It's all greek to me!
Tzatziki is a Greek sauce served with grilled meats. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley. Tzatziki is always served cold.
Tirokafteri, is a cheese spread from Greece. The preparation of the dish may vary from region to region, but ingredients most commonly include feta cheese (sometimes combined with one or more other types of soft, white cheeses), hot peppers (such as red cherry pepper), roasted peppers, olive oil, ...
Taramasalata is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe have become more common. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil. It is usually eaten as a dip, ...
Skordalia or skordhalia/skorthalia, is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes[1], walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. ...
Saganaki (refers to various Greek dishes prepared in a small frying pan, itself called a saganaki, best-known fried cheese appetizer. Usualy a starter in every greek table.
The Kalamata olive is a large, black olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as a table olive, they are usually preserved in wine vinegar or olive oil. Kalamata olives in the European Union (EU) has PDO status; whereby only ...
Greek salad is the basic salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include the pickled leaves, buds or ...
Dakos or ntakos, is a Cretan meze consisting of a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, olives and flavored with herbs such as dried oregano.
