Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 50. Chapters: Greek cuisine, Tzatziki, Rose water, Halloumi, Halva, Turkish coffee, Pilaf, Turkish delight, Ka'ak, Feta, Souvlaki, Tsoureki, Eggplant salads and appetizers, Tahini, Tabbouleh, Tajine, Tarhana, Zivania, Past rma, Spoon sweets, Bulgur, Tarator, Greek salad, Anari, Mahlab, Brandy Sour, Mujaddara, Loukoumades, Taramosalata, Tiropita, Kefalotyri, Cyprus brandy, Ambelopoulia, Soutzoukos, Skordalia, Daktyla, Tulumba, Sheftalia, Fasolada, Loukaniko, Kousa Mahshi, Lapa, Foukou, Afelia, Tsamarella, Ameletita, Hellimli.