Greek Food Quiz

Skewered, marinated meat grilled over an open flame.

Skewered grilled meat has been documented in Greece since antiquity.

Spit-roasted meat shaved into a warm pita with tzatziki.

Its name comes from the Greek word for 'turn,' referencing the rotating vertical spit.

Layers of eggplant, spiced meat, and béchamel baked until golden.

The béchamel topping was added to the dish's modern form in the early 20th century.

Flaky phyllo pastry wrapped around spinach and feta cheese.

Phyllo dough can be stretched thin enough to read text through it.

Tomatoes, cucumber, and olives topped with a thick slab of feta.

Traditional versions skip lettuce entirely, unlike many international adaptations.

A cool, garlicky yogurt dip studded with grated cucumber.

Squeezing excess water from the grated cucumber is key to keeping the dip thick.

Grape leaves rolled around seasoned rice and gently simmered.

Similar stuffed grape leaf dishes appear across much of the former Ottoman world.

A block of cheese pan-fried until golden and slightly molten.

Its name refers to the small frying pan it's traditionally cooked and served in.

A silky chicken soup thickened with egg and brightened with lemon.

Tempering the eggs slowly with hot broth prevents them from curdling into scrambled bits.

A hearty white bean soup, often called Greece's national dish.

It's a humble, inexpensive dish with deep roots in Greek peasant cooking.

Lamb slow-roasted in a sealed package until impossibly tender.

Its name references Greek bandits ('kleftes') said to have cooked meat hidden underground to mask the smoke.

A warmly spiced beef stew loaded with small whole onions.

Cinnamon and whole cloves are common, unexpected additions to this savory stew.

Tomatoes and peppers stuffed with rice and baked until tender.

Gemista is commonly made meat-free, making it a popular dish during Orthodox fasting periods.

Lightly battered, fried squid rings served with lemon.

A light, flour-based dusting rather than a heavy batter is preferred for a crisp finish.

A soft, slightly puffed flatbread used to wrap or scoop other dishes.

Greek pita is typically thicker and less likely to form a pocket than Middle Eastern pita.

A custard pie wrapped in syrup-soaked phyllo pastry.

The syrup is poured over the pie hot, straight out of the oven, so it soaks in evenly.

Layers of flaky phyllo, chopped nuts, and sweet syrup.

Variations of baklava are claimed by several countries across the former Ottoman region.

Small fried dough balls drenched in honey syrup and cinnamon.

Some food historians consider loukoumades an ancestor of the modern doughnut.

Foamy, whipped instant coffee served cold over ice.

It was reportedly invented by accident at a Greek trade fair in the 1950s.

Boiled wild greens dressed simply with olive oil and lemon.

Foraged wild greens have been a part of rural Greek diets for centuries.