Greece
Arakas
Αρακάς
Greek pea stew of green peas, potatoes, carrots, and tomatoes in olive oil, a ladera classic. A light, spring vegetable dish, served with bread and feta, a home and taverna staple.
The complete directory
Find your next
favorite food.
20 foods match this view. Search local names, narrow the map, or follow a category.
Filters
Greece
Bamies
Μπάμιες
Greek okra stew of okra, tomatoes, onions, and olive oil, simmered until tender. A ladera classic, tangy and savory, served with bread and feta, a summer and island dish.
Ionian Islands, Greece
Bourdeto
Μπουρδέτο
A Corfu fish stew of local fish, potatoes, and a spicy red pepper sauce, served with bread. A Venetian-origin island specialty, spicy and savory, a fisherman's dish, a Corfiot classic, a seafood stew.
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
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.
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
Kalogeros
Καλόγερος
A Santorini dish of eggplant slices layered with cured pork fat and tomato and baked, the "monk's" comfort food of the caldera villages.
Greece
Kapama
Καπάμα
A Greek dish of meat (veal or rabbit) simmered in a tomato-cinnamon-clove sauce, a regional specialty. A rustic, aromatic, sweet-savory stew, a taverna and home classic, a festive dish, a traditional stew.
Rhodes, Greece
Kapamas
Καπαμάς
Rhodes wedding dish of lamb braised with tomato, cumin and chickpeas until falling off the bone, ladled over rice pilaf for the whole table.
Greece
Kokkinisto
Κοκκινιστό
Tomato-braised meat (beef or lamb).
Greece
Moussaka
Μουσακάς
Greece's most iconic baked dish: layers of eggplant, spiced minced meat (lamb or beef), and tomato, topped with a thick béchamel, baked golden. A taverna centerpiece, rich and comforting.
South Aegean, Greece
Patatato
Πατατάτο
A Corfu one-pot of beef and potatoes braised in tomato and red wine until silky, the island's everyday Sunday lunch.
Ionian Islands, Greece
Patates yahni me elies
Πατάτες γιαχνί με ελιές
Potatoes stewed in olive oil with tomatoes, olives and wild herbs until the sauce thickens — a Lenten dish of the Ionian islands.
Crete, Greece
Sofegada
Σοφεγάδα
A Corfu skillet of vegetables layered with tomato and olive oil and baked uncovered until caramelised, eaten with feta and bread.
Ionian Islands, Greece
Sofigado
Σοφιγάδο
A Greek stew of meat (veal or rabbit) with onions, tomatoes, and wine, a regional specialty. A rustic, hearty, aromatic dish, a taverna and home classic, served with bread or pasta, a traditional stew.
Ionian Islands, Greece
Sofrito
Σοφρίτο
Corfu veal in white wine, garlic and vinegar.
Thessaly, Greece
Spetsofai
Σπετσοφάι
Spicy sausage and pepper stew.
Greece
Stifado
Στιφάδο
Greek stew of meat (rabbit, beef, or octopus) with baby onions, tomatoes, wine, and spices, slow-cooked until tender. A rustic, aromatic winter dish, served with bread or pasta.
Albania
Tourlou
Τουρλού
A Greek summer braise of eggplant, zucchini, peppers, tomatoes and onion cooked slowly in olive oil until soft.
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.