Cold appetizers
Tzatziki
(Greek: τζατζίκι) is a Greek
sauce served with grilled meats. Tzatziki is made of strained
yogurt (usually from sheep
or goat
milk) mixed with cucumbers, garlic, salt, olive oil, vinegar and sometimes dill. Tzatziki is always
served cold.
Melitzanosalata
(Greek: μελιτζανοσαλάτα) is an aubergine salad. The greek version usually is made of grilled aubergine, garlic, olive oil,
vinegar, parsley
and nuts.
Tirokafteri
(Greek: τυροκαφτερή) is a cheese spread.
The preparation of the dish may vary from region to region, but ingredients
most commonly include feta cheese,
hot peppers
(such as red cherry pepper), roasted peppers, olive oil,
lemon juice
and garlic.
It is commonly eaten as part of a meze plate, or by itself, with slices of warm pita bread. The dish has a
spicy, salty taste, with mellow undertones of olive oil.
Dolmadakia
(Greek: ντολμαδάκια) are stuffed vine leaves.
The filling usually consists of rice, onion, herbs like dill, mint or parsley
and spices; it may or may not include meat. It can be served as a main dish,
side dish or an appetizer. The Greek word dolmadaki is actually derived
from the Turkish word dolma, which means stuffed or filled. 
Kalamon
olive (Greek: Ελιές Καλαμών) variety is an
excellent variety of table olives with Protected Designation of Origin (PDO). It is mainly
cultivated in prefectures of Messinia and Lakonia as well as in a significant
land of the wide area of Agrinio. The fruit is collected mature from November
till Christmas. After the proper process (engraving, salt solution, vinegar) we
get the engraved Kalamon olives in vinegar-salt, which is an especially
frequent commercial name in Greece and abroad too.
Hot appetizers
Gavros
Tiganitos (Greek: Γαύρος τηγανιτός) is fried
anchovies in olive oil. Lemon has to be added before eating it. A very easy,
quick, cheap but exceptionally tasty dish of Greek Islands' origin. Call it an
appetizer, a first or a main dish.
Keftedakia (Greek: Κεφτεδάκια) are fried
meatballs. The meat, usually beef, is mixed with bread, onion, garlic, mint leaf and other
herbs and spices.
Suvlaki (Greek: Σουβλάκι) is a very popular dish
of the greek cuisine, consisting of small pieces of meat and sometimes
vegetables grilled on a skewer. It may be served on the skewer for eating out, in a pita sandwich
with garnishes and sauces, or on a dinner plate, often with fried potatoes.
The meat usually preferred in Greece is pork, although chicken
and lamb may also be used.
Bugiurdi (Greek: Μπουγιουρντί) Oven baked feta
cheese with slices of tomato, green pepper, oregano, black pepper, little hot
peppers and olive oil.
Main plates
Greek
salad (Greek: Χωριάτικη σαλάτα) "rustic
salad" or "summer salad" is a salad in greek cuisine
made with pieces of tomatoes,
sliced cucumbers,
onion,
peppers, feta
cheese, and olives
(usually Kalamata olives), typically seasoned with salt and oregano,
and dressed with olive oil.
Gigantes
plaki (Greek: γίγαντες πλακί) is a Greek dish
known in English as baked butter beans. The name Gigantes comes from the Greek
word for giant. Gigantes plaki is a vegetarian meze dish that consists of
large beans
(gigantes) cooked in a tomato-based sauce.
Musakas (Greek:
Μουσακάς) is an aubergine and/or potato-based
dish popular in Balkan and Mediterranean cuisines, with many local
and regional variations. The same name and recipe is found throughout the lands
that were formerly part of the Ottoman Empire. The modern Greek
version was formulated by chef Tselementes in the 1920´s. It
has three layers that are separately cooked before being combined together for
the final baking. Α bottom layer of sliced aubergines and potato sautéed in
olive oil; a middle layer of minced meat lightly cooked with chopped or puréed
tomatoes, onion, garlic, and spices (cinnamon, allspice and black pepper); and a top layer
of béchamel sauce.
Bakaliaros
skordalia (Greek: Μπακαλιάρος Σκορδαλιά). Cod
fritters are a very popular dish in Greece throughout the year, but especially
on the celebration of 25th March. Traditionally, this dish is made with salt cod
fish, which is soaked in water for at least 48 hours, in order to leach the
salt. Ideally serve with some Greek-style garlicky mashed potatoes (skordalia
sauce).
Sutzukakia
(Greek: Σουτζουκάκια) is a dish of
spicy oblong meatballs
with cumin, cinnamon, and garlic served in tomato sauce.
Kotopulo
me hilopites (Greek: Κοτόπουλο με
χυλοπίτες). Chicken cooked in tomato sauce, served with hilopites. Hilopites is the traditional greek egg
pasta, which can be found in long form, similar to tagliatelle or cut into
little square pieces.
Aginares
ala polita (Greek: Αγγινάρες αλά πολίτα) is a
vegetarian stew with artichokes, carrots, and potatoes highlighted by the flavours
of lemon and dill.
Hirino me selino Fricassee (Greek: Χοιρινό με σέλινο Φρικασέ). Pork
fricassee is made with celery, aromatic herbs and the traditional Greek avgolemono
sauce (egg and lemon sauce).
Desserts
Baklavas
(Greek: Μπακλαβάς) is a rich, sweet pastry made of
layers of filo pastry
filled with chopped nuts and sweetened and held together with syrup or honey.
Halvas
(Simigdalenios) (Greek: Χαλβάς (Σιμιγδαλένιος)) is a
semolina pudding that is sweetened with syrup and studded with nuts and
raisins. It is a dessert that has Arabic origins but has been adopted into the
Greek culture and is widely served during fasting periods because there are no
eggs or dairy in the recipe.
Galaktobureko
(Greek: Γαλακτομπούρεκο) is a Greek
dessert of semolina-based
custard
in filo.
It may be made in a pan, with filo layered on top and underneath, or rolled
into individual servings (often approximately 10 cm long). It is coated with a
clear, sweet syrup. The custard may be flavored with lemon, orange or rose.
Yogurt
with honey and nuts (Greek: Γιαούρτι με μέλι και καρύδια).
