Vegetables
anglnares—artichokes arakadhes—peas bamies—okra
dolmadhes— stuffed grape leaves tasoladha—bean soup tasolakla— snap beans
horlatlkl— olive, cheese, onion, cucumber and tomato salad
horta— steamed wild greens
koukla— horse beans
marouli—lettuce
patzaria— beets
yemistes—stuffed tomatoes or peppers ylgantes— giant haricot beans
Dips
melltsanasalata—mild eggplant dip
tarama—fish roe pate, popular during Lent
tzatziki— yogurt/cucumber spread, heavily garlicked and herbed
Specialties
pefeas—tripe stew; a city dish, found at special stalls near the bus stand tallngarla—snails, fried whole in oil and herbs
trahanadhes—sourdough dumplings prepared in hot sour milk; an Ipirote specialty Grilled or Fried Meat
brlzdla— pork or beef chop keltedhes— meatballs
kokoretsi— innards, specifically the gut muscle wall (not tripe) stuffed with anonymous offal
kondosouvli—essentially same idea as foregoing, but the chunks of meat have a less humble origin
ρ«/<ό—a portion of sheep or pork spit-roasted whole—may be served cold, bones, eyes, and all.
You may learn to like the above three delicacies if summer trekking in the mountains.
paidhakia—lamb chops, often very inexpensive sikotakia—grilled liver, better than Mom’s
Baked or Boiled Meat
kotopoulo—chicken
moussaka—eggplant and ground lamb casserole in white sauce
papoutsaki—variation of moussaka
pastitsio—macaroni pie
stifadho—stew of any kind
tsoudsoukakia—baked meat torpedoes
yiorvoulakia—meat-and-rice balls, often in egg-lemon sauce
Seafood
galeos—shark steak
garidhes—shrimp, fried or blanched
glossa—sole—tasty
gopes— small but meaty fish, common kafeneio (cafe) snack kalamaria—squid, fried ksifias—swordfish
ktapodhi— octopus, grilled or stewed pestrofa—trout sinagridha—red snapper
Drinks
bira—beer
bira varelizmeno—beer on tap kokkinelli— rose wine krasi— wine
levko aspro—white wine mavro—red wine
meh to hilko—bulk wine, vin du pays retsina—pine-resin-flavored wine ούζο—anise-flavored liqueur raki— grape-crushing brandy tsikoudhia—Cretan raki tsipouro—I pi rote, Sterean raki nero—water
Desserts
The only decadent element of Greek cuisine is the sweets. Many Levantine introductions are tasteless concoctions of sugar and flour, but several desserts are outstanding.
baklava—fyllo dough sheets, honey, nuts bougatza—Greek eclair galaktobouriko—custard pie krema— plain custard
loukoumi—Turkish delight; standard welcome snack at monasteries moustalevria—grape pudding; autumn prize in towns of grape regions rizogalo—rice pudding—world’s best
Street Snacks
kalamboki— roast corn on the cob, mainland street corner staple from July to September
kastana— roast chestnuts, sold at street stalls from October through midwinter souvlaki— chunks of pork or lamb, best served in pita bread with tomatoes and other
garnish spanakopita—spinach pie tyropita—cheese pie