Close-up of plate with Greek ‘ladera’ means tomatoes and peppers stuffed with rice cooked in oven

Greece may be the only country on the planet that has a category of dishes – Ladera – identified as oil-based. These dishes are an integral part of Greece’s summer […]


Close-up of rows of ‘Ladokouloura’ means crunchy pretzels sitting upright

Ladokouloura are crunchy koulouraki using olive oil (‘ladi’), and are one of Greece’s most popular treats for dipping in a morning or afternoon coffee. They are delicious, healthy and stay […]


Close-up of two Greek ‘Ladopita’ fried pies with fresh cream cheese and oil on top

Ladopita is an exceptional delight that comes from the largest island of the Sporades, Skyros, where numerous local delicacies can be found. Skyros’ ladopita (or “oil-pie”) is one of the […]


Close-up of pieces of Greek ‘Ladotiri’ is a hard table-cheese

Ladotiri (‘oil cheese’) is a hard table-cheese made from sheep’s or goat’s milk and has a distinctively rich and spicy flavor. Ladotiri has been one of the country’s favorite cheeses […]


Close-up of pieces of Greek ‘lagana’ is unleavened bread and covered with sesame

The lagana is unleavened bread, that is, bread made without yeast, and in Greece it is traditionally baked on only one day of the year: Ash Monday. Its name derives […]


Close-up of Greek ‘Lahanodolmades’ means stuffed cabbage leaves with rice and cooked with white sauce

Lahanodolmades is a favorite fare for wintertime. They are made by wrapping a mixture of minced beef and rice in cabbage leaves along with fresh onion, dill and mint to […]


Greek ‘Lalangia’ means dough made into thick macaroni, they are tossed into a large pan filled with hot oil and covered with powder sugar

Lalangia are a regional tradition in the prefectures of Messinia and Laconia in the Peloponnese. They are served in households during great religious feasts. Following their preparation using dough made […]


Close-up of Greek ‘Lambriano’ food means lamb stuffed with rice and cooked in the oven

On the islands of the Cyclades and Dodecanese, lambriati or lambriano, lamb or goat stuffed with rice and offal, is made instead of lamb-on-the-spit for Easter Sunday as is traditional […]


Lambropsomo (‘Easter bread’) or lambrokouloura (‘Easter bread-rolls’) is the traditional festive bread decorated with red-dyed hardboiled eggs and prepared on Good Thursday or Good Saturday on the night of the […]


Lambropitas owe their name to the fact that these particular pitas are made specifically for Easter, which in Greek is also called ‘Lambri’. It is the first dish that one […]


Close-up of Greek ‘Lardi’ is pork fat and white color

Lardi or Glina Lardi (lard) is pork fat, which is used for both food preservation and cooking. It is made from the fat found in the belly of the pig. […]


Close-up of Greek ‘Lazarakia’ means small, sweet bread rolls whose dough is laced with honey, walnuts, raisins

Lazarakia or Lazarides In the Eastern Orthodox Church the day before Palm Sunday, known as the Saturday of Lazarus, marks the beginning of Easter preparations with the kneading of small, […]