Thilikotiri: Naxos specialty, female cheese. Salty, dry anthotiro from whey. Aged for delightful personality.

Throumba: Wrinkled black olive, washed, salted, drained, and preserved in olive oil. Traditional Greek delight.

Tigania: Greek meze, pork or chicken pieces fried with herbs, salt, pepper. Wine or ouzo addition. Christmas tradition, perfect with beer.

Tirokafteri: Greek cheese spread, feta, hot peppers, olive oil, yogurt, garlic, and oregano. Perfect for meze or with warm pita bread.

Tiropita: Savory pie with feta, cheese, and egg filling. Delectable on-the-go fast food option.

Tiropitaki: Mini tiropita bites. Salty cheese filling, spiced. Perfect meze. Street food delight in bakeries, canteens, and shops.

Tiropitari: Euboean delight, fried feta and anthotiro cheese pie. Crunchy outside, fluffy inside. Irresistibly tasty.

Tirosalata: Feta delight, olive oil, pepper, garlic, oregano. Ideal meze, dip, or sandwich spread. Versatile and delicious.

Tirovolia: Fresh cheese, sheep/goat/mixed milk. Unsalted, creamy, sour. Ideal for sweet/savory pies, basis for kopanisti.

Touloumisio: Matured in animal-skin bag, sheep/goat milk blend. Strong, spicy flavor. Creamy texture. Ideal table cheese, for salads, appetizers.

Touloumotiri: Unique cheese aged in animal-skin bag, mix of sheep and goat milk, strong flavor, creamy texture.

A recipe by Giorgos Grigoriadis

Trahana: Ancient grain product, made with flour, semolina, milk or yogurt; versatile, quick-cooking pasta.

Tsalafouti: Seasonal spread cheese, sheep & goat milk, 10% fat; sour, salty, used in salads, desserts, with ouzo.

Tsigarides or Sisira: a Christmas delight from Syros, Andros, or Tinos. Pork skin cubes boiled and fried, a crunchy treat doused in lemon.

Tsigerosarmas: Thracian delight – Liver wrapped in suet, oven-baked for a juicy, flavorful treat.

Glossary