Greece
Bourekakia
Μπουρεκάκια
Greek mini phyllo rolls filled with cheese, meat, or vegetables, fried or baked. A meze and party classic, crispy and savory, a national and Ottoman-origin snack, a bite-sized treat, a festive dish.
southern-europe
Greece
Explore 233 foods connected to Greece, from everyday staples to rare local specialties.
233 foods12 leading categories1 Essentials guides
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Greece Essentials
15 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Greece.
233 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Greece
Bourou-bourou
Μπουρουνπούρου
A Corfu soup of pasta and chicken in a sharp egg-lemon avgolemono broth, thickened with grated cheese, traditional at Christmas.
Ionian Islands, Greece
Boutridia
Μπουτιδιά
A Corfu stew of beef braised slowly with tomatoes, garlic and cinnamon, served over thick pasta at family tables.
Greece
Bouyourdi
Μπουγιουρντί
Baked feta and hot peppers; a classic shareable meze.
Greece
Briam
Μπριάμ
Greek roasted vegetable casserole of eggplant, zucchini, potatoes, tomatoes, and olive oil, baked until tender. A summer ladera classic, rustic and savory, served with feta and bread.
Bulgaria
Bulgarian Yogurt
Кисело мляко
Yogurt set with Lactobacillus bulgaricus, the bacterium named for the country — thick, sharply sour and eaten plain rather than sweetened.
Greece
Byzanti
Μπυζάντι
Corfu's festive pork pie: diced pork cooked with wine and spices sealed inside a flaky pastry crust, sliced cold at Easter and celebrations.
North Aegean, Greece
Chios Mastic
Μαστίχα Χίου
A resin hand-scored from mastic trees in the 24 Mastichochoria villages of southern Chios, the only place it is harvested.
Greece
Christopsomo
Χριστόψωμο
Greek Christmas bread, a sweet, spiced loaf with walnuts and a cross on top, a Christmas tradition. A festive, aromatic bread, a national treat, served with honey or cheese, a winter staple.
Crete, Greece
Dakos
Ντάκος
Cretan salad of a barley rusk (paximadi) topped with grated tomato, feta or mizithra, olive oil, and oregano. A meze and island classic, crunchy and fresh, a Cretan specialty, a summer staple.
Peloponnese, Greece
Diples
Δίπλες
Greek fried pastry rolls, thin dough folded and fried until crispy, soaked in honey syrup and sprinkled with walnuts. A Christmas and wedding dessert, sweet and crunchy, a Peloponnese tradition.
United Arab Emirates
Dolmades
Ντολμάδες
Greek stuffed grape leaves with rice, herbs, and olive oil, rolled into small parcels. A meze and Clean Monday staple, tangy and herby, served cold with lemon, a national dish.
Greece
Eftazymo
Επτάζυμο
A Lenten bread from Kalymnos kneaded seven times and left to rise seven hours (hence "seven-times"), dense, faintly sweet, dotted with sesame.
Greece
Ekmek Kataifi
Εκμέκ
Greek ekmek: a layered dessert of syrup-soaked kataifi, custard, and whipped cream, topped with pistachios. A café and Constantinople-origin dessert, creamy and sweet, a national favorite.
Greece
Elenia
Ελένια
A Cretan Christmas bread of sweet enriched dough rolled into ropes and coiled, glazed with sesame and honey, baked only in the weeks before the feast.
Greece
Fakes
Φακές
Greek lentil soup of brown lentils, tomatoes, olive oil, and bay leaf, simmered until thick. A rustic, healthy winter soup, served with vinegar and bread, a national staple.
Greece
Fasolada
Φασολάδα
Greek white bean soup with olive oil, tomatoes, celery, and carrots, a national dish. A hearty, vegetarian winter soup, served with bread and olives, a Clean Monday staple.
Greece
Fasolakia
Φασολάκια
Greek green bean stew of green beans, tomatoes, potatoes, and olive oil, simmered until tender. A ladera classic, light and savory, served with bread and feta, a summer home dish.
South Aegean, Greece
Fava
Φάβα
Greek yellow split pea purée from Santorini, drizzled with olive oil and topped with capers or onions. A meze and island specialty, silky and earthy, served with bread, a Cyclades classic.
Greece
Feta
Φέτα
Greece's flagship PDO cheese: a brined white cheese of sheep (and up to 30% goat) milk, crumbly and tangy. Used in salads, pies, and baked dishes, a national staple, a cultural icon.
Central Greece, Greece
Formaella
Φορμαέλλα
A Greek PDO cheese from Arachova, made from sheep or goat milk, hard and salty, often grilled. A regional specialty, served in slices or grilled, a mountain cheese, savory and firm.
South Aegean, Greece
Fourtalia
Φουρταλιά
Andros potato-and-sausage omelette.
Greece
Fouskakia
Φουσκάκια
Little "bubbles" of fried dough from Alonissos soaked in honey syrup and rolled in walnuts, the island's answer to loukoumades.
Thessaloniki, Greece
Frappé
Φραπέ
Greek iced coffee, whipped instant coffee with milk and sugar, served over ice. A national café icon, invented in Thessaloniki, a daily and social drink, refreshing and foamy, a summer staple.
Greece
Freddo Cappuccino
Φρέντο Καπουτσίνο
Greek iced cappuccino, espresso over ice with frothy cold milk on top. A modern café icon, creamy and cold, a daily and social drink, a summer staple, a contemporary Greek coffee.
Greece
Freddo Espresso
Φρέντο Εσπρέσο
Greek iced espresso, double espresso shaken with ice, served in a glass. A modern café icon, strong and cold, a daily and social drink, a summer staple, a contemporary Greek coffee.
Ionian Islands, Greece
Frigania
Φρυγανιά γλυκιά
A soft fried dough of the Ionian islands, pulled into ribbons and drowned in honey and sugar — a Lenten treat eaten straight from the pan.
Ionian Islands, Greece
Fritoura
Φριτουριά
Corfu street food: cubes of pork liver and sweetbreads grilled on skewers, generously peppered and wrapped in bread with lemon.
Ionian Islands, Greece
Frygadeli
Φρυγαδέλι
Offal skewers grilled over charcoal and sold from tiny shopfronts in Corfu town, the classic late-night bite with bread and pepper.
Greece
Fylla
Φύλλα
Hand-rolled filo leaves stuffed with minced meat and herbs, baked with stock and grated cheese — the Sunday pie of Corfu households.
Greece
Galaktoboureko
Γαλακτομπούρεκο
Greek custard pie: layers of phyllo filled with semolina custard, soaked in lemon syrup. A café and home dessert, creamy and flaky, sweet and tangy, a national favorite.
Epirus, Greece
Galatopita
Γαλατόπιτα
Greek milk pie: a creamy, custard-like pie with phyllo or semolina, soaked in syrup. A café and home dessert, sweet and creamy, an Epirus and Christmas tradition, a comfort dessert.
Epirus, Greece
Galotyri
Γαλοτύρι
A Greek soft, spreadable PDO cheese from Epirus, made from sheep or goat milk, tangy and creamy. Used in pies, on bread, or as a dip, a regional specialty, a rustic dairy.
Crete, Greece
Gamopilafo
Γαμοπίλαφο
Cretan wedding rice with rich stock and staka.
Greece
Gemista
Γεμιστά με κρέας
Greek stuffed tomatoes and peppers with herbed rice (and sometimes meat), baked with potatoes until soft. A summer ladera classic, vegetarian and fragrant, a taverna and home staple.
Greece
Gigantes Plaki
Γίγαντες πλακί
Greek giant white beans baked in a tomato-olive oil sauce with herbs, a ladera and meze classic. A hearty, creamy, savory dish, served with bread, a taverna and home staple.