| Arni:
Lamb |
| Avgolemono:
Rich egg and lemon sauce, but also name of traditional egg-lemon soup |
| Baklava: Nut
pastry diamonds sweetened with honey-lemon syrup |
| Bourekakia: Savory
appetizers made with filo sheets filled with of meat or vegetables |
| Dolmades: Grape
leaves filled with meat and-or rice filling - also called Dolmas |
| Farina: Finely
ground wheat flour used to make pasta, also used in cakes and custards |
| Fava: Beans that
are eaten shelled or cooked in the pod |
| Feta: Pungent
cheese made from sheep's milk |
| Filo: Paper thin
pastry sheets - also called phyllo |
| Fournos:
Traditional Greek clay oven |
| Garides: Shrimp |
| Grape Leaves:
Tender leaves from grape vines used to wrap fillings and decorate platters of food |
| John Dory: Popular
fish used in Greek food |
| Kafes: coffee |
| Kalamaria: squid |
| Kalamata: Classic
Greek olive, kalamata oil also available |
| Kapari: Capers,
pickled unopened flower buds from a Mediterranean bush |
| Kasseri: Creamy
white cheese |
| Kafalotiri: Hard
cheese used freshly grated |
| Khorta: Wild
greens |
| Kourabiethes: Rich
butter cookies topped with powdered sugar, sometimes flavored |
| Macaronia: Greek
pasta |
| Mezethes:
Appetizers - also called Meze |
| Mizithera: Cheese
made from goat or sheep milk |
| Moussaka: Lamb and
eggplant casserole |
| Orzo: Rice-shaped
pasta |
| Ouzo:
Anise-flavored liqueur |
| Pasta Flora:
Pastry tart filled with cherry or apricot puree |
| Pastitsio: Pasta
and lamb casserole topped with rich white sauce |
| Phillo: see Filo |
| Pilafi: Rice
cooked with onions, seasoned with herbs, often served with nuts |
| Pita: Flatbread
used to hold grilled meats or vegetables, or used with dips |
| Psari: Fish |
| Salata: Salad |
| Salatika: Green
salad |
| Skorthalia: Garlic
sauce made with almonds |
| Souvlakia:
Skewered lamb |
| Spanakopeta: Flaky
spinach pastry made with filo dough |
| Tahini: Sesame
paste, often added to pureed chick peas |
| Tiropita: Flaky
cheese-filled pastry made with filo dough |
