Holidays Greece

[an error occurred while processing this directive]


Click here to go directly to the culinary lexicon Greek-English

Click here to go to the greek recipes

TRADITIONAL GREEK COOKING

Moussaka, souvlaki and salad with feta, Greek cuisine is not just a cliche. Dare to think outside the box, stop in a small tavern remote resorts, take the time to discover the local cuisine. Or get inspired by our revenue to bring Greece to your table. The journey begins in your plate ...

In Greece, sharing a meal with friends at home, restaurant or tavern is deeply rooted in social habits. L 'Estiatorio is the restaurant itself, the taverna is a restaurant People, and psitaria is the rotisserie. The Kafenio is a kind of cafe where find men of a certain age. They drink of ouzo, the retzina, discussing or commenting policy village life. They also watch the matches or news on TV, or play to tavli. It is a place where women are not always welcome, because they like to navigate between them. The zaharoplastio is a kind of pastry, where you can sometimes sit down to eat. For a rustic and authentic cuisine, choose the taverna, you make pleasant surprises. Here it serves the most authentic dishes, and you can eat and drink at any hour of the night, usually even until dawn. Everyone knows almost moussaka, souvlaki, Greek salad and baklava. But Greek food is more than that. You can visit our Culinary lexicon Greek - French to a glimpse of Greek food. You can also print, it can be useful if you go Greece. In tourist areas, or cosmopolitan, map of the dishes that you will often translated into English or German. Greek cuisine is rich input is called "Meze"Or"Mezedes". They may either precede the meal, either the form alone, depending on appetite we a. .. or quantity of Metze presented. You will notice that the bread that is served generally has a crust dotted with sesame seeds. It's a bread that we eat a lot in Greece, Accompanying dishes or take a dip, make "Papara as we say in Greek. It's called "peasant bread" or "xoriatiko" (pronounced horiatiko).
The Greek recipes are often seasonal. For example the dishes of lentils, beans giants are rather flat Winter. Some dishes (and even many of them) are specific to certain periods of the year, some religious festivals mainly as Easter, Christmas or New Year ... At Easter and such the first day of the year, it is customary to share a pie in which we hid a coin (wrapped in aluminum hygiene ..). In the guest who fell on the room, it provides when fortune smiled. Greek women spend long periods, sometimes lasting several days to prepare different dishes.
Greek food is mainly based ingredients healthy, giving much importance to vegetables, oil Olive and other natural ingredients. She uses olive oil extra virgin fresh vegetables, meat, fish. Olive oil deserves it one attention. Used mostly abundantly in the salads, for cooking different foods and frying, and baking also, it is a excellent quality and has a beneficial effect on health. Olive oil is the pride of farming families who live literally with the olive "in the blood," Generation after generation, maintaining a father to son valuable trees. Greeks consume more olive oil than any other countries (about 20 liters per person per year according to some statistics), and 75% of the country's production is quality extra-virgin. They are more than 300,000 tons of olive oil are produced each year Greece. In recent studies we demonstrated that this scheme Mediterranean food, especially the system Greek food, which incorporates olive oil but also cereals, vegetables, fruits and red wine (moderate) helped to live long and healthy.
Fresh tomatoes and cucumbers are the basis of Greek Salad which often found the "feta". The "FetaIs the most famous varieties of Greek cheese, and it lacks never on the table, she accompanies most meals. It is exported in many countries. But it is also manufactured elsewhere in Greece, so it is best to check originated before buying, and especially it is not a vulgar copy made from cow's milk ...
Drinks later, we talk a lot outside of Wine Greek resin, called Retsina. It is a kind white wine that is drunk very cold. Do you know that in antiquity, resin was useful to help the wine to keep? Today, the habit remained, and the resin provides a small particular taste in wine. We love it or hate it, but it is best judge for yourself ...



Glossary Greek cuisine - English

- Has - B - C - D - E - F - G - H - I - J - K - L - M - - N - O - P - Q - R - S - T - U - V - W - X - Y - Z -


- A --

Agouri : Cucumber.

Agriodiosmos : Wild mint

Alati: salt.

Alevras : Flour.

Anfrogala : Whey.

Anginares or aguinaress : Artichokes in a sauce with lemon and eggs to apples-to-earth or simply artichokes.

Anithos : Dill

Arakas Peas.

Araki : Smoked meat of pig (Crete).

Arnak or arni : Little lamb lamb.

Astakoss : Lobster without claws resembling lobster.

Avgo / AVG or AFGO / Agfa : egg / eggs.

Avgolemono : Egg-lemon sauce

greek cooking

- B -

Baklava : The baklava is a cake very sweet with nuts, syrup and honey.

Bamis : Greek name for Akras or okra.

Bira : Beer.

Skipjack : Kind of fish

Boureki : Dessert with honey, almonds, sesame

Brizola, brizoless Steak, steaks or ctelette

greek cooking

- C -

Chima : Wine open.

Chorti or Horta : Weeds

Cornille : Dry white beans with a small Black Point

greek cooking

- D-

Dafni: Laurel

Dentrolivano Rosemary

Diosmos : Mint

Dolmathes, or dolma dolmades: leaves stuffed vine.

greek cooking

- E -

Eliess : Olives

Elioladi : Olive oil.

greek cooking

- F -

Fakes : Lenses.

Faskomilo : Sage.

Fassolaki : Green beans, grains beans. Fassolakia my sweet Yanita : Dish of green beans with potatoes.

Fassolia : Beans.

Feta or feta or feta : salty white cheese made from goat milk or sheep. Is much used in Greek cuisine.Fraoula : strawberries.

Foukaki or tsitsiristo : Small pieces of pork sauteed in oil with just a little salt (Crete).

Fourtalia: Omelet

greek cooking

- G -

Gala : Milk

Galaktoboureko : Pastry milk with semolina.

Galeos : Dogfish.

Gamokoulouro Bread prepared for the Cretan marriages.

Gardumbes : Skewers of liver stomach and heart chopped

Garidi : Shrimp.

Gigantes Grains beans giants.

Glossa : Language.

Granita : Ice with Ouzo.

Graviera : Cheese hard used particularly for au gratin dishes. Resemble with gruyere.

greek cooking

- H -

Halva :

Heli : Eel.

Helidonopsaro : Flying fish

Hirino : Pig.

Horiatiki salata : Peasant salad.

greek cooking

-I -

greek cooking

- J -

greek cooking

- K -

Kafe Coffee.

Kalamarakia : Squid

Kalamata : Certainly the most famous Greek olive variety.

Kalogeros : Lobster

Kanela Cinnamon.

Kania : Giant crabs

Kapari : Capers.

Karpouzi : Watermelon.

Kasseri : Cheese cooked sheep Light and sweet, like a little cheddar.

Kataifi Paste "angel hair" used in baking

Kefalotiri : Salty hard cheese, Perfect for grated cheese, used for casseroles and pasta seasoning. It looks a little Parmesan, more gentle.

Keftedakia or keftedes : meatballs with spices.

Kidonopasto : Quince paste, specialty Islands Ionian

Kimas : Ground Beef

Kleftiko Lamb cooked with garlic, parsley, feta potatoes and tomatoes

Kokoras : Rooster.

Kopanisti : Variety cheese

Koriatiki : Greek Peasant Salad

Kotopoulo : Chicken.

Kotopoulo me Krasi kai Potatoes : chicken with wine and potatoes.

Kounelis : Rabbit.

Kourambiedes : Courabids rule, graham crackers almonds coated with powdered sugar, served Traditionally during the holiday season. Accompanying fine coffee ...

Kourambiedakia: Same as the Kourambiedes, but smaller.

Krassi : wine.

Krassi kima : Wine barrel.

Kreas: Beef

Kritharaki : Small pasta shaped grains of rice, often cooked with meat.

Kumino : Cumin.

greek cooking

- L -

Ladi: oil.

Ladokoulourakia: Small koulourakis Oil Olive.

Lagos : Hare.

Lahano aspro / kokino : Cabbage / Red.

Lahanodolmades : Cabbage leaves stuffed with minced meat and rice.

Lemonade : Lemonade.

Lemoni : Lemon.

Mastic : Tree on the island of Chios, producing the famous resin used to culinary and medicinal purposes.

Levande Lavender

Loukaniko : Sausage.

Loukoum loukoum : Cubes of frozen flavored, coated with icing sugar. Loukoumades :

greek cooking

- M -

Madzanoss Parsley.

Maroulis : Lettuce.

Makaronia pastitsio : Gratin macaroni with minced meat and bchamel sauce.

Manitaria Mushrooms.

Manouri : Not soft white cheese salt used for preparing sweet dishes and desserts.

MANTZOURANIS : Marjoram

Marathos : Fennel.

Marmelada : Jam (jam)

Mastoses Aphrodites : Sort of fishing

Mavrodaphne : Dessert wine, Cephalonia or Patras.

Mayeritsa : Traditional soup that is consumed the night before Easter. With lamb intestines.

Meli : Honey.

Melitzanosalata : Eggplant salad Roasted, pureed presented as one can spread on bread.

Menta : Mint

Metalico nero Mineral water.

Metaxa : Brandy firing 38-40 degrees.

Medzi (meze), medzedes (mezedes): appetizers.

Midhia Mussels.

Milo, mila : Apple, apple

Moskari : Calf.

Moussaka, moussaka melitzanes : gratin of roasted eggplant, ground beef, apples-to-earth and bchamel sauce.

Mustard : Mustard.

Muscat : Those of Lemnos and Patras are deemed

Myzithra : Cheese low salty milk sheep. It is fried.

greek cooking

- N --

Nerantzi: bitter orange

greek cooking

- O -

Ortikia : Quail.

Ouzo : Liquor aniseed taste a little like Pastis. Ouzo is developed exclusively Greece. It is produced by blending aromatic alcohols by distillation or maceration using seeds aniseed and possibly fennel seed, mastic from a lentiscus native of the island of Chios (Pistacia lentiscus Chia or latifolia) and other grains, fruits and aromatic plants.
It is drunk dry or elongated with water. Very refreshing summer ...

greek cooking

- P -

Paghoto : Ice.

Papi : Duck.

Pasteli : Specialty the island of Kea, made with sesame seeds and honey.

Pastitsio : Pasta gratin

Pastourma : Dried meat Beef (Thrace and Macedonia)

Potatoes: potatoes.

Sweet tiganites : (Potato) chips.

Patsis : Soup made from offal (pig or lamb).

Peponi : Melon.

Perdika : Partridges.

Phaskomilo : Sage. Used in brewing.

Slate : Laurel (see also daphne)

Piperi : Pepper.

Piperiess Peppers.

Portokalada : Orange juice.

Portokali, Portokalia : orange, orange.

Psari : Fish.

Psari Plaka : The fish tomato and oil.

Psarosoupa : Fish soup.

Psomi Bread.

greek cooking

- Q. -

greek cooking

- R -

Radikya: dandelions, teeth-de-lion

Rakiya : Brandy Crete. Resembles grappa in Italy. Is also made based grape.

Retsina : Flavored wine has pine resin.

Revani : Semolina cake very sweet.

Revithia Soup with chickpeas and oignosn.

Rigan Oregano

Rizogallo : Rice pudding with cinnamon

Roudjoukakia : Meatballs tomato sauce

greek cooking

- S -

Saganaki : Cheese slices fries

Salata Horiatiki : Peasant salad. In general, entering into its composition tomatoes, cucumbers, sliced onion, feta cheese, black olives and oil Olive.

SALTSA : Sauce

SALTSA Yogurt me Anitho : Sauce yogurt and dill, accompanies the fish perfectly.

Sardhaless : Sardines.

Selino Celery.

Sesfikia : Candy shaped like small rolls, with walnuts and grape inside. These goodies come from Moustos.

Sika : Figs. It is preferable to peel them before eating them, by removing the part that contains tail, because it contains a latex that can irritate mucous mouth.

Sikota : Liver

Skordalia : kind of garlic mayonnaise.

Sofeyada Ratatouille Cretan summer vegetables.

Soupa avgolmono Soup with egg beaten and lemon.

Souvla : Skewer.

Souvlaki : Skewers of grilled meat.

Spanakopitta : A dish composed of layers of spinach, feta and eggs, between sheets of phyllo.

Spanakorizo : Spinach rice.

Stifades : Raisins.

Stifado : Beef stew cooked with onions and wine.

greek cooking

- T -

Tahini Paste appearance Creamy consisting of crushed sesame seeds

Tzatziki or dzadziki : Mashed yogurt and cucumber, served as an appetizer. Eat with bread.

Tarama Salata, Taramosalata: puree composed of pink carp roe. Eat with bread or as an accompaniment to other dishes.

Thimar Thyme

Throumba : Black olives wrinkled appearance.

Tiri : Cheese (Cheese term in general).

Tiropita : Gratin with cheese filo dough and feta.

Tomatoes or donates Tomatoes

Tonoss : Tuna.

Triantafilla glika : Sweets prepared with rose petals.

Trigonia : Lovebirds.

Tsakistes : Olive green

Tsipi Name given to the whey in Crete.

Tsipoura : Kind of fish

Tsirosalata : Small mackerel salad dried. Specialty Thessaloniki.

Tsitsiristo or foukaki : Small pieces of pork sauteed in oil with just a little salt (Crete).

Tsouknida : Nettle

greek cooking

- U -

greek cooking

- V -

Vareli: Barrel (for wine).

Vassilikos Basil

Vaya : Laurel (see also daphne)

Vissino, vissina : Cherry, cherries

Voutiro / me voutiroButter / with butter.

greek cooking

- W-

greek cooking

- X -

greek cooking

- Y -

Yogurt : Yogurt.

Yiaourti me meli : Yogurt with honey.

Yiaourti me marmelada : Yogurt with jam.

Youvetsi : Kind of stew prepared in an earthenware dish.

Yufka : Phyllo dough type, but thicker.

greek cooking

- Z -

Zahari : Sugar.

greek cooking

Here are different varieties of Wine Greek:

Of Crete, :
Kotsiphali, Liatiko, Mandilaria, Romeiko, Vilana.

From Dodecanese, :
Athiri, Mandilaria, Moschato White

Of islands of the Aegean, :
Aidan, Assirtiko, Limnio, Mandilaria, Monemvassia, Moschato Alexandria.

Of the island of Evia: SavatianoDes Islands Ionian :
Mavrodaphne, Moschato white Robolla, Verde (Island of Zakynthos), Vertzami.

Of Macedonia, :
Asirtiko, Athiri, Cabernet Sauvignon, Cabernet Franc, Limnio, Negkoska, Roditis, Xinomavro.

From Peloponnesus, :
Aghiorgitiko, Korinthiaki (wine seedless), Moschato white Moschophilero, Refosco, Roditis, Soultanina (wine seedless).

Of Salonika :

Krassato, Batik, Mavro Messenikola, Moschato of Hamburg Saviatano, Stavroto, Xinomavro.



greek cooking

You can visit our recipes Greek.




Valid XHTML 1.0 Strict Copyright © 2000-2009 O. Georgallides-Scheurer. All rights reserved. | Disclaimer | Webmaster Lausann