυλα): Cypriot sweet pastries made with a dough filled with a mixture of ground nuts, sugar, and spices, then rolled into a finger shape and baked.
Souvla (σούβλα): A Cypriot method of grilling meat, usually pork, lamb, or chicken, on a long skewer over an open flame.
Kolokotes (κολοκότες): Cypriot pumpkin pastries made with a dough filled with a mixture of grated pumpkin, bulgur wheat, and raisins, then baked.
Pourgouri (πουργούρι): A Cypriot dish made from bulgur wheat, cooked with tomatoes, onions, and herbs, often served as a side dish or vegetarian main course.
Sikoti (σικότι): A Cypriot dish made from lamb or goat liver, cooked with onions, garlic, and spices.
Louvana (λουβάνα): A Cypriot yellow split pea soup, cooked with onions, garlic, and herbs, then served with lemon juice and olive oil.
Ekmek Kadayifi (έκμεκ κανταΐφι): A Cypriot dessert made with layers of shredded phyllo dough, soaked in syrup, and topped with a custard and whipped cream.
Mahalepi (μαχαλεπί): A Cypriot dessert made from cornstarch, sugar, and water, then set to create a jelly-like consistency and served with rosewater syrup and ground cinnamon.
Kattimerka (καττιμέρκα): Cypriot thin, folded pancakes made with a simple dough and typically served with honey, sugar, or cinnamon.
Louvi (λουβί): A Cypriot dish made from black-eyed beans, cooked with onions, tomatoes, and herbs, then drizzled with olive oil and lemon juice.
Zalatina (ζαλατίνα): A Cypriot savory jelly made from pig’s trotters, flavored with spices and herbs, then set and served cold as a meze.
Koliva (κόλυβα): A Cypriot ritual food made from boiled wheat, mixed with sugar, ground nuts, and spices, then decorated with pomegranate seeds, used in memorial services.
Koupes (κουπές): Cypriot deep-fried pastries made with bulgur wheat dough, filled with a mixture of ground meat, onions, and spices.
Eliopitta (ελιόπιττα): Cypriot olive bread, made with a yeast dough mixed with chopped olives, herbs, and spices, then shaped into loaves or rolls and baked.
Glyka tou Koutaliou (γλυκά του κουταλιού): Cypriot spoon sweets, made from fruits or vegetables cooked in a sugar syrup and preserved in jars, often served with coffee or as a dessert topping.
Rizogalo (ρυζόγαλο): Cypriot rice pudding, made by simmering rice in milk, sugar, and spices, then served cold, often sprinkled with cinnamon.
Anari (αναρή): A Cypriot soft, fresh cheese made from whey, similar to ricotta, often used in desserts or served as a meze with honey and nuts.
Palouze (παλούζε): A Cypriot dessert made from grape must, sugar, and cornstarch, then set to create a jelly-like consistency and served with crushed nuts and cinnamon.
Samali (σαμαλί): A Cypriot semolina cake, flavored with mastic and soaked in syrup, then served as a dessert.
Karioka (καριόκα): A Cypriot chocolate-coated dessert made with a mixture of crushed biscuits, nuts, and chocolate, then shaped into balls and chilled before serving.
Soutzoukos (σουτζούκος): A Cypriot sweet made from grape must, nuts, and flour, then shaped into long ropes, dried, and sliced before serving.
Glyko Karpouzi (γλυκό καρπούζι): Cypriot watermelon preserve, made by cooking watermelon rinds in a sugar syrup with spices and lemon juice, then served as a dessert or spoon sweet.
Makaronia Tou Fournou (μακαρόνια του φούρνου): A Cypriot baked pasta dish, similar to pastitsio, made with layers of pasta, minced meat, and béchamel sauce, then baked until golden.
Kefalotyri (κεφαλοτύρι): A Cypriot hard, salty cheese made from sheep’s or goat’s milk, often used in recipes or grated over pasta dishes.
Tahinopita (ταχινόπιτα): A Cypriot sweet bread made with tahini, sugar, and spices, then shaped into a spiral and baked.
Tyrosalata (τυροσαλάτα): A Cypriot cheese dip made by blending feta cheese with yogurt, olive oil, and spices, then served as a meze with pita bread.
Pantzari (παντζάρι): A Cypriot beet salad made by combining cooked beets with onions, garlic, and herbs, then dressed with olive oil and vinegar.
Petimezi (πετιμέζι): A Cypriot grape molasses made by boiling down grape must, then used as a sweetener or in traditional recipes.