Glossary

• Afrina

  Afrina, the "fleur de sel," is a hand-collected, unprocessed salt blossom from salt-pans, prized for its lightness and ideal for uncooked dishes.

  

• Agnopita

  Agnopita is a traditional Cretan dish that has been enjoyed for centuries by locals and visitors alike. This delicious dish is a pan-fried mizithra pita, which is made with pure, soft, and…

  

• Agoureleo

  Agoureleo is intensely green olive oil from unripe olives, offering unique bitterness, spiciness, and fruitiness due to its early harvest.

  

• Ahladakia

  Amygdalota, Greek almond candies, come in various regional variations, often flavored with anthonero and unique ingredients for special occasions.

  

• Akanes

  Akanes, a traditional sweet from Serres, Greece, known for its unique flavors and rich history, featuring fresh goat or buffalo butter and various nut fillings.

  

• Alaniaris kokoras

  Alaniaris kokoras, a traditional Greek village delicacy, is a flavorful dish with mature, free-range rooster, tomato sauce, and hilopites, reminiscent of coq au vin.

  

• Alisiva

  Alisiva, a traditional lye solution from wood ash, cleans, whitens, and enhances food, giving dishes a unique crunch.

  

• Ambelofassoula

  Ambelofassoula, Greek white beans, versatile and nutritious, used in salads, stews, and various dishes, a staple in Mediterranean cuisine.

  

• Amygdalota

  Amygdalota, Greek almond cookies, famous sweets in Kymi, Andros, Spetses, Hydra, and Monemvasia, made with almonds, rosewater, and fragrant spices.

  

• Anevates

  Anevates tiganites are Greek sourdough dessert balls fried, drizzled with warm honey, and sprinkled with sesame seeds, a beloved treat.

  

• Anthogala

  Anthogala, a creamy goat milk product, rich in flavor and high in energy, used in various Greek dishes, both sweet and savory.

  

• Anthonero

  Anthonero: Bitter orange blossom water adds fragrance to a variety of Greek sweets, dishes, and desserts.

  

• Anthotiro

  Anthotiro: Greek white cheese, fresh or dried, made from sheep or goat milk, used in various dishes, with a mild, creamy texture.

  

• Apaki

  Apaki: Fine smoked pork from Crete with a unique smoky flavor and aromatic herbs, versatile for various dishes and meze with tsipouro or wine.

  

• Arseniko

  Arseniko: PDO cheese from Naxos, made from goat's milk, aged for six months with regular olive oil smears, similar to manouri.

  

• Artoklasia

  Artoklasia, an ancient Christian tradition, blessing and sharing specially made bread in a short liturgical ceremony, symbolizing Christ's blessings.

  

• Artos

  Artos, an ancient Christian tradition, blessing and sharing specially made bread in a short liturgical ceremony, symbolizing Christ's blessings.

  

• Askordοulakas

  Askordoulakas, a Cretan wild edible bulb, valued for its flavor and pickled use, considered an aphrodisiac and with potential health benefits. It's versatile in traditional Cretan recipes and a popular appetizer with…

  

• Astakomakaronada

  Astakomakaronada is an Italian-inspired dish that pairs lobster with spaghetti in tomato sauce. In the 1990s, it symbolized the nouveau riche.

  

• Athenian Salad Fish Mayonnaise

  'Athenian salad fish mayonnaise': Iconic dish from Attica, featuring boiled fish (grouper or sea bream) with herbs, carrots, potatoes, and homemade mayonnaise. The fish is served whole with preserved shape.

  

• Avgotaraho

  Avgotaraho, Greece's answer to caviar, is a delicacy made from mullet roe, with a unique flavor, prepared in Messolonghi-Aitoliko, sealed in beeswax for preservation, and enjoyed plain or with accompaniments.

  

• Avgoules

  Avgoules, traditional Greek Easter sweet rolls with colored eggs, often made by unmarried women before Holy Week, featuring various shapes and customs.

  

• 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.

  

• 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.

  

• Bottarga

  Avgotaraho, or Bottarga, is a Greek delicacy made from mullet roe, boasting a spicy flavor and sealed in beeswax for preservation. A gourmet delight.

  

• Boubouristi snails

  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.

  

• 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…

  

• 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…