Fava
The seeds of the legume of the Mediterranean plant Lathyrus clymenum, also known as Spanish vetchling, are used to prepare fava bean puree (“fava”). Cooked like lentils or beans, fava is called pantremeni (“married”) when mixed with capers, onions and cherry tomatoes. It is a tasty Lenten dish served widely in Greece as an […]
Feta
Feta is undoubtedly the most famous of Greek cheeses, representing 70% of cheese consumption among Greeks. It is protected by EU legislation, by which only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Greece, the Peloponnese, and Lesbos can be called feta. Similar cheeses produced elsewhere are typically called “white cheese”. To produce traditional feta, […]
Filo
Filo or phyllo (Greek: φύλλο, “leaf” or “sheet”), is a very thin unleavened dough used for making pastries such as baklava and boureki in Middle Eastern and Balkan cuisines or to make pies such as hortopita, tiropita and many others. Filo-based pastries are made by layering many sheets of filo brushed with oil or […]
Finikia
Finikia is a type of Greek cookie, which is sometimes served as a dessert. Its main ingredients are honey, orange juice, almonds and cereal grains that melt in your mouth in small syrupy bites. Finikia are always prepared during Lent, although one can also have them during the Christmas fast. Round balls of dough are […]
Flomaria
Flomaria are the traditional hilopites of Lemnos island: a local pasta prepared with all- local ingredients: flour, eggs and sheep’s milk; and cut into very fine chunks.
Florina peppers
Florina peppers are a variety of red pepper cultivated in Macedonia. Its fruit are 15-20 cm long and 4-5 cm wide. They are plump and have a sweet taste, suitable for salad, freezing or even for canning. After being brought from Brazil to Europe in the 16th century, Florina peppers made their way to the […]
Fogatsa
The tsoureki of Corfu, fogatsa, marks the influence of the Venetians on the island from the time of their rule. The Italians called the fried bread dough Fogazza. Shortly before Easter, the neighborhoods of the city of Corfu, in addition to the fragrance of the beautiful lilacs that bloom everywhere, are flooded with another unique […]
Formaela
A very tasty pale-yellow cheese, with a Protected Designation of Origin (P.D.O.), formaela is produced from goat’s and sheep’s milk exclusively in Arachova in the prefecture of Boeotia. It is made in the shape of small wheel-like cylinders, has a hard, adhesive coating and is light yellow in color. Its texture is rubbery, has a […]
Fourtalia
Fourtalia or Froutalia Throughout the world, omelette with potatoes is among the world’s most popular and easy-to-prepare foods. On the island of Andros and Tinos, this omelette is called froutalia or fourtalia, a traditional dish that has enabled housewives to save face when confronted by a sudden arrival of visitors. The ingredients of fourtalia vary […]
Frangosikomelo
Frangosikomelo is a natural sweetener similar to petimezi or to sikomelo. It is made by evaporating the water where dried prickly pears have been soaked with the addition of arbaroriza leaves (apple geranium) which impart a pleasant aroma. It can replace sugar and can be kept for a long time without refrigeration. Retaining many of […]
Froutalia
Froutalia or Fourtalia Throughout the world, omelette with potatoes is among the world’s most popular and easy-to-prepare foods. On the island of Andros and Tinos, this omelette is called froutalia or fourtalia, a traditional dish that has enabled housewives to save face when confronted by a sudden arrival of visitors. The ingredients of froutalia vary […]
