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  • Gamokouloura

    Cretan weddings tradition: Gamokouloura, decorated rolls symbolizing fertility and prosperity, essential in pre-wedding preparations.

    Close-up of two Greek ‘Gamokouloura’ means decorative rolls bread

  • Gamopilafo

    Gamopilafo, a traditional Cretan dish for weddings and gatherings, symbolizes fertility. Men prepare it together, with a unique ritual.

    Gamopilafo

  • Gardoumba

    Gardoumba: Roasted lamb or goat intestines bundled with innards, a traditional dish for the Easter table, prepared with liver, lungs, and sweetbreads.

    Gardoumpa

  • Gemista

    Gemista: A classic Greek dish, ripe tomatoes and bell peppers stuffed with rice, minced meat, and flavorful ingredients, baked to perfection.

    Close-up of plate with ‘Gemista’ a pepper and a tomato stuffed with rice and baked in the oven

  • Giaprakia

    Giaprakia, Greek meze symbolizing Christ's swaddling, feature vine leaves or cabbage wraps with various stuffings, enjoyed year-round.

    Close-up of Greek ‘Giaprakia’ means cooked stuffed vine leaves|

  • Gigantes

    Gigantes: Greek giant baked beans in tomato sauce, a versatile dish with white beans and veggies, often vegan but occasionally with meat.

    plate with cooked gigantes

  • Giochades

    Giochades: Homemade Thracian pasta, thin and crispy ribbons roasted over coals, made from flour, eggs, semolina, and more.

    Giofkades

  • Giofkades

    Giofkades: Thracian pasta, like homemade hilopites, thin and crispy, made with flour, eggs, semolina, and other ingredients, traditionally roasted.

    Close-up of Greek ‘Giofkades’ means lasagna pasta cooked with pieces of meet and tomatoes sauce

  • Gioufkades

    Gioufkades: Thracian pasta, akin to homemade hilopites, thin and crispy, made from flour, eggs, semolina, and other ingredients, traditionally roasted.

    Giofkades

  • Giouvetsi

    Giouvetsi, a Turkish dish, typically baked in a clay pot, combines meat (often lamb or chicken) with pasta or vegetables in a rich, flavorful sauce.

    Close-up of Greek ‘Giouivetsi’ means pieces of lamb and orzo pasta with a sauce of tomatoes cooked in clay pot

  • Glina

    Glina is pork fat, essentially tasteless, which is used for both food preservation and cooking.

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

  • Goglies

    Goglies (tzolia): Southern Euboea's fresh pasta, a delightful treat with sheep butter and mizithra, versatile for various savory pairings.

    Close-up of plateau with uncooked Greek ‘Goglies’ is a fresh pasta like tortellini

  • Graviera

    Graviera, a Greek hard yellow cheese, resembles Swiss Gruyère but uses goat's and sheep's milk, known for its rich, sweet, buttery flavor.

    Close-up of pieces of Greek ’Graviera’ a hard yellow cheese and a half spherical of it in the background and surrounded by dry branches of oregano

  • Gyros

    Gyros, Greek street food, rotates on skewers, featuring pork, chicken, lamb, or kebab, served in pita with various toppings.

    Close-up of Greek ‘Gyros’ roasted slices of pork|

  • Halva Farsalon

    Farsala's famous halva, a sweet treat, is soft and oily, made from rice flour, goat butter, sugar, and almonds, cherished during festivals.

    Close-up of plate with a piece of Greek ‘Halva Farsalon’ means pan-baked sweet covered with syrup and a sweet spoon

  • Halva simigdalenio

    Halva simigdalenio, a Lenten sweet, made with semolina, butter, and sugar, is a nutritious Greek delight with various flavor options.

    Close-up of spherical Greek ‘Halva simigdalenio’ means pan-baked sweet covered with syrup from semolina

  • Hanum burek

    Hanum burek, "the lady's pie," features a crispy crust filled with cinnamon and walnut, baked, soaked in syrup, and topped with more walnut.

  • Hilopites

    Hilopites: Greek homemade pasta, crafted from semolina, eggs, milk, and salt, used in a variety of dishes like mizithra, soups, or as a side.

    Close-up of uncooked Greek ‘Hilopites’ like lasagna

  • Hirosfaghia

    Hirosfaghia: A traditional pig slaughter ritual in Greece, celebrated with feasts, music, and dancing, lasting 2-3 days in the village.

    Hirosfaghia|

  • Horta

    Horta in Greece refers to edible greens, both cultivated and wild, rich in nutrition and gathered as a hobby, even lifesaving during hardships.

    Horta

  • Hortopita

    Hortopita: A nutritious Greek dish with spinach, feta, and various greens in filo dough, a healthy and tasty staple of the Mediterranean diet.

    two pieces of ‘Hortopita’ is a combination of spinach and feta cheese tucked in layers of filo dough on the top of each others

  • Ipovrihio

    Ipovrihio: A summer treat, sugar paste with vanilla or mastic flavor, enjoyed by submerging a spoonful in a glass of ice water.

    sweet spoon with ‘Ipovrihio’ meaning submarine into the glass with water from above

  • Ivristo

    Ivristo: Pontus cuisine specialty, thin pasta sheets baked over wood fire, later soaked and served with butter, cheese, or sweet toppings.

    Close-up of uncooked Greek ‘Ivristo’ like lasagna

  • Kagianas

    Strapatsada or kagianas: Greek dish with tomatoes, eggs, and feta cheese, served on toast with mint or oregano, perfect for summer, enjoyed with tsipouro.

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

  • Kaimaki ice cream

    Kaimaki ice cream, a Greek favorite, white and chewy, made with milk, sugar, salep, and often mastic, enjoyed with cherry syrup or unique variations.

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

  • Kakavia

    Kakavia: Ancient Greek fisherman's soup, evolved with time, now includes potatoes and a variety of fish, often made with larger fish.

    plate with Greek ‘Kakavia’ means soup with boiled onions

  • Kalathaki of Lemnos

    Kalathaki of Lemnos: A PDO white, briny cheese with a rich, tangy flavor, ideal for both table consumption and traditional recipes. Best paired with dry white wine.

    close-up of pieces of Greek ‘Kalathaki of Lemnos’ is a white

  • Kalfa

    Kalfa: Aromatic green with asparagus-like stalks, popular on Greek islands, used in omelets, fried, or in vegetable pita and Parian meze.

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

  • Kalitsounia

    Kalitsounia, beloved Cretan sweets, come in sweet and salty varieties, filled with mizithra cheese, horta, or traditional Cretan cheeses.

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

  • Kanelada

    Hot winter drink on Kos and Crete: sugar, water, cinnamon, and cloves boiled, cooled, and diluted to enhance tea, coffee, and desserts.

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

  • Kangiofoles

    Kangiofoles, also known as Jerusalem artichokes, offer a unique taste resembling artichoke hearts and the finest potatoes, versatile for cooking.

    Kangiofoles

  • Karavoli

    Karavoli (snails) collected from the countryside, offering meze options and traditional recipes, managed prudently, enjoyed with ouzo or tsipouro.

    Karavoli

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