Fava

Close-up of plate with Greek ‘fava’ and oil flowed from the aluminum bottle on the food like mashed potatoes

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 […]

Feta

Close-up of plate with piece of Greek ‘feta’ cheese, tomatoes, slices of black breads, olives and green salad

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, […]

Filo

Close-up of roll with many Greek ‘Filo’ is a very thin unleavened dough on wood surface

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 […]

Finikia

Close-up of Greek ‘Finikia’ are brown spherical cookies covered with honey

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 […]

Flomaria

Close-up of Greek uncooked ‘Flomaria’ like lasagna pasta

This is 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. The kneading and […]

Florina peppers

Close-up of fresh Greek ‘Florina peppers’, a variety of red pepper, on grill

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 […]

Fogatsa

Close-up of Greek ‘Fogatsa’, a variety of pan-cake on blue surface

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 […]

Formaela

Close-up of lying Greek ‘Formaela’ pale-yellow cheeses

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 […]

Fourtalia

Close-up of piece of Greek ‘Fourtalia’ omelet with potatoes

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 […]

Frangosikomelo

Close-up of glass with Greek ‘Frangosikomelo’ is a natural sweetener and a sweet spoon on top

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 […]

Froutalia

Close-up of piece of Greek ‘Froutalia’ omelet with potatoes

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 […]