Table 2 A list of main traditional Greek Pontic cuisine dishes
Type of dish | Usual name | Description |
|---|---|---|
Soups, broths, and porridges | Â | Â |
| Â | Tanosourvin | Soup with tan |
| Â | Paskitanomalezon | Soup with paskitan and flour |
| Â | Tanomenon sorva | Soup with korkota, paskitan, and mint |
| Â | Tyroklosti | Porridge with cheese, butter, and corn flour |
| Â | Hasil | Dish made by cooking wheat flour in water and pouring over it butter, milk, honey, sugar, or fruit broth |
| Â | Chavitz | Thick porridge meal with butter or milk cream and roasted corn flour |
| Â | Pousintia | Thick porridge made from roasted barley flour (Butter, honey or molasses were added to the middle of this porridge) |
| Â | Malez | A flour soup with butter and garlic or onions |
| Â | Portz | Broth using beef and numerous vegetables (Borscht) (Russian origin) |
Egg dishes | Â | Â |
| Â | Foustoron | An omelet with butter |
| Â | Melofoustouron | An omelet with honey |
| Â | Felia | Alike French toast with butter, milk, cinnamon, and honey or sugar |
Dairy dishes | Â | Â |
| Â | Papara | A plain dish with yoghurt or milk combined with bread bites |
| Â | Paskitanofaei | Dish with paskitan, tan, flour, and onion |
Vegetable dishes | Â | Â |
| Â | Mavrolachana me fasoulia or goulia | Kale with beans |
| Â | Lachanontolmades | Kale leaves stuffed with minced meat |
| Â | Kologkythomalezon | Porridge with mashed pumpkin and corn flour |
| Â | Galatogkolokython | Pumpkin cooked with milk |
| Â | Maposourv | Soup with white cabbage and korkota |
| Â | Porania | Beet greens cooked with butte and garlic, and topped with yoghurt |
Grain dishes | Â | Â |
| Â | Chapsopilafon | Pilaf with anchovies |
| Â | Sarmades | Rolls of kale leaves stuffed with bulgur |
| Â | Vrasti | Pilaf with a variety of wild edible greens |
| Â | Tzoumour | Delicacy with breads crumbs and butter |
| Â | Vrastarin | Breadcrumbs with hot water, butter, and onion |
| Â | Trimman | Dish with small crumbs of dough, cooked with butter and onions |
Pasta and Dough | Â | Â |
| Â | Siron | A pre-baked filo-based pastry dish with browned butter and smashed garlic poured over it |
| Â | Pisia | Pancakes with butter accompanied by either sugar or honey |
| Â | Diamesia | Pie with green vegetables |
| Â | Psathyria | Bread made of butter |
| Â | Tzirichta | A type of donuts |
| Â | Perek | Pie made by fyllota with cheese (mintzin) |
| Â | Varenika | Dough pockets (equivalent to ravioli) with spicy filling (cheese or minced meat, onions, black pepper, and parsley) (Russian origin) |
| Â | Piroshki | Fried yeast dough buns with filling (potato or cheese or minced meat) (Russian origin) |
Meat dishes | Â | Â |
| Â | Kioftedes | Fried meatballs |
| Â | Keskek | Chicken combined with wheat or barley stew |
Fish dishes | Â | Â |
| Â | Chapsopita | Pie with anchovies |
| Â | Chapsoplakin | Anchovies cooked with various vegetables |
| Â | Chapsofoustron | Omelet with anchovies |
Legume and pulse dishes | Â | Â |
| Â | Fasoulotiganon | Omelet with beans |
| Â | Fasoulosirv | Soup with korkota and beans |
Desserts and sweets | Â | Â |
| Â | Pourmas | Rolled baklava (A buttery, sweet pastry with layers of nuts and syrup and crunchy phyllo) |
| Â | Tsorekin | Buns with butter and sugar |
| Â | Chosaf | A compote of dried fruits |
| Â | Kollyva | A sweet memorial dish prepared with boiled wheat, raisins, nuts, and sugar |