Glossary
Prosforo
Prosforo: Essential to Eastern Orthodox Eucharist. Round bread stamped with sacred symbols. "Lamb" used in ceremony, remaining pieces as "antidoro." Quality wheat flour, not unleavened like Roman Catholic bread.
Prenza
Prenza: Kefalonia's ingenious use of feta remnants. Not a cheese but a preparation, utilizing leftover feta barrel crumbs. A tradition born from resourcefulness.
Poungia
Poungia: Aegean Lenten delight, small fried filo pouches filled with wild greens like beet chard, hartwort, sorrel, and fennel. Aromatic and flavorful.
Possa
Possa Cheese: Kos tiropita staple, made from goat/sheep milk. Aged in wine lees for rich flavor. Versatile: great in salads, with fruits, or enjoyed plain with tsipouro.
Porketa
Porketa is a steak-roll made with pancetta without bones and, wrapped in pork skin, stuffed with aromatic spices and then slow-cooked in the oven.
Pontzi
Pontzi is a very strong beverage that can be savored in all of the Cycladic islands made from berries and loads of honey served hot but also cold.
Platetsi
Salamis Platetsi: Traditional round pita, year-round staple. Wheat flour, olive oil. Crispy outside, soft inside. Variations with feta, tomato, olives. Perfect bread alternative.
Plasto
Plasto: Agrafa's quick cornflour pita, born in Ottoman times. Originally made with green leaves, now using cornflour and market veggies. Popular in Thessaly for events.
Plaki
Plaki: Oven-baked white fish with herbs, tomatoes, onions, potatoes. Substitute fish with legumes for a delicious alternative. Cook at 180°C for 1 hour.
Pitaroudia
Pitaroudia, a dish traditional to Rhodes, is a wonderful meze for vegetarian, a meatball dish with chickpeas or other vegetables.
Pitaro
Pitaro, a crescent-shaped tiropita from Kythnos. Made with leftover bread dough, stuffed with trima cheese of Kythnos' emblematic grainy, spicy, and buttery delight.
Pitaridia
Pitaridia, traditional Greek handmade pasta from Kos. Rolled, boiled in beef broth, served with butter and cheese or paired with meat-and-tomatoes sauce. Festive delicacy in island celebrations.
Pitarakia
Pitarakia: Milos - Cheese-filled pastries with handmade pastry, manoura cheese, and onion, baked. Crete - Dough with raki, lemon zest, yogurt, filled with mizithra, fried. Enjoy as meze or with ouzo.
Pita
Pita in Greece: versatile pastry delights like tiropita, spanakopita, and zucchini pita. Also, a flatbread used for souvlaki with various toppings regionally.
Pihti
Pihti, a cherished dish since Byzantine times, a spicy pork appetizer. Boiled with spices, enjoyed during Christmas, New Year, and carnival seasons. Balanced acidity complements rich pork.
PGI
Protected Geographical Indication (PGI) signifies the unique quality and characteristics of agricultural products or foodstuffs tied to their specific geographical origin.
Petimezi
Petimezi, ancient Greek and Roman sweetener, concentrated grape-must syrup. Nutrient-rich with B vitamins, iron, calcium. Used in baking, coating, salads, a staple in Greek cuisine
Perek
Perek, a Pontian delight, a light and delicious cheese-filled pastry. Traditionally roasted on sats, it preserves well, a symbol of resilience from Pontus, Greece.
Peinirli
Peinirli, a Pontian delight brought by refugees in the interwar period. Boat-shaped open pie, baked like pizza, filled with yellow cheese, cold cuts, eggs, and veggies.
PDO
Protected Designation of Origin (PDO) ensures agricultural products or foodstuffs maintain unique quality and properties exclusively tied to their specific geographical origin.
Paximadi
Paximadi, a humble Greek rusk, symbolizing resilience. Varieties from Crete, Kythera, Zakynthos with unique flavors. Perfect with salads or jams, a taste of tradition.
Patsas
Nourishing winter soup, Patsas, made from lamb, beef, or pork stomach and feet. Served with lemon or garlic vinegar, a hearty remedy after indulging in wine.
Patatato
Patatato, a culinary gem of Amorgos, stars at festivals and feasts. Slow-cooked blend of sheep, goat, veal, tomato, spices, and hand-cut potatoes, celebrated during Aghia Paraskevi festival.
Pastourma
Pastourma: air-dried cured beef with intense spices. Made from salted, pressed, and spiced meat, this Greek delicacy undergoes a month-long preservation process.
