1. Moussaka's Lesser-Known Cousins
   Undeniably, the most known greek dish all over the globe is Moussaka. Soutzouk Loukoum from Northern Greece is a twist on the northen classic where the minced meat is often mixed with a blend of spices and served with rice much like a savory casserole. It is also a dish full of Ottoman influences which offers greater view of greek history.  
   
   
2. Kavourmas: The Forgotten Charcuterie Kavourmas is a type of charcuterie made using pork that originates from the Aegean Islands along with Crete. The fatty sausage is delicately seasoned and is first slow cooked before being preserved in its own fat. It is not common to find this at the main stream restaurants, but it is loved by the locals that serve it with bread, wine and at times olive oil.
3. Bougatsa: The Sweet & Savory Pie A hybrid between a pie and pastry, Bougatsa comes in many forms depending on which part of Greece it comes from. Most people know the sweet version that has custard in the middle, but a savory version with ground meat and cheese is simply delicious. It originated from Thessaloniki which is one of the many places in Greece known for their impressive use of phyllo pastry.
4. Lachanorizo: A Blended Cabbage Stew to Comfort Your Taste Buds Lachanorizo is a delicious vegetarian dish ideal for the colder season of Greece and differs from the common grilled meats and seafood dishes packed with Mediterranean flavors. This stew comprises rice and tomatoes with added lemon and herbs, while the base is made out of cabbage. While simple, this dish is truly German as it is infused with the nation’s agricultural traditions.
5. Keftedes: Distinctive Greek Meatballs The standard meatballs are known to most, but the Kefte Greek meatballs come in many regional specialties. In Chios island, masticha, a resin obtained from the mastic tree, is used to season Keftedes. Hence, these meatballs are infused with delicious aromatic flavors, which is the direct opposite of the standard flavor expected from meatballs.
6. Fava: An Unseen Creamy Puree Made From Yellow Split Peas Arguably a friendlier dish to peas than hummus is fava, which is often neglected but is integral to the cuisine in the Greek islands, especially in the Cyclades. The peas are blended into a silky-smooth dip served with olive oil, onions, and capers. This embodiment of Greek culinary traditions captures unmatched simplicity blended with complex flavors.
7. Melekouni: The Ancient Greek Energy Bar More commonly found in smaller villages, melekouni is a honey-and-sesame confection enjoyed during festivals and special occasions. It is said to have originated in ancient Greece when it was consumed by athletes and warriors in the form of a snack. Its origin can be traced to Greece, where it continues to be a popular snack today.
8. Chorta: Wild Greens With A Mediterranean Soul Chorta is one of the many traditional Greek dishes that vodka greens are served as salad that highlights Greek love of wild greens. Different varieties of wild greens are boiled and served with olive oil, lemon juice, and salt. It is a dish that is loved not just for its taste, but also for its nutritional value and its representation of the season’s agricultural bounty.
9. Lesser-Known Tzatziki Cousins Besides being earthy and rich, other less-known information dip tzatziki, seasoned yogurt dip made with garlic, cucumber and other herbs prepared in different parts of Greece is also butter thick omad. Skordalia, a more known variant, is a garlic dip commonly used in Greek cooking made with nuts and vegetables and served with fried fish or vegetables. Another would be smokey savory buttery dip called melitzanosalata made from blended eggplant. The lesser known appetizers make stronger evidence for how Greek Yoghurt can be used in different forms of cooking.
10. Saganaki: Unique Cheese Style
    Most people know Saganaki as fried cheese that’s served in several Greek restaurants. However, did you know that all regions of Greece have their own style of Saganaki? The one from Mykonos is quite different. This dish is often served with a sweet syrup that complements the cheese, highlighting the Greek chef's ability to balance savory and sweet in unusual ways.
    
    
11. Galaktoboureko: Sweet Custard Fantasy While most are familiar with Baklava, not everybody has tasted Galaktoboureko, which has layers of flaky crispy phyllo pastry filled with a semolina custard. It is typically coated in a syrup, making it a wonderful dessert after a devout Greek meal. Despite Baklava always garnering the most attention, Galaktoboureko has silently paved the way to being adored by many dessert lovers.
12. Revithada: Sifnos Chick Peas Stew Revithada is a simple yet scrumptious stew made with chickpeas and tied to the life of Sifnos. It is a stew of chickpeas, olive oil, onion, garlic, and herbs. It is garnished with a drizzle of lemon juice, making it a complete dish for one wanting to savor traditional Greek island cuisine with the absence of touristy touch.
13. Kopanisti: Spicy Cheese from Mykonos Kopanisti is a distinctive type of cheese produced on the island of Mykonos. It is made from sheep’s milk and matures into a complex blend of flavors featuring strong salty undertones along with a healthy kick of pepper. Its rich and spicy taste makes it a great supplement to numerous food products, or as an appetizing addition to toast and crackers.
14. Horta Vrasta: Wild Greens from the Mountain While traveling in Greece, make it a point to sample the Horta Vrasta dish, which consists of boiled wild greens, regarded as the cuisine’s premier delicacy. The name translates as “boiled greens” and refers to a dish of leafy vegetables with a hint of lemon and drizzled with olive oil. It’s a dish that embodies Greece’s long-standing identity as a rich source of fresh produces, served in a very simple and delicious way.

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