GREEK CULINARY GLOSSARYArni (ar-née) Lamb Avgolemono (av-gho-lé-mo-no) Egg and Lemon Sauce Bakaliaros (bak-a-lee-ár-os) Cod Baklava (bak-la-vá) Layered, syruped phyllo and nut dessert Boureki (boo-ré-ki) Baked or fried, dumpling-like mini stuffed savory dough Diosmo (thee-ós-mo) Mint Dolmades (dol-má-thez) Stuffed leaves such as cabbage or grape Elliniko (el-een-ee-kó) Greek, but also refers to thick Greek coffee Feta Sharp goat cheese Giouvetsi (yui-vé-tsee) Baked meat, usually lamb or chicken, with orzo and tomato in a special clay pan by the same name Goudi (ghoo-theé) Mortar Kafe (ka-féh) Coffee Kali orexi (ka-leé- ór-e-xee) Bon Appetit Keftedes (kef-té-thes) Little meatballs Kima (kee-má) Ground meat Kourambiethes (kou-ra-mbié-thes) Powdered buttered cookies, like shortbread Krasi (kra-seé) Wine Kreas (kré-as) Meat Lathera (la-theh-rá) A group of stove-top stews in which Olive Oil is the main flavoring Lathi (lá-thee) Oil. Greeks use the word oil generically to mean Olive Oil Latholemono (la-tho-léh-mo-no) Oil & lemon dressing or marinade, usually made with oregano Lathoxitho (la-thó-xee-tho) Oil and red wine vinegar dressing Melitzanosalata (mel-eetz-an-o-sa-lá-ta) Eggplant puree, one of the classic Greek dips Meze (me-zéh) Appetizer Mezedaki(a) (me-z-thá-kee) (me-z-thá-keea), plural Diminutive of Meze Mezedes (me-zé-thes) Plural of Meze, appetizers Moussaka (moo-sa-ká) Eggplant, ground meat and bechamel casserole Nero (neh-ró) Water Orektiko (or-e-ktee-kó) Appetizer Orexi (ór-e-xee) Appetizer Orzo (ór-zoh) Rice-shaped pasta also known as krithareki Ostraka (ós-tra-ka) Shellfish Ouzo (oó-zo) Anise-flavored liqueur Pastitsio (pa-stée-tseeo) Macaroni baked with ground meat and bechamel Pitta (pée-ta) Savory pie Psari (psá-ree) Fish Psito (psee-tó) Baked Psomi (pso-meé) Bread Rigani rheé-gha-nee) Oregano Skordalia (skor-tha-lee-áh) Garlic and potato or bread puree Skordo (skór-tho) Garlic Skordostoumbi (skor-tho-stóom-bee) Red wine vinegar and garlic dressing Souvla (sóov-la) Spit roast Spanakopitta (spa-na-kó-pee-ta) Spinach pie Steen skara (stéen ská-ra) Grilled or barbecued Tarama (ta-ra-má) Fish roe, usually carp, sometimes gray mullet Taramosalata (ta-ra-mo-sa-lá-ta) Fish roe spread Tiganito (tee-gha-nee-tó) Fried Tiri (tee-reé) Cheese Tzatziki (dza-dzeé-kee) Yoghourt, cucumber and garlic dip Vrasto (vra-stó) Boiled or poached Xithato (xee-thá-to) Flavored with vinegar, or briny Xithi xée-thee) Vinegar Yiahni (yee-ach-neé) Stew Zesto (zes-tó) Hot Zoumi (zou-meé) Broth Source: The Food and Wine of Greece by Madelyn Miller |
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