Glossary

Skotyri
Skotyri is a traditional Greek cheese produced on the island of Ios in the Cyclades. It is mainly made from goat’s milk or a mixture of goat’s and sheep’s milk, using traditional…
Sofrito
Ionian Islands' Sofrito: Braised beef in flour, oil, vinegar, garlic, parsley, and white wine. Velvety white sauce, pairs well with rice or fries.
Souma
Souma: Aegean delight, colorless grape marc spirit. Aromatic, potent (60+ alcohol degrees), pairs with meze, aids digestion.
Soutzouk loukoum
Soutzouk loukoum: Greek delight with rich aromas (rose, must, clove, cinnamon, bergamot) and nuts. Tradition at monasteries and coffee houses.
Soutzoukakia
Soutzoukakia is typically served over a bed of fluffy pilaf rice, to soak up the flavorful sauce.
Soutzouki
Soutzouki: Spiced ground meat (beef/lamb) with garlic, cumin, and peppers. Rested 24 hours, stuffed in casing.
Soutzouki of Kymi
Soutzouki of Kymi: Hand-stitched walnuts/almonds in moustalevria coating. Traditional sweet, served in desserts or sliced in salads.
Souvlaki
Souvlaki: Grilled meat on kalamaki or spit. Served with bread, veggies, and fries. Enjoy as a meal or wrapped in pita.
Spanakopita
Spanakopita/Hortopita: Greek delights with spinach/feta or mixed greens in filo dough. Healthy, tasty, Greek diet staple.
Spatholado
Spatholado: Greek St. John's Wort oil. Healing, anti-depressant, antiseptic. Traditional remedy for wounds, emotional wellness.
Spentzofai
Pelion Spentzofai: Greek spicy delight with local sausages, pepper, and tomato sauce. Traditional and cherished.
Spoon Sweets
Spoon sweets: Fruit preserves, a symbol of hospitality. Made from various fruits or nuts. Perfect with coffee, tea, or as a topping.
Staka
Staka & Stakovoutiro: Cretan delights. Creamy staka enhances dishes; aromatic stakovoutiro perfect for roasts and pasta.
Stakovoutiro
Staka & Stakovoutiro: Cretan delights. Creamy staka enhances dishes; aromatic stakovoutiro perfect for roasts and pasta.
Stifado
Stifado: Hearty Greek stew, Venetian origin. Veal, onions, tomato sauce. Ideal with kritharaki, rice, or mashed potatoes.
Strapatsada
Strapatsada: Greek delight with eggs, tomatoes, feta. Summer staple, served on toast with mint/oregano. Perfect with tsipouro.
Sweet Poungia
Sweet Poungia: Dodecanese delight. Crispy pastry purses, sweet filling, fried with walnuts and honey. Wedding tradition on Patmos.
Sykomagida
Sykomagida: Corfu's fig delight. Figs kneaded with must, anise, fennel seed, and pepper. Served as dessert or with ouzo/tsipouro.
Sykomaida
Sykomaida: Corfu's fig delight. Figs kneaded with must, anise, fennel seed, and pepper. Served as dessert or with ouzo/tsipouro.
Syros Loukoumia – The Famous Greek Turkish Delight
Loukoumia from Syros are are a hallmark of Syros’ culinary heritage and are produced mainly in the island’s capital, Ermoupoli, which has a long tradition in confectionery.
Sοumada
Soumada: Greek almond drink, ancient tonic. Cold, aromatic, energy-rich. Health benefits, a toast at weddings.
Tahini
Tahini: Sesame paste, Greek treasure. Nutrient-rich, versatile. Soups, sauces, dressings, pastries, and more. Healthy alternative to butter.
Tahinokouloura
Tahinokouloura are buiscuits based on tahini. Ground mastc is added together with mahlab, sugar or honey with flour and baking powder.
Tahinopita
Discovering a Hidden Gem of Greek Culinary Tradition Among the many flavours visitors encounter in Greece, some dishes remain quietly rooted in local tradition rather than tourist menus. Tahinopita is one of…
Takakia
Takakia: Rhodes delight, leavened pastry with nuts, spices, olive oil, and honey. Minimal sugar, high nutrition.
Tarachta
Tarachta: Santorini omelet, yolk separated, whipped egg whites, milk, pepper, salt, parsley. Optional spicy cheese topping.
Tarama: The Delicate Mediterranean Treasure of the Sea
Tarama: Greek delight from fish roe, mixed with olive oil, lemon, and starchy base. Taramokeftedes and taramosalata on Ash Monday.
Taramosalata
Taramosalata: Savory Greek spread with fish roe, onion, dill, lemon, olive oil. Creamy texture, delightful taste.
Tas kebab
Tas Kebab: Greek hearty veal stew, rich tomato sauce, spices, red wine. Served with pilaf rice. Heritage from Constantinople.
Teroptaria
Teroptaria: Skyros delight, filo filled with sweet trahana, rice, mizithra cheese. Triangular or flute-shaped, with honey-cinnamon option.
Thilikotiri
Thilikotiri: Naxos specialty, female cheese. Salty, dry anthotiro from whey. Aged for delightful personality.
Throumba
Throumba: Wrinkled black olive, washed, salted, drained, and preserved in olive oil. Traditional Greek delight.