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
25–36 of 49
Koukofava
Koukofava is a Cretan puree of cooked dried broad beans seasoned with olive oil, onion, and salt and served warm or at room temperature.
Koulouri
A Greek ring-shaped bread with a chewy wheat-flour crumb and a generous coating of sesame seeds.
Kreatopita
A Greek savory meat pie consisting of seasoned minced meat and onion enclosed in baked phyllo pastry.
Lahanodolmades
Greek cabbage leaves are wrapped around a rice-and-herb filling, sometimes with minced meat, and are commonly finished with lemon or avgolemono sauce.
Loukoumades
Greek fried dough balls made from a yeast-raised wheat batter and commonly served with honey or sugar syrup.
Magiritsa
A traditional Greek Easter soup made with lamb offal, greens, herbs, rice, and an egg-lemon finish.
Melitzanosalata
A smoky Greek eggplant dip mixed with olive oil, garlic, and an acidic seasoning such as lemon juice or vinegar.
Metsovone Pie
A savory Greek pie layered with smoky Metsovone cheese, pastry, and a rich egg-and-dairy filling.
Moussaka
A layered Greek bake of eggplant, usually with a seasoned beef and tomato filling, finished with a creamy béchamel topping.
Papoutsakia
Halved eggplants are roasted and filled with a seasoned minced-beef and tomato mixture, then commonly finished with a béchamel and cheese topping.
Pastitsio
A Greek baked pasta casserole combining tubular wheat pasta with seasoned beef and tomato sauce beneath a creamy béchamel and cheese topping.
Prasopita
A Greek savory leek pie made with layered phyllo pastry and a typically feta-based filling, often enriched with egg and herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.