Glina

Glina is pork fat, essentially tasteless, which is used for both food preservation and cooking.

Goglies

Goglies (tzolia): Southern Euboea’s fresh pasta, a delightful treat with sheep butter and mizithra, versatile for various savory pairings.

Graviera

Graviera, a Greek hard yellow cheese, resembles Swiss Gruyère but uses goat’s and sheep’s milk, known for its rich, sweet, buttery flavor.

Greek Coffee

Discover the history, preparation, and cultural significance of Greek coffee. Learn how this traditional brew is made and why it’s a timeless Greek tradition.

Greek Salad (Horiatiki): A Must-Try Dish for Visitors in Greece

A classic Greek salad includes ripe tomatoes, crunchy cucumbers, sliced red onions, green peppers, and a handful of Kalamata olives. On top sits a thick slab of feta cheese, seasoned with dried oregano and generously drizzled with extra virgin olive oil. In Greece, lettuce is never part of the traditional recipe, and the dressing is…

Grilled Calamari in Greece: A Must-Try Seafood Dish for Tourists

Grilled calamari is one of the most iconic Greek seafood dishes and a must-try for anyone visiting Greece.

Grilled Octopus in Greece: An Iconic Seafood Dish

Greece is world-famous for its Mediterranean cuisine, fresh seafood, and seaside dining culture. Among the many traditional Greek dishes to try, grilled octopus stands out as one of the most iconic.

Gyros

Gyros, Greek street food, rotates on skewers, featuring pork, chicken, lamb, or kebab, served in pita with various toppings.

Halva

In Greece, “halva” isn’t a single dessert but a family of traditional sweets, each with distinct ingredients, textures, and regional roots. The most popular varieties include halva from Farsala, semolina halva, and Macedonian (tahini-based) halva—each offering a unique taste and cultural story

Halva Farsalon

Farsala’s famous halva, a sweet treat, is soft and oily, made from rice flour, goat butter, sugar, and almonds, cherished during festivals.

Halva Simigdalenios (semolina)

Recipe by Giorgos Grigoriadis

Hanum burek

Hanum burek, “the lady’s pie,” features a crispy crust filled with cinnamon and walnut, baked, soaked in syrup, and topped with more walnut.

Hilopites

Hilopites: Greek homemade pasta, crafted from semolina, eggs, milk, and salt, used in a variety of dishes like mizithra, soups, or as a side.

Hirosfaghia

Hirosfaghia: A traditional pig slaughter ritual in Greece, celebrated with feasts, music, and dancing, lasting 2-3 days in the village.

Horta

Horta in Greece refers to edible greens, both cultivated and wild, rich in nutrition and gathered as a hobby, even lifesaving during hardships.

Hortopita

Hortopita: A nutritious Greek dish with spinach, feta, and various greens in filo dough, a healthy and tasty staple of the Mediterranean diet.

Glossary