A FOOD TRADITION
Pontic Greek Cuisine
Pontic Greek cuisine preserves Black Sea Greek traditions through filled doughs, grains, fermented foods, soups, dumplings, and celebratory meat dishes.
Dishes linked to this cuisine
1–12 of 40
Fesopilafo
A Pontic Greek bean pilaf in which rice and common beans are cooked together with onion and oil until tender.
Herise
A traditional Pontic Greek preparation of cooked wheat and meat, typically enriched with onion and butter.
Kantanasi
A Pontic-Greek hand-cut dough dish typically served with a rich combination of yogurt, butter, and garlic.
Kaplama
A Pontic Greek stuffed-cabbage preparation in which cabbage leaves enclose a rice filling that may include pork and onion.
Kapnisto Kreas
Kapnisto Kreas is traditionally smoked and salted meat from the Pontic Greek culinary tradition, served sliced or in cooked dishes.
Katsipatsi
Katsipatsi is a traditional Pontic Greek meat soup made with beef tripe or related beef offal, onion, garlic, and a sharp vinegar seasoning.
Keskeghi
A ceremonial Pontic Greek preparation of softened hulled wheat cooked into a thick savory dish with meat, onion, and often butter.
Keskek With Chicken
Keskek with chicken is a slow-cooked ceremonial dish of softened wheat and chicken blended into a thick, savory porridge.
Kinteata
A traditional Pontic Greek nettle preparation that cooks tender nettle greens with onion, oil, and a modest amount of flour into a savory dish.
Kokoretsi Pontic
Kokoretsi Pontic is a skewered preparation of seasoned lamb offal wrapped in lamb intestines and slowly grilled over a fire.
Kopta
A traditional Pontic-Greek preparation of seasoned minced meat and bulgur shaped into compact portions and cooked until browned.
Krommydopita Pontic
Krommydopita Pontic is a savory onion pie prepared with wheat pastry, abundant onions, cheese, and egg-based filling.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.