Thessaloniki, Greece
Trigona Panoramatos
Τρίγωνα Πανοράματος
Thessaloniki triangular phyllo-and-custard pastry.
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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Ionian Islands, Greece
Tsigareli
Τσιγαρέλι
Greens (usually wild chard) braised in generous olive oil with tomato and paprika, Corfu's signature side for salted fish.
Ionian Islands, Greece
Tsigaridia
Τσιγαρίδια
Cabbage rolls of the Ionian islands filled with rice and herbs, simmered in avgolemono egg-lemon sauce rather than tomato.
Crete, Greece
Tsigaristo
Τσιγαριστό
Cretan tsigaristo is simply cooked lamb or goat, browned in olive oil and finished tender with herbs; it is a rustic dish of the island’s mountain cooking.
Crete, Greece
Tsikoudia
Τσικουδιά
The Cretan grape pomace spirit, distilled once, strong and rustic. Served with meze and at hospitality, a Cretan cultural icon, a daily and social drink, served in small glasses, a welcome drink.
Greek Macedonia, Greece
Tsipouro
Τσίπουρο
Greek grape pomace spirit from Thessaly, Epirus, and Macedonia, strong and aromatic, with or without anise. Served in small glasses with meze, a taverna and home tradition, a rustic spirit.
Ionian Islands, Greece
Tsitsibira
Τσιτσιμπίρα
Corfu ginger beer, a fermented lemon-ginger drink, a Corfu specialty since British rule. A refreshing, sparkling, non-alcoholic drink, a summer and island staple, a unique Corfiot beverage.
Greece
Tsoureki
Τσουρέκι
Greek sweet braided bread, soft and fluffy, scented with mahlepi and mastiha, a Easter tradition. A national sweet bread, often with a red egg, a festive and aromatic treat, a spring staple.
South Aegean, Greece
Tsouvras
Τσούβρας
A simple Aegean soup of coarse bulgur simmered with tomato and olive oil, finished with crumbled feta or myzithra.
Lebanon
Turkish Coffee
Türk Kahvesi
A method of preparing unfiltered coffee using finely ground beans simmered with water and sugar in a cezve. The result is a strong, aromatic brew with a thick layer of foam, served in small cups with water. UNESCO inscribed Turkish coffee culture on its Representative List of Intangible Cultural Heritage in 2013. The grounds are traditionally used for fortune telling.
Greece
Tyrokafteri
Τυροκαυτερή
Feta whipped with roasted green peppers, olive oil and a hit of chilli or paprika into a pale, spicy dip. A taverna meze served with bread, cousin to the milder htipiti.
Greece
Tzatziki
Τζατζίκι
Greek dip of strained yogurt, grated cucumber, garlic, olive oil, and dill. The national dip, served with bread, souvlaki, and grilled meats, cool and tangy, a meze staple.
Greece
Vasilopita
Βασιλόπιτα
Greek New Year's cake: a sweet, orange-scented cake or bread with a hidden coin (flouri). Cut on January 1, blessing the year, a national tradition, festive and sweet, a family ritual.
South Aegean, Greece
Vinsanto
Βινσάντο
Greek dessert wine from Santorini, made from sun-dried Assyrtiko grapes, sweet and amber. A national and PDO treasure, served with desserts, a rich and concentrated wine, an island specialty.
Greek Macedonia, Greece
Xinomavro
Ξινόμαυρο
Greece's premier red wine grape from Macedonia (Naoussa, Amynteo), producing acidic, tannic, age-worthy wines. A national star, served with meat, a complex red wine, a northern specialty.
Greece
Youvarlakia
Γιουβαρλάκια
Greek meatball soup: ground meat and rice balls simmered in broth, finished with avgolemono sauce. A comforting, silky, tangy soup, a home and taverna classic, served hot.
Greece
İmam Bayıldı
Μελιτζάνες ιμάμ
A classic Turkish eggplant dish whose name translates to 'the imam fainted.' Halved eggplants are stuffed with onions, garlic, and tomatoes, then slow-cooked in olive oil until meltingly tender. Served cold or at room temperature as part of the olive-oil dishes category.