Greek cuisine

the edible flowers of Cucurbita species

Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.

thumb|250px|Lakerda steaks (center) at a store in Kapani (Agora Vlalì) Market, Thessaloniki.

cheesecake recipe from ancient Greece

traditional dish from the Southern coasts of Spain

Ktipiti or htipiti (, ), also known as tirokafteri (, ) or kopanisti (not to be confused with the cheese of that name), is a cheese-based spread from Greece.

cheese dish fried in oil

Giouvetsi, yiouvetsi, or youvetsi (, , from Turkish ) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.

an eggplant dish from the Turkish cuisine

flesh from octopus

Kitron is a citron liqueur produced on the Greek island of Naxos. It is made from the fruit and leaves of the citron tree, which is similar to the lemon tree but stronger and slightly different in taste.

Sheftalia (; ; ) is a traditional sausage that originated in Cyprus. It is made from caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing. It can be regarded as a type of crepinette.

Gian beans Greek dish

Akanes () is a Greek sweet similar to loukoumi, only that it is flavoured with fresh goatsmilk butter rather than fruit essences. It is made exclusively in the town of Serres in Northern Greece. The name akanes dates back to the time of Ottoman rule in Greece, when it was called hakanes halva or royal halva (hakan deriving from the Turkish han and kağan). The sweet is available especially in the regional unit of Serres and in delicacy shops throughout Greece.

Strapatsada (Greek: στραπατσάδα) is a popular dish in many regions of Greece, especially the Ionian Islands, due to the availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil). It is often prepared "on the spot" and served for lunch or a light snack; however, it can also be served cold. The dish is also known as kagianas, koskosela (in Cyclades) or menemeni.

Daktyla () is a leavened 'country' or 'village' bread from Greece, but also popular in Cyprus and Turkey.

name for meals

the dried and split seed of Pisum sativum

Anchovy tapa appetizer

'''''' ( (or , from () + (), meaning "honey") is a Greek mixed alcoholic drink. It is a digestive spirit, traditionally used by many Greeks as a home remedy for a sore throat or cough.

rabbit meat dish

type of Greek flat bread

Spanakorizo (, "spinach rice") is a Greek vegetarian dish of spinach and rice. A pilaf, it is described as a typical Greek country dish that may be eaten hot or cold.

salad based on eggplant

Tomatokeftedes are fried tomato balls served as an appetizer on the Greek island of Santorini, and generally Cyclades. The dish is made from crushed or pureed tomatoes fried in oil. The batter is tomatoes and flour kneaded into a dough along with spices, parsley, onion, and mint; the dough is then fried in cooking oil and served as an appetizer. Santorini-grown tomatoes are preferred, as the island's rugged terrain and pumice-laced soil makes for more robust fruits.

A "köfte" dish that originated in Izmir, Turkey, and common to the Turkish and Greek cuisines.

food and culinary traditions of the traditional cuisine of the island of Crete

cuisine of Greek Americans and their descendants

thumb|257x257px|Black Sea-style peynirli pide in an Ankara restaurant

thumb|Kleftiko with potatoes Kleftiko (, ) is a traditional Greek dish of slow-roasted marinated lamb, most often cooked and served with potatoes. Bell peppers, onions, and cheese can also be added.

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thumb|Paximadia Paximathia (), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour. It has been referred to as being similar to biscotti or as a type of biscotti. Paximathia is a common food in Greece and many Greek bakeries sell the bread, which is often served as a breakfast food with marmalade or cheese. Paximathia is purveyed also in Greek specialty stores in many areas of the United States.

Hilopites (alternatively hylopites or Chylopites) (, ) are a traditional Greek pasta made from flour, eggs, milk, and salt. They take the form of long thin strips or, in some regions, small squares (sometimes called by different names).