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Conversions Charts

and Greek Translations

Greek Cheeses

Feta: By far, the most popular and the most ancient of the Greek Cheeses. Feta is traditionally made from goat or sheeps milk and is stored in barrels of brine. This white, crumbly, semi-soft cheese is well salted and lends its flavor to many pies, salads and entrees.

Haloumi: Made in Cyprus, this cheese is very much like Feta.

Telemes: Is a variation of Feta cheese. It is crumbly and stored in brine. The difference is that it is made from cows milk and is off white in color.

Kasseri: This is a mild - sharp tasting cheese (depending on variety) with a creamy texture. It is pale yellow in color and usually eaten on its own.

Mizithra: Though its similar to Feta in texture, Mizithra is unsalted. It is made with a combination of whey; full fat milks and creams. Like Ricotta and cottage cheese, Mizithra is more often used for sweet pies

Anthotiro: A variation of Mizithra. This cheese is usually sold in low fat varieties.

Kefalotiri: This Traditional Greek cheese is very hard in texture. It is made with a combination of sheep and goats milk. Salty and sharp tasting, its similar to Regato and Parmesan and is used for grating over spaghetti.

Kefalograviera: A cross between Kefalotiri and Graviera, this cheese is made from cows milk. Its a hard cheese, pale yellow in color and is used for grating.

Graviera: Mild in taste, this cheese resembles Swiss or Gruyere in texture. It is served with meals or used for grating over spaghetti.

Manouri: Like Mizithra, Ricotta and Cottage cheese, Manouri is soft in texture and unsalted. It is made from full fat sheeps milk and is mainly used for sweet pies.

Touloumotiri: Made since antiquity, this cheese is similar to Feta in texture. It is sweeter and stored by hanging in goatskin or sheepskin bags. Not many villagers make it now a days, so finding this cheese is rare.

 

Translations for Herbs & Spices

Allspice  - Bahari

Anise Seed  - Glykaniso

Basil  - Basiliko

Bay Leaves / Laurel  - Daphni

Black Pepper  - Mauro piperi

Chamomile  - Hamomili

Capers  - Kapari

Cayenne  - Kokinopipero

Celery  - Selino

Cinnamon  - Kanela

Citric Acid  - Xyno / Lemontouzo

Cloves  - Garifalo

Cumin  - Kimino

Curry  - Karri

Dill  - Anitho

Dittany  - Diktamos

Fennel  - Maratho

Garlic  - Skordo

Linden Tree Flowers  - Tilio

Marjoram  - Matzourana

Mastic  - Mastiha

Spearmint  - Diosmos

Mustard  - Moustarda

Nutmeg  - Moskokarido

Oregano  - Rigani

Paprika  - Paprika

Parsley  - Maitano

Pine Nuts  - Koukounaria

Rosemary  - Dendrolivano

Sage  - Faskomilo / Lesfakia

Sesame  - Sousami

Thyme  - Thimari

 

Translation for Meat & Poultry Cuts

Back  - Plati

Brain  - Mialo

Breast  - Stithos

Brisket  - Spala

Chuck  - Sverkos

Flank  - Lapa

Front Shin  - Heraki

Head  - Kefali

Heart  - Kardia

Heel pot Shank  - Noya

Intestines  - entira

Leg  - Mbouti

Liver  - Sikoti

Lungs  - Pnevmonia 

arrow, bone  - Medouli Oston

Neck  - Lemos

Ribs  - Paidakia

Round  - Strogilo

Rump  - Killoto

Sausage  - Loukaniko

Shin - Kotsi

Short loin  - Kontra Fileto

Shoulder  - Spala

Sirloin Kontra  - Fileto

Steak or Chop  - Mbrizoles

Sweetbread  - Glykadia

Tail - Oyra

Thigh  - Miros

Wing  - Fteroua

 

Translation for Game Meats

Black Bird - Kotsifi

Partridge - Perdika

Pheasant - Fasianos

Pigeon  - Peristeri

Quail  - Ortikia

Robins  - Kokkinolemis

Sparrows  - Spourgitia

Thrush  - Tsihles

Turtle Dove  - Trigonia

Young Pigeon  - Pitsounia

Wood Cock - Mpekats

Hare  - Lagos

Rabbit - Kounelli

Venison / Deer  - Elafi

Wild Boar  - Agriogourouno

Land Snails  - Saligaria/Karavoli

 

Fish & Seafood Translations

Cod - Bakaliaros

Sole  - Glossa

Red Mullet  - Barbouni

Smelt  - Marides

Swordfish - Xifias

Perch  - Perka

Mackerel - Skoumpri

Sea Scorpion - Skorpios

Salmon  - Solomos

Tuna  - Tonos

Sea Bream  - Fagri

Striped Grey Mullet - Kefalos

Bogue  - Gopa

Saddled Bream - Melanouri

Gilthead  - Tsipoures

Trout  - Pestrofa

Grouper  - Orfos

Sea Pike - Zargana

Red Snapper  - Sinagrida

Sardines  - Sardeles

Anchovies  - Antzougies

Herring  - Renka

Jackdaw Mackerel  - Kolios

Ray  - Salahi

Octopus  - Htapodi

Squid  - Kalamari

Cuttlefish  - Soupies

Eel  - Heli

Moray Eel  - Smirena

Shrimp  - Garides

Lobster  - Astakos

Oysters  - Stridia

Crabs  - Kavouria

Crayfish  - Karavides

Mussels  - Midia

Sea Urchins  - Ahinos

 

Approximate Oven Temperatures

Here's an easy conversion chart for Oven Temperature

Degrees F       Degrees C           Gas Mark

Very Low 250 - 120  - 1/4

Low 300  - 150  - 1

Moderately low 325  - 165 - 2

Moderate 350  - 180 - 3

Moderately hot 375  - 190 - 4-5

Hot 400  - 205 -  6-7

Very Hot 450+ - 230+  - 8+

 

Approximate Weights & Measures

Imperial        Metric         Household

2.2 pounds  - 1 kilogram

1 pound  - 450 grams

8 ounces  - 225 grams   - 1 tea cup

4 ounces  - 120 grams - tea cup

1 ounce - 30 grams - 1 shot glass

1 cup Flour  - 120 grams  - 16 tablespoons

1 cup Milk  - 225 grams  - 16 tablespoons

1 cup sugar - 225 grams - 16 tablespoons

1 cup oil  - 225 grams - 16 tablespoons

1 cup honey  - 350 grams  - 16 tablespoons

1 cup water  - 240 grams - 16 tablespoons

1 cup rice  - 225 grams  - 16 tablespoons

1 cup semolina  - 175 grams  - 16 tablespoons

1 cup grated cheese - 110 grams  - 16 tablespoons

1 tablespoon - 3 teaspoons

¼ cup  -  4 tablespoons

1 cup onions  - 1 large onion

cup onions  - 1 medium onion

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