Glossary

153 terms from menus, kitchens and markets.

Agiorgitiko αγιωργίτικο: A versatile red grape indigenous to Nemea in the Peloponnese. It produces medium to full-bodied wines characterized by soft, velvety tannins, deep ruby colour, and lush notes of ripe red berries and sweet spice.Say it: ah-yor-YEE-tee-koh.
Anthotyros ανθότυρος: A traditional whey cheese available fresh and soft, or salted and air-dried until hard. Fresh versions are light and delicate, whilst aged wheels are grated over hot pasta.Say it: ahn-THOH-tee-rohs.
Apokries αποκριές: The Greek carnival season spanning the three weeks before Great Lent begins. Translating literally as saying farewell to meat, it is celebrated with masquerades, outdoor street parties, and abundant feasts.Say it: ah-poh-kree-EHS.
Assyrtiko ασύρτικο: A noble white grape variety native to the volcanic soil of Santorini. It yields bone-dry, full-bodied wines renowned for crisp citrus fruit, intense stony minerality, and piercing natural acidity.Say it: ah-SEER-tee-koh.
Avgolemono αυγολέμονο: A silky, tart sauce or broth thickening agent made from beaten eggs and fresh lemon juice tempered with warm cooking liquid. It enriches soups, dolmades, and poached poultry.Say it: av-goh-LEH-moh-noh. See Cabbage rolls with egg-lemon sauce, Chicken avgolemono soup.
Avgotaraho αυγοτάραχο: Cured grey mullet roe, salted, dried, and coated in natural beeswax to preserve its delicate flavour. Sliced thinly, it delivers an intense, savoury umami taste and is eaten as a luxury mezze.Say it: av-goh-TAH-rah-hoh.
Bakaliaros μπακαλιάρος: Atlantic cod, primarily sold salted and dried in Greece. Once thoroughly soaked in water to desalt, it is famously deep-fried in thick batter and served alongside pungent skordalia garlic dip.Say it: bah-kah-LYAH-rohss. See Fried salt cod with skordalia, Baked salt cod with tomato.
Baklava μπακλαβάς: A rich dessert made of layered filo pastry filled with chopped walnuts or pistachios and warm spices. After baking, it is saturated with spiced honey syrup.Say it: bah-klah-VAHS. See Baklava.
Bechamel μπεσαμέλ: A thick, velvety white sauce enriched with egg yolks and grated cheese used to crown classic Greek baked dishes such as moussaka and pastitsio. It puffs and browns under the oven element.Say it: beh-shah-MEL.
Bifteki μπιφτέκι: A grilled patty made of minced beef or pork mixed with soaked breadcrumbs, onion, oregano, and olive oil. Often stuffed with feta, it is charred on the grill and dressed with lemon.Say it: beef-TEH-kee. See Bifteki.
Bougatsa μπουγάτσα: A northern Greek pastry made from paper-thin phyllo wrapped around semolina custard, spiced minced meat, or salty cheese. The sweet version is dusted with icing sugar and cinnamon before slicing.Say it: boo-GAHT-sah. See Bougatsa with cheese, Custard bougatsa.
Bouyiourdi μπουγιουρντί: A baked clay-dish meze from Thessaloniki featuring slabs of feta cheese topped with sliced tomatoes, hot peppers, oregano, and olive oil. It is baked until bubbling and scoopable with bread.Say it: boo-yoor-DEE.
Briam μπριάμ: A traditional baked vegetable casserole of sliced potatoes, courgettes, aubergines, and peppers roasted in copious olive oil, ripe tomatoes, and garlic. It is typically served warm or at room temperature.Say it: bree-AHM. See Briam, roast vegetables.
Briki μπρίκι: A small, narrow-necked pot with a long handle, made of copper, brass, or stainless steel. It is designed explicitly for boiling and foaming Greek coffee on a hotplate or stove.Say it: BREE-kee.
Dakos ντάκος: A Cretan specialty of dry barley rusk lightly moistened with water or oil, then piled high with sweet grated fresh tomato, crumbled feta or fresh mizithra cheese, wild oregano, and olive oil.Say it: DAH-kos. See Cretan barley rusk salad.
Dolmades ντολμάδες: Tender vine leaves rolled around a filling of rice, onions, dill, and mint, sometimes including minced beef or lamb. The vegetarian version is served cold with lemon, while meat parcels arrive warm.Say it: dohl-MAH-thes. See Stuffed vine leaves, Cabbage rolls with egg-lemon sauce.
Dyosmos δυόσμος: A sweet, aromatic Mediterranean variety of spearmint used widely in Greek cookery. Its fresh, bright flavour cuts through rich minced meats like keftedakia and balances savoury fillings made with rice or courgettes.Say it: DHee-OHZ-mohs.
Elaiolado ελαιόλαδο: Olive oil, the bedrock fat of Greek gastronomy used universally for frying, baking, sautéing, and dressing dishes. Extra virgin cold-pressed oil is renowned for its fruity, robust, and peppery notes.Say it: eh-leh-OH-lah-dhoh.
Elies ελιές: Cured olives, ranging from plump purple Kalamata varieties to wrinkled, sun-dried throumbes. They are preserved in brine, vinegar, or oil, serving as an indispensable table staple and mezze.Say it: eh-LYESS.
Fakes φακές: Brown lentils simmered into a classic, comforting Greek soup flavoured with garlic, bay leaves, tomato, and olive oil. Diners typically finish their bowl at the table with a dash of red wine vinegar.Say it: fah-KES. See Lentil soup.
Fava φάβα: A velvety purée made from yellow split peas rather than broad beans, famously associated with Santorini. Cooked with onions and olive oil, it is served warm or cold topped with capers and raw shallots.Say it: FAH-vah. See Santorini yellow split pea purée.
Feta φέτα: Greece's premier brined white curd cheese, produced from sheep's milk or a blend with goat's milk. It has a tangy, salty profile and a crumbly yet creamy texture.Say it: FEH-tah. See Baked feta with tomato and pepper.
Filo φύλλο: Paper-thin sheets of unleavened flour dough used to wrap sweet and savoury bakes. Layers are brushed with butter or olive oil, baking into light, crisp pastry casings.Say it: FEE-lo.
Frappé φραπέ: A frothy iced beverage made by vigorously shaking instant coffee with cold water, ice cubes, and optional sugar or evaporated milk. Invented in Thessaloniki, it remains a quintessential Greek cafe staple.Say it: frah-PEH. See Frappe.
Freddo φρέντο: Modern Greek iced coffee prepared by blending freshly pulled hot espresso with ice until chilled and frothy. It is served as Freddo Espresso or crowned with cold frothed milk as Freddo Cappuccino.Say it: FREH-doh. See Freddo espresso.
Galaktoboureko γαλακτομπούρεκο: A classic dessert of creamy semolina custard baked between layers of crisp, buttered filo pastry. A cold citrus and sugar syrup is poured over the pastry while hot.Say it: gah-lahk-toh-BOO-reh-koh. See Galaktoboureko.
Galotyri γαλοτύρι: A creamy, spreadable PDO cheese from Thessaly and Epirus made from sheep's milk, goat's milk, and yogurt cultures. It has a tangy, slightly salty taste, often served with bread.Say it: gah-loh-TEE-ree.
Gastra γάστρα: A heavy, oval roasting pan fitted with a snug lid, made from cast iron, enamelled metal, or earthenware. It locks in moisture for slow-roasting meats and stews.Say it: GAH-strah.
Gavros γαύρος: European anchovy, a staple small oily fish eaten all across Greece. It is frequently dredged in flour and fried until crisp, baked with tomatoes and garlic, or cured in vinegar and salt.Say it: GAHV-rohss. See Marinated anchovies.
Gemista γεμιστά: Tomatoes, bell peppers, and courgettes stuffed with herb-flecked rice and baked alongside potato wedges with abundant olive oil. Summer versions are typically meatless, though minced beef is occasionally included.Say it: yeh-mee-STAH. See Stuffed tomatoes and peppers.
Gigantes γίγαντες: Large white runner beans prized for their creamy, tender interior and hearty size. They are famously baked plaki-style in a savoury sauce of tomatoes, olive oil, garlic, and fresh herbs.Say it: YEE-gahn-des. See Baked giant beans.
Giouvetsi γιουβέτσι: A baked dish of lamb, beef, or seafood cooked in a spiced tomato broth together with small pasta shapes, typically orzo or hilopites. It is traditionally finished in an earthenware baker.Say it: yoo-VET-see. See Lamb giouvetsi with orzo.
Graviera γραβιέρα: A firm, sweet-and-nutty cheese with tiny holes, usually made from sheep's milk on Crete or cow's milk on Naxos. It is enjoyed as a table cheese or fried for saganaki.Say it: grahv-YEH-rah.
Greek Coffee ελληνικός καφές: Finely powdered coffee simmered slowly with water and optional sugar in a narrow pot called a briki. It is served unfiltered in small demitasse cups, allowing the dense grounds to settle at the base.Say it: el-lee-nee-KOHS kah-FES.
Gyros γύρος: Seasoned pork or chicken stacked into a compact cone and roasted slowly on a vertical rotisserie. Crisp outer shavings are sliced off and tucked into warm pita breads.Say it: YEE-rohs. See Gyros.
Halloumi χαλούμι: A semi-hard, unripened brined cheese originating from Cyprus, made of sheep and goat milk. Because of its high melting point, cooks typically grill or fry it without melting.Say it: hah-LOO-mee.
Halva χαλβάς: A dense sweet confection, commonly prepared either from crushed sesame paste (tahini) or as a stovetop pudding of toasted semolina, olive oil, and spiced syrup.Say it: hahl-VAHS. See Semolina halva.
Hilopites χυλοπίτες: Traditional Greek egg pasta cut into tiny squares or flat ribbon noodles. Made with flour, milk, and eggs, they are often baked in clay dishes alongside braised rooster, beef, or rich tomato sauces.Say it: hee-lo-PEE-tes. See Chicken in tomato with hilopites, Hilopites with butter and feta.
Horiatiki χωριάτικη: The quintessential Greek village salad combining ripe tomatoes, cucumbers, sliced red onions, green peppers, Kalamata olives, and a block of feta, dressed simply with extra virgin olive oil and dried oregano.Say it: choh-RYAH-tee-kee. See Village salad.
Horta χόρτα: A collective Greek term for wild or cultivated leafy greens. They are typically boiled until tender and served warm or at room temperature with plenty of extra virgin olive oil and fresh lemon juice.Say it: HOR-tah. See Boiled wild greens.
Htapodi χταπόδι: Common octopus, an iconic seaside mezze ingredient. It is traditionally dried in the sun, tenderised over hot coals, braised in red wine with short pasta, or pickled in red wine vinegar.Say it: htah-POH-dhee. See Grilled octopus.
Htipiti χτυπητή: A northern Greek meze dip of whipped feta cheese pounded together with roasted red peppers, olive oil, and chilli. Its texture ranges from chunky to silky, pairing heat with sharp cheese.Say it: ch-tee-pee-TEE. See Whipped feta and pepper dip.
Kafeneio καφενείο: A venerable Greek coffeehouse that acts as a local communal gathering place. It primarily serves Greek coffee, herbal infusions, spirits, and modest savoury bites throughout the day.Say it: kah-feh-NEE-oh.
Kaimaki καϊμάκι: Thick clotted cream skimmed from boiled milk, especially buffalo or sheep's milk. The term also designates a stretchy, resin-scented ice cream flavoured with mastic and salep.Say it: kye-MAH-kee.
Kakavia κακαβιά: An ancient Greek fisherman's soup made from freshly caught mixed rockfish stewed with onions, potatoes, celery, olive oil, and abundant lemon juice. It yields a light yet deeply savoury broth.Say it: kah-kah-VYAH. See Fisherman's soup.
Kalamaki καλαμάκι: The Athenian term for small skewers of grilled meat, distinguishing the standalone skewer from the wrap. Outside the capital, the same item is simply called souvlaki.Say it: kah-lah-MAH-kee.
Kalamari καλαμάρι: Squid, widely enjoyed cut into rings, lightly floured, and flash-fried until tender and crisp. Whole squids are also delicious grilled or stuffed with savoury mixtures of rice, herbs, and pine nuts.Say it: kah-lah-MAH-ree.
Kalitsounia καλτσούνια: Small Cretan pastries made with a delicate dough and filled either with mild whey cheese and mint or wild greens. Sweet versions are often lightly drizzled with thyme honey before serving.Say it: kah-leet-SOO-nyah. See Cretan cheese pastries.
Kapari κάπαρη: Capers, harvested as unopened buds from wild shrubs clinging to Aegean rocks and preserved in brine or salt. They lend sharp, salty acidity to Greek salads, fava puree, and baked fish.Say it: KAH-pah-ree.
Kasseri κασέρι: A semi-hard, pale-yellow stretched-curd cheese made primarily from sheep's milk. It has a mild, slightly buttery flavour and melts smoothly in hot sandwiches or pastries.Say it: kah-SEH-ree.
Kataifi κανταΐφι: A shredded pastry made from fine strands of batter that resemble vermicelli. It crisps up when baked, enclosing nuts for syrup-soaked desserts or wrapping savoury parcels of melted cheese.Say it: kah-tah-EE-fee. See Kataifi, Ekmek kataifi.
Kathari Deftera Καθαρά Δευτέρα: Clean Monday, the movable public holiday marking the official beginning of Great Lent. Families celebrate outdoors by flying kites and sharing picnics of unleavened lagana bread, taramasalata, olives, and shellfish.Say it: kah-thah-RAH dhehf-TEH-rah.
Kazani καζάνι: A broad, deep cauldron or vat traditionally made of copper. It is used for large-scale outdoor feast preparations, community soups, and the distillation of grape spirits like tsipouro.Say it: kah-ZAH-nee.
Kefalotyri κεφαλοτύρι: A very hard, salty, pale-yellow cheese produced from unpasteurised sheep or goat milk. Owing to its sharp bite and high melting point, cooks grate it over pasta or fry it.Say it: keh-fah-loh-TEE-ree.
Keftedes κεφτέδες: Crisp, fragrant Greek meatballs rolled from minced beef, lamb, or pork seasoned with mint, oregano, onion, and soaked bread. Lightly floured and pan-fried, they are served as a beloved tavern meze.Say it: kef-TEH-thes. See Courgette fritters, Tomato fritters of Santorini, Greek meatballs.
Kerasma κέρασμα: A complimentary treat offered by a host, taverna owner, or shopkeeper. In a restaurant, it typically arrives at the end of the meal as seasonal fruit, a small dessert, or chilled digestif.Say it: KEH-rahz-mah.
Kleftiko κλέφτικο: Marinated lamb slow-cooked in parchment or a sealed clay pot alongside potatoes, garlic, lemon juice, and herbs. The enclosed cooking steams the meat until meltingly tender and intensely savoury.Say it: KLEF-tee-koh. See Kleftiko, slow-baked lamb.
Kokkinisto κοκκινιστό: A method of pot-roasting or braising meat, poultry, or vegetables in a rich tomato sauce seasoned with wine, onions, and sweet spices. The name literally translates as reddened.Say it: koh-kee-nee-STOH. See Beef kokkinisto.
Kokoretsi κοκορέτσι: A festive spit-roasted offal roll composed of seasoned lamb or goat liver, lungs, hearts, and kidneys wrapped snugly in cleaned intestines. It is roasted over charcoal until the exterior turns thoroughly crisp.Say it: koh-koh-RET-see. See Kokoretsi.
Kollyva κόλλυβα: A ritual dish of boiled wheat berries mixed with pomegranate seeds, raisins, nuts, spices, and icing sugar. It is blessed and distributed at Eastern Orthodox memorial services to honour the deceased.Say it: KOH-lee-vah.
Kolokithokeftedes κολοκυθοκεφτέδες: Golden fritters made from grated courgettes, crumbled feta, dill, mint, and spring onions, bound with egg and flour. They are fried until crisp and usually served warm with tzatziki.Say it: koh-loh-kee-thoh-kef-TEH-dhes. See Courgette fritters, Greek meatballs.
Kopanisti κοπανιστή: A soft, salty, and fiercely peppery blue-veined cheese paste native to the Cyclades. Aged through repeated kneading and fermentation, it is served on rusks alongside ouzo.Say it: koh-pah-nee-STEE. See Kopanisti.
Koroneiki κορωνέικη: A small, hardy olive variety native to Greece, widely cultivated for producing premium extra virgin olive oil. It yields a robust oil known for its herbaceous aroma, peppery finish, and high polyphenol content.Say it: koh-roh-NAY-ee-kee.
Koukia κουκιά: Broad beans eaten either tender and green in the pod during spring or as dried pulses in winter. They are stewed with dill and spring onions or puréed with olive oil.Say it: koo-KYAH.
Koulouri κουλούρι: A popular circular yeast-bread ring coated generously in toasted sesame seeds. It has a crisp crust, a chewy crumb, and is widely eaten as a morning snack.Say it: koo-LOO-ree. See Thessaloniki koulouri.
Kourabiedes κουραμπιέδες: Crumbly, buttery shortbread biscuits enriched with toasted almonds and scented with rosewater or brandy. They are smothered thickly in icing sugar and served during Christmas.Say it: koo-rahm-bee-EH-thes. See Kourabiedes.
Kritamo κρίταμο: Rock samphire gathered from coastal sea cliffs. It offers an aromatic, salty crunch and is usually pickled in brine or vinegar to garnish fresh salads and seafood mezedes.Say it: KREE-tah-mo.
Kritharaki κριθαράκι: Small, rice-shaped dried pasta widely used in Greek home cooking. It absorbs cooking juices readily, making it the classic base for clay-pot giouvetsi bakes alongside lamb, beef, or seafood.Say it: kree-thah-RAH-kee.
Krokos κρόκος: Greek saffron harvested by hand from crocus flowers grown primarily around the northern town of Kozani. It lends a vivid golden hue, a delicate earthy aroma, and a subtly bitter flavour to savoury dishes.Say it: KROH-kohs.
Ladera λαδερά: A major category of vegetable dishes gently stewed in a generous amount of extra virgin olive oil, herbs, and often tomatoes. They are usually eaten at room temperature with feta and crusty bread.Say it: lah-dheh-RAH. See Green beans in tomato and oil, Peas braised with dill and potato.
Ladotyri λαδοτύρι: A hard, sharp sheep and goat milk cheese produced on Lesbos. Matured for months submerged in extra virgin olive oil, it develops a deep savoury punch and oily rind.Say it: lah-thoh-TEE-ree.
Lagana λαγάνα: A flat, crisp-crusted unyeasted or lightly leavened bread generously topped with sesame seeds. Greek bakeries prepare it exclusively for Clean Monday to inaugurate the Lenten fasting period.Say it: lah-GAH-nah. See Lagana bread.
Lamb on the Spit αρνί στη σούβλα: A whole lamb seasoned with salt, pepper, garlic, and wild oregano, skewered on a large spit and rotated for hours over glowing embers. It forms the festive centerpiece of Greek Orthodox Easter Sunday.Say it: ar-NEE stee SOOV-lah.
Lemonato λεμονάτο: A braising or roasting method based on lemon juice, olive oil, garlic, and dried oregano. It gives meat, poultry, or potatoes a bright, tangy pan sauce.Say it: leh-moh-NAH-toh. See Lemon roast lamb, Veal with lemon, Lemon chicken.
Loukaniko λουκάνικο: Traditional Greek pork sausage seasoned regionally with orange peel, fennel seed, leeks, or wild greens. Dried or gently smoked, it is sliced and pan-fried or grilled to accompany wine and tsipouro.Say it: loo-KAH-nee-ko. See Sausage with leeks.
Loukoumades λουκουμάδες: Bite-sized yeast dough puffs deep-fried until crisp and golden. They are traditionally served warm, drenched in fragrant honey syrup and sprinkled with cinnamon and crushed nuts.Say it: loo-koo-MAH-thes. See Loukoumades.
Mageirefta μαγειρευτά: Homestyle dishes cooked in advance in wide trays or large pots, such as stews, casseroles, and bakes. They are traditionally kept warm and served ready to eat at lunchtime tavernas.Say it: mah-yee-ref-TAH.
Magiritsa μαγειρίτσα: A traditional Easter midnight soup made from finely chopped lamb offal, cos lettuce, dill, and scallions, finished with a creamy egg-lemon sauce. It is eaten to break the strict Lenten fast.Say it: mah-yee-REET-sah. See Magiritsa.
Mahlepi μαχλέπι: An aromatic spice made from the ground inner kernels of St Lucie cherry stones. It gives holiday breads like tsoureki a sweet, nutty flavour resembling cherries and bitter almonds.Say it: mah-HLEH-pee.
Manouri μανούρι: A rich, semi-soft whey cheese made by adding sheep's milk cream to the whey left over from feta production. It is low in salt, creamy, and mildly citrusy.Say it: mah-NOO-ree.
Mastelo μαστέλο: A mild, elastic whole-milk cheese produced on the island of Chios from cow or goat milk. It softens without losing its form when heated, making it ideal for the grill.Say it: mah-STEH-loh. See Chios mastelo, baked cheese.
Mastiha μαστίχα: An aromatic, resinous sap harvested from the lentisk trees of Chios. Ground into powder, it imparts a distinctive pine-and-cedar flavour to traditional breads, sweets, and liqueurs.Say it: mah-STEE-hah.
Mavrodaphne μαυροδάφνη: An indigenous dark-skinned Greek grape variety and the fortified sweet red wine produced from it, primarily around Patras. It displays rich flavours of stewed dark fruit, prunes, chocolate, and oak.Say it: mahv-roh-DHAHF-nee.
Melitzanosalata μελιτζανοσαλάτα: A rustic aubergine dip prepared by charring whole aubergines over open flame, then mashing the smoky pulp with olive oil, garlic, lemon juice or vinegar, and chopped parsley.Say it: meh-lee-dzah-no-sah-LAH-tah. See Aubergine dip.
Melomakarona μελομακάρονα: Egg-shaped festive biscuits spiced with cinnamon and orange zest. After baking, cooks dip them in warm honey syrup and top them with chopped walnuts.Say it: meh-loh-mah-KAH-roh-nah. See Melomakarona.
Metaxa μεταξά: A dark amber Greek spirit blending aged wine distillates with aromatic Muscat wines from the Aegean islands and botanical extracts. It offers a smooth, sweet, floral profile enjoyed neat or over ice.Say it: meh-tahk-SAH.
Meze μεζές: A small savoury dish served to accompany alcoholic drinks such as ouzo, tsipouro, or wine. It is designed for sharing among table companions rather than eaten as an individual starter.Say it: meh-ZEHS.
Mezedes μεζέδες: The plural form of meze, referring to an assortment of small plates laid out together. Diners graze on them leisurely across an afternoon or evening alongside spirits or wine.Say it: meh-ZEH-dhes.
Mizithra μυζήθρα: A historic whey cheese made from sheep and goat milk. Eaten fresh, it is mild and spreadable like ricotta; when salted and aged hard, it becomes a pungent grating cheese.Say it: mee-ZEE-thrah.
Moussaka μουσακάς: A celebrated layered bake composed of fried aubergine slices, spiced minced meat sauce seasoned with cloves and cinnamon, and finished with a golden crown of browned béchamel sauce.Say it: moo-sah-KAHSS. See Moussaka.
Nistia νηστεία: The practice of religious fasting observed in the Greek Orthodox calendar before major holy days. It shapes domestic cooking by restricting animal products and focusing meals on pulses, seafood, and olive oil.Say it: nees-TEE-ah.
Nistisima νηστίσιμα: Foods permissible during Orthodox Christian fasting periods. These dishes exclude meat, poultry, dairy, eggs, and fish with backbones, relying instead on vegetables, pulses, grains, and shellfish.Say it: nees-TEE-see-mah.
Ntomatokeftedes ντοματοκεφτέδες: Crisp tomato fritters originating from Santorini, made with chopped sweet cherry tomatoes, fresh mint, onions, and flour. Fried in olive oil, they offer a fragrant, crisp exterior and a tender centre.Say it: doh-mah-toh-kef-TEH-dhes. See Tomato fritters of Santorini, Greek meatballs.
Orektika ορεκτικά: Appetisers or starters printed on a conventional restaurant menu to open a meal. Unlike mezedes, which accompany drinks over hours, these precede individual main courses.Say it: oh-rek-tee-KAH.
Ouzeri ουζερί: An informal tavern specialising in serving ouzo alongside an evolving succession of savoury small dishes. The food typically features cured fish, seafood, pickles, and salty cheeses.Say it: oo-zeh-REE.
Ouzo ούζο: An anise-flavoured Greek spirit distilled from neutral alcohol and scented with botanicals such as fennel, coriander, and mastic. It turns milky white when diluted with water or ice and accompanies meze.Say it: OO-zoh.
Paidakia παϊδάκια: Thin-cut lamb or goat chops marinated with dried wild oregano, lemon juice, and olive oil, then seared swiftly over charcoal embers. They are prized for their crisp edges and tender meat.Say it: pye-DHAH-kyah. See Grilled lamb chops.
Panigiri πανηγύρι: A communal village festival held on the feast day of a local patron saint. It features traditional live music, folk dancing, local wine, and communal feasts often cooked in vast outdoor cauldrons.Say it: pah-nee-YEE-ree.
Pasteli παστέλι: An ancient confection made by simmering sesame seeds with pure honey until firm and chewy. It is cut into flat rectangular bars and eaten as a nutritious snack.Say it: pah-STEH-lee. See Pasteli.
Pastitsio παστίτσιο: A baked pasta dish layered with tubular bucatini noodles, spiced ground beef or lamb scented with cinnamon, and topped with a thick layer of silky béchamel sauce that browns under heat.Say it: pah-STEE-tsyoh. See Pastitsio.
Pastourmas παστουρμάς: Highly seasoned, air-dried cured beef or camel meat brought to Greece by Anatolian refugees. Coated in a pungent paste of ground fenugreek, garlic, and cumin, it is sliced thinly and served as meze.Say it: pah-stoor-MAHS.
Paximadi παξιμάδι: A hard, twice-baked barley or wheat rusk originating in Crete. Diners soften it briefly with water, olive oil, and grated fresh tomatoes before eating.Say it: pahk-see-MAH-thee. See Cretan barley rusks.
Philoxenia φιλοξενία: The cultural ethos of generous hospitality extended to strangers and guests. In Greek dining, it manifests as attentive warmth, generous portioning, and making every visitor feel honoured and fed.Say it: fee-lok-seh-NEE-ah.
Plaki πλακί: A style of baking fish or giant beans in a shallow oven dish with sliced onions, tomatoes, garlic, parsley, and plenty of olive oil until soft and savoury.Say it: plah-KEE. See Baked giant beans, Baked fish with tomato, Baked salt cod with tomato.
Pligouri πλιγούρι: Parboiled cracked wheat with a nutty flavour and chewy texture. In Greek kitchens, it serves as a hearty alternative to rice in vegetable pilafs, cold grain salads, and stuffing for vegetables.Say it: plee-GOO-ree.
Psarosoupa ψαρόσουπα: A general term for traditional Greek fish soup, made with fresh whole fish, root vegetables, olive oil, and lemon. It is sometimes thickened with a silky avgolemono egg-lemon liaison.Say it: psah-ROH-soo-pah.
Psistaria ψησταριά: A grill house dedicated to charcoal-grilled or spit-roasted meats, such as lamb, pork chops, and kokoretsi. Meals are customarily paired with simple salads, chips, and house wine.Say it: psee-stah-ree-AH.
Radikia ραδίκια: Wild or cultivated chicory greens valued for their pleasantly bitter taste. They are boiled and eaten as horta, dressed simply with olive oil and lemon to balance the sharpness.Say it: rah-DEE-kyah.
Raki ρακί: A common Greek synonym for Cretan tsikoudia, denoting a dry pomace brandy distilled without added aniseed. It is traditionally poured straight into shot glasses alongside savoury appetisers or fresh fruit.Say it: rah-KEE. See Fried squid, Easter koulourakia.
Ravani ραβανί: A moist, dense cake made from coarse semolina, eggs, and citrus zest. Once baked, it is steeped thoroughly in a fragrant, lemon-scented sugar syrup.Say it: rah-vah-NEE.
Retsina ρετσίνα: A historic Greek white or rosé wine infused with the natural resin of Aleppo pine trees during fermentation. The resin imparts a distinctive herbal, balsamic aroma that pairs well with assertive fried dishes.Say it: ret-SEE-nah.
Revithia ρεβίθια: Chickpeas, an essential pulse in Greek regional cooking. They are often slow-cooked in clay pots with olive oil, onions, and lemon, or mashed with aromatic herbs to create crisp fried fritters.Say it: reh-VEE-thyah.
Rigani ρίγανη: Dried wild Greek oregano, celebrated for its robust, peppery aroma and high essential oil content. It is crushed between the palms over Greek salads, roasted meats, fish, and baked feta before serving.Say it: REE-gah-nee.
Rizogalo ρυζόγαλο: A comforting rice pudding made by simmering short-grain rice gently in sweetened whole milk until thick and creamy. It is typically eaten cold, dusted with ground cinnamon.Say it: ree-ZOH-gah-loh. See Rice pudding.
Rolo πλάστης: A thin, long wooden pastry rod used in home kitchens to stretch out delicate, paper-thin sheets of homemade phyllo dough for savoury pies.Say it: PLAH-stees.
Saganaki σαγανάκι: Any dish prepared in a small, shallow two-handled frying pan, most famously firm cheese fried until molten and crisp at the edges, then finished with lemon juice.Say it: sah-gah-NAH-kee. See Fried cheese, Mussels saganaki, Prawns saganaki.
Sarakosti σαρακοστή: Great Lent, the forty-day period of spiritual preparation and dietary fasting preceding Orthodox Easter. Home cooks and tavernas prepare an array of plant-based and seafood dishes throughout this season.Say it: sah-rah-koh-STEE.
Sardeles σαρδέλες: Fresh sardines, renowned for their flavourful oily flesh. Tavernas commonly grill them over charcoal with lemon and oregano, bake them with garlic and herbs, or cure them in sea salt.Say it: sahr-DHEH-less. See Grilled sardines.
Sfakiani pita σφακιανή πίτα: A thin, griddled flatbread from Sfakia in Crete, kneaded with raki and filled with soft fresh cheese like myzithra. It is served warm and generously drizzled with aromatic local honey.Say it: sfah-kya-NEE PEE-tah.
Sfela σφέλα: A semi-hard, salted white brine cheese produced in the southern Peloponnese from sheep or goat milk. It resembles feta in appearance but develops a firmer body and a noticeably sharper, fiery bite.Say it: SFEL-ah.
Sideritis τσάι του βουνού: A wild flowering herb commonly known as Greek mountain tea, harvested from high limestone elevations. The dried whole stems, leaves, and flowers are steeped in boiling water to produce an earthy, floral, caffeine-free infusion.Say it: see-dheh-REE-tees. See Mountain tea.
Skordalia σκορδαλιά: A pungent, creamy Greek dip made by emulsifying crushed garlic and olive oil with a base of soaked stale bread or mashed potatoes. It is the classic accompaniment to fried salted cod.Say it: skor-dahl-YAH. See Skordalia, garlic dip, Fried salt cod with skordalia.
Soutzoukakia σουτζουκάκια: Oblong meatballs heavily seasoned with ground cumin, garlic, and red wine, first pan-fried and then braised in a rich tomato sauce. Originating from Smyrna, they are usually served over rice.Say it: soot-zoo-KAH-kyah. See Smyrna-style meatballs in tomato sauce.
Souvlaki σουβλάκι: Small pieces of marinated pork, chicken, or lamb threaded onto a skewer and grilled. The term also broadly denotes the skewered meat wrapped in pita bread with garnishes.Say it: soov-LAH-kee. See Pork souvlaki.
Spoon Sweet γλυκό του κουταλιού: Whole fruits, peel, or nuts preserved in heavy sugar syrup until glossy and tender. Greeks traditionally serve a single teaspoonful alongside Greek coffee or cold water.Say it: yly-KOH too koo-tah-lee-OO.
Stamnagathi σταμναγκάθι: A prized Cretan wild chicory with jagged leaves and a delicate, bittersweet flavour. It is enjoyed raw in crisp salads, lightly boiled with olive oil, or braised with lamb.Say it: stahm-nah-GAH-thee.
Stifado στιφάδο: A rich, fragrant stew cooked slowly with generous quantities of whole shallots or pearl onions, vinegar, sweet wine, tomato, and warming spices like allspice and cinnamon.Say it: stee-FAH-dho. See Beef stifado.
Sto harti στο χαρτί: A technique of baking food sealed inside parchment paper. The wrapping traps steam and juices, rendering tough meats, vegetables, or cheeses extremely succulent and aromatic.Say it: stoh har-TEE.
Straggisto στραγγιστό γιαούρτι: Traditional Greek strained yoghurt made by removing whey to create an exceptionally thick, velvety texture. It is eaten plain with honey and walnuts or used as the foundational base for tzatziki.Say it: strah-yee-STOH yah-OOR-tee.
Tahini ταχίνι: A rich, smooth paste made from ground sesame seeds. Widely used during Orthodox fasting periods, it enriches sweet halva, spreads onto toast with honey, and thickens meat-free soups and dressings.Say it: tah-HEE-nee.
Tapsi ταψί: A large, shallow metal baking tray, usually round or rectangular, indispensable to Greek cooking. It is used to bake phyllo pies, ladera vegetables, and layered pasta dishes.Say it: tahp-SEE.
Taramosalata ταραμοσαλάτα: A smooth, pale meze dip whipped from cured cod or carp roe, soaked bread or potato, lemon juice, and olive oil. It is salty and savoury, eaten with flatbreads especially on Clean Monday.Say it: tah-rah-mo-sah-LAH-tah. See Taramosalata.
Taverna ταβέρνα: A traditional, unpretentious Greek restaurant serving classic local dishes, grilled meats, salads, and carafes of wine. It forms the backbone of everyday social dining in Greece.Say it: tah-VARE-nah.
Throumbi θρούμπι: Wild winter savoury, a fragrant dried herb with an assertive, pungent profile resembling a cross between thyme and oregano. It is traditionally used to season pulses, game, and cured olives.Say it: THROO-bee.
Thymarisio Meli θυμαρίσιο μέλι: A highly prized Greek honey produced by bees foraging on wild thyme blossoms in arid coastal and island landscapes. It has an amber colour, a distinct herbal aroma, and an intense, lingering sweetness.Say it: thee-mah-REE-see-oh MEH-lee.
Tigani τηγάνι: A standard shallow frying pan used across domestic and professional Greek kitchens for shallow-frying small fish, fritters, eggs, potatoes, and pan cheeses.Say it: tee-GAH-nee. See Hand-cut fried potatoes, Fried squid, Fried liver with onions, Fried courgette slices.
Tiganopsomo τηγανόψωμο: Pan-fried yeast bread stuffed with crumbled feta and dried oregano, cooked in olive oil until golden and crisp. It makes a rich, satisfying snack or savoury breakfast throughout central Greece.Say it: tee-gah-NOH-psoh-moh. See Fried bread.
Tirokafteri τυροκαυτερή: A spicy cheese spread blending crumbled feta with hot green or red peppers, olive oil, and occasionally yoghurt. It offers a salty, creamy heat suitable for spreading on crusty bread.Say it: tee-ro-kahf-teh-REE.
Tis skaras της σχάρας: A menu term designating items cooked directly on an open charcoal or metal grill. It is standard for steaks, chops, fish fillets, and burgers in Greek dining.Say it: tees SKAH-rahs.
Tou fournou του φούρνου: A culinary descriptor indicating that a dish has been roasted or baked in an oven. It commonly applies to potatoes, whole meats, and fish cooked in large pans.Say it: too FOOR-noo.
Trachanas τραχανάς: A traditional grain product made by mixing cracked wheat or flour with milk, buttermilk, or yoghurt before drying. It is boiled into comforting, thick winter soups or used to thicken stews.Say it: trah-hah-NAHS.
Tsiknopempti Τσικνοπέμπτη: Smoke Thursday, the carnival festival celebrated eleven days before Clean Monday. Homes and tavernas fire up outdoor grills to roast vast quantities of meat, filling the evening air with the scent of barbecue smoke.Say it: tseek-noh-PEMP-tee.
Tsikoudia τσικουδιά: The Cretan regional name for pure, unflavoured grape-marc spirit distilled from pressed skins and seeds. It is served crystal clear and ice-cold as a hospitality gesture before or after meals.Say it: tsee-koo-DYAH.
Tsipouro τσίπουρο: A clear, potent grape-pomace brandy distilled from the residue of pressed winemaking grapes, originating on the Greek mainland. It is served chilled in small glasses, either neat or flavoured with aniseed.Say it: TSEE-poo-roh.
Tsoureki τσουρέκι: A sweet, braided brioche-like holiday bread spiced with aromatic mahlepi and mastiha. Traditionally baked for Easter, it features a glossy browned crust and stringy texture.Say it: tsoo-REH-kee. See Tsoureki.
Tzatziki τζατζίκι: A refreshing meze dip made from strained sheep or cow milk yoghurt, grated drained cucumber, garlic, olive oil, and vinegar or lemon, often accented with fresh dill.Say it: dzah-DZEE-kee. See Tzatziki.
Vasilopita βασιλόπιτα: A traditional New Year cake or sweet yeast bread baked with a hidden coin inside. The head of the household slices portions to bestow good fortune on the finder.Say it: vah-see-LOH-pee-tah. See Vasilopita.
Vinsanto βινσάντο: A luscious, amber dessert wine from Santorini made from sun-dried white grapes, primarily Assyrtiko. It undergoes prolonged barrel ageing to develop complex notes of dried figs, raisins, honey, and warm spice.Say it: veen-SAHN-toh.
Vlita βλήτα: Tender summer greens from the amaranth plant, popular across Greece. They have a mild, slightly sweet flavour and are gently boiled and dressed with olive oil and lemon or vinegar.Say it: VLEE-tah.
Xinomavro ξινόμαυρο: A celebrated red grape from northern Greece, particularly Naoussa. Translating to 'sour black', it produces structured, age-worthy wines with high acidity, robust tannins, and complex aromas of sour cherry, dried tomato, and olive tapenade.Say it: ksee-NOH-mah-vroh.
Xynomyzithra ξινομυζήθρα: A soft, sour whey cheese traditional to Crete, allowed to ferment naturally for several days. It has a grainy spreadable texture and crowns Cretan barley rusks.Say it: ksee-noh-mee-ZEE-thrah.
Yemista γεμιστά: Vegetables such as tomatoes, peppers, courgettes, or aubergines stuffed with herbed rice or minced meat, then baked in a tray with potatoes until tender and sweet.Say it: yeh-mee-STAH.
Youvarlakia γιουβαρλάκια: Tender meatballs of minced beef and rice simmered in broth and finished with a velvety avgolemono sauce made from beaten eggs and fresh lemon juice. It is comforting home cooking.Say it: yoo-var-LAH-kyah. See Meatball and rice soup.