Food & Drink
Greek Dishes
Traditional dishes and foods from Greek cuisine.
greecefoodcuisinedishes
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Name↕ | Image↕ | Description↕ |
|---|---|---|
| Baked lamb with potatoes (αρνί στο φούρνο με πατάτες) | A common Greek dish. There are many regional variations with additional ingredients. | |
| Bogana (μπογάνα) | Slow cooked lamb or goat meat with potatoes and tomatoes, from the region of Argolis. | |
| Bifteki (μπιφτέκι) | Grilled rounded beef, made from minced meat, but other meat (chicken, turkey) can also be used. | |
| Brizola (μπριζόλα) | Pork or beef steak | |
| Bourdeto (μπουρδέτο/μπουργέτο) | Fish dish (rarely meat) from Ionian islands and western Greece. | |
| Brantada (μπραντάδα) | Fish dish of the Cyclades. It is similar to the Brandade. | |
| Giouvetsi (γιουβέτσι) | Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo) | |
| Gyros (γύρος) | Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus). | |
| Kotopoulo me ryzi (κοτόπουλο με ρύζι) | Chicken with rice | |
| Kotopoulo methismeno (μεθυσμένο κοτόπουλο) | Chicken marinated in alcohol (usually ouzo or beer) | |
| Kreatopita (κρεατόπιτα) | A meat pie using lamb, goat, or pork mince (or a combination thereof) with rice and a light tomato sauce wrapped in pastry kneaded with white wine. Popular dish on the island of Kefalonia. | |
| Kleftiko (κλέφτικο) | Literally meaning of the klephts, also called "Exochikó", this Greek dish is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is often baked with potatoes. | |
| Kokkinisto (κοκκινιστό) | "Kokkinisto" means 'reddened', and is a family of meat stews with tomatoes. | |
| Kokoretsi (κοκορέτσι) | A dish of the Balkans, Turkey and Azerbaijan consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. | |
| Kontosouvli (κοντοσούβλι) | Similar to the Cypriot Souvla. Large pieces of meat cooked on a long skewer over a charcoal barbecue. | |
| Keftedakia (κεφτεδάκια) | Meatballs, either fried or oven-baked, seasoned with salt and spices, typically oregano and mint. Some people add grated carrots or capsicum along with onions to the mixture. | |
| Moussaka (μουσακάς) | Casserole made of (typically fried) aubergine, potato, and spiced minced meat. There are other, less common variations besides eggplant, such as zucchini. The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s | |
| Makálo (μακάλο) | Various dishes (usually meatballs) with garlic sauce from the region of Macedonia. | |
| Mydia (μύδια) | Mussels | |
| Paidakia (παϊδάκια) | Grilled lamb chops with lemon, oregano, salt and pepper. | |
| Pansetta (πανσέτα) | Pork belly meat. | |
| Pastitsio (παστίτσιο) | A baked pasta dish with a filling of ground, spiced minced meat and a Bechamel sauce topping. | |
| Pastitsada (παστιτσάδα) | A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. | |
| Pizza (πίτσα) | The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions. | |
| Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) | Spicy oblong meatballs with cumin and garlic served in tomato sauce. | |
| Snails (σαλιγκάρια) | In Greece and Italy, snails are eaten in a diversity of dishes and sometimes they are even used in sauces and poured over various types of pasta. On Crete, one popular dish is snails in tomato sauce. | |
| Savoro (σαβόρο) | Cooking method for foods marinated and cooked in vinegar. Popular is the savoro fish dish from Corfu. | |
| Sofrito (σοφρίτο) | Veal steak slow-cooked in a white wine, garlic, and herb sauce. | |
| Souvlaki (σουβλάκι) | (Lit: 'little skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is pork and chicken, typically marinated in oil, salt, pepper, oregano and lemon. Also known as kalamaki (καλαμάκι) | |
| Spetzofai (σπετζοφάι) | A dish made from country-style sausages, peppers, onions and wine. Originates from Mt. Pelion. | |
| Stifado (στιφάδο) | Cooking method, from the Italian stufato. Game (rabbit, venison), veal or other meat; stew with pearl onions, red wine and cinnamon. | |
| Xiphias (ξιφίας) | Swordfish is generally grilled. | |
| Tonos (τόνος) | Tuna, notable is the "Tonos Alonnisou" (tuna from Alonnisos). | |
| Tiganiá (τηγανιά) | Fried pork. Can be also chicken (Tiganiá Kotopoulo) | |
| Tilichtária (τυλιχτάρια Πατρινά) | Pork meat dish made from minced meat. |
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