232 Dishes

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

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Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Side, Snack, Appetizer

Dakos

Cretan appetizer made of paximadi bread rusks topped with tomatoes, feta or mizithra cheese, herbs, olives, olive oil, similar to bruschetta

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Dolmades

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

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Fasolakia

Green beans stewed in tomato sauce, may also contain vegetables, potatoes, meat (fasolakia me kreas)

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Fava

Greek fava is a creamy yellow split pea purée or dip flavored with onion, garlic, olive oil and seasonings, top with herbs, onions, tomatoes, olive oil, serve with bread, pita bread

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Feta me meli

Feta cheese wrapped in phyllo and topped with sesame seeds, then baked or fried and drizzled with honey

Side, Snack, Appetizer

French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Garides saganaki

Shrimp and cheese in tomato sauce

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Garidosalata

Shrimp salad, made with olives, feta, capers, pickled cucumbers, tomatoes

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Hilopites

Hilopites or hylopites (greek: χυλοπίτες, [çiˈlopites]) are a traditional greek pasta made from flour, eggs, milk, and salt. they take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to italian fettuccine.the pasta is traditionally made by rolling the dough out in to a thin sheet, dusting with flour, and slicing twice: first into thin fettuccine like strips, then again into small squares. while commercially produced hilopites are generally around 1 cm2 (0.16 in2) traditional homemade hilopites are often made much larger. other regional names for this pasta include τουτουμάκια (toutoumákia) in some regions of peloponnisos and τουμάτσια (toumátsia) in cyprus.some common dishes made with hilopites are chicken noodle soups, baked chicken with red sauce, or simple boiled pasta dish with oil and cheese.

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Horiatiki

Greek salad or horiatiki salad (greek: χωριάτικη σαλάτα or θερινή σαλάτα) is a popular salad in greek cuisine generally made with pieces of tomatoes, cucumbers, onion, green bell pepper slices, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically kalamata olives) and dressed with salt, greek oregano, and olive oil. a common addition is caper berries (especially on the dodecanese islands). greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a greek farmer might have on hand.

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Kalamarakia tiganita

Fried calamari (squid)

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Koliva

Koliva, also spelled, depending on the language, kollyva, kollyba or colivă, is a dish based on boiled wheat that is used liturgically in the eastern orthodox church for commemorations of the dead. in the eastern orthodox church, koliva is blessed during funerals, as well as during the memorial service (mnemosyno) that is performed at various intervals after a person's death and on special occasions, such as the saturday of souls (ψυχοσάββατο). it may also be used on the first friday of great lent, at slavas, or at mnemosyna in the christmas meal. in some countries, though not in greece, it is consumed on nonreligious occasions as well. a similar food item is widely popular in lebanon where it is known as snuniye and, more commonly, as berbara as it is prepared for saint barbara's feast day, december 4, which is celebrated with halloween-like festivities.

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Kolokythoanthoi

Stuffed and fried or baked zucchini flowers/blossoms, filled with various ingredients, for example, savory rice, cheese

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Kolokythokeftedes

Zucchini fritters, serve with tzataiki sauce

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Kos

Yogurt, used in tavë kosi, cake

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Lahanosalata

Cabbage salad with vinaigrette dressing, may also contain carrots, lettuce, feta, olives, onions, celery, herbs

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Lakerda

Lakerda is a pickled bonito dish eaten as a mezze in the balkans and middle east. lakerda made from one-year-old bonito migrating through the bosphorus is especially prized.

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Marouli salata

Lettuce salad, for example, romaine lettuce

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Mavromatika fasolia salata

Black-eyed bean salad

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Melitzanokeftedes

Eggplant fritters

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Meze

Meze or mezze (, ) is a selection of small dishes served as appetizers in much of west asia, middle east and the balkans. meze is often served as a part of multi-course meals. they are popular in syria, lebanon, iran, palestine, jordan, greece, turkey, israel, the caucasus and the balkans.

Side, Snack, Appetizer

Mydia saganaki

Mussels stewed with tomatoes, vegetables, herbs, olive oil, wine

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Octopus salad

Octopus marinated in olive oil and lemon juice, may also contain vegetables

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Paschalina avga

Easter eggs, commonly dyed red to symbolize the blood of christ that was shed on the cross of calvary

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Patates sto fourno

Roasted potatoes with lemon juice

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Patatosalata

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

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Pilafi pligouri

Cracked bulgur wheat pilaf, cooked with tomato juice and onions, serve with yogurt

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Pitaroudia

Chickpea fritters from rhodes, made with, for example, tomatoes, mint, onion

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Politiki salata

A colorful cabbage salad

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Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Prassorizo

Leeks and rice, leek risotto

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Revithokeftedes

Chickpea fritters, serve with, for example, tahini sauce

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Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

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Saganaki

In greek cuisine, saganaki (greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese.

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Skordalia

Potato and garlic dip, also made with almonds, walnuts, serve with fried fish, meat, vegetables

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Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in chinese and other southeast asian cuisines. the kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. they are filled with vegetables and other ingredients.

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Tapas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.

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Tirokroketes

Fried balls of cheese

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Tomatokeftedes

Tomatokeftedes are fried tomato balls served as an appetizer on the greek island of santorini, and generally cyclades. the dish is made from crushed or pureed tomatoes fried in oil. the batter is tomatoes and flour kneaded into a dough along with spices, parsley, onion, and mint; the dough is then fried in cooking oil and served as an appetizer. santorini-grown tomatoes are preferred, as the island's rugged terrain and pumice-laced soil makes for more robust fruits.

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Tonosalata

Tuna salad

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Yogurt

Strained yogurt, greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. in europe and north america, it is often made from low-fat or fat-free cow's milk. in iceland, a similar product named skyr is made. strained yogurt is generally marketed in north america as "greek yogurt" and in the uk as "greek-style yogurt", though strained yogurt is also widely eaten in levantine, eastern mediterranean, middle eastern, central asian and south asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. it is used in a variety of dishes, cooked or raw, savory or sweet. straining makes even nonfat varieties thicker, richer, and creamier than unstrained. since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. thickeners such as pectin, locust bean gum, starches or guar gum may also be used to thicken yogurts. in western europe and the us, strained yogurt has increased in popularity compared to unstrained yogurt. since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt.it was reported in 2012 that most of the growth in the $4.1 billion american yogurt industry came from the strained yogurt sub-segment, typically marketed as "greek yogurt". in the us, there is no legal or standard definition of greek yogurt, and yogurt thickened with thickening agents may also be sold as "greek yogurt".