Some important Greek Food Names

IKONOS Gig Harbor, in Harbor Plaza

Avgolemono, Afgolemono (Greek: Αυγολέμονο) is a Greek soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle.

Baklava (Ottoman Turkish: باقلوا) is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.

Calamari fried squid is a dish in Mediterranean cuisine. It consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness.

Dolma pl. dolmas or dolmades or (stuffed) grape leaves is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire

Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Since 2002, feta has been a protected designation of origin product. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesvos), and made from sheep's milk, or from a mixture of sheep's and goats’ milk (up to 30%) of the same area, may bear the name "feta".

Greek Coffee Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle.

Gyros or gyro (pronounced [jeer-oh, zheer-oh; Gk. yee-raw] from Greek: γύρος [ˈʝiros] 'turn') is a Greek dish, consisting of meat, usually lamb, roasted on a vertical spit and then thinly sliced, tomato, onion, and tzatziki sauce, and is served with pita bread. Gyros may also refer to the sandwich, which consists of the same ingredients.

Hummus, Humus (a transliteration of the Arabic: حمّص‎; also spelled hamos, hommos, hommus, homos, houmous, hummos, hummous, or humus) is a Levantine Arab[2] dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.

Phyllo, filo, or fillo (Greek "φύλλο" - 'leaf', ancient Greek "φύλλον" - phullon) dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Greece

Pita, pitta (pronounced /ˈpiːtə/ PEE-tə) is a round pocket bread widely consumed in many Middle Eastern and Mediterranean cuisines.

Rice Pilaf (Pilafi-Πιλαφί), is a dish in which a rice is cooked in a seasoned broth. The rice may also attain its brown color by being stirred with bits of burned onion, as well as a large mix of spices.

Souvlaki (Greek: Σουβλάκι) or souvlakia is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate.

Spanakopita (pronounced /ˌspænəˈkɒpɪtə/; Modern Greek σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίττα, pítta, pie) or spinach pie is a Greek savory pastry with a filling of chopped spinach, feta cheese, onions or green onions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo).

Tiropita or tyropita (τυρóπιτα) is a Greek layered pastry food, made with layers of buttered phyllo (filo)

Tzatziki, tzadziki, or tsatsiki English pronunciation: /zæˈdʒiːkiː/ is a Greek and Turkish meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually from sheep's or goat's milk) mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, and sometimes mint added.

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