"a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with morello cherries (""vişne""), and plums may be used also. In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup (""nar ekşisi""), currants and toasted pine nuts. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called"
"vinegar, and closely resembles the ""Greek salad"" of Greece. Some spreads and dips found in the meze of Greek cuisine are also called ""salads"" in Greek, such as ""melitzanosalata"", ""taramasalata"" and tzatziki. Greek salad Greek salad or horiatiki salad ( ""village salad"" or ""rustic salad"" or θερινή σαλάτα ""summer salad"") is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green"
"Greek cuisine Greek cuisine (, ""Elliniki kouzina"") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork). Other important ingredients include olives, pasta (especially hyllopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is strongly influenced by Ottoman cuisine and thus, especially cuisine of anatolian Greeks shares foods such as baklava, tzatziki,"
"barley, bread or kasha for the rice. There are many varieties of the ""zeytinyağlı"" (with olive oil) and ""sağyağlı"" (with clarified butter) ""dolmas"". The ""zeytinyağlı"" dolmas are usually stuffed with rice and served cold, but variations with meat based fillings are served warm. The origins of stuffed vine leaves are unknown, but the dish was popular throughout the Ottoman Empire and can be found in many regional cuisines today. Sephardim call them ""yaprakes finos"", and they are known as ""dolma bargh"" in Iran, ""dolmades"" in Greece, ""yalanchi sarma"" in Armenia, and ""yerba"" in Syria. Some Israelis may use leaves picked"
"of aubergine or potato with various other ingredients: often minced meat and tomatoes, sometimes a layer of egg custard or béchamel sauce on top. In its Greek variant, well known outside the region, it includes layers of aubergine and minced meat with custard or béchamel sauce on top, but that version is a relatively recent innovation, introduced by the chef Nikolaos Tselementes in the 1920s. Much of Greek cuisine is part of the larger tradition of Ottoman cuisine, the names of the dishes revealing Arabic, Persian or Turkish roots: moussaka, tzatziki, yuvarlakia, keftes and so on. Many dishes' names probably"
"Greek salad Greek salad or horiatiki salad ( ""village salad"" or ""rustic salad"" or θερινή σαλάτα ""summer salad"") is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green bell pepper slices or caper berries (especially in the Dodecanese islands). Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might"
"Sarma (food) Sarma (from Turkish word ""sarmak"", meaning ""to wrap"") is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on a combination of grains, like bulgur or rice, and minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe. Stuffed vine leaves without meat are sometimes called ""yalancı dolma"", which means ""liar's dolma"" in Turkish. ""Vişneli yalancı dolması"" is a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with"
"fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip. Variants of skordalia may include eggs as the emulsifier, omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan ""allioli"", and so on. In the Ionian Islands, cod stock and lemon are usually added instead of vinegar, and then skordalia is eaten as a main dish. Skordalia Skordalia or skordhalia or skorthalia (σκορδαλιά , in Greek also called αλιάδα 'aliada/aliatha), is a thick ""purée"" (sauce, dip, spread, etc.) in Greek cuisine traditionally made"
"peppers in a dish called ""courgette farcie"" (stuffed zucchini). In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants). It is served as an ""hors d'œuvre"" or as a main dish, especially during fasting seasons. Zucchini is also stuffed with minced meat, rice, and herbs and served with ""avgolemono"" sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra cheese, or with a mixture of rice, herbs, and occasionally minced meat. They are then deep-fried or baked in the oven with tomato sauce."
"and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey. ""Mastic"" (aromatic, ivory-coloured resin) is grown"
"of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. Popular among Europeans, and traditionally served among the Jewish on Simchat Torah, stuffed cabbage is described by Gil Marks to have entered Jewish cooking some 2,000 years ago. Recipes vary depending on region; Romanians and northern Poles prefer a savory sauce, while Galicia and Ukraine favor sweet-and-sour, for example. Stuffed cabbage leaves () are popular all year round in Azerbaijan, but especially in the winter months when other vegetables are less available. The stuffing usually consists of rice and herbs such as coriander,"
"base of other dishes, such as sauteed vegetables. For this reason, it is a fundamental component in Italian cuisine. It may also contain garlic, shallot, or leek. In Greek cuisine, the term sofrito refers to a specific dish native to, and almost exclusively to be found on, the island of Corfu. Sofrito is a veal steak slow-cooked in a white wine, garlic, and herb sauce, and is usually served with rice. In the Sephardi Jewish cuisine of the eastern Mediterranean and the Maghreb, the term ""sofrito"" emphasizes a method of cooking rather than a specific combination of aromatics. ""Sofrito"" is"
"be marinated before with vinegar producing ""cabbage provençal"" (). A similar salad is also made of sauerkraut. In Sweden, a particular type of cabbage salad made with a vinaigrette consisting of vinegar or acetic acid (vinegar essence), vegetable oil, salt, and seasonings is classically served with pizza and known as ""pizzasallad"" (pizza salad). Recipe adds carrots and leeks and is called ""veckosallad"" (week salad) for its notable durability. The term coleslaw is reserved for cabbage salad with carrots and mayonnaise-based dressing, and is typically seen as part of the American cuisine. In the United Kingdom, coleslaw often contains carrot and"
"crushed garlic and olive oil), lentil soup, retsina (white or rosé wine sealed with pine resin) and pasteli (candy bar with sesame seeds baked with honey). Throughout Greece people often enjoy eating from small dishes such as meze with various dips such as tzatziki, grilled octopus and small fish, feta cheese, dolmades (rice, currants and pine kernels wrapped in vine leaves), various pulses, olives and cheese. Olive oil is added to almost every dish. Some sweet desserts include melomakarona, diples and galaktoboureko, and drinks such as ouzo, metaxa and a variety of wines including retsina. Greek cuisine differs widely from"
"Ladera Ladera (Greek λαδερά), zeytinyağlı (yemekler) (Turkish), or bil zayt (Arabic بالزيت) is a category of vegetable dishes cooked in olive oil in Greek, Turkish, and Arabic cuisines. The name in all these languages means ""with (olive) oil"". Ladera consist of vegetables, plain or stuffed, cooked in a tomato, onion, garlic, and olive oil sauce, and usually do not contain meat. Formerly, lemon juice was used when tomatoes were out of season. They may be stewed on the range-top or baked in the oven. Ladera can be served on their own, typically with feta cheese and bread, or with potatoes,"
"is prepared with its leaves and served with a light soup and eaten with rice. In Cyprus it is popularly sprinkled with salt and lemon and served as an appetizer. Some varieties are grown as feed for cattle. Kohlrabi Kohlrabi (from the German for cabbage turnip; ""Brassica oleracea"" Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and"
"Coleslaw Coleslaw (from the Dutch term ""koolsla"" meaning 'cabbage salad'), also known as cole slaw or slaw, is a salad consisting primarily of finely-shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. The term ""coleslaw"" arose in the 18th century as an anglicisation of the Dutch term ""koolsla"" (""kool"" in Dutch sounds like ""cole"") meaning ""cabbage salad"". The ""cole"" part of the word comes from the Latin colis, meaning ""cabbage"". The 1770 recipe book ""The Sensible Cook: Dutch Foodways in the Old and New"
"zest, cinnamon, allspice, cloves, cardamom, mastic resin and ""mahleb"". (Some recipes suggest marinating the raisins and dried figs overnight in wines like ""retsina"" or ""mavrodaphne""). Some of the dough is set aside for the loaf's cross-shaped decoration. The bread may be glazed with a syrup made from honey, orange juice and slivered almonds. The traditional New Year's cake, Vasilopita (Βασιλόπιτα) is sometimes a tsoureki. Tsoureki Tsoureki (), is a sweet holiday bread made with flour, milk, butter and sugar and commonly seasoned with orange zest, mastic resin or ""mahlab"". One variation commonly called ""Easter bread"" is made by Greek communities"
"also in the southern part of India. In Ligurian cuisine, wild chicory leaves are an ingredient of ""preboggion"" and in Greek cuisine of ""horta""; in the Apulian region, wild chicory leaves are combined with fava bean puree in the traditional local dish ""fave e cicorie selvatiche"". In Albania, the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of ""byrek"". By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies, and other ingredients. In this form, the resulting"
"and served as an appetizer, by adding olive oil, garlic and sea salt. A well-known traditional recipe in Greece with stuffed peppers is Gemista. Florina pepper The Florina pepper () is a pepper cultivated in the northern Greek region of Western Macedonia and specifically in the wider area of Florina; for which it is named. It has a deep red color, and is shaped like a cow's horn. Initially the pepper has a green color, ripening into red, after the 15th of August. The red pepper is known in Greece for its rich sweet flavor, used in various Greek dishes"
"Skordalia Skordalia or skordhalia or skorthalia (σκορδαλιά , in Greek also called αλιάδα 'aliada/aliatha), is a thick ""purée"" (sauce, dip, spread, etc.) in Greek cuisine traditionally made by combining crushed garlic with a bulky base—which may be a ""purée"" of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating olive oil in to make a smooth emulsion. Vinegar is often added to skordalia. Skordalia is the modern equivalent of ancient ""skorothalmi"". The name, on the other hand, may be pleonastic compound of Greek σκόρδο 'garlic' and Italian ""agliata"" 'garlicky'. Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος),"
"""acılı ezme"" (hot pepper paste often with walnuts), ""haydari"" (thick strained yogurt with herbs), ""patlıcan salatası"" (cold eggplant salad), ""beyin salatası"" (brain salad), ""kalamar tava"" (fried calamari or squid), midye dolma and ""midye tava"" (stuffed or fried mussels), enginar (artichokes), ""cacık"" (yogurt with cucumber and garlic), ""pilaki"" (foods cooked in a special sauce), ""dolma"" or ""sarma"" (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), arnavut ciğeri (a liver dish, served cold), octopus salad, and ""çiğ köfte"" (raw meatballs with bulgur). In Greece, Cyprus and the Balkans, ""mezé"", ""mezés"", or ""mezédhes"" (plural) are small dishes, hot or cold,"
"bulgur, or pasta. They may also be served as a side dish to fish or meat. They are often served warm or at room temperature, and are popular in the summer. They are also commonly eaten as a fasting food. Examples include: Ladera Ladera (Greek λαδερά), zeytinyağlı (yemekler) (Turkish), or bil zayt (Arabic بالزيت) is a category of vegetable dishes cooked in olive oil in Greek, Turkish, and Arabic cuisines. The name in all these languages means ""with (olive) oil"". Ladera consist of vegetables, plain or stuffed, cooked in a tomato, onion, garlic, and olive oil sauce, and usually do"
"too quickly. Over time, various localities have developed their own recipes, which tend to vary the spices added to the meat marinade. A popular variant is ""Lysiotiki souvla,"" originating from the village of Lysi. Typically, souvla in Greece refers to a whole spit-roasted lamb (ovelias, in Greek ""Οβελίας"") for Easter and other major holidays or specialist restaurants; the Greek dish most similar to souvla is kontosouvli, large pieces of pork cut from the bone, and kokoretsi (lamb innards/offal rolled into a large sausage), or a speciality of the cook in that region of the country. Cypriots mostly eat Souvla to"
"entered the Greek vocabulary during Ottoman times, or earlier in contact with the Persians and the Arabs. However, some dishes may be pre-Ottoman, only taking Turkish names later; the historians of food John Ash and Andrew Dalby, for example, speculate that grape-leaf dolmadhes were made by the early Byzantine period, while Alan Davidson traces trahana to the ancient Greek ""tragos"" and skordalia to the ancient Athenian ""skorothalmi"". Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, aubergine, courgette, lemon juice,"
"on the Aegean island of Chios. Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use ""sweet"" spices in combination with meat, for example cinnamon, whole spice and cloves in stews. The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes"
"flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found as a condiment, together with paprika, salt, and pepper. The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat grills and casseroles. Oregano oil has been used in folk medicine since ancient times. Oregano essential oil is extracted from the leaves of the oregano plant. Although oregano or its oil may be used as a dietary supplement, there is no clinical evidence"
"and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt. Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example,"
"tomato paste. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called ""iç pilav"".) Dried fruits like fig and apricot may be added to the rice mixture before the celery root is stuffed, wrapped and baked in the oven. Some variations may include quince. Sarma (food) Sarma (from Turkish word ""sarmak"", meaning ""to wrap"") is a dish of vine, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based"
"Saganaki In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. The dishes are named for the frying pan in which they are prepared, called a ""saganaki"", which is a diminutive of ""sagani"", a frying pan with two handles, which comes from the Turkish word ""sahan"" 'copper dish', itself borrowed from Arabic صحن (ṣaḥn). The cheese used in cheese ""saganaki"" is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova,"
"fish is eaten on Christmas Eve. Greek-style fish Greek-style fish – a dish known in Poland possibly based on Greek Psari Plaki, served hot or cold which is prepared from fried pieces or fillets of fish in vegetable sauce. Basic sauce ingredients are grated carrots, parsley, celery, onion as well as tomato concentrate. All of them are fried in oil and then braised with water, salt, pepper and spices (traditionally allspice, bay leaf and sometimes other ones). After frying, fish is shortly braised with previously stewed vegetables. Braised fish in previously stewed and grated mirepoix with onion used to be"
"Fasolada Fasolada, fasoulada or sometimes fasolia (Arabic: فاصوليا), () is a Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the ""national food of the Greeks"". Its counterpart in Turkish cuisine is called kuru fasulye. The Arabic version is called fasoulia () and is found in Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Lima beans are sometimes used instead of white beans. Recipes vary considerably. It is often"
"variety of other vegetables and pulses. The ancient Greeks had some varieties of cabbage, as mentioned by Theophrastus, although whether they were more closely related to today's cabbage or to one of the other ""Brassica"" crops is unknown. The headed cabbage variety was known to the Greeks as ""krambe"" and to the Romans as ""brassica"" or ""olus""; the open, leafy variety (kale) was known in Greek as ""raphanos"" and in Latin as ""caulis"". Chrysippus of Cnidos wrote a treatise on cabbage, which Pliny knew, but it has not survived. The Greeks were convinced that cabbages and grapevines were inimical, and"