Eftazimo

Eftazimo, a unique Cretan bread, rises without yeast or baking powder, using chickpea microorganisms. Renowned for its exceptional flavor, it’s a holiday and social event staple.

Greek pan-baked sweets, siropiasta, hail from Asia Minor, featuring thin pastry, nuts, and a sugar-lemon syrup. Ekmek kataifi, a decadent treat, blends crispy kataifi dough with lemon-scented syrup, custard, whipped cream, cinnamon, and pistachios, a culinary delight.

Ergolavos

Ergolavos: Greek amygdalota, a meringue confection with almond flavor. Crunchy outside, soft inside—classic and light, akin to the macaroon.

Exochiko or Kleftiko

Exochiko, also known as kleftiko, is a Greek dish with lamb wrapped in oiled paper, seasoned, and slow-cooked. Originating from the era of Turkish rule, it reflects a method used by Greek rebels, the kleftes, who cooked meat in pits covered with soil and branches to avoid detection.

Fassolada

Fassolada: the most traditional and emblematic dishes of Greek cuisine Fassolada (also spelt fasolada) is one of the most traditional and emblematic dishes of Greek cuisine. It is a hearty white bean soup made primarily with beans, olive oil, tomatoes, carrots, celery, and onions, slowly simmered into a rich and nourishing meal. Often referred to…

Fava

Fava bean puree, made from Lathyrus clymenum seeds, known as Spanish vetchling, is a delectable Lenten dish in Greece. Served as an appetizer or cold salad, it pairs perfectly with vegetables, Florina peppers, or rice.

Feta

Feta, Greece’s iconic cheese, comprises 70% of Greek cheese consumption. Protected by EU law, true feta hails from specific regions, blended from goat and sheep milk.

Filo

Filo (phyllo), a thin unleavened dough, stars in pastries like baklava and pies like tiropita. Layered and baked, it demands skill, patience, and precision, crafted with flour, water, oil or vinegar, and sometimes egg yolks. Requires progressive rolling and stretching on a large table to achieve a delicate, thin sheet.

Finikia

Finikia, a Greek cookie, features honey, orange juice, almonds, and cereal grains. Baked and soaked in hot sugar-cinnamon syrup, a festive treat from Asia Minor, popular in Thessaloniki and Chalkidiki during holidays and Lent.

Flomaria

Flomaria, Lemnos’ hilopites, a local pasta made with flour, eggs, and sheep’s milk. Traditionally a communal celebration, it’s used in various dishes, including rooster and partridge in tomato sauce, olive oil-flomaria with aubergines, and snail recipes.

Florina peppers

Florina peppers, cultivated in Macedonia, are sweet, plump, and 15-20 cm long. Introduced in the 16th century, they’ve thrived in Florina since 1950, becoming a regional delicacy, turning red after August 15. Their unique cultivation justifies a higher price.

Fogatsa

Corfu’s Easter delight, fogatsa, echoes Venetian influence. Round-shaped, kumquat liqueur-infused, this tsoureki is an essential on festive tables.

Formaela

Formaela, a delectable pale-yellow cheese with PDO, hails from Arachova, Boeotia. Made from goat’s and sheep’s milk, it’s best grilled or fried, pairing perfectly with red wine, tsipouro, ouzo, and salads.

Fourtalia

Taste fourtalia, a popular omelette on Andros and Tinos, features potatoes, fat (glina), and fresh mint. Variations include local sausage, broad beans, artichokes, onions, and marrow. Enjoyed year-round, it’s a savory delight, also delicious roasted in the oven.

Frangosikomelo

Frangosikomelo, a natural sweetener from dried prickly pears with apple geranium, is a versatile, antioxidant-rich delight. Ideal for cooking, baking, sauces, ice cream, and more. Enjoy as a digestive or mixed with a liqueur. No preservatives, offering a pleasing, long-lasting sweetness.

Fried Calamari in Greece

Fried calamari is a traditional seafood dish made from squid, sliced into rings or strips, coated in flour or batter, and fried until golden and crispy.

Glossary