Peinirli
Peinerli is a traditional specialty of Pontian cuisine that came to Greece during the interwar period (1925-1940) from refugees. Peinirli is a kind of long narrow open pie in the shape of a boat, which is baked like pizza and inside it contains basically yellow cheese, to which can be added cold cuts, eggs and […]
Perek
Perek is the lightest and most delicious of all pita. Made using only cheese and high-quality butter from cows’ milk, it is a crunchy sheet of pastry that has a delicious flavor. Perek sheets or “baslamas”, as they are known in certain regions, are kneaded using just flour, water and salt, and are then roasted […]
Petimezi
Petimezi is a concentrated grape-must syrup, which results from evaporation through heating. It was used by the ancient Greeks, and by the ancient Romans. It served in ancient times as a sweetener, along with honey, and used as a substitute for sugar when sugar was too expensive, or for a healthy diet. According to dietitians, […]
PGI
The Protected Geographical Indication (PGI) is the name of an area, a specific place or, in exceptional cases, the name of a country, used as a description of an agricultural product or a foodstuff, which comes from such an area, place or country, which has a specific quality, goodwill or other characteristic property, attributable to […]
Pihti
Pihti, Ziladia, or Tsiladia Pihti is an exquisite dish known since antiquity that was especially beloved in Byzantine times. Ziladia or tsiladia, as it is called in Crete (due to its Venetian origin), or ziladia, as it is called in the region of Thessaly or gelatine in Cyprus, is a dish made with the meat […]
Pita
The word pita is used for delicacies that are prepared using pastry crust or filo baked in the oven. These include savoury dishes and appetizers such as tiropita, spanakopita, sausage pita, zucchini pita, trahana pita or sweet based on fruits like karydopita, milopita (apple-pie). The same word is used for the bread, usually flat and […]
Pitarakia
Pitarakia is a specialty of the island of Milos and Crete. Those of Milos are similar to small cheese pitas and either accompany the main dish or, often accompanied by ouzo, constitutes a hearty meze. Pitarakia begin with sheets of handmade pastry, which are stuffed with “manoura” the local dry and spicy cheese of Milos, and onion and baked […]
Pitaridia
Pitaridia is a variety of traditional Greek handmade pasta that is prepared on the island of Kos. To make the pasta, a combination of flour and water is kneaded into a dough, which is then rolled out (traditionally with a special stick called pitarido stick) before it is cut into long strands. The pasta is […]
Pitaro
Pitaro is a small, crescent-shaped small tiropita (tiropitaki) from Kythnos that is made using dough from leftover from making bread and stuffed with trima cheese. Trima is a grainy fresh cheese, eaten plain or in a tomato salad, but is also the main ingredient for many local dishes. Trima cheese is emblematic of the island […]
Pitaroudia
Pitaroudia, a dish traditional to the islands of the Dodecanese and specifically to Rhodes, is a wonderful meze for vegetarians. In essence, pitaroudia is a chickpea meatball dish, is one of the most delicious island appetizers and is made in a variety of ways. Some are based on chickpeas, others on zucchini or mushrooms, among […]
Plaki
Plaki is a way of cooking in the oven in a shallow pan with a cover white meat fish, mainly of medium and large size, which can be easily filleted. Such fish are the seabream, the mackerel, the common dentex, the grouper, the cod, the sole, the swordfish. Before cooking, the fish must have been […]
Plasto
The traditional pita from the mountainous Agrafa region named “plasto” has its origins in the era of Ottoman rule. At that time, due to the general poverty and barrenness of the land, it was considered painful for the villagers to carry flour on their backs from the nearest town of Karditsa to bake bread. Thus, by planting corn plants that grew without […]
