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Language of Kouzina |
Avgolemono |
An egg and lemon emulsion usually mixed into a broth. |
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Pressed dried mullet roe in a waxed coating also referred to as bottarga in Italy |
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Thick filo pastry filled with meat, cheese or vegetables. |
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French preparation method of finely diced vegetables |
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Resin from the bark of a small tree from Chios Island. |
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One of Greece's finest feta cheese labels. A white cheese made from pasteurised sheep and goats milk from Epirus region. |
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Grape vine leaves stuffed with herbed rice. |
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Middle Eastern chilli sauce. |
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Greens such as chicory, beetroot leaves, spinach, rocket etc.,usually boiled or sauteed. |
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A mild creamy yellow cheese made from cow’s milk. |
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A mild-tasting, slightly salted cheese made from sheep’s or cow’s milk. |
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A hard, pale yellow cheese made from sheep’s or goat’s milk similar to the Italian Pecorino. |
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The Greek word for meatballs or rissoles. |
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Feta aged in red wine originating from Kos island. |
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Strained sheep’s milk yoghurt. |
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Greek Turkish delight made from gelatine. |
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Sweet creamy white cheese made from goat’s milk which is similar to mascarpone. |
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White semi hard cheese made from sheep’s or goat’s milk with a mildly nutty, almost buttery flavour. There is a softer version similar to ricotta. |
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Dried cured beef rubbed with dry salt, fenugreek, sumac, chillies and garlic. |
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Pilaf made with Bulgur (cracked wheat) |
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Means ’to be cooked in a heavy skillet’, but often referred to the grilled Kefalograviera cheese in many restaurants. |
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Traditionally, a puree of garlic, potatoes and olive oil. |
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Greek filo pastry pies filled with spinach and feta. |
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A rice pilaf made with spinach |
