Glossary

Kougoulouari
Kougkoulouari: A sweet Greek pastry filled with red marrow, rice, sugar, cinnamon, and sultanas, baked and served with icing sugar and cinnamon.
Koukoulopita
Koukoulopita: A Kythnos delicacy featuring trima cheese, dill, and fresh onion, enclosed in individual-sized thin dough parcels, a simple, creative delight.
Kouloura of Kasos
Kouloura of Kasos: Wholemeal wheat paximadi, with anise, clove, cinnamon, and pepper, offering a sweet taste without sugar. Ideal for any meal or snack.
Koulouraki
Koulourakia: Traditional Greek pastries, buttery, hand-shaped, with a sweet vanilla flavor, sesame seeds, and a history dating back to the Minoans.
Koulouri
Koulouri, a round sesame-topped bread, is a nutritious, energy-rich snack popular in Greece, especially Thessaloniki, with various types and flavors.
Kourabie
Kourabie: Greek Christmas treats resembling almond-flavored shortbread with origins in Persia, also found in Turkey, Lebanon, and other countries.
Kourkoubines
Kourkoubines, a traditional pasta dish from southern Euboea, are known by various names in Albanian-rooted villages. Made from wheat flour, they're best enjoyed with sheep butter and mizithra, complementing various meats or…
Krasotiro
Krasotiro, a unique cheese from Kos, made from goat's or sheep's milk and aged in wine lees, adds a delightful touch to various dishes and goes well with wine, salads, and fruits.
Kreatotourta
Kreatotourta, a traditional Cretan dish, features variations in dough and filling, but commonly includes lamb, Cretan cheeses, and staka. Enjoyed during Easter and other celebrations.
Kritharaki
Kritharaki, or orzo pasta, a versatile staple in Greek cuisine, resembles rice grains, made from hard wheat semolina, and used in various dishes worldwide.
Kritharokouloura
Kritharokouloura, a traditional Cretan barley-based paximadi, reflects the island's morphology and historic traditions, serving as a warm gesture to guests.
Ktipiti
Ktipiti, a cheese-based spread, features feta, hot peppers, roasted peppers, and other ingredients, often enjoyed with warm pita or as part of a meze platter.
Kunefe
Kunefe, a sweet treat with fine dough soaked in sugar syrup, often layered with cheese or other ingredients, enjoyed warm and served with ice cream.
Ladera
Greece's Ladera dishes, oil-based and olive oil-centric, feature summer vegetables and pair wonderfully with feta cheese, offering both flavor and health.
Ladokouloura
Ladokouloura, crispy olive oil-based koulouraki, popular in Greece for coffee dipping, especially in Crete where they're adorned with sesame seeds.
Ladopita
Skyros' ladopita, a delightful Aegean treat, features thin, crispy dough and fresh cheese, perfect on its own or drizzled with honey and cinnamon.
Ladotiri
Ladotiri: A robust table cheese from Greece, made from sheep or goat milk, dried in the sun, and stored in olive oil for a peppery, bold flavor.
Lagana
Lagana, an unleavened bread traditionally baked on Ash Monday in Greece, is linked to ancient traditions and typically made with flour and sesame seeds.
Lakerda
Lakerda is a staple dish in both Turkish and Greek cuisines. It is frequently paired with rakı in Turkey or ouzo/tsipouro in Greece, making it a beloved component of traditional meze spreads.
Lalangia
Lalangia, traditional crispy pancakes from Messinia and Laconia, served during religious feasts, with deep-rooted customs and versatile flavors.
Lambriano
Cyclades and Dodecanese islands celebrate Easter with lambriano, lamb or goat stuffed with rice and innards, various regional variations. Aug 15th too.
Lambrokouloura
Lambropsomo and lambrokouloura are traditional Easter breads adorned with red-dyed eggs, made with unique aromatic essences, and baked on Good Thursday or Good Saturday night.
Lambropita
Lambropita, Easter pita on Kos, feature yogurt-based dough, salty fillings, and a unique baking tradition with lye for crispness.
Lardi
Lardi, pork fat from the pig's belly, adds flavor to savory dishes, preserves meat, and enhances sweets in Greek cuisine.
Lazarakia
Eastern Orthodox tradition: Lazarides/Lazarakia, sweet bread rolls shaped as St. Lazarus, prepared with regional ingredients on Lazarus Saturday, leading up to Easter. Cloves symbolize eyes. On Kos, betrothed girls make and send…
Lazarides
Lazarides or Lazarakia: Eastern Orthodox tradition, sweet bread rolls shaped as St. Lazarus, made on Lazarus Saturday with regional ingredients. On Kos, betrothed girls send them to future husbands, often stuffed with…
Loukoumades
Loukoumades: Doughy batter fried into golden spheres, drizzled with honey, and topped with cinnamon, walnuts, or sesame seeds. Can be sweet or savory.
Loukoumi
Loukoumi, a Turkish confection dating back to the 15th century, made from sugar, starch, and flavors, served in cubes with variations worldwide.
Louza
Louza, the "Aegean prosciutto," is a Greek delicacy from the Cyclades, made from salted pork loin with a unique blend of flavors.
M’sokourfa
M'sokourfa, a bud of Lathyrus ochrus, is a Skyros delicacy, different from Santorini's L. clymenum peavine. Eaten in Lent with tarama and more.
Macarounes
Macarounes, a Dodecanese island specialty, feature long pasta cooked with sitaka broth, fried onion, butter, and oil – a unique and delicious dish.
Macedonian halva
Macedonian halva: Traditional Greek sweet, made with tahini and sweeteners, popular year-round. Available in various flavors and widely sold.