Lambrokouloura

Lambropsomo and lambrokouloura are traditional Easter breads adorned with red-dyed eggs, made with unique aromatic essences, and baked on Good Thursday or Good Saturday night.

Lambropita

Lambropita, Easter pita on Kos, feature yogurt-based dough, salty fillings, and a unique baking tradition with lye for crispness.

Lardi

Lardi, pork fat from the pig’s belly, adds flavor to savory dishes, preserves meat, and enhances sweets in Greek cuisine.

Eastern Orthodox tradition: Lazarides/Lazarakia, sweet bread rolls shaped as St. Lazarus, prepared with regional ingredients on Lazarus Saturday, leading up to Easter. Cloves symbolize eyes. On Kos, betrothed girls make and send them to future husbands.

Lazarides

Lazarides or Lazarakia: Eastern Orthodox tradition, sweet bread rolls shaped as St. Lazarus, made on Lazarus Saturday with regional ingredients. On Kos, betrothed girls send them to future husbands, often stuffed with nuts and fruits.

Loukoumades

Loukoumades: Doughy batter fried into golden spheres, drizzled with honey, and topped with cinnamon, walnuts, or sesame seeds. Can be sweet or savory.

Loukoumi

Loukoumi, a Turkish confection dating back to the 15th century, made from sugar, starch, and flavors, served in cubes with variations worldwide.

Louza

Louza, the “Aegean prosciutto,” is a Greek delicacy from the Cyclades, made from salted pork loin with a unique blend of flavors.

M’sokourfa

M’sokourfa, a bud of Lathyrus ochrus, is a Skyros delicacy, different from Santorini’s L. clymenum peavine. Eaten in Lent with tarama and more.

Macarounes

Macarounes, a Dodecanese island specialty, feature long pasta cooked with sitaka broth, fried onion, butter, and oil – a unique and delicious dish.

Macedonian Halva

Macedonian halva: Traditional Greek sweet, made with tahini and sweeteners, popular year-round. Available in various flavors and widely sold.

Mageiritsa or Magiritsa

Mageiritsa: Traditional Greek soup eaten on Good Saturday, containing lamb offal, vegetables, dill, and rice, to prepare for Easter Sunday meat consumption.

Maggiri

Maggiri: Cretan pasta prepared in a unique way, half boiled and half fried, served as a savory or sweet dish, often with cheese or sugar and cinnamon.

Makarina

Makarina: Handmade pasta from Pontus, Greece, brought by refugees. Versatile for various dishes, made with flour, semolina, milk, eggs, and skill.

Makarouni

Makarouni Skioufichta: Traditional Cretan pasta, hand-rolled dough, served hot with stakovoutiro, cheese, and olive oil. Ideal side dish.

Malaka

Malaka: Elastic, homogenous cheese from the first stage of graviera cheese making. Used for Cretan pies and Chania’s unique tart, known for its Mediterranean flavor.

Glossary