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OzeVillage
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Greek Glossary |
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When browsing through a book about Greek food or working through a recipe or menu, a term crops up which is unfamiliar or unclear. This list of words and phrases from the Greek kitchen may help make your reading more rewarding and enjoyable.
Information provided by R&R Publishing
 When browsing through a book about Greek food or working through a recipe or menu, a term crops up which is unfamiliar or unclear. This list of words and phrases from the Greek kitchen may help make your reading more rewarding and enjoyable.
- avgolemano - egg and lemon sauce
- baklava - honey and almond pastries, sometimes stuffed with spices.
- barbounyi - the red mullet; the moset revered and most expensive Greek sea cod.
- bourtheto - the stewed fish of Corfu, often served with peppers & onions.
- bouzouki - traditional Greek folk band music featuring the stringed instrument of the same name.
- chipura - alcoholic drink made from grape skins
- chronia polla - "long life"
- dolmades - stuffed vine leaves
- faki - lentils
- fassoulada - bean soup
- feta - popular soft greek cheese
- filo - tissue-thin, layered pastry dough
- frappe - in Greece, iced coffee
- frouta - fruit
- galaktopoleia - a milk shop serving dairy products, ice cream, pastries and tea & coffee
- haloumi - soft Greek cheese, often served grilled
- horiatiki salata - a village mixed salad
- humus - chick pea
- kadaifi - a swirly-surfaced filo nut pastry
- kafenion - a coffe house; a haven for mean to talk, play cards and backgammon.
- kakavia - thick fish soup
- kalamari - squid
- kaliorexi - "good appetite!"
- kefalotiri - a hard, biting Greek cheese, similar tp Parmesan; an ingredient for main meal dishes, and a pasta topping.
- keftedes - fried ( sometimes boiled ) mince balls with herbs
- kokoretsi - offal stuffed lamb entrails
- kotopolo - poultry or chicken
- koulouria - special Easter cakes, breads and biscuits
- laghos stifado - stewed hare
- loukoumathes - cinnamon and honey fritters ( or puffs )
- marides - tiny whitebait fish
- mayiritsa - midnight Easter soup
- melitzanasalata - directly translates as eggplant salad, but really is a puree.
- mezethes - appetisers
- moussaka - layered dish containing eggplant, zucchini, potatoes, beef and bechamel sauce
- myzithra - soft ewe's milk cheese
- okra - green pod vegetable, originally from Africa
- ouzeri - a small restaurant selling ouzo and sometimes, evening meals
- ouzo - aniseed-flavoured spirit which is diluted with water and turns cloudy on contact
- pastitcio - baked dish of pasta,beef, cheese and tomato
- patsa - a soup brew with garlic, tripe and lambs feet
- pita - a flat, round Middle Eastern bread, often split open to form a pocket filling
- raki - alcoholic liquor favoured by Cretans and Greeks living close to Turkey.
- rathikia - wild dandelion, similar to spinach, it is green and is served warm or cold, dressed with lemon & oil
- rembetika - folk music somewhat like American blues, but Greek style
- retsina - traditional dry Greek wine treated with pine resin
- rolo - meat loaf with garlic sauce and a centre of boiled eggs
- saganaki - a dish baked or fried with onions, tomatoes and cheese
- skordalia - thick garlic sauce, with oil, vinegarand mash potatoes or moist bread crumbs
- sofrito - stewed steak with vinegar and garlic
- soudzoukakia - hand made sausages containing cumin.
- tahini - sesame paste
- taramasalata - fish roe puree
- thiples - fried bow-knots dessert or welcoming sweet
- tzatziki - Greek dip or salad containing cucumber with yoghurt and mint
- zaharoplasteia - a swet shop offering biscuits, cakes, chocolates and beverages
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