Artoklasia

Artoklasia, an ancient Christian tradition, blessing and sharing specially made bread in a short liturgical ceremony, symbolizing Christ’s blessings.

Artos

Artos, an ancient Christian tradition, blessing and sharing specially made bread in a short liturgical ceremony, symbolizing Christ’s blessings.

Askordoulakas, a Cretan wild edible bulb, valued for its flavor and pickled use, considered an aphrodisiac and with potential health benefits. It’s versatile in traditional Cretan recipes and a popular appetizer with raki or alongside various dishes.

Astakomakaronada

Astakomakaronada is an Italian-inspired dish that pairs lobster with spaghetti in tomato sauce. In the 1990s, it symbolized the nouveau riche.

Athenian Salad Fish Mayonnaise

‘Athenian salad fish mayonnaise’: Iconic dish from Attica, featuring boiled fish (grouper or sea bream) with herbs, carrots, potatoes, and homemade mayonnaise. The fish is served whole with preserved shape.

Avgotaraho

Avgotaraho, Greece’s answer to caviar, is a delicacy made from mullet roe, with a unique flavor, prepared in Messolonghi-Aitoliko, sealed in beeswax for preservation, and enjoyed plain or with accompaniments.

Avgoules

Avgoules, traditional Greek Easter sweet rolls with colored eggs, often made by unmarried women before Holy Week, featuring various shapes and customs.

Baklava

Baklava, a renowned Greek dessert with layers of filo dough, nuts, and syrup, dates back to ancient times and varies by region, featuring quality butter for its rich flavor.

Bardouniotikos Rooster with Hilopites in the Oven (a G.G Recipe)

Bardouniotikos rooster: slow-braised with spices, hilopites, olives, and cheese, capturing the rich, rustic flavors of Mani, Greece.

Batzina

Batzina, a traditional Thessalian pita with zucchini, features a fine dough for crispiness, making it ideal for various occasions and embodying Greek tradition.

Batzos

Batzos, a historic Greek cheese, hails from the Pindos Mountains. A white, salty, goat’s and sheep’s milk cheese, it’s PDO-protected.

Bekri Meze

Bekri Meze, a Greek dish, combines marinated pork or chicken with wine or ouzo, garlic, onions, and spices, often served as an appetizer or main course.

Beze

Beze or Meringue, a sweet treat made from egg white, sugar, and a hint of salt. Varieties include mastic and chocolate flavors, perfect for celebrations.

Bogana

Bogana lamb is a speciality of Argolis. Roasted with potatoes in the oven, the meat becomes melt-in-your-mouth tender thanks to the special care it receives and the slow cooking process. A few words about bogana lambLike many local specialities, it takes its name from the vessel in which it is traditionally prepared—the “bogana.” This is…

Bougatsa

Bougatsa, a Greek pastry, originated as simple filo dough, known as “pita of the poor.” Evolving post-1922, it spread from northern Greece, featuring various fillings like cream, cheese, meat, spinach, and chocolate cream. The pastry is made using layers of filo in a square baking pan.

Boumbaria

The “boumbaria” are pies made with very simple ingredients, that were found in every housewife’s pantry in Megara. Filo, spinach, always in abundance in the region, sugar, cinnamon, raisins, oil, herbs and some rise. They rapped them into rolls, baked them, spread them with petimezi as soon as they came out of the oven and…

Glossary