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
13–24 of 40
Lavasia
Lavasia is a thin Pontic Greek flatbread made from a simple wheat-flour dough that is rolled or stretched and cooked on a hot surface.
Manti Pontic
Pontic-style manti are small wheat dumplings filled with seasoned minced meat and commonly served with yogurt, garlic, or butter.
Masouria
A traditional Pontic Greek vegetable dish of green beans braised with tomato, onion, and oil.
Mouzmades
Mouzmades are Pontic Greek seasoned minced-meat patties or meatballs, typically shaped and fried or grilled until browned.
Otia
Ear-shaped Pontic Greek fried pastries made from wheat flour, egg, yogurt, and sugar and served warm or sweetened.
Parcharopita
A savory Pontic pie of wheat-based pastry filled with mixed wild greens and onion and baked until crisp.
Patatesli
A simple Pontic Greek potato dish in which potatoes are cooked with onion and vegetable oil until tender and savory.
Perek
Perek is a Pontic baked pastry made from thin wheat dough, typically layered with butter and filled with cheese or another savory filling.
Perek With Cheese
Perek with cheese is a warm Pontic baked pastry of thin wheat dough layered with butter and filled with cheese.
Piroski
Piroski are fried or baked yeast-raised pastries filled most commonly with potato and onion, with meat or cheese fillings also found in Pontic Greek versions.
Pontic Bean Soup
A hearty Pontic Greek soup of slowly cooked beans with onion, carrot, oil, and seasoning in a savory broth.
Pontic Cabbage Soup
A rustic Pontic Greek soup of cabbage, potato, onion, and carrot simmered in a light savory broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.