Glossary

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.
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.
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.
Meze
Meze: Small appetizer dishes, served with wine or spirits like raki, ouzo, mastiha, or tsipouro, ideal for multi-course meals or snacks.
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.
Milinakia
Milinakia (Tiropita): Small cheese pies from Thrace, made with leftover pastry sheets. Versatile fillings like spinach, meat, potato, or leeks.
Mizithra
Mizithra: Traditional Greek cheese made from sheep/goat milk, available in sweet, sour, and aged varieties. Versatile for various dishes.
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…
Moschopoungia
Moschopoungia: Sweet from the Dodecanese islands, small pouch-shaped bites filled with almonds, sugar, and rosewater, garnished with rosewater and powdered sugar.
Mouratolia olives
Mouratolia olives: Rare Cretan variety, known as the "queen of table olives," cultivated with ancient methods, small yield, exceptional flavor.
Mousounda
Mousounda is a simple delight of the moment, light and airy, brimming with fresh spinach, enjoyed primarily as a swift snack or dinner option. It frequently incorporates seasonal greens like nettles, chard,…
Moussaka: A Classic Greek Comfort Food
If there’s one dish that truly captures the heart of Greek cuisine, it’s moussaka. Rich, comforting, and deeply flavorful, moussaka is a classic Mediterranean dish enjoyed in many countries, but the Greek…
Moustalevria
Moustalevria: Traditional Greek dessert made from grape must, cornflour, semolina, and almonds, topped with sesame, cinnamon, or walnuts.
Moustokouloura
Moustokouloura: Greek pastries made with grape must, olive oil, orange juice, and other ingredients, available in crispy or soft variations.
Niseste
Niseste refers to refined starchy flour used for thickening in cooking, derived from various sources like potatoes, wheat, or rice.
Nouboulo
Nouboulo Fumikado: A traditional Corfu cold cut, marinated pork fillet, smoked with aromatic herbs, served in thin slices, perfect for meze and wine pairing.
Oenomelo
Oenomelo, an aromatic wine with roots in Hippocrates' therapeutic discovery, embraced by Romans. Enjoyed in various forms, a winter tradition since spreading in Europe.
Otea
Otea: Diamond-shaped dough with folded tips, resembling ears. Crispy, airy, subtly sweet. Deep-fried for a crunchy exterior, fluffy interior.
Ouzo: Greece’s Iconic Anise-Flavoured Spirit and Cultural Ritual
Ouzo, a quintessential Greek spirit, blends ethanol, water, and aromatic herbs like anise, fennel, and more. Originating in Byzantine Greece, it's served 'à la Greek' with ice, water, pre-dinner, enticing appetites
Pan-baked sweet
Siropiasta: Greek pan-baked sweets, a delectable blend of thin pastry, nuts, and syrup. From baklava to galaktoboureko, a taste of rich culinary heritage.
Paskitan
Paskitan, a Pontian tradition, crafted from semi-skimmed cow's milk. A soft, unsalted cheese, born from the processing of tan, offering a unique blend of sour yogurt taste with natural sweetness.
Paspalas
Paspala, a staple of old Mani, was a wheat flour porridge with oil. Variations included onions (kremydopaspala), liver (skotopaspala), pork (hiro-paspala), and quail liver (ortykopaspala).
Pasteli – Traditional Greek Honey & Sesame Sweet
Pasteli, a Greek delight rooted in antiquity, blends sesame, honey, and nuts. Nutrient-rich and celebrated for fertility, it graces festivities with various modern twists.
Pastitsada
Pastitsada, a Corfiot delight tracing back to medieval Verona. A sweet-spicy masterpiece, blending meats with thick macaroni, enriched with spices, red wine, and butter.
Pastitseto
Kytherian delight, Pastitseto: vanilla, butter, quince jam create a creamy treat. Beloved for unique flavor, enjoyed on special occasions. Irresistible!
Pastitsio
Pastitsio, a culinary fusion from Venetian rule, marries macaroni, minced meat, tomato, and béchamel. Versatile variations delight, from vegetarian to seafood. Perfect with white wine.
Pasto
Pasto, meaning 'salt-preserved meat,' a traditional Greek meze. Swine, salted, smoked over wood, infused with aroma, boiled, and preserved in olive oil. Perfect with wine or ouzo.
Pastokidono
A sweet delicacy of the old days before the advent of chocolates and other modern sugar-based treats, produced by the autumn harvest in Greece, as the people of Kefalonia had a fondness…
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.
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.
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.
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.