Glossary

Pitaroudia
Pitaroudia, a dish traditional to Rhodes, is a wonderful meze for vegetarian, a meatball dish with chickpeas or other vegetables.
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.
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 Originally made with green leaves, now using cornflour and market veggies.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.
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.
Politiko Tsoureki (G. Recipes)
Discover the essence of tradition with this Politiko Tsoureki recipe—a sweet, aromatic bread filled with love, history, and the flavors of Constantinople.
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.
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.
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.
Poungia
Poungia: Aegean Lenten delight, small fried filo pouches filled with wild greens like beet chard, hartwort, sorrel, and fennel. Aromatic and flavorful.
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.
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.
Provatina
Provatina: Mature, fatty lamb, once considered cheap, now popular in restaurants. Enjoy roasted or cooked in a pot. Affordable and flavorful.
Psarakia
Psarakia: Tinos island sweet, pastry fish filled with walnuts, cinnamon, orange zest. Fried or baked, topped with anthonero or honey, cinnamon. Festive treat for Christmas, weddings.
Psaromeze
Psaromeze: Greek fish meze delight - fried whitebait, mackerel, shrimp, squid, octopus. Perfect with ouzo, crab salad on sunny summer days!
Psimeni raki
Psimeni Raki: Traditional Cycladic liqueur with honey, cinnamon, and cloves. A unique drink for celebrations, weddings, with herbal extracts setting it apart from rakomelo.
Rafiolia
Rafiolia: Cycladic dessert, fried orange-scented pita filled with Mykonian tirovolia or sweet mizithra. Honey, cinnamon, sesame toppings. Variations in Crete, Monemvasia, Zakynthos.
Raki
Raki: Crete's potent spirit, distilled from pure tsikouda. 35%-60% alcohol. Ancient tradition, paired with Cretan appetizers like potatoes, olives, and paximadi. Cheers!
Rakomelo
Rakomelo: Greek spirit melding raki, honey, spices. Amber hue, sweet, spirited taste. Antioxidant-rich, soothes sore throat. Winter warmer or chilled shot in summer. Cheers!
Ravani
Ravani: Semolina sweet from Veria, named after Turkish poet. Yogurt-semolina blend with lemon, harmonizes with kaimaki ice cream.
Retseli
Retseli: Thessalian spoon sweet from Asia Minor. Boiled fruits/vegetables in grape must. Marmalade-like flavor, served as sweet or diluted beverage.
Retsina
Retsina: Ancient Greek wine with pine resin, preserved in sealed amphorae. Enjoy with Mediterranean dishes. A taste of tradition, part of Greece's rich history.
Retzeli
Retzeli: Thessalian spoon sweet from Asia Minor. Boiled fruits/vegetables in grape must for marmalade-like flavor. Enjoy as sweet, diluted beverage, or with anevates tiganites.
Revithada
Revithada is a quite thick soup with chickpeas, slow-cooked in a closed clay pot. It requires only a few ingredients but becomes magically flavorful.
Rizogalo
Rizogalo: Traditional Greek rice pudding, a simple and delicious dessert adorned with cinnamon. A pastry jewel, often crafted for formal tables.
Rozedes
Rozedes: Timeless sweet with honey, almonds, semolina, sugar, cinnamon, clove. Long-lasting, preserves exquisite taste.
Saffron
Greek Saffron: Ancient spice, prized for aroma, color, and health benefits. Kozani's finest - enhances dishes from rice to ice-cream.
Saganaki
Saganaki: Greek appetizer, fried with cheeses (kefalotiri, feta, graviera, halloumi), often with shrimps or mussels, flambéed, served with lemon.
Salado
Salado: Local salami with top-quality pork, beef, pepper, garlic, sea salt, herbs. Smoked with aromatic plants, a spicy meze.
Salatouri
Salatouri is a salad of boiled fillet of skate sprinkled with olive oil along with chopped parsley, onion, dill, pepper, lemon zest and salt and pepper.
Saliaria of Kozani
Saliaria: Kozani's traditional sweet, shaped like a snail. Fluffy, walnut-cinnamon filling, syrup-coated, powdered sugar. Lye or orange juice in dough. A delight for celebrations.
Saltsisi
Saltsisi: Strong, garlicky salami-like sausage. Made with pork, garlic, spice, fennel seed, pepper, and red wine. Air-dried for 15 days. An amazing, spicy meze!
Samali
Samali: Ottoman-inspired sweet, traveled from Syria to Greece. Pan-baked with semolina, water, eggs, sugar, baking soda, yogurt.