Avgolemono

It a Greek meatball (kefte κεφτέ) made of beef and rice or bulgur and cooked in moist heat; it is also a dish of these meatballs in tomato or avgolemono sauce.

Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give …

Tzatziki is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and sometimes dill. …

This is a common dish in Balkan, Bulgarian, Greek, Turkish, and Eastern European cuisine. According to folklore, it is said to be a hangover remedy.

This is a traditional recipe filled with the most rich and creamy custard.

Triangle pastries made up of filo pasty and filled with a delicious mixture of Greek cheese. So simple, yet so delicious.

A delicious traditional Greek recipe suitable for every time of the day, as a starter or mid-day snack, made with phyllo pastry and stuffed with feta cheese, gouda cheese.

Tiropita is a Greek layered pastry food in the börek family, made with layers of buttered phyllo and filled with a cheese-egg mixture.

Golden melt-in-your mouth fried cheese balls. This is made with local cheese, and usually has mixed cheese.

Classic Greek appetizer using feta.

A Greek and Turkish meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Taramosalata …

This is creamy blend of pink or white fish roe with either a potato or bread base is best with a drizzle of virgin olive oil or a squeeze of lemon.