A FOOD TRADITION
Greek Home Cooking
The broad national tradition of Greek home cooking combines vegetables, legumes, grains, seafood, meat, herbs, olive oil, and dairy.
Dishes linked to this cuisine
1–12 of 49
Arnaki Fricassee
A Greek braise of lamb and leafy greens finished with a lemon-and-egg avgolemono sauce.
Avgolemono Soup
Avgolemono soup is a Greek lemon-and-egg soup usually prepared with chicken broth and rice or an orzo-style grain.
Baklava
A layered pastry of crisp wheat-based sheets, walnuts, butter, and spiced sugar syrup, with almond or pistachio variations.
Bifteki
Greek seasoned beef patties prepared with onion, garlic, breadcrumbs, and herbs and cooked until browned.
Bouyiourdi
Feta is baked with tomato, peppers, onion, olive oil, and oregano until bubbling and served hot.
Briam
A Greek oven-roasted medley of seasonal vegetables, typically including potatoes, zucchini, eggplant, tomato, onion, and garlic.
Dolmadakia
Small Greek stuffed grape leaves filled primarily with seasoned rice, herbs, onion, and olive oil, with some versions including minced meat.
Ekmek Kataifi
A Greek layered dessert made with crisp kataifi pastry, custard, syrup, and a creamy topping, typically served chilled.
Fakes
Lentils are simmered with onion, carrot, tomato, olive oil, and seasoning into a hearty Greek lentil soup.
Fasolada
A hearty Greek bean soup simmered with white beans, tomato, onion, carrot, celery, and olive oil.
Fava
A Greek purée of yellow split peas served as a dip or spread, typically finished with olive oil, onion, lemon, and salt.
Feta Saganaki
A slab of feta is commonly coated and pan-fried or baked with olive oil, producing a hot savory cheese dish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.