Selected
main courses: •
Arni me kydonia, lamb meat with quinces •
Arni me spanachi, lamb with spinach from
Kavala • Arni Κapamas, lamb with kapamas cooking technique •
Agriogourouno, wild boar meat. • Beef stew, from
Chalkidiki • Bourani or
Borani, from
Pieria • Buffalo in the
gastra, from
Serres •
Beef cheeks with
pappardelle, from
Imathia •
Bakaliaros,
cod fish, the most well-known recipe is the fried bakaliaros mainly served with
skordalia dip and
fried potatoes. There is also Bakaliaros
plaki. •
Bakaliaros with wild greens, •
Couscous, with beans and vegetables, from
Thessaloniki •
Tarhana with sausage and hapsopilavon (pontian
pilaf with
gavros fish), from
Kilkis • Hirino me selino, pork meat with celery •
Dolmades, also known as Dolmadakia or Sarmadakia, stuffed grape leaves •
Dolmades yalanci, stuffed grape leaves without minced meat • Euriste, recipe with chylopítes (type of
pasta) from
Pontic Greek cuisine • Fasolakia, green beans that are simmered in olive oil with other vegetable ingredients, belongs to
ladera which translating to "oily", vegetable dishes cooked in olive oil. • Fasoulotavas, recipe with baked giant dried beans called gigantes, a version is
gigantes plaki •
Fasolada, •
Gemista, stuffed peppers or stuffed tomatoes. •
Grivadi (kyprinos) with spinach, •
İmam bayıldı, • Lamb with wild greens, from Chalkidiki •
Leeks and rice with sour
plums, •
Lentils with
bulgur, • Lamb with chickpeas, from
Pieria • Louvidia with plivrimes, Greek Green Beans (Fasolakia) with pork pancetta • Mantza, vegetables • Manti, from
Pella •
Makálo, meatballs with garlic sauce from
Kastoria. •
Makaronia with
eggplant sauce, •
Makedonian Tsomplek, • Manitarosoupa, mushrooms soup • Melintzanofa, • Misoúra, meat plate. •
Moussaka, •
Mussels with
saffron, • Ospriada Makedoniki, a mix of
legumes •
Patsas, hot soup. •
Petoura (petila), a type of
hilopites •
Sardines with
cabbage from
Pieria, •
Spanakorizo, • Pontic Magiritsa, • Siron with paskitan and garlic, from
Kilkis • Soupies krasates,
cuttlefishes in wine •
Souvla,
Souvlaki, and
Kontosouvli, •
Tas kebab, •
Thracian Karvavitsa, from
Pieria •
Tigania, fried pork. •
Trahanas, may be soup. • Tsigerosarmades, •
Trahanas with sausage and hapsopilavon (pontian
pilaf with
gavros fish), from
Kilkis •
Tourlou, also known as Briam, belongs to
ladera dishes, made from eggplants, zucchini, onions, potatoes, tomatoes • Yaprákia,
Christmas food in the region of
Kozani, meat and rice in pickled cabbage-leaf (a variation of
sarma) • Various dishes with
buffalo meat. • Various fish plates, especially
pestrofa and
grivadi (kyprinos), fished in the lakes of the region. • Various types of
loukaniko, sausages. ==Desserts==