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Greek food glossary index

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Greek food glossary terms

  • dolma

    A grape leaf stuffed with rice, or grain and either meat or vegetables. Meat dolma are usually served warm, but vegetable dolma is usually served cold.

  • fattoush

    Salad made from mixed vegetables and toasted or fried pieces of pita bread. Sumac is usually added to lend the dish a sour taste.

  • fava

    A yellow lentil soup served hot and thick and garnished with a little olive oil and lemon juice and a sprinkling of chopped raw onions.

  • greek salad

    Consisting of lettuce, olives, tomato, cucumbers and feta cheese with oil and vinegar dressing.

  • keftedes

    Tiny meatballs prepared with finely minced meat (any kind) blended with bread crumbs and eggs then seasoned with garlic, mint, oregano, and salt and pepper. The mixture is formed into tiny balls and fried in oil till brown. Usually a part of appetizers.

  • moussakas

    Browned eggplant slices layered with tomatoes, cheese, onions, and ground meat finished with a bechamel sauce.

  • tabbouleh

    A salad made of finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

  • tzatziki

    A tangy dip of plain yoghurt, minced cucumber, garlic, salt and pepper.

Disclaimer: Our food glossary provides generic reference information only. The actual product may vary.

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