Kourkoubines

Kourkoubines, a traditional pasta dish from southern Euboea, are known by various names in Albanian-rooted villages. Made from wheat flour, they’re best enjoyed with sheep butter and mizithra, complementing various meats or fresh cheese.

Krasotiro

Krasotiro, a unique cheese from Kos, made from goat’s or sheep’s milk and aged in wine lees, adds a delightful touch to various dishes and goes well with wine, salads, and fruits.

Kreatotourta

Kreatotourta, a traditional Cretan dish, features variations in dough and filling, but commonly includes lamb, Cretan cheeses, and staka. Enjoyed during Easter and other celebrations.

Kritharaki: Greece’s Tiny Pasta with Big Flavour

Kritharaki, or orzo pasta, a versatile staple in Greek cuisine, resembles rice grains, made from hard wheat semolina, and used in various dishes worldwide.

Kritharokouloura

Kritharokouloura, a traditional Cretan barley-based paximadi, reflects the island’s morphology and historic traditions, serving as a warm gesture to guests.

Ktipiti

Ktipiti, a cheese-based spread, features feta, hot peppers, roasted peppers, and other ingredients, often enjoyed with warm pita or as part of a meze platter.

Kunefe

Kunefe, a sweet treat with fine dough soaked in sugar syrup, often layered with cheese or other ingredients, enjoyed warm and served with ice cream.

Ladera

Greece’s Ladera dishes, oil-based and olive oil-centric, feature summer vegetables and pair wonderfully with feta cheese, offering both flavor and health.

Ladokouloura

Ladokouloura, crispy olive oil-based koulouraki, popular in Greece for coffee dipping, especially in Crete where they’re adorned with sesame seeds.

Ladopita

Skyros’ ladopita, a delightful Aegean treat, features thin, crispy dough and fresh cheese, perfect on its own or drizzled with honey and cinnamon.

Ladotiri

Ladotiri: A robust table cheese from Greece, made from sheep or goat milk, dried in the sun, and stored in olive oil for a peppery, bold flavor.

Lagana

Lagana, an unleavened bread traditionally baked on Ash Monday in Greece, is linked to ancient traditions and typically made with flour and sesame seeds.

Lagana recipe by G. Grigoriadis

Modern versions of Lagana often include caramelized onions, sun-dried tomatoes, olives, or herbs like oregano and garlic

Lakerda

Lakerda is a staple dish in both Turkish and Greek cuisines. It is frequently paired with rakı in Turkey or ouzo/tsipouro in Greece, making it a beloved component of traditional meze spreads.

Lalangia

Lalangia, traditional crispy pancakes from Messinia and Laconia, served during religious feasts, with deep-rooted customs and versatile flavors.

Lambriano

Cyclades and Dodecanese islands celebrate Easter with lambriano, lamb or goat stuffed with rice and innards, various regional variations. Aug 15th too.

Glossary