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
37–48 of 49
Ravani
A Greek syrup-soaked semolina cake typically enriched with eggs and yogurt and baked until golden.
Revithada
Chickpeas are slow-cooked or baked with onion, olive oil, lemon, and herbs until soft and savory.
Shrimp Saganaki
Shrimp is simmered in a tomato-based sauce and finished with feta and herbs, usually served hot.
Skordalia
A strongly garlic-flavored Greek dip made from mashed potato or bread emulsified with olive oil and vinegar or lemon juice.
Soutzoukakia
Greek oblong meatballs made from seasoned ground beef and served in a spiced tomato sauce.
Spanakopita
A Greek savory pie of spinach, feta cheese, herbs, and onion enclosed in crisp phyllo dough and baked.
Stifado
A Greek stew of meat or rabbit slowly cooked with abundant onions, tomato, warm spices, and wine or vinegar.
Taramasalata
A creamy Greek fish-roe dip blended with olive oil and lemon, typically thickened with soaked bread or potato.
Tiropita
A Greek cheese pie made with seasoned feta and other cheeses wrapped in phyllo dough and baked.
Trahanas Soup
A traditional Cypriot soup made by simmering fermented wheat-and-dairy trahanas in liquid and often serving it with halloumi.
Tyrokafteri
A Greek spicy cheese dip made from crumbly cheese blended with hot pepper, olive oil, and vinegar.
Tzatziki
Thick yogurt is mixed with grated cucumber, garlic, olive oil, and herbs into a cool, tangy dip.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.