Glossary
Touloumotiri
Touloumotiri: Unique cheese aged in animal-skin bag, mix of sheep and goat milk, strong flavor, creamy texture.
Touloumisio
Touloumisio: Matured in animal-skin bag, sheep/goat milk blend. Strong, spicy flavor. Creamy texture. Ideal table cheese, for salads, appetizers.
Tirovolia
Tirovolia: Fresh cheese, sheep/goat/mixed milk. Unsalted, creamy, sour. Ideal for sweet/savory pies, basis for kopanisti.
Tirosalata
Tirosalata: Feta delight, olive oil, pepper, garlic, oregano. Ideal meze, dip, or sandwich spread. Versatile and delicious.
Tiropitaria
Tiropitari: Euboean delight, fried feta and anthotiro cheese pie. Crunchy outside, fluffy inside. Irresistibly tasty.
Tiropita
Tiropita: Savory pie with feta, cheese, and egg filling. Delectable on-the-go fast food option.
Tirokafteri
Tirokafteri: Greek cheese spread, feta, hot peppers, olive oil, yogurt, garlic, and oregano. Perfect for meze or with warm pita bread.
Tigania
Tigania: Greek meze, pork or chicken pieces fried with herbs, salt, pepper. Wine or ouzo addition. Christmas tradition, perfect with beer.
Throumba
Throumba: Wrinkled black olive, washed, salted, drained, and preserved in olive oil. Traditional Greek delight.
Thilikotiri
Thilikotiri: Naxos specialty, female cheese. Salty, dry anthotiro from whey. Aged for delightful personality.
Teroptaria
Teroptaria: Skyros delight, filo filled with sweet trahana, rice, mizithra cheese. Triangular or flute-shaped, with honey-cinnamon option.
Tas kebab
Tas Kebab: Greek hearty veal stew, rich tomato sauce, spices, red wine. Served with pilaf rice. Heritage from Constantinople.
Taramosalata
Taramosalata: Savory Greek spread with fish roe, onion, dill, lemon, olive oil. Creamy texture, delightful taste.
Tarama
Tarama: Greek delight from fish roe, mixed with olive oil, lemon, and starchy base. Taramokeftedes and taramosalata on Ash Monday.
Tarachta
Tarachta: Santorini omelet, yolk separated, whipped egg whites, milk, pepper, salt, parsley. Optional spicy cheese topping.
Takakia
Takakia: Rhodes delight, leavened pastry with nuts, spices, olive oil, and honey. Minimal sugar, high nutrition.
Tahinokouloura
Tahinokouloura are buiscuits based on tahini. Ground mastc is added together with mahlab, sugar or honey with flour and baking powder.
Tahini
Tahini: Sesame paste, Greek treasure. Nutrient-rich, versatile. Soups, sauces, dressings, pastries, and more. Healthy alternative to butter.
Sykomaida
Sykomaida: Corfu's fig delight. Figs kneaded with must, anise, fennel seed, and pepper. Served as dessert or with ouzo/tsipouro.
Sykomagida
Sykomagida: Corfu's fig delight. Figs kneaded with must, anise, fennel seed, and pepper. Served as dessert or with ouzo/tsipouro.
Sweet Poungia
Sweet Poungia: Dodecanese delight. Crispy pastry purses, sweet filling, fried with walnuts and honey. Wedding tradition on Patmos.
Strapatsada
Strapatsada: Greek delight with eggs, tomatoes, feta. Summer staple, served on toast with mint/oregano. Perfect with tsipouro.
Stifado
Stifado: Hearty Greek stew, Venetian origin. Veal, onions, tomato sauce. Ideal with kritharaki, rice, or mashed potatoes.
Stakovoutiro
Staka & Stakovoutiro: Cretan delights. Creamy staka enhances dishes; aromatic stakovoutiro perfect for roasts and pasta.