Pontic Recipes

Pontic Greek cuisine preserves the culinary traditions of the Greek communities of the Black Sea coast (Pontus, now northeastern Turkey), brought to Greece during the 1920s population exchange. This distinctive tradition features piroshki (fried pies), kavurma (preserved meat), and unique preparations of greens, dairy, and grains unfamiliar in mainland Greek cooking. Signature dishes include kolokasi, piroshki with mince, and Pontic-style butter-rich phyllo pastries. The cuisine is a living testament to the Hellenic diaspora's culinary memory.