Glossary

• Baklava

  Baklava, a renowned Greek dessert with layers of filo dough, nuts, and syrup, dates back to ancient times and varies by region, featuring quality butter for its rich flavor.

  

• Bardouniotikos Rooster with Hilopites in the Oven (a G.G Recipe)

  Bardouniotikos rooster: slow-braised with spices, hilopites, olives, and cheese, capturing the rich, rustic flavors of Mani, Greece.

  

• Batzina

  Batzina, a traditional Thessalian pita with zucchini, features a fine dough for crispiness, making it ideal for various occasions and embodying Greek tradition.

  

• Batzos

  Batzos, a historic Greek cheese, hails from the Pindos Mountains. A white, salty, goat's and sheep's milk cheese, it's PDO-protected.

  

• Bekri Meze

  Bekri Meze, a Greek dish, combines marinated pork or chicken with wine or ouzo, garlic, onions, and spices, often served as an appetizer or main course.

  

• Beze

  Beze or Meringue, a sweet treat made from egg white, sugar, and a hint of salt. Varieties include mastic and chocolate flavors, perfect for celebrations.

  

• Bogana

  Bogana lamb is a speciality of Argolis. Roasted with potatoes in the oven, the meat becomes melt-in-your-mouth tender thanks to the special care it receives and the slow cooking process. A few…

  

• Bougatsa

  Bougatsa, a Greek pastry, originated as simple filo dough, known as "pita of the poor." Evolving post-1922, it spread from northern Greece, featuring various fillings like cream, cheese, meat, spinach, and chocolate…

  

• Boumbaria

  The "boumbaria" are pies made with very simple ingredients, that were found in every housewife’s pantry in Megara. Filo, spinach, always in abundance in the region, sugar, cinnamon, raisins, oil, herbs and…

  

• Bourbouristi snails or Chochli: The Most Famous Cretan Snail Dish

  Cretan cuisine features delicious snails (chochli) prepared as boubouristi or boiled, showcasing culinary variety. Harvested in summer and winter, they contribute to the positive nutrition of the Mediterranean diet.

  

• Boureki

  Boureki, a cherished Greek pastry, offers both sweet and savory delights. Individual bourekaki, filled with spinach, feta, or meat, are triangular and crispy. Larger versions, layered with potatoes and veggies, are cut…

  

• Budino

  Budino, a Kythiran sweet, blends milk, semolina, sugar, cinnamon, black currants, and almonds—a Carnival tradition in the island's capital. Its name and ingredients suggest English pudding influence, reflecting a probable English origin.

  

• Burdeto

  Burdeto, a traditional dish of Corfu in the Ionian Islands, traces its origins to Venice. This spicy delicacy features seabed fish like sea-scorpions, devilfish, or octopus, colored with tomatoes and red pepper.…

  

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