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Greek bread
Zea is a Greek bread made from farro or "zea," as it is known in Greek. The bread is generally chewy and lightweight, with higher dietary fiber content
Zea_(bread)
Topics referred to by the same term
Greece Zea Harbour Project, a Danish-Greek archaeological project Zea (Bread), a Greek bread made from farro or "zea," as it is known in Greek. Zea (EP)
Zea
Species of grass cultivated as a food crop
Maize (US: /ˈmeɪz/; Zea mays), also known as corn, is a tall stout grass that produces cereal grain. The leafy stalk of the plant gives rise to male inflorescences
Maize
Bread was central to the formation of early human societies. From the Fertile Crescent, where wheat was domesticated, cultivation spread north and west
History_of_bread
Type of corn kernel which expands and puffs upon heating
cool. Some strains of corn (taxonomized as Zea mays) are cultivated specifically as popping corns. The Zea mays variety everta, a special kind of flint
Popcorn
Sweet holiday bread
paskalya çöreği (Turkish); or šurēk (Hijazi Arabic: شُريك), is a sweet holiday bread made with flour, milk, butter, eggs, and sugar. It is commonly seasoned
Tsoureki
Type of Greek flat bread
September 2013). The Walking Bread the Bread Will Rise!: A Cookbook and a Parody. House of Bread Books. ISBN 9781939603098. "Lagana Bread (λαγάνα)". The Greek
Lagana_(bread)
Species of wheat
of Triticum, a large stout grass similar to bread wheat. Its flowering spike is slenderer than that of bread wheat; when ripe, it bends somewhat from the
Spelt
Confections often made from nut butters or flours
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Halva
Circular bread from Turkey and the Balkans
Simit or koulouri is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines
Simit
Roe-based meze common to Turkey and Greece
mullet (bottarga), mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Traditionally the dish is made with a
Taramasalata
Variety of maize
from the original on August 25, 2015. "Zea mays ( Yoeme Blue Corn ) - Backyard Gardener". 21 September 2016. "Zea mays ( Tarahumara Maiz Azul Corn ) - Backyard
Blue_corn
North American term for maize
Field corn is a North American term for maize (Zea mays) grown for livestock fodder (silage and meal), ethanol, cereal, and processed food products. The
Field_corn
Types of corn/maize in Ecuador
Sturtevant; Zea mays everta - popcorn, known locally as canguiles, Zea mays amylosaccharata - sweet corn, known locally as chullpi, Zea mays indurada
Ecuador_maize_varieties
Sweet spice breads made on Lazarus Saturday
Lazarákia (Greek: Λαζαράκια, "Little Lazaruses") are small, sweet spice breads made in Greece and Cyprus by Orthodox Christians on Lazarus Saturday, the
Lazarakia
Greek cuisine starter
is a Cretan horiatiki (salad) consisting of a slice of soaked paximadi bread that is topped with tomatoes and cheeses such as feta or mizithra. The salad
Dakos
Chickasaw word meaning 'cold flour'. It consists of parched and pounded zea (maize) before it reaches maturity. A small quantity of meal is thrown into
List_of_maize_dishes
Thick garlic sauce in Greek cuisine
of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar
Skordalia
Middle Eastern condiment made from sesame
parts of the Middle East, it is spread on bread and eaten as a quick snack or breakfast. Alternatively, bread can be dipped into tahini sweetened by a
Tahini
Greek dish
vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and
Gyros
Species of grain
3000 BCE, and is associated with the Neolithic Butana Group culture. Sorghum bread from graves in Predynastic Egypt, some 5,100 years ago, is displayed in
Sorghum
Stuffed phyllo pastry
layered breads prepared by the nomadic Turks from Central Asia during the medieval times, who “had an obsessive interest in making layered bread, possibly
Börek
New Year's Day bread or cake
lit. '(St.) Basil-pie' or 'Vassilis pie', see below) is a New Year's Day bread, cake or pie in Greece and throughout Southeastern Europe which contains
Vasilopita
Small dish in Middle Eastern and Balkan cuisines
octopus may be included, along with salads, sliced hard-boiled eggs, garlic bread, kalamata olives, fava spread, fried vegetables, melitzanosalata (eggplant
Meze
East Mediterranean semi-hard, unripened brined cheese
halloumi production. Food portal Fried cheese – Cheese dish fried in oil Bread cheese List of cheeses Queijo coalho – Brazilian cheese Saganaki – Greek
Halloumi
Dish of layered vegetables, sauce and meat
vegetables (ground aubergine is used instead of ground meat), tomato sauce, and bread crumbs. Another variant is (melitzánes) papoutsákia (μελιτζάνες) παπουτσάκια
Moussaka
Gelatinous candy
called lokum. In Hungary, it is called lokum or szultánkenyér (Sultan's bread). Its name in Serbia, Croatia and Bosnia and Herzegovina, is ratluk (ратлук)
Turkish_delight
Tissue inside seeds that is starchy in cereals and liquid in coconuts
performed by enlarged cotyledons ("seed leaves"). In certain species (e.g. corn, Zea mays); the storage function is distributed between both endosperm and the
Endosperm
(παξιμάδι) Dried bread prepared with whole wheat, chick pea or barley flour. Stafidopsomo (σταφιδόψωμο) Raisin bread. Zea (ζέα) Bread made from farro ("zea")
List_of_Greek_dishes
Round unleavened flatbread made of either nixtamlized corn or wheat
Impressions and Perceptions of Maize", Maize Cobs and Cultures: History of Zea mays L., Berlin, Heidelberg: Springer Berlin Heidelberg, pp. 7–83, doi:10
Tortilla
Fungi of the genus Claviceps
Claviceps africana Spores Ingested by Adult Corn Earworm Moths, Helicoverpa zea (Boddie) (Lepidoptera: Noctuidae)". Journal of Economic Entomology. 97 (3):
Ergot
Confection
lavender honey, roasted almonds & pistachios, vanilla, and unleavened bread. It received protected status in 2024. Spanish nougat (turrón) is traditionally
Nougat
Venezuelan statesman and military officer (1783–1830)
dispatched New Granadan Republican Francisco Antonio Zea to convince him to return. Bolívar and Zea set sail for Venezuela on 21 December with Luis Brión
Simón_Bolívar
American geneticist (1903–1989)
1931, with Professors R.A. Emerson and L.W. Sharp on Mendelian asynapsis in Zea mays. For this work he obtained, in 1931, his Doctor of Philosophy degree
George_Beadle
the arrival of Hernan Cortés in 1519. The Spanish began eating wheat loaf bread while the indigenous population ate corn tortillas. The Spanish territory
History_of_the_tortilla
Cereal grain
component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional
Barley
Sorghum S. bicolor sorghum Themeda T. triandra kangaroo grass, red oat grass Zea Z. mays maize, corn, corn kernel Cynodonteae Astrebla A. pectinata barley
List_of_edible_seeds
Cold cucumber–yogurt dip, soup, or sauce
fronds), and rub them with salt very well, and take them out. Soak moldy bread ('afīn) in yogurt, thoroughly mash it, and then strain the mix through a
Tzatziki
Seed storage protein in mature wheat seeds
in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The
Triticeae_glutens
Culinary traditions of Greece
hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used
Greek_cuisine
Greek cheese-based spread
eaten as part of a mezze platter, or by itself, with slices of warm pita bread. List of spreads Kochilas, Diane (1993). The Food and Wine of Greece. New
Tirokafteri
Sausage of Balkan to Central Asian origin
dough pastries (burek) and as a topping for pizza or pide. Eggs with sujuk Bread with sujuk In 2025, Armenia applied for geographical indication (GI) registration
Sujuk
Variety of corn
Saladaga, F.J.S.; Banoc, D.M. (December 31, 2022). "Performance of three corn (Zea mays L.) varieties as influenced by the combined application of organic and
Visayan_white_corn
Country in South America
the astronomer Francisco José de Caldas, the scientist Francisco Antonio Zea, the zoologist Jorge Tadeo Lozano and the painter Salvador Rizo. Rebellions
Colombia
Plant that is the result of artificial selection
fungi, and plants, and many of the most important cultigens, like maize (Zea mays) and banana (Musa acuminata), are named. The items in the list can be
Cultigen
Layered filo pastry dessert
from Ancient Greece. Homer's Odyssey, written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states
Baklava
Greek and Turkish dish of sauced meatballs
typically made with minced meat (usually beef, also mixed with lamb or pork), bread crumbs, egg, garlic, and parsley, and generously spiced with cumin, cinnamon
Smyrna_meatballs
Salad of tomatoes, cucumbers, and feta
plates after the salad has been consumed. Particularly in informal settings, bread is not uncommonly dipped into this juice-and-oil mixture. Outside Greece
Greek_salad
Olive cultivar from Greece
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Kalamata_olive
Greek fast food
plate, served with fried potatoes, vegetables, sauce, and quartered pita bread. Usually it consists of the ingredients of a souvlaki-pita (see below) laid
Souvlaki
Stuffed dish
New Year's Eve. In Croatia, sarma is eaten with mashed potatoes, bread, corn bread, or sour cream. A variant of sarma, Sinjski Arambaši from Sinj, is
Stuffed_leaves
Variety of corn
Lagkitan corn Lagkitan corn Species Zea mays L. var. ceratina Origin Philippines
Lagkitan_corn
Greek bean dish
in the autumn and winter. Gigantes are often served with feta cheese and bread. Pilaki Piyaz "Gigandes plaki". TasteAtlas. Archived from the original on
Gigantes_plaki
Greek baked pasta dish
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Pastitsio
Hybrid wheat/rye crop
method of producing DHs, and involves hybridisation of wheat with maize (Zea mays L.), followed by auxin treatment and the artificial rescue of the resultant
Triticale
Mastic-seasoned liqueur
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Mastika
Anise-flavored liquor
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Ouzo
Legume grown for its edible bean
common even without symptoms. The corn earworm moth and bollworm (Helicoverpa zea) is a common and destructive pest of soybean growth in Virginia. Soybeans
Soybean
Chickasaw phrase meaning 'cold flour'. It consists of parched and pounded zea (maize) before it reaches maturity. A small quantity of meal is thrown into
List_of_porridges
Greek dish
uncovered. It is a common dish in tavernas. It can be served with pita or other breads. Etymologically, μπουγιουρντί ("bouyiourdi," 'spicy baked feta') derives
Bouyiourdi
Brined white cheese from Greece
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Feta
Field of science that uses cells for the creation of products
Lopez-Ayala I, McMahon S, Mohanty A, Santa Maria SR, Urbaniak C, Volger R, Yang J, Zea L (March 2023). "Toward sustainable space exploration: a roadmap for harnessing
Biotechnology
Rice dish in which grains do not stick
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Pilaf
Catalase-positive bacterium
PMID 19778059. USDA: Determination of Nonregulated Status for MON 87460 Corn (Zea mays L) Blum B (2019-11-17). "Israeli students win award for making honey
Bacillus_subtilis
brood nest. This creates a fermented pollen mix call beekeepers call 'bee bread'. Dry pollen, is a food source for bees, which may contain 16–30% protein
List_of_pollen_sources
Greek profiterole
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Kok_(dessert)
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Chania_Kritis_PGI
Greek variety of capsicum
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Florina_pepper
Hypothetical climatic effect of nuclear war
model to simulate how a nuclear winter could impact global corn yields (Zea mays), treating corn as a proxy for global staple crops. The study modeled
Nuclear_winter
Virginia State fruit Golden Delicious apple 1995 Wisconsin State grain Corn (Zea mays) 1989 State fruit Cranberry (Vaccinium macrocarpon) 2003 State pastry
List_of_U.S._state_foods
Sweetcorn cultivar
of Corn (1994 sculpture) National Cornbread Festival Sweet Corn Festival Zea (film) Maize dishes Ingredients Cornmeal Masa Mielie-meal Oil Samp Starch
Shoepeg_corn
Dried food ingredient
dried and crushed; the powder is used to cook a soup which is served with bread cubes. In Cyprus it is common to add cubes of Halloumi cheese towards the
Tarhana
and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light
Eggplant salads and appetizers
Eggplant_salads_and_appetizers
Use of insects as food for humans
fortified with insect flour (house crickets or mealworms). Insect bread (Finnish Sirkkaleipä): Bread baked with insect flour (mostly house crickets). Insect snacks:
Insects_as_food
Fermentation with oxygen
anaerobic conditions, but there are a few exceptions. In the pollen of maize (Zea mays) and tobacco (Nicotiana tabacum & Nicotiana plumbaginifolia), the fermentation
Aerobic_fermentation
Popular dish in many regions of Greece
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Strapatsada
Grilled lamb or goat intestine dish
french fries in Ioannina Kokoretsi with tomatoes and spices, served on bread in Eminönü Served on a plate in Balat, Fatih, Istanbul The Byzantines treated
Kokoretsi
Food
Deipnosophists 14:647, discussed by Charles Perry, "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A
Sesame_seed_candy
Custard-filled dessert
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Galaktoboureko
Deep-fried dough pastries
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Lokma
Variety of grape
including fruitcake, currant buns, teacakes, Eccles cakes, Saffron cake, bread and butter pudding, spotted dick, Welsh cakes, Bara brith, Christmas pudding
Zante_currant
Semolina or farina cake soaked in syrup
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Basbousa
Greek iced coffee drink
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Frappé_coffee
Confectionary
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Spoon_sweets
Greek vegetarian dish of spinach and rice
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Spanakorizo
Class of vitamins
processing on distribution and in vitro availability of niacin of corn (Zea mays)". Food Technol. 15: 450–4. ISSN 0015-6639. S2CID 88531631. LaRosa CJ
Vitamin_B3
Greek sheep and goat milk cheese
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Kasseri
with fellow veterans, as seen in the Chicago P.D. episode "Forty-Caliber Bread Crumb", when he has drinks with former Army Rangers and combat veterans
List of Chicago Med characters
List_of_Chicago_Med_characters
Middle Eastern and South Asian meatballs
flatbreads. Variants include arayes [ar; es], a Levantine dish made from pita bread that is stuffed with kufta and then grilled. In Iranian cuisine there are
Kofta
President of Mexico from 1876 to 1911
Porfirismo [Positivism and Porfirism]. Mexico: Secreatria de Educación Pública. Zea, Leopoldo (1968). El Positivismo en México. Nacimiento apogeo y decadenica
Porfirio_Díaz
Greek goat or sheep cheese
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Formaela
Savory spinach pie made with filo pastry
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Savory_spinach_pie
Spice made from crocus flowers
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Saffron
Greek wine
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Retsina
Genus of plant
Streubel, Jason; Burton, Michael G. (January 2024). "Little or no maize ( Zea mays ) grain yield loss occurred in intercrop with mid-maturity lablab (
Lablab
Stuffed dishes in Middle Eastern cuisine
mixed in with the meat. Jews in Europe would sometimes substitute barley, bread or kasha (barley porridge) for the rice. There are similar Slavic cabbage
Dolma
Greek dessert
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Copenhagen_(dessert)
Species of perennial legume
sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogea). Being a
Pigeon_pea
Cheese or herb treat associated with Crete
Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads and dips Dakos Greek
Kalitsounia
Greek layered pastry food
Massachusetts Journalism Program. Perry, Charles (2000). "6. The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava". In Zubaida
Tiropita
travel, tourism, insurance
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ZEA BREAD
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ZEA BREAD
ZEA BREAD
ZEA BREAD
ZEA BREAD
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