Greek Strapatsada mixing from tomatoes with eggs and feta cheese beaten together and baked in a pan

Tomatoes with eggs and feta cheese beaten together and baked in a pan create the main course that is called strapatsada or kagianas. Classic, extremely tasty and prepared mainly during the summer months, it is served on toasted bread that is sprinkled with a little mint or oregano.  It is prepared daily and often […]

Kaimaki ice cream

close-up of Greek ‘Kaimaki’ ice cream like vanilla ice cream with heights syrup on top

Kaimaki ice cream was one of the first kinds of ice cream to come in Greece during the 60’s and is one of the most popular tastes of ice cream in the country. White in color, it is made using milk, sugar, salep and milk cream. Mastic is also often used. Its chewy texture is due to the salep, […]


plate with Greek ‘Kakavia’ means soup with boiled onions, fish and carrots

In ancient times, a small ship or hospitable shore must have been the birthplace of the first fisherman’s soup. Called kakavia from the word kakavi, the name in ancient Greek for a large pot in which fish along with olive oil and onions were boiled. Much later, after Columbus’ voyage to America, potatoes were added. […]

Kalathaki of Lemnos

close-up of pieces of Greek ‘Kalathaki of Lemnos’ is a white, briny, wheel-shaped cheese and dry breads on wooden platter

Lemnos is among the few islands of the Aegean whose inhabitants are occupied more with livestock farming and agricultural cultivation than with the sea. To be sure, its plains and low hillsides provide the perfect conditions for this. The island’s livestock farmers maintain a rich tradition in making dairy products, among which kalathaki (i.e., small […]


close-up of cutted fresh Greek ‘Kalfa’ is a green that has the appearance of thick, long stalks of asparagus

Kalfa is a green that has the appearance of thick, long stalks of asparagus. It is popular on the islands of Andros, Mykonos, Paros and Tinos. This particular plant has been known for its aromatic properties since at least the 1st century C.E. and is mentioned by the physician and naturalist Dioscourides. It is used […]


close-up of sweet Greek ‘kalitsounia’ like small cheese pies baked in oven

Lichnarakia Kalitsounia is one of the most famous and beloved sweets of Crete, and the Easter sweet par excellence. Nowadays, it is appreciated on any feast day of the year. There are many regional varieties of kalitsounia. Sweet kalitsounia are made using sweet mizithra cheese of two different types: lychnarakia and anevata. Anevata, as its […]


close-up of cinnamon sticks in two glasses with ‘kanelada’ red drink and surrounded it

A hot drink, found on the islands of Kos and Crete, and mainly imbibed during the winter months. It is prepared with sugar, water, cinnamon, and a few cloves. Put all the ingredients to boil on low heat for about an hour. Once the fragrant liquid has cooled down, store it in a glass bottle […]



Kangiofoles or Topinambur The kangiofoles, otherwise known as topinambur, refers to the Jerusalem artichoke, and the paradox is that it is neither an artichoke nor has anything to do with Jerusalem. So what’s going on? Topinambur is called kankiofoles in Corfu and kolokasoudi in Cyprus but its official name is Helianthus tuberosus and, in in […]



Karavoli (snails) have become familiar as a delicious meze. The karavoli are collected from around the “xerolithia” (stone hedgerows, which are the traditional land-dividers in the Greek countryside), or thyme shrubs, where they nest. On the islands, the kitchens were meager and the options limited. The karavoli were an additional option and also offered 2-3 […]


close-up of Greek sweet balls ‘Karidota’ covered with sugar powder

Karidota is a traditional sweet made with crushed walnuts, orange flavoring and anthonero scent. It can be found all over Greece in a number of variations. Karidota is a nutritious sweet for walnut lovers on a fast – yet it is so good that it is eaten all year round. It is hard to eat […]


Woman holding a pumpkin with kariki cheese and showing at the camera

One of the rarest and most special cheeses in Greece. It matures in pumpkins (kariki) during which a natural fungus enters the cheese, making it one of the few naturally blue cheeses in Europe. It looks amazingly like a castelmagno, in texture and appearance, as well as its taste. Velvet acidity with hints of lemon […]


close-up of pieces of Greek ‘Karpοuzenia’ means watermelon pie

Karpouzenia or Karpouzopita  Karpοuzenia (watermelon pie), with its aromatic sweetness, highlights the mornings and evenings on the island of Milos. Watermelon, with its particular delicate taste, dehydrates while it is baked and leads to the condensation of its characteristics. Karpouzenia should be thin, crisp on the top and bottom, and soft in the middle. This simple summer […]