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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

37–40 of 40

Tsirichta

Pontic Greek fried dough fritters prepared from wheat flour with egg and yogurt and cooked in oil.

Tsitsiravla

Tsitsiravla is a Pontic preparation of tender wild greens that are blanched or sautéed and dressed with oil and vinegar.

Varenika

Varenika are boiled dough dumplings associated with Pontic Greek cooking and commonly filled with potato and cheese or served with dairy accompaniments.

Yufkasi

A Pontic Greek preparation of thin handmade wheat-dough sheets, generally cooked and served as a simple dough-based dish.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.