Glossary
Mousounda
Mousounda is a simple delight of the moment, light and airy, brimming with fresh spinach, enjoyed primarily as a swift snack or dinner option. It frequently incorporates seasonal greens like nettles, chard,…
Boumbaria
The "boumbaria" are pies made with very simple ingredients, that were found in every housewife’s pantry in Megara. Filo, spinach, always in abundance in the region, sugar, cinnamon, raisins, oil, herbs and…
Galopita or Galatopita
It's a creamy and indulgent dessert made with layers of phyllo pastry and a custard-like filling made from milk, eggs, sugar, and sometimes semolina or flour for thickening.
tiropitaki
Tiropitaki: Mini tiropita bites. Salty cheese filling, spiced. Perfect meze. Street food delight in bakeries, canteens, and shops.
Retsina
Retsina: Ancient Greek wine with pine resin, preserved in sealed amphorae. Enjoy with Mediterranean dishes. A taste of tradition, part of Greece's rich history.
Spanakopita
Spanakopita/Hortopita: Greek delights with spinach/feta or mixed greens in filo dough. Healthy, tasty, Greek diet staple.
Tsalafouti
Tsalafouti: Seasonal spread cheese, sheep & goat milk, 10% fat; sour, salty, used in salads, desserts, with ouzo.
Anevates
Anevates tiganites are Greek sourdough dessert balls fried, drizzled with warm honey, and sprinkled with sesame seeds, a beloved treat.
Amygdalota
Amygdalota, Greek almond cookies, famous sweets in Kymi, Andros, Spetses, Hydra, and Monemvasia, made with almonds, rosewater, and fragrant spices.
Akanes
Akanes, a traditional sweet from Serres, Greece, known for its unique flavors and rich history, featuring fresh goat or buffalo butter and various nut fillings.
Ahladakia
Amygdalota, Greek almond candies, come in various regional variations, often flavored with anthonero and unique ingredients for special occasions.
Afrina
Afrina, the "fleur de sel," is a hand-collected, unprocessed salt blossom from salt-pans, prized for its lightness and ideal for uncooked dishes.
Agnopita
Agnopita is a traditional Cretan dish that has been enjoyed for centuries by locals and visitors alike. This delicious dish is a pan-fried mizithra pita, which is made with pure, soft, and…
Agoureleo
Agoureleo is intensely green olive oil from unripe olives, offering unique bitterness, spiciness, and fruitiness due to its early harvest.
Tulumba
Tulumba: Fried, syrup-soaked dessert, made from ridged dough. Sweet delight, enjoyed cold.
Tsoureki
Tsoureki: Greek sweet bread, rich with milk, butter, and spices. Easter delight with braided or round shapes.
Tsipouro
Tsipouro: Greek grape marc spirit, aromatic and diverse. Enjoyed as an aperitif with appetizers or paired with rich meals.
Tsipa
Tsipa, sheep-goat milk crust, key in Cretan staka & stakovoutiro. Elevates regional dishes with unique, pleasant flavor.
Tsiladia
Tsiladia or Ziladia, a spicy appetizer with pork, cherished since Byzantine times. Stored in clay pots for winter, it balances spice with pork's richness.
Tsikoudia
Tsikoudia or Raki: Cretan delight distilled from pomace, potent and pure, enjoyed with traditional appetizers like potatoes and olives.
Tsigarides
Tsigarides or Sisira: a Christmas delight from Syros, Andros, or Tinos. Pork skin cubes boiled and fried, a crunchy treat doused in lemon.
Trahana
Trahana: Ancient grain product, made with flour, semolina, milk or yogurt; versatile, quick-cooking pasta.
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.