Recipe - Glossary Of Ingredients In This Collection

AVGOLEMONAThe bestknown Greek sauce. Made of eggs and lemon juice,
and used to flavor soups, meats, and vegetables.

BAKLAVAA favorite Greek pastry. Crisp phyllo pastry filled with nuts
and dripping with honey syrup.

BOUREKIAMeats or vegetables wrappen in phyllo pastry. Smaller versions
are called "bourekakia."

COPENHAGENA dessert named in honor of King George I of Greece, who had
been a Danish prince.

DOLMATHESStuffed grape leaves. Filled with either meat or rice and
served hot or cold, with or without avgolemono.

FETABest known of the Greek cheeses. Made of goats' milk.

FIDE (Fidelo)A very fine egg noodle. Sold here as fidelo, fidilini,
etc.

FLOYERESPhyllo pastry having a long, flutelike shape.

GIOUVETSIGreek casserole

GLYKOThe word means "sweet" and is used to refer to spoon sweets.

GRAPEVINE LEAVESUsed for preparing dolmathes. Sold in this country in
jars, already prepared for use, just rinse before using.

HALVAHDessert made with farina.

IMAM BALDIA real treat of eggplant and trimmings. Legend has it that
the "imam" (high priest) fainted in delight when served this. Other legends
say he fainted at the cost of the amount of oil used.

KASSERIA firm table cheese. Used as a grating cheese. You may
substitute Parmesan or Romano cheeses, but these have a stronger flavor.

KATAIFEAvailable in Greek pastry or specialty shoppes. Some people
substitute shredded wheat for it with fairly good results.

KIMINOCumin seed. Not too well known but easily available in this
country. You will find many uses for its unusual flavor.

LATHERAFoods braised in oil, and served in the same oil.

MAHLEPIAn unusual spice. Must be ground before using. Found in
specialty shoppes.

MASTIHAMastic. Sometimes refers to the liqueur of the same name.

MAVRODAPHNEA dessert wine. Available at most liquor shoppes.

MIZITHRAA mild cheese similar to cottage and ricotta cheese.

MORTADELLAA salami.

OUZOA clear liquor flavored with aniseed. Very potentfew can drink
it straight. Mix with cold water and it becomes cloudy.

PANTESPANIGreek sponge cake.

PASTES SARDELISSaltpacked anchovies, served cleaned, and with oil and
vinegar.

PAXIMADIABiscuits served with coffee or tea.

PHYLLOA strudellike pastry dough readily found in most larger
supermarkets.

PILAFICooked rice.

RENGASmoked herring.

SKORDALIAA famous Greek garlic sauce. Very, very powerful. Not to be
eaten before a theatre engagement or any social eventunless everyone else
has eaten it too!!

TARAMACarp rice.

TRAHANAA homemade noodle used in soups and stews. Now available
commercially in specialty shoppes. Substitute semolina if trahana in
unobtainable.

VISSINOSour cherries in a delicious preserve.

VISSINADASourcherry preserves mixed with iced water for a cool summer
drink.

ZAMPONHam.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini