Babo.

Rice cooked with mussels and aromatics, popular around northern Greek coasts.

Stuffed leaves with rice or meat fillings, part of northern and refugee culinary traditions.

A preserved cooked meat specialty associated with northern Greece and Thrace.

Small seafood plates served with ouzo, tsipouro or wine along the Greek coast.

A dried grain-and-dairy preparation cooked into a warming soup.

Layered phyllo, nuts and aromatic syrup, shared across the eastern Mediterranean.