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  • Lardi

    Lardi, pork fat from the pig's belly, adds flavor to savory dishes, preserves meat, and enhances sweets in Greek cuisine.

    Close-up of Greek ‘Lardi’ is pork fat and white color

  • 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…

    Close-up of Greek ‘Lazarakia’ means small

  • 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…

    Close-up of Greek ‘Lazarides’ means small

  • Loukoumades

    Loukoumades: Doughy batter fried into golden spheres, drizzled with honey, and topped with cinnamon, walnuts, or sesame seeds. Can be sweet or savory.

    Close-up of Greek ‘Loukoumades’ are made from dollops of doughy batter fried in oil and covered with honey

  • Loukoumi – Traditional Greek and Mediterranean Confection

    Loukoumi, a Turkish confection dating back to the 15th century, made from sugar, starch, and flavors, served in cubes with variations worldwide.

    Loukoumia

  • Louza

    Louza, the "Aegean prosciutto," is a Greek delicacy from the Cyclades, made from salted pork loin with a unique blend of flavors.

    Close-up of slices of Greek ‘louza’ as like prosciutto

  • 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.

    Close-up of Greek ‘Macarounes’ long pasta

  • Macedonian Halva – A Traditional Greek Sweet with Century-Old Roots

    Macedonian halva: Traditional Greek sweet, made with tahini and sweeteners, popular year-round. Available in various flavors and widely sold.

    Close-up of Greek ‘Macedonian halva’

  • Mageiritsa or Magiritsa

    Mageiritsa: Traditional Greek soup eaten on Good Saturday, containing lamb offal, vegetables, dill, and rice, to prepare for Easter Sunday meat consumption.

    Close-up of plate with Greek ‘Mageiritsa’ is soup cooked with vegetables

  • Maggiri

    Maggiri: Cretan pasta prepared in a unique way, half boiled and half fried, served as a savory or sweet dish, often with cheese or sugar and cinnamon.

    Close-up of Greek ‘Maggiri’ food means thick pasta soup served

  • Makarina

    Makarina: Handmade pasta from Pontus, Greece, brought by refugees. Versatile for various dishes, made with flour, semolina, milk, eggs, and skill.

    Makarina

  • Makarouni skioufichta

    Makarouni Skioufichta: Traditional Cretan pasta, hand-rolled dough, served hot with stakovoutiro, cheese, and olive oil. Ideal side dish.

    Close-up of Greek ‘Makarouni skioufichta’ food like Gemelli pasta cooked with tomatoes sauce

  • Malaka

    Malaka: Elastic, homogenous cheese from the first stage of graviera cheese making. Used for Cretan pies and Chania's unique tart, known for its Mediterranean flavor.

    malaka cheese

  • Malebi

    Malebi (Muhallebi): A delightful Middle Eastern milk pudding, quick to make, with options for cornstarch or rice flour. Customizable flavors.

    A piece of ‘malebi’ a milk pudding and garnish with whipped and dusting of cinnamon

  • Mandolato

    Mandolato: Venetian sweet, popular during Venetian rule in Greece. Chewy, nutty nougat made with egg whites, honey, and candied fruits, enjoyed year-round.

    Close-up of ‘mandolato’ or ‘nougat’ with almonds split in two

  • Mandoles

    Mandoles: Caramelized almonds from the Ionian Islands, handmade with sugar or honey and cinnamon, known for their rich caramel flavor.

    Close-up of red ‘Mandoles’ means caramelized baked almonds

  • Manoura

    Manoura cheese from sheep and/or goat milk. Fresh or aged, used in traditional dishes and even matured in wine for a unique aroma and flavor.

    Close-up of round Greek ‘Manoura’ soft cheeses on wooden shelve|

  • Manouri

    Manouri: Greek PDO soft white cheese, blend of whey, sheep, and goat milk, with a rich, sweet taste. Versatile for savory and sweet dishes.

    Close-up of round pieces of Greek ‘Manouri’ soft white table-cheese

  • Marinated Anchovies in Greece

     What Visitors Should Know About This Traditional Greek Meze Greece is known for its rich Mediterranean cuisine, fresh seafood, and traditional meze dishes shared at the table. Among the most authentic and…

    marinated anchovies

  • Marmarites

    Marmarites: Pancakes baked on marble, a tradition to appease Calikantzari, often served with honey or petimezi on Epiphany eve.

    Close-up of round Greek ‘Marmarites’ sweet means pancakes baked on stone and served with honey and almonds

  • Mastelo

    Mastelo: Sifnos tradition - lamb/goat baked in clay pot, not skewered. Vine twigs, wine, herbs, slow-cooked delight.

    Mastelo

  • Mastelo from Chios

    Mastelo: Chios cheese, soft, chewy, versatile. Great for saganaki, pizza, stuffing, and more. Delightful, with Venetian roots.

    Close-up of pieces and a half round Greek ‘Mastelo’ is a soft

  • Mastic

    Mastic (Mastiha): Aromatic resin from Chios, Greece, unique to the region. PDO product used in food, medicine, and industry. Traditional harvesting method.

    Close-up of pieces of white ‘mastic’ on wooden surface

  • Mastiha

    Mastiha: Aromatic resin from Chios, Greece, unique to the region. PDO product used in food, medicine, and industry. Traditional harvesting method.

    Close-up of pieces of white ‘mastiha’ on wooden surface

  • Mekila

    Mekila: Greek drink from prickly pears, distilled with grapes, honey, and herbs. Unique white or yellow varieties, a taste of Greece.

    close-up of pears plant with fruits using to made Greek ‘mekila’ drink

  • Melachrino

    Melachrino: Naxos' traditional aromatic cake with raisins and walnuts, resembling syrupy walnut pie. Perfect with coffee during fasting.

    white plate with piece of melachrino cake

  • Melekouni

    Melekouni: Traditional Rhodes sweet with honey, sesame, almonds, and cinnamon. Historically Greek, offers health benefits, and enjoyed on special occasions.

    Greek ‘melekouni’ like superfood bar

  • Melichloro

    Melichloro (Melipasto): Cheese from Lemnos, Aegean Islands. Earthy, nutty, and salty taste, ideal for saganaki, pasta, or table cheese.

    Greek small wheels of cheese ‘Melichloro’ creamy taste with a texture ranging from medium to hard

  • Melipasto

    Melipasto (Melichloro): Cheese from Lemnos, Aegean Islands. Earthy, nutty, and salty taste, great for saganaki, pasta, or as a table cheese.

    Greek small wheels of cheese ‘Melipasto’ creamy taste with a texture ranging from medium to hard

  • Melitzanosalata

    Melitzanosalata: Greek eggplant salad. Roasted aubergines, olive oil, lemon, and herbs. Various versions, some with a smoky aroma.

    Greek ‘melitzanosalata’

  • Melomakarona

    Melomakarona: Greek Christmas dessert made with flour, olive oil, honey, orange, and nuts, dipped in syrup. Also available in chocolate-covered version.

    Greek ‘Melomakarona’ is an oval-shaped dessert made from flour

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