Greece
Koliva
Κόλυβα
Ritual wheat/poppy/honey memorial porridge
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
Kolokithakia Gemista
Κολοκυθάκια γεμιστά
Greek stuffed zucchini with rice and herbs (or meat), simmered in a tomato or avgolemono sauce. A ladera and home classic, tender and savory, a summer and Lenten dish, a vegetarian favorite.
Greece
Kolokithakia Tiganita
Κολοκυθάκια τηγανητά
Greek fried zucchini slices, dredged in flour and fried until golden. A meze and taverna classic, crispy and light, served with tzatziki or skordalia, a summer dish.
Greece
Kolokithoanthoi
Κολοκυθοανθοί
Greek stuffed zucchini flowers with rice and herbs, a delicate summer dish. A ladera and meze specialty, light and herby, served with lemon, a seasonal and regional dish.
Greece
Kolokithokeftedes
Κολοκυθοκεφτέδες
Greek zucchini fritters of grated zucchini, herbs, and feta, fried until golden. A meze and summer classic, crispy and herby, served with tzatziki, a vegetarian favorite.
Greece
Kolokithopita
Κολοκυθόπιτα
Greek zucchini pie: phyllo filled with grated zucchini, herbs, and feta, baked golden. A taverna and home classic, light and savory, a national and summer specialty, a rustic and vegetarian pie.
Greece
Kontosouvli
Κοντοσούβλι
Large spit-roasted pork shoulder; top-rated on TasteAtlas Greece.
South Aegean, Greece
Kopanisti
Κοπανιστή
A Greek spicy, tangy PDO blue cheese from Mykonos, made from cow or sheep milk, aged in barrels. A meze and spread, served with bread and ouzo, a Cyclades specialty, pungent and spicy.
Greece
Kotosoupa Avgolemono
Κοτόσουπα Αυγολέμονο
Greek chicken soup with rice or pasta, finished with avgolemono (egg-lemon) sauce. A comforting, silky, tangy soup, a winter and home classic, a national staple.
Thessaloniki, Greece
Koulouri
Κουλούρι
Greek sesame bread ring, a breakfast street food sold from carts, especially in Thessaloniki. Crispy outside and soft inside, a daily snack with coffee, a national staple.
Peloponnese, Greece
Kounoupidi kapama
Κουνουπίδι καπαμάς
Cauliflower braised in a sweet-spiced tomato and cinnamon pot until melting, a winter speciality of the Peloponnese.
Greece
Kourabiedes
Κουραμπιέδες
Greek almond shortbread cookies, crescent-shaped, scented with orange blossom, heavily dusted with powdered sugar. A Christmas tradition, melt-in-the-mouth and buttery, a national treat.
Greece
Kourou
Κουρού
Greek quick cheese pie with a yeast-free, olive-oil dough (kourou dough) filled with feta. A bakery and home snack, softer and less flaky than phyllo pies, savory and portable.
Crete, Greece
Koxloi
Κοχλιοί
Greek escargot (snails), cooked with garlic, rosemary, and olive oil, a Cretan and taverna specialty. A regional and adventurous dish, savory and earthy, a Cretan tradition, a unique meze.
Epirus, Greece
Kreatopita
Κρεατόπιτα
Greek meat pie: phyllo filled with ground meat, onions, and spices, baked golden. A taverna and home classic, savory and flaky, a national and Epirus specialty, a festive and Sunday dish.
Greece
Kreatosoupa
Κρεατόσουπα
Greek meat soup of beef or veal with vegetables, finished with avgolemono sauce. A comforting, hearty winter soup, a home and taverna classic, served with bread, silky and tangy.
Greece
Kritharaki
Κριθαράκι
Greek orzo pasta, small rice-shaped grains, used in giouvetsi and baked dishes. A national pasta, served with meat sauces or in soups, a versatile and comforting grain, a taverna staple.
Ionian Islands, Greece
Kumquat Liqueur
Λικέρ Κουμ Κουάτ
A Corfu specialty liqueur made from kumquat, a small citrus, sweet and aromatic. A PDO and island specialty, served as a digestif, a Corfiot tradition, a sweet and citrusy drink, a souvenir.
North Aegean, Greece
Ladotyri
Λαδοτύρι
A Greek PDO cheese from Mytilene (Lesbos), aged in olive oil, hard and spicy. A table and grating cheese, a regional specialty, savory and aromatic, an island dairy with a unique method.
Greece
Lagana
Λαγάνα
Greek flatbread, oval and soft, sprinkled with sesame, baked only on Clean Monday. A Lenten tradition, a national bread, soft and chewy, a once-a-year specialty, a Clean Monday staple.
Greece
Lahanodolmades
Λαχανοντολμάδες
Cabbage rolls in avgolemono.
Greece
Lahanosalata
Λαχανοσαλάτα
Greek cabbage and carrot salad with lemon-oil dressing, a crunchy, tangy side. A winter and home classic, served with grilled meats, a refreshing and healthy salad.
Greece
Lalagites
Λαλάγγιτες
Lemnos pancakes of thin dough crisped in butter and folded over myzithra cheese and honey, cooked to order in village cafeneia.
Greece
Loukaniko
Λουκάνικο
Greek pork sausage, spiced with orange zest, fennel, and herbs, grilled or fried. A meze and taverna classic, savory and aromatic, served with bread and mustard, a national sausage.
Greece
Loukoumades
Λουκουμάδες
Greek deep-fried dough balls, golden and crispy, soaked in honey syrup and sprinkled with cinnamon and sesame. A festival and street dessert, sweet and sticky, a national treat, ancient origin.
Cyprus
Lountza
Λούντζα
Pork tenderloin brined, marinated in red wine and coriander seed, then cold-smoked over aromatic wood.
Greece
Magiritsa
Μαγειρίτσα
Greek Easter soup of lamb offal, lettuce, dill, and avgolemono sauce, served after the midnight Resurrection service. A festive, tangy, savory soup, an Easter Sunday tradition.
Greece
Malagousia
Μαλαγουζιά
A revived Greek white wine grape, producing aromatic, floral, citrusy wines. A national and modern star, served with seafood and salads, a fragrant white wine, a Greek renaissance grape.
North Aegean, Greece
Malathropita
Μαλάθροπιτα
A Cyprus-and-Dodecanese style pie of thin dough layered with halloumi and dry mint, pan-baked and cut in wedges.
Greece
Manitaropita
Μανιταρόπιτα
Wild-mushroom phyllo pie.
Greece
Manouri
Μανούρι
A Greek soft, creamy whey cheese from sheep or goat milk, mild and slightly sweet. Used in pies, desserts, or spread on bread, a PDO cheese, a delicate and creamy dairy.
Greece
Maouri
Μαουρί
A Santorini almond cake scented with mastiha, baked dark and moist, served at engagements with sweet wine.
Crete, Greece
Marathopites
Μαραθόπιτες
Cretan thin, round, fennel-fried flatbreads, folded and fried, served with cheese. A Cretan specialty, herby and crispy, a meze or snack, a regional and handmade tradition, a wild-fennel pie.
Greece
Marides Tiganites
Μαρίδες τηγανητές
Whole fried whitebait.
Greece
Marouli
Μαρούλι
Greek lettuce salad with spring onions, dill, and a lemon-oil dressing. A light, refreshing side salad, a home and taverna classic, served with bread, a spring and summer dish.
North Aegean, Greece
Mastiha
Μαστίχα
Greek mastiha liqueur from Chios, made from mastic tree resin, sweet and aromatic. A digestif and cocktail spirit, a Chios specialty, served chilled or with ice, a unique and aromatic drink.