Retseli

Retseli: Thessalian spoon sweet from Asia Minor. Boiled fruits/vegetables in grape must. Marmalade-like flavor, served as sweet or diluted beverage.

Retsina

Retsina: Ancient Greek wine with pine resin, preserved in sealed amphorae. Enjoy with Mediterranean dishes. A taste of tradition, part of Greece’s rich history.

Retzeli

Retzeli: Thessalian spoon sweet from Asia Minor. Boiled fruits/vegetables in grape must for marmalade-like flavor. Enjoy as sweet, diluted beverage, or with anevates tiganites.

Revithada

Revithada is a quite thick soup with chickpeas, slow-cooked in a closed clay pot. It requires only a few ingredients but becomes magically flavorful.

Revithada from Sifnos: A Classic Lenten Dish from the Cyclades

A recipe by Giorgos Grigoriadis

Rizogalo

Rizogalo: Traditional Greek rice pudding, a simple and delicious dessert adorned with cinnamon. A pastry jewel, often crafted for formal tables.

Rozedes

Rozedes: Timeless sweet with honey, almonds, semolina, sugar, cinnamon, clove. Long-lasting, preserves exquisite taste.

Saffron

Greek Saffron: Ancient spice, prized for aroma, color, and health benefits. Kozani’s finest – enhances dishes from rice to ice-cream.

Saganaki

Saganaki: Greek appetizer, fried with cheeses (kefalotiri, feta, graviera, halloumi), often with shrimps or mussels, flambéed, served with lemon.

Salado

Salado: Local salami with top-quality pork, beef, pepper, garlic, sea salt, herbs. Smoked with aromatic plants, a spicy meze.

Salatouri

Salatouri is a salad of boiled fillet of skate sprinkled with olive oil along with chopped parsley, onion, dill, pepper, lemon zest and salt and pepper.

Saliaria of Kozani

Saliaria: Kozani’s traditional sweet, shaped like a snail. Fluffy, walnut-cinnamon filling, syrup-coated, powdered sugar. Lye or orange juice in dough. A delight for celebrations.

Saltsisi – Traditional Pork Sausage from Tinos

Saltsisi: Strong, garlicky salami-like sausage. Made with pork, garlic, spice, fennel seed, pepper, and red wine. Air-dried for 15 days. An amazing, spicy meze!

Samali

Samali: Ottoman-inspired sweet, traveled from Syria to Greece. Pan-baked with semolina, water, eggs, sugar, baking soda, yogurt.

San Michali

San Michali Cheese: Exclusive Greek PDO cheese from Syros. Created in the 1970s, distinct from typical graviera, with a spicy taste, golden skin. Matured for 8 months.

Saragli

Saragli: Siropiasta dessert, a variation of wrapped baklava. Layers of dough, honey, water, fruit, and dry nuts. Various forms and secrets in preparation. Delicious!

Glossary