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  • 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.

    Greek ;revithada’

  • Revithada from Sifnos: A Classic Lenten Dish from the Cyclades

    A recipe by Giorgos Grigoriadis

  • Rizogalo

    Rizogalo: Traditional Greek rice pudding, a simple and delicious dessert adorned with cinnamon. A pastry jewel, often crafted for formal tables.

    Rizogalo

  • Rozedes

    Rozedes: Timeless sweet with honey, almonds, semolina, sugar, cinnamon, clove. Long-lasting, preserves exquisite taste.

    Oval Greek ‘rozedes’ sweets with honey

  • Saffron

    Greek Saffron: Ancient spice, prized for aroma, color, and health benefits. Kozani's finest - enhances dishes from rice to ice-cream.

    Dry Greek red Saffron on paper surface|

  • Saganaki

    Saganaki: Greek appetizer, fried with cheeses (kefalotiri, feta, graviera, halloumi), often with shrimps or mussels, flambéed, served with lemon.

    Cooked Greek ‘Saganaki’ means fried cheese in a small pan with two handles and slices of lemon on top||Cooked Greek Saganaki means fried shrimps with white cheese in a small pan with two handles

  • Salado

    Salado: Local salami with top-quality pork, beef, pepper, garlic, sea salt, herbs. Smoked with aromatic plants, a spicy meze.

    Greek ‘salado’ means smoked salami made with pork and beef

  • 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. 

    Greek ‘salatouri’

  • 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.

    Greek ‘saliaria of Kozani’

  • Saltsisi – Traditional Pork Sausage from Tinos

    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!

    Greek ‘saltsisi’ means the strong

  • Samali

    Samali: Ottoman-inspired sweet, traveled from Syria to Greece. Pan-baked with semolina, water, eggs, sugar, baking soda, yogurt.

    Greek ‘samali’

  • San Michali Cheese

    San Michali Cheese: Exclusive Greek PDO cheese from Syros. Created in the 1970s, distinct from typical graviera, with a spicy taste, golden skin. Matured for 8 months.

    San Michali Cheese

  • Saragli

    Saragli: Siropiasta dessert, a variation of wrapped baklava. Layers of dough, honey, water, fruit, and dry nuts. Various forms and secrets in preparation. Delicious!

  • Sarikopita

    Sarikopitakia: Crispy Cretan pastries filled with sour mizithra or feta, resembling a turban. Enjoy plain or with honey, a savory delight from central Crete.

    Greek ‘sarikopita’ means fried sheets of pastry stuffed with cheese

  • Sausage

    Traditional Christmas sausages: Ground pork or beef with spices, shaped cylindrically, wrapped in edible membrane. Historically made from Christmas-slaughtered swine, preserved for festive tables until Lent.

    Grilled various sausages made from ground pork or beef with spices putting in circle and green fresh salad in center

  • Savoro

    Savore is a sauce made with olive oil, vinegar, garlic, flour, rosemary. Invented when refrigeration did not exist, to preserve fish for roughly one week.

    Fish with Savore or savoro is a sauce made with olive oil

  • Schinopsomo

    Schinopsomo: Patmos island's delight, Pistacia fruit bread with sugar, cinnamon, and salt. Soft or crunchy, a traditional treat with diverse uses.

    Pistacia plant with red fruits that using to made Greek ‘schiopsomo’

  • Seker pare

    Sekerpare: Turkish delight featuring almond-based pastry balls baked and soaked in zesty lemon syrup. A sweet treat translating to "a piece of sweet" in Old Turkish.

    ‘Seker pare’

  • Sfakianopita

    Sfakianopita is a special pita recipe that is neither fried nor pan-baked. Made of very thin dough, and filled with mizithra.

    Greek ‘Sfakianopita’

  • Sfela

    Peloponnesian goat-sheep cheese, semi-hard, aged in brine. Spicy, versatile grill, snack, or pair with drinks.

    view from above of pieces of round sfela cheese with fresh herbs and a knife

  • Sfougato

    Sfougato: Greek delight from Lesvos, featuring whipped eggs, sautéed zucchini, onions, and herbs. Enjoy hot or cold, with yogurt and salad.

    Piece of Greek ‘sfougato’

  • Sikomelo

    Sikomelo: Fig-based Middle Eastern sweetener, a natural, versatile delight. Use in sauces, desserts, or as a digestive. Rich in iron and antioxidants.

    Glass with ‘sikomelo’

  • Singlino

    Singlino: Smoked pork from Peloponnese & Cyclades. Stewed, preserved in oil. Enjoy fried or in dishes. Bold flavor, sometimes with orange peels.

    Pieces of ‘singlino’

  • Siron

    Siron: Pontic pasta, thin dough strips folded into rolls. Enjoy as chips or boil for a soft pasta dish with unique paskitan sauce.

    Cooked ‘Siron’ pasta with white sauce

  • Siropiasta

    Enjoy Siropiasta: Greek pan-baked sweets, featuring thin pastry, nuts, and sweet syrup. Includes baklava, galaktoboureko, and more.

    Baking pans with ‘siropiasta’ are to sweets made with thin leaves of pastry and dried nuts over which

  • Sisira

    Sisira or Tsigarides: Greek pork delicacy from Syros, Andros, Tinos. Boiled pig skin cubes fried to perfection, a festive treat with a lemony twist.

    small pieces of meet with fat in saucepan for cooked Greek ‘sisira’

  • Sitaka

    Sitaka: Soft sweet cheese from Kasos, Karpathos. Made from goat and sheep milk, stirred for hours, enjoyed fresh on bread or kouloura.

    Spherical piece of ‘Sitaka’ is a type of soft sweet cheese with a yogurt texture and a spoon with granules of cheeses

  • Skaltsounia

    Skaltsounia: Cretan Lenten sweet, stuffed with walnuts, dried fruit, mizithra, or apple-cinnamon filling. A delicious tradition!

    Small Greek ‘skaltsounia’

  • Skordalia: Traditional Greek Garlic Dip and Side Dish

    Skordalia: Greek garlic dip, mashed potato or bread base, blended with garlic, nuts, olive oil. Perfect with fried fish or vegetables.

    Skordalia

  • Skordolazana

    Skordolazana: Milos specialty, tagliatelle with local aliada (garlic mashed potato) and tomato sauce. Venetian-inspired delight.

    Plate with Greek ‘skordolazana’

  • Sofrito

    Ionian Islands' Sofrito: Braised beef in flour, oil, vinegar, garlic, parsley, and white wine. Velvety white sauce, pairs well with rice or fries.

    Plate with Greek ‘Sofrito’ made from beef coated in flour served with French fries

  • Souma

    Souma: Aegean delight, colorless grape marc spirit. Aromatic, potent (60+ alcohol degrees), pairs with meze, aids digestion.

    Close-up of glass with Transparent Greek ‘Souma’ is a colorless alcoholic beverage produced by the distillation of grapes

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