List of Greek dishes

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This is a list of dishes found in Greek cuisine.

Appetizers

Name	Image	Region	Description
Meze			ouzo or homemade |tsipouro. Orektika is the formal name for appetizers and is often used as reference to eating a first course of a cuisine other than Greek cuisine. |Dips are served with bread loaf or |pita bread. In some regions, dried bread (paximadhi) is softened in water.
Boureki			individually vegetable and meat fillings wrapped in phyllo pastry or dough.
Deep Fried vegetables "tiganita"			(courgettes, aubergines, peppers or mushrooms).
Dolmades			grapevine leaves stuffed with rice and vegetables, meat is also often included.
Fava			Yellow split pea puree or other bean purees; sometimes made of fava beans (called κουκκιά in Greek)
Greek Salad			The so-called Greek Salad is known in Greece as Village/Country Salad (Horiatiki), essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil.
Horta			wild or cultivated greens, steamed or blanched and made into salad, simply dressed with lemon juice and olive oil. They can be eaten as a light meal with potatoes (especially during Lent, in lieu of fish or meat).
Kolokythoanthoi			zucchini flowers stuffed with rice or cheese and herbs.
Koukkia			fava beans.
Lachanosalata			Cabbage Salad. Very finely shredded cabbage with salt, olive oil, lemon juice/vinegar dressing.
Marides tiganites			Deep-fried whitebait, usually served with lemon wedges.
Melitzanosalata			aubergine (eggplant) salad.
Pantzarosalata			beetroot salad with olive oil and vinegar.
Patata salata			Potato salad with olive oil, finely sliced onions, lemon juice or vinegar.
Saganaki			fried cheese; the word "saganaki" means a small cooking pan, and can be applied to many other foods.
Skordalia			thick garlic and potato puree, usually accompanies deep fried fish/cod.
Spanakopita			spinach feta cheese dill spiring onion wrapped in phyllo pastry.
Taramosalata			fish roe mixed with boiled potatoes or moistened breadcrumbs, olive oil and lemon juice.
Tzatziki			yoghurt with cucumber and garlic puree, used as a dip.
Tyropita			cheese (usually feta) wrapped in phyllo pastry.Many other food items also are wrapped in phyllo pastry, either in bite-size triangles or in large sheets: kotopita (chicken), spanakotyropita (spinach and cheese), hortopita (greens), kreatopita (meat pie, using ground meat), etc.

Soups

Name	Image	Region	Description
Avgolemono			'egg-lemon' soup: chicken, meat, vegetable, or fish broth thickened with eggs, lemon juice, and rice.
Bourou-Bourou			a vegetable & pasta soup from the island of Corfu.
Colomo			soup.
Fakes			a lentil soup and one of the famous everyday Greek soups, usually served with vinegar and feta cheese.
Fasolada			a bean soup defined in many cookery books as the traditional Greek dish. It is made of beans, tomatoes, carrot, celery and a lot of olive oil.
Magiritsa			a traditional Easter soup made with lamb offal and thickened with avgolemono.
Patsas			a tripe soup.
Psarosoupa			a 'fish soup'. It can be cooked with a variety of fish types, and several kinds of vegetables (carrots, parsley, celery, potatoes, onion), several varieties include the classic kakavia which is drizzled with |olive oil.
Revithia			a chickpea soup.
Trahana			a mixture of fermented grain and yoghurt .

Vegetarian main dishes

Very popular during fasting periods, such as the Great Lent:

Name	Image	Region	Description
Aginares A La Polita			artichokes with olive oil.
Arakas Me Aginares			fresh peas with artichokes in the oven.
Bamies			okra with tomato sauce (sometimes with potatoes and/or chicken/lamb).
Briám			an oven-baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and ample aromatic herbs and seasonings.
Domatokeftedhes			tomato fritters with mint, fried in olive oil and typically served with fava (split pea paste). Mainly a Cycladic Island dish.
Fasolakia freska			fresh green beans stewed with potatoes, zucchini and tomato sauce.
Gigantes			baked beans with tomato sauce and various herbs.[1] Often made spicy with various peppers.
Horta			quite often consumed as a light main meal, with boiled potatoes and bread.
Lachanorizo (Λαχανόριζο)			(Cabbage with rice)
Prassorizo (Πρασόριζο)			(Leeks with rice)
Lachanodolmades			Cabbage rolls, stuffed with rice and sometimes meat, spiced with various herbs and served with avgolemono sauce or simmered in a light tomato broth.
Spanakorizo			Spinach and rice stew cooked in lemon and olive oil sauce.
Yemista			Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables hollowed out and baked with a rice and herb filling.

Meat dishes

Name	Image	Region	Description
Baked lamb with potatoes (Αρνί στο φούρνο με πατάτες)			One of the most common Greek dishes. There are many variations with additional ingredients.
Bekri Meze			'drunkard's snack', diced beef marinated in wine, cloves, cinnamon, bay leaves, olive oil and cooked slowly.
Giouvetsi			baked lamb in clay pot with Kritharaki - orzo.
Païdakia			Grilled lamb chops with lemon, oregano, salt and pepper.
Htapothi sti Skhara:			Grilled octopus in vinegar, oil and oregano. Accompanied by Ouzo.
Gyros			tzatziki) and garnishes (tomato, onions) on pita bread; a popular fast food.
Kleftiko			Klephts", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven.
Kokoretsi			seasoned lamb innards
Kotopoulo pilafi			('Chicken Pilaf'), mostly popular on the island of Crete.
Keftedes			fried meatballs with oregano and mint.
Moussaka			eggplant casserole. There are other variations besides eggplant, such as zucchini or rice, but the eggplant version melitzanes moussaka is most popular.
Pastitsio			a baked pasta dish with a filling of ground meat and a Bechamel sauce top.
Pork with celery			(hirino me selino/hirino selinato).
Soutzoukakia Smyrneika			large meatballs with cumin, cinnamon and garlic and served in a tomato sauce.
Souvlaki			(lit: 'skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is lamb, pork or chicken, often marinated in oil, salt, pepper, oregano and lemon.
Spetsofai			a dish with country sausages, peppers, onions and wine. Originates from Mt. Pelion.
Stifado			game (rabbit, venison etc.)stew with pearl onions, red wine and cinnamon.

Desserts and sweets

Name	Image	Region	Description
Baklava			phyllo pastry layers filled with nuts and drenched in syrup.
Bougatsa
Diples			a Christmas and wedding delicacy, made of thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with honey and crushed walnuts.[2]
Galaktoboureko			custard between layers of phyllo. The name derives from the Greek "ghala", meaning milk, and from the Turkish börek, meaning filled, thus meaning "filled with milk."
Halvadopites			A nougat of sesame with almonds in a thin crust.
Karidopita			a walnut cake.
Koulourakia			butter or olive-oil cookies.
Kourabiedes			Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar.
Loukoumades			similar to donuts, loukoumades are essentially fried balls of dough drenched in honey and sprinkled with cinnamon.
Melomakarona			"honey macaroons", Christmas cookies soaked in a syrup of diluted honey (meli in Greek, thus melomakarona), then sprinkled with crushed walnuts.
Moustalevria			a flour and grape must pudding.
Moustokouloura			cookies of flour kneaded with fresh grape must instead of water.
Rizogalo			'rice-milk' is rice pudding.
Loukoumi			a confection made from starch and sugar, essentially similar to the Turkish delight. A variation from Serres is called Akanes.
Milopita me Pandespani			apple pie with cinnamon and powdered sugar.
Ravani Basbousa (Arabic), revani (Turkish)
Soutzoukos
Spoon sweets (γλυκά του κουταλιού)			of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks.
Tsoureki			a traditional Christmas and Easter sweet bread also known as 'Lambropsomo' (Easter bread), flavored with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry.
Vasilopita			Saint Basil's cake or King's cake, traditional for New Year's Day. Vasilopites are baked with a coin inside, and whoever gets the coin in their slice are considered blessed with good luck for the whole year.
Yogurt			with honey or spoon sweet syrup.

Cheese

There is a wide variety of cheeses made in various regions across Greece. The vast majority of them remain unknown outside the Greek borders due to the lack of knowledge and the highly localized distinctive features. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors atypical of the mass produced varieties found commercially in Greece and abroad. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of cheeses article, under the name of the country. Here are some of the more popular throughout Greece:

Name	Image	Region	Description
Anthotyros
Formaela
Feta
Graviera
Kasseri
Kefalotyri
Kefalograviera
Myzithra
Manouri
Metsovone

Drinks

Name	Image	Region	Description
Greek frappé coffee			a foam-covered drink derived from spray-dried instant coffee that is consumed cold.
Greek coffee			made by boiling finely ground coffee beans, and is served thick and strong, and often sweetened. It is always unfiltered, with the coffee sediment at the bottom of the cup.
Wine			the most common drink in Greece. Legend claims that wine was invented on the island of Icaria.
Beer			widely drunk; common brands include Vergina, Heineken, Amstel, Zeos, Mythos, Alfa Hellenic Lager, Fix, Henninger, and Kaiser, all of which are produced locally, some under license.
Mavrodafni			Sweet, liquor-style, red wine with higher alcohol percentage than normal.
Metaxa			a brand of sweet brandy, 40% alcohol content.
Ouzo			(an 80-proof clear alcoholic beverage that is flavored with anise; it turns milky white with water or ice; the best said to be produced on the island of Lesbos).
Retsina			a white wine that has some pine resin added, originally as a preservative, but nowadays for the flavor; this is an Athens region specialty. It should not be aged.).
Tentura			a cinnamon flavored liquor from Patras.
Tsipouro or (esp. in Crete) tsikoudia/raki			Mostly home-brewed, a clear drink similar to ouzo, often with higher alcohol content, and usually not flavored with herbs. The city of Volos at the centre of Greece is well-known for its Tsipouradika (literally: tsipouro places). In Thessaly tsipouro is always flavored with anise.

References