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  • Koulouri

    Koulouri, a round sesame-topped bread, is a nutritious, energy-rich snack popular in Greece, especially Thessaloniki, with various types and flavors.

    close-up of Greek ‘Koulouri’

  • Kourabie

    Kourabie: Greek Christmas treats resembling almond-flavored shortbread with origins in Persia, also found in Turkey, Lebanon, and other countries.

    Close-up of Greek ‘Kourabie’ sweets resembles light

  • Kourkoubines

    Kourkoubines, a traditional pasta dish from southern Euboea, are known by various names in Albanian-rooted villages. Made from wheat flour, they're best enjoyed with sheep butter and mizithra, complementing various meats or…

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

  • Krasotiro

    Krasotiro, a unique cheese from Kos, made from goat's or sheep's milk and aged in wine lees, adds a delightful touch to various dishes and goes well with wine, salads, and fruits.

    Close-up of round pieces of Greek ‘Krasotiro’ a white cheese covered with brown

  • Kreatotourta

    Kreatotourta, a traditional Cretan dish, features variations in dough and filling, but commonly includes lamb, Cretan cheeses, and staka. Enjoyed during Easter and other celebrations.

    Close-up of pieces of Greek ‘Kreatotourta’ means pie with mixture of lamb and chees baked in oven

  • Kritharaki

    Kritharaki, or orzo pasta, a versatile staple in Greek cuisine, resembles rice grains, made from hard wheat semolina, and used in various dishes worldwide.

    Close-up of Greek ‘Kritharaki’ food means orzo pasta cooked with tomatoes sauce|

  • Kritharokouloura

    Kritharokouloura, a traditional Cretan barley-based paximadi, reflects the island's morphology and historic traditions, serving as a warm gesture to guests.

    Close-up of round Greek ‘Kritharokouloura’ barley-based dry breads and a tomato between them

  • Ktipiti

    Ktipiti, a cheese-based spread, features feta, hot peppers, roasted peppers, and other ingredients, often enjoyed with warm pita or as part of a meze platter.

    Close-up of bowl with Greek ‘Ktipiti’ a cheese-based spread and fresh green herbs on top

  • Kunefe

    Kunefe, a sweet treat with fine dough soaked in sugar syrup, often layered with cheese or other ingredients, enjoyed warm and served with ice cream.

    Close-up of baked pan with Greek ‘Kunefe’ fine dough that resembles pasta

  • Ladera

    Greece's Ladera dishes, oil-based and olive oil-centric, feature summer vegetables and pair wonderfully with feta cheese, offering both flavor and health.

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

  • Ladokouloura

    Ladokouloura, crispy olive oil-based koulouraki, popular in Greece for coffee dipping, especially in Crete where they're adorned with sesame seeds.

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

  • Ladopita

    Skyros' ladopita, a delightful Aegean treat, features thin, crispy dough and fresh cheese, perfect on its own or drizzled with honey and cinnamon.

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

  • Ladotiri

    Ladotiri: A robust table cheese from Greece, made from sheep or goat milk, dried in the sun, and stored in olive oil for a peppery, bold flavor.

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

  • Lagana

    Lagana, an unleavened bread traditionally baked on Ash Monday in Greece, is linked to ancient traditions and typically made with flour and sesame seeds.

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

  • Lahanodolmades

    Lahanodolmades, a beloved winter dish, feature cabbage leaves stuffed with minced beef, rice, and herbs, enjoyed plain or with egg-lemon sauce.

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

  • Lalangia

    Lalangia, traditional crispy pancakes from Messinia and Laconia, served during religious feasts, with deep-rooted customs and versatile flavors.

    Greek ‘Lalangia’ means dough made into thick macaroni

  • Lambriano

    Cyclades and Dodecanese islands celebrate Easter with lambriano, lamb or goat stuffed with rice and innards, various regional variations. Aug 15th too.

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

  • Lambrokouloura

    Lambropsomo and lambrokouloura are traditional Easter breads adorned with red-dyed eggs, made with unique aromatic essences, and baked on Good Thursday or Good Saturday night.

  • Lambropita

    Lambropita, Easter pita on Kos, feature yogurt-based dough, salty fillings, and a unique baking tradition with lye for crispness.

  • Lardi

    Lardi, pork fat from the pig's belly, adds flavor to savory dishes, preserves meat, and enhances sweets in Greek cuisine.

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

  • Lazarakia

    Eastern Orthodox tradition: Lazarides/Lazarakia, sweet bread rolls shaped as St. Lazarus, prepared with regional ingredients on Lazarus Saturday, leading up to Easter. Cloves symbolize eyes. On Kos, betrothed girls make and send…

    Close-up of Greek ‘Lazarakia’ means small

  • Lazarides

    Lazarides or Lazarakia: Eastern Orthodox tradition, sweet bread rolls shaped as St. Lazarus, made on Lazarus Saturday with regional ingredients. On Kos, betrothed girls send them to future husbands, often stuffed with…

    Close-up of Greek ‘Lazarides’ means small

  • Loukoumades

    Loukoumades: Doughy batter fried into golden spheres, drizzled with honey, and topped with cinnamon, walnuts, or sesame seeds. Can be sweet or savory.

    Close-up of Greek ‘Loukoumades’ are made from dollops of doughy batter fried in oil and covered with honey

  • Loukoumi

    Loukoumi, a Turkish confection dating back to the 15th century, made from sugar, starch, and flavors, served in cubes with variations worldwide.

    Close-up of woman sprinkling powder sugar with her hands on red Turkish delights on wooden frame

  • Louza

    Louza, the "Aegean prosciutto," is a Greek delicacy from the Cyclades, made from salted pork loin with a unique blend of flavors.

    Close-up of slices of Greek ‘louza’ as like prosciutto

  • M’sokourfa

    M'sokourfa, a bud of Lathyrus ochrus, is a Skyros delicacy, different from Santorini's L. clymenum peavine. Eaten in Lent with tarama and more.

  • Macarounes

    Macarounes, a Dodecanese island specialty, feature long pasta cooked with sitaka broth, fried onion, butter, and oil – a unique and delicious dish.

    Close-up of Greek ‘Macarounes’ long pasta

  • Macedonian halva

    Macedonian halva: Traditional Greek sweet, made with tahini and sweeteners, popular year-round. Available in various flavors and widely sold.

    Close-up of Greek ‘Macedonian halva’

  • Mageiritsa

    Mageiritsa: Traditional Greek soup eaten on Good Saturday, containing lamb offal, vegetables, dill, and rice, to prepare for Easter Sunday meat consumption.

    Close-up of plate with Greek ‘Mageiritsa’ is soup cooked with vegetables

  • Maggiri

    Maggiri: Cretan pasta prepared in a unique way, half boiled and half fried, served as a savory or sweet dish, often with cheese or sugar and cinnamon.

    Close-up of Greek ‘Maggiri’ food means thick pasta soup served

  • Makarina

    Makarina: Handmade pasta from Pontus, Greece, brought by refugees. Versatile for various dishes, made with flour, semolina, milk, eggs, and skill.

    Makarina

  • Makarouni skioufichta

    Makarouni Skioufichta: Traditional Cretan pasta, hand-rolled dough, served hot with stakovoutiro, cheese, and olive oil. Ideal side dish.

    Close-up of Greek ‘Makarouni skioufichta’ food like Gemelli pasta cooked with tomatoes sauce

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