Glossary

Galaktoboureko
Galaktoboureko, a Greek delight, features layers of crispy filo filled with semolina custard, bathed in syrup. A divine blend of texture, sweetness, and aroma—simply amazing!
Galatopita: Greece’s Traditional “Milk Pie”
Galatopita, a Greek milk pie, comes in two versions: with or without filo. It features a semolina cream, eggs, and butter, topped with cinnamon and sugar.
Galopita or Galatopita
It's a creamy and indulgent dessert made with layers of phyllo pastry and a custard-like filling made from milk, eggs, sugar, and sometimes semolina or flour for thickening.
Galotiri
Galotiri: PDO cheese from Greece, soft and creamy, a blend of yogurt's nutrition and cheese's rich flavor. Versatile for various dishes.
Gamokouloura
Cretan weddings tradition: Gamokouloura, decorated rolls symbolizing fertility and prosperity, essential in pre-wedding preparations.
Gamopilafo
Gamopilafo, a traditional Cretan dish for weddings and gatherings, symbolizes fertility. Men prepare it together, with a unique ritual.
Gardoumba
Gardoumba: Roasted lamb or goat intestines bundled with innards, a traditional dish for the Easter table, prepared with liver, lungs, and sweetbreads.
Gemista
Gemista: A classic Greek dish, ripe tomatoes and bell peppers stuffed with rice, minced meat, and flavorful ingredients, baked to perfection.
Giaprakia
Giaprakia, Greek meze symbolizing Christ's swaddling, feature vine leaves or cabbage wraps with various stuffings, enjoyed year-round.
Gigantes
Gigantes: Greek giant baked beans in tomato sauce, a versatile dish with white beans and veggies, often vegan but occasionally with meat.
Giochades
Giochades: Homemade Thracian pasta, thin and crispy ribbons roasted over coals, made from flour, eggs, semolina, and more.
Giofkades
Giofkades: Thracian pasta, like homemade hilopites, thin and crispy, made with flour, eggs, semolina, and other ingredients, traditionally roasted.
Gioufkades
Gioufkades: Thracian pasta, akin to homemade hilopites, thin and crispy, made from flour, eggs, semolina, and other ingredients, traditionally roasted.
Giouvetsi
Giouvetsi, a Turkish dish, typically baked in a clay pot, combines meat (often lamb or chicken) with pasta or vegetables in a rich, flavorful sauce.
Glina
Glina is pork fat, essentially tasteless, which is used for both food preservation and cooking.
Goglies
Goglies (tzolia): Southern Euboea's fresh pasta, a delightful treat with sheep butter and mizithra, versatile for various savory pairings.
Graviera – Traditional Greek Hard Cheese
Graviera, a Greek hard yellow cheese, resembles Swiss Gruyère but uses goat's and sheep's milk, known for its rich, sweet, buttery flavor.
Greek Salad (Horiatiki): A Must-Try Dish for Visitors in Greece
A classic Greek salad includes ripe tomatoes, crunchy cucumbers, sliced red onions, green peppers, and a handful of Kalamata olives. On top sits a thick slab of feta cheese, seasoned with dried…
Greek Trahana: A Traditional Taste of Greece Every Traveler Should Try
Trahana: Ancient grain product, made with flour, semolina, milk or yogurt; versatile, quick-cooking pasta.
Grilled Calamari in Greece: A Must-Try Seafood Dish for Tourists
Grilled calamari is one of the most iconic Greek seafood dishes and a must-try for anyone visiting Greece.
Grilled Octopus in Greece: An Iconic Seafood Dish
Greece is world-famous for its Mediterranean cuisine, fresh seafood, and seaside dining culture. Among the many traditional Greek dishes to try, grilled octopus stands out as one of the most iconic.
Gyros
Gyros, Greek street food, rotates on skewers, featuring pork, chicken, lamb, or kebab, served in pita with various toppings.
Halva Farsalon
Farsala's famous halva, a sweet treat, is soft and oily, made from rice flour, goat butter, sugar, and almonds, cherished during festivals.
Halva simigdalenio (semolina)
Halva simigdalenio, a Lenten sweet, made with semolina, butter, and sugar, is a nutritious Greek delight with various flavor options.
Halva Simigdalenios (semolina)
Recipe by Giorgos Grigoriadis
Hanum burek
Hanum burek, "the lady's pie," features a crispy crust filled with cinnamon and walnut, baked, soaked in syrup, and topped with more walnut.
Hilopites
Hilopites: Greek homemade pasta, crafted from semolina, eggs, milk, and salt, used in a variety of dishes like mizithra, soups, or as a side.
Hirosfaghia
Hirosfaghia: A traditional pig slaughter ritual in Greece, celebrated with feasts, music, and dancing, lasting 2-3 days in the village.
Horta
Horta in Greece refers to edible greens, both cultivated and wild, rich in nutrition and gathered as a hobby, even lifesaving during hardships.
Hortopita
Hortopita: A nutritious Greek dish with spinach, feta, and various greens in filo dough, a healthy and tasty staple of the Mediterranean diet.
Ipovrihio (Submarine): The Greek Submarine Sweet
Ipovrihio: A summer treat, sugar paste with vanilla or mastic flavor, enjoyed by submerging a spoonful in a glass of ice water.
Ivristo
Ivristo: Pontus cuisine specialty, thin pasta sheets baked over wood fire, later soaked and served with butter, cheese, or sweet toppings.