GREEK REGIONAL DISHES

 

 

 Sauteed olives with tomatoes, rosemary and vinegar (Crete)

 Santorini fava with capers, onions and olive oil

 Aubergine dip with yoghurt and tomato sauce (Tinos)

 Basil and feta dip (Epirus)

 Smoked trout dip (Epirus)

 Yoghurt and walnut dip (Crete)

 Leek and courgette fritters (Tinos)

 Siglino fritters with Graviera cheese and aniseed (Crete)

 Potato fritters with local cheese (Naxos)

 Pseftokethedes (Tomato and dill fritters) (Santorini)

 Dakos with tomato, olive, tsikoudia (Cretan distillate), mizithra cheese and thyme

 Fennel pancakes (Serifos)

 Fish soup (Mt. Athos)

 Cuttlefish with chickpeas (Skyros)

 Kasseri cheese pie (Thessalonika)

 Fresh and dried mushroom pie (Macedonia)

 Saganaki 'Naxos' with fig jam

 Prawn saganaki with peppers (Sifnos)

 Spinach, beetroot and grilled manouri cheese salad (Naxos)

 Salad with capers, anchovies and kefalotyri (Santorini)

 Orange salad with sweet paprika (Corfu)

 Thessaly salad of lentils, olives, rusks and pine nuts

 Onion salad with parsley (Zakynthos)

 Fish salad with peppers, dill, lemon and croutons

(Mt. Athos)

  Mussel summer salad (Kavala)

 Chios tangerine pasta with basil oil and grated cheese

 Chios masticha pasta with cooked tomato sauce

 Cabbage and rice with cloves (Crete)

 Chickpeas with rice (Crete)

 Giant beans with onions, tomato and cumin (Mt. Athos)

 Yiouvetsi with spinach and cherry tomatoes (Andros)

 Pastitsio with aubergines (Lefkas)

 Vegetable moussaka (Mt. Athos)

 Aubergine casserole with onions, tomato and sweet paprika (Mt. Athos)

 Stifado onions with prunes (Skopelos)

 Batzina, (courgette and feta pie without pastry) (Agrafon)

 Snails with rice (Mt. Athos)

 Cockerel in wine and red sauce (Naxos)

 Chicken 'Grevena' with mushrooms and wine

 Mussels with mustard and wine (Kavala)

 Mussels with rice (Kavala)

 Mussels in beer batter with lemon (Mt. Athos)

 Prawn yiouvetsi (Crete)

 Cuttlefish stifado (Mt. Athos)

 Octopus with small pasta (Mt. Athos)

 Octopus with red wine (Mt. Athos)

 'Savoro'. Marinated red mullet with currants, garlic, vinegar and rosemary (Ionian islands)

 Salted cod with skordalia (garlic sauce) (Mt. Athos)

 Salted cod with prunes (Mt. Athos)

 Pork chops with honey, thyme, beer and paprika (Crete)

 Lamb with apricots in parchment paper (Crete)

 Lamb with white aubergines (Santorini)

 Spetsofai (sausages, peppers and a spicy tomato sauce (Pelion)

 Bougatsa (cream pie) (Thessalonika)

 Kourabiedes (sugar-coated almond biscuits) (Kavala)

 Ancient Greek fruit salad with honey, moschato wine and almonds

 Apple pie (Thessaly)

 Loukamades (mini doughnuts with syrup) (Macedonia)

 Peaches in red wine (Macedonia)

 Kataifi (Attica)

 

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