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  • Mageiritsa

    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

  • 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

  • Melorako

    Melorako: Greek alcoholic beverage with raki/tsikoudia, honey, and spices. Sweet, digestive, and antioxidant-rich. Used for sore throats. Traditional and enjoyed warm or cold.

    Small glasses with Greek ‘Melorako’

  • Meringue

    Meringue (beze): Light, sweet treat made from egg white, sugar, salt. Varieties with mastiha or chocolate. Crunchy outside, chewy inside. Store in a sealed jar.

    ‘Meringue’ a light

  • Metsovone

    Metsovone: PDO semi-hard Greek cheese from Metsovo, slightly salty and spicy. Made from cow's milk, smoked for 12 days, versatile for various dishes.

    Piece of Greek ‘metsovone’ like Italian provolone-type cheeses

  • Meze

    Meze: Small appetizer dishes, served with wine or spirits like raki, ouzo, mastiha, or tsipouro, ideal for multi-course meals or snacks.

    a table with plates of food and glasses

  • Mileiko pelte

    Mileiko Pelte: Tomato paste from Milos island, made with sun-ripened cherry tomatoes. Used as a spread, dip, in sauces, and as a meze with ouzo.

    Greek ‘Mileiko pelte’

  • Milinakia

    Milinakia (Tiropita): Small cheese pies from Thrace, made with leftover pastry sheets. Versatile fillings like spinach, meat, potato, or leeks.

    Greek ‘Milinakia’

  • Mizithra

    Mizithra: Traditional Greek cheese made from sheep/goat milk, available in sweet, sour, and aged varieties. Versatile for various dishes.

    Greek ‘mizithra’ cheese

  • Mizithropitakia

    Mizithropita and Mizithropitakia: Carnival treats in Crete, prepared with sweet mizithra cheese, often flavored with cinnamon or lemon zest, and served with honey or powdered sugar. Enjoyed with raki during the carnival…

    Mizithropitakia||

  • Moschopoungia

    Moschopoungia: Sweet from the Dodecanese islands, small pouch-shaped bites filled with almonds, sugar, and rosewater, garnished with rosewater and powdered sugar.

    Greek 'Moschopoungia’ small

  • Mouratolia olives

    Mouratolia olives: Rare Cretan variety, known as the "queen of table olives," cultivated with ancient methods, small yield, exceptional flavor.

    Wooden plateau with Greek ‘Mouratolia olives’

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