Table 1 A list of common traditional Greek Pontic cuisine food products
Food groups | Product name | Description |
|---|---|---|
Milk products | Â | Â |
| Â | Tan | A by-product of butter extraction; a popular fermented beverage |
|  | Yliston | Strained yoghurt with a sour taste |
| Â | Paskitan | Skimmed salty yoghurt |
Cheese Products | Â | Â |
| Â | Tsokalik | Soft cheese with a pleasant sour taste, lightly salted |
| Â | Tsortan | Hard cheese with sour taste |
| Â | Koloth | Cheese like gruyere |
| Â | Mintzin | A whey cheese |
Meat products | Â | Â |
|  | Kavourmas | Sautéed cured beef in its own fat |
| Â | Pastourmas | A highly seasoned, air-dried cured meat |
| Â | Soutzouki | A dried fermented sausage |
Fruit products | Â | Â |
| Â | Pekmez | Fruit molasses |
Grain products | Â | Â |
| Â | Pligouri | A cleaned, cooked, dried, cracked, wheat |
| Â | Korkota | Coarsely ground grains |
| Â | Fourniko alevri | Baked-roasted corn flour |
Pasta products | Â | Â |
| Â | Makarina | Dried homemade pasta |
|  | Evriste | Sheeted and cut dough that has been pre-baked |
| Â | Fyllota | Round pre-baked thin sheets of dough made with flour, water, and salt |
Vegetable products | Â | Â |
| Â | Home-dried vegetables | Salads were made with dried wild edible greens, such as avloukia (Rumex Pantientia), and other dried vegetables |
| Â | Stypa | Pickled vegetables (white cabbage, kale, eggplants, cucumbers, green beans) |
Fish products | Â | Â |
| Â | Pasta chapsia | Salt-cured anchovies |