Glossary

Kanelada
Hot winter drink on Kos and Crete: sugar, water, cinnamon, and cloves boiled, cooled, and diluted to enhance tea, coffee, and desserts.
Kangiofoles
Kangiofoles, also known as Jerusalem artichokes, offer a unique taste resembling artichoke hearts and the finest potatoes, versatile for cooking.
Karavoli
Karavoli (snails) collected from the countryside, offering meze options and traditional recipes, managed prudently, enjoyed with ouzo or tsipouro.
Karidopita
Karidopita is a traditional Greek walnut cake famous for its rich, aromatic flavour and moist texture
Karidota
Karidota, a traditional Greek sweet, features crushed walnuts, orange flavor, and anthonero scent, enjoyed throughout the year.
Kariki
Kariki cheese: Rare Greek delicacy maturing in pumpkins with natural blue fungus, resembling castelmagno, boasting creamy acidity and earthy notes.
Karpouzenia
Karpouzenia: A Cycladic delight from Milos, thin and crisp watermelon pie infused with sesame, cinnamon, honey, and elegance.
Karpouzopita
Karpouzopita: A Cycladic delight from Milos, thin, crisp watermelon pie infused with sesame, cinnamon, honey, and elegance.
Karydopita
Karydopita: Greek walnut cake, pan-baked with syrup, adorned with chocolate and served with ice cream or various toppings. Delicious year-round.
Kaseri
Kaseri cheese, a Greek favorite, is a PDO semi-hard cheese made from sheep's or mixed sheep and goat's milk, cherished in various dishes.
Kaskavali
Kaskavali cheese, originating from Vlachic tradition in the northern Pindus mountains, is a flavorful yellow cheese made from cow or sheep's milk.
Kataifi
Kataïfi, a beloved Greek dessert, features thin thread-like pastry dough filled with nuts and sweet syrup, akin to baklava.
Katiki
Katiki, a creamy and fresh Greek cheese, made from goat's milk, low in salt and fat, perfect for various dishes and appetizers.
Katimeria
Katimeria: Carnival treats from Greece. Fried dough filled with cheese, honey, and more, enjoyed during festivities with regional variations.
Katsiki kapama
Katsiki kapama is a Patmos island delicacy, a goat dish slow-cooked with tomato, celery, and fennel seed, traditionally served at celebrations.
Kavourma
Kavourma is a traditional Greek delicacy, made by slow-cooking and spicing meat, then preserving it in its own fat. Enjoy it as an appetizer or flavoring.
Kazandibi
Kazan Dipi: Ottoman milk pudding with a caramelized base for a crème brûlée-like flavor. Soft, wobbly, and scented with mastic.
Kefalograviera
Kefalograviera: A salty, aromatic hard cheese made from sheep's milk, ideal for grilling, pita, and pasta. Protected Designation of Origin.
Kefalotiri
Kefalotiri: A salty, hard cheese from Greece, made from sheep's or goat's milk. Aged varieties add a spicy kick to various dishes.
Kefir
Kefir, a fermented beverage from milk, derives its name from the Turkish word "keyif," signifying a "good feeling" after consumption.
Kofto
Kofto, unique to Aegean Islands, is a wheat and mizithra cheese dish mashed together, served on New Year's Eve for good luck in harvest.
Kokkinisto
Kokkinisto, a Greek classic, offers versatile recipes with beef or chicken, simmered in rich tomato sauce, served with various accompaniments.
Kokoras Krasatos
Kokoras krasatos: A Greek version of coq au vin, with rooster slow-cooked in red wine sauce, served with thick macaroni.
Kokoretsi
Kokoretsi is a traditional Greek dish, made from entrails roasted on a spit. It is usually served in slices as an appetizer. It is eaten all year round but is particularly favored…
Kolokithokorfades
Kolokithokorfades or Kolokithanthi Kolokithokorfades (zucchini blossoms) is a case where the flower’s blossom turns out to be tastier than the vegetable itself! For gourmets, the zucchini blossom is a meze of superior quality. The…
Kolokythanthi
Kolokithanthi or Kolokithokorfades Kolokithanthi (zucchini blossoms) is a case where the flower’s blossom turns out to be tastier than the vegetable itself! For gourmets, the zucchini blossom is a meze of superior quality. The…
Kolokythokeftedes
Kolokythokeftedes are delicious vegetable meatballs made from green zucchini with island spices and herbs. Present on every table on the islands of the Aegean, they are an authentic Greek summer meze that…
Kolokythopita
Zucchinis are a vegetable that grows in abundance all summer in Greece and can be cooked in countless different ways. They go well with many ingredients, producing a variety of both savory…
Kolopi
Kolopi, a spinach pie for fasting, is baked together with the bread on Saturdays of Lent on the island of Kythnos. The spinach is chopped, a little salt is added and all…
Kontosouvli
This is made from pork or lamb shank or shoulder chopped into medium-sized pieces of roughly 5.5 cm, marinated with finely chopped onions, salt, pepper and oregano, roasted on a skewer. The…
Kopanisti
Kopanisti, a PDO cheese from the Cycladic islands, is a spicy, salty, soft white cheese made from various milks and sun-matured for a unique flavor.
Koufeto of Milos
Koufeto, a sweet from Milos, features pumpkin, sugar, honey, almonds, and lemon juice, symbolizing joy and fertility, often served at weddings.