Greek Food

Greek Food

Header product — groups all Greek dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Chicken souvlaki wrap

Marinated grilled chicken in pita bread with tzatziki, tomato, onion, and chips. Contains gluten, dairy, and sesame.

Pork souvlaki wrap

Marinated grilled pork in pita with tzatziki, tomato, onion, and chips. Contains gluten, dairy, and sesame.

Lamb souvlaki wrap

Marinated grilled lamb in pita with tzatziki and salad. Contains gluten, dairy, and sesame.

Spanakopita (spinach and feta pie)

Flaky filo pastry filled with spinach, feta, and egg. Contains gluten, dairy, and egg.

Tiropita (cheese pie)

Flaky filo pastry filled with feta and ricotta. Contains gluten and dairy.

Loukoumades (Greek doughnuts)

Light fried dough balls drizzled with honey and cinnamon. Contains gluten and egg.

Greek salad (horiatiki)

Tomato, cucumber, olives, capsicum, red onion, and feta with olive oil and oregano. Contains dairy. Naturally gluten-free.

Mezedes plate

Selection of tzatziki, taramasalata, hummus, dolmades, olives, and pita. Contains gluten, dairy, and fish.

Grilled halloumi

Cypriot-origin cheese grilled until golden — a market favourite. Contains dairy.

Lamb cutlets (paidakia)

Marinated grilled lamb cutlets with lemon and oregano. Simple, premium product.

Baklava (Greek style)

Layered filo with walnuts and honey syrup. Contains gluten, tree nuts, and dairy.

Greek coffee (ellinikos kafes)

Traditional Greek coffee brewed in a briki. Strong, unfiltered, served with the grounds.

Frappe (Greek iced coffee)

Instant coffee shaken with water and ice — a uniquely Greek invention. Contains dairy if with milk.

Chicken thigh fillets (for souvlaki)

Marinate in lemon, olive oil, garlic, and oregano.

Pork neck or shoulder (for souvlaki)

Best cut for pork souvlaki.

Lamb leg or shoulder (for souvlaki and cutlets)

Marinate overnight.

Lamb cutlets

For paidakia — premium product.

Halloumi cheese (block)

Dairy allergen. Slice and grill — must be served hot.

Taramasalata (fish roe dip)

Fish allergen — made from cured fish roe.

Filo pastry sheets (frozen)

Contains gluten. Thaw correctly.

Pita bread (Greek style, thicker than Lebanese)

Contains gluten and sesame — must declare.

Butter or olive oil (for filo layers)

Dairy allergen if butter.

Loukoumades batter (plain flour, yeast, water)

Contains gluten.

Feta cheese (Greek PDO if possible)

Dairy allergen. Use authentic Greek feta.

Ricotta (for tiropita)

Dairy allergen.

Greek yoghurt (full fat, for tzatziki)

Dairy allergen.

Kefalograviera or Parmesan (for topping)

Dairy allergen.

Tzatziki (house-made)

Greek yoghurt, cucumber, garlic, dill, olive oil. Dairy allergen.

Hummus (for mezedes)

Contains sesame (tahini) — sesame allergen.

Dolmades (stuffed vine leaves)

Bought or house-made. Vine leaves stuffed with rice and herbs.

Olives (Kalamata and mixed)

Spinach (fresh or frozen, for spanakopita)

Squeeze out all moisture before using.

Tomatoes

Cucumber

Red capsicum

Red onion

Cos lettuce

Lemon juice (large quantities)

Essential — Greek cooking uses lemon generously.

Garlic

Fresh dill (for tzatziki and fish dishes)

Fresh flat-leaf parsley

Fresh mint

Dried oregano (Greek, rigani)

Greek oregano is more intense than Italian — essential.

Extra virgin olive oil (Greek)

Buy in bulk — used throughout.

Honey (Greek thyme honey)

For loukoumades and baklava.

Cinnamon (ground)

For loukoumades and baklava.

Eggs (for spanakopita and loukoumades)

Egg allergen.

Vegetable oil (for frying loukoumades)

Sesame seeds (on pita bread)

Sesame allergen — must declare.

Salt and black pepper

White wine vinegar (for Greek salad dressing)

Walnuts (chopped, for baklava)

Tree nut allergen.

Sugar (for baklava syrup)

Rose water or orange blossom water (for baklava syrup)

Greek coffee (finely ground, Loumidis or similar)

Turkish-style grind — brewed in a briki.

Sugar (for Greek coffee)

Nescafe instant coffee (for frappe)

Specifically instant — frappe cannot be made with espresso.

Charcoal grill or gas grill

For souvlaki and lamb cutlets — charcoal preferred.

Souvlaki skewers (flat metal)

For threading and grilling souvlaki.

LPG burner and small pot (briki)

For Greek coffee — must use a briki (long-handled pot).

LPG bottles and regulator

Commercial deep fryer

For loukoumades.

Commercial oven or camp oven

For spanakopita and tiropita.

Flat top grill

For halloumi and pita warming.

Bain-marie / food warmer

For spanakopita, tiropita, and souvlaki components above 60°C.

Squeeze bottles

For honey on loukoumades and olive oil.

Prep table and cutting boards

Small bar fridge

For tzatziki, dairy, and proteins below 5°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power.

Fire extinguisher (Class F — cooking oil)

For loukoumades frying.

Cash float/till

Oil disposal container

Greek food stall

Souvlaki pita wrapping paper / foil

Grease-resistant — souvlaki is juicy.

Spanakopita and tiropita bags or boxes

Loukoumades cups or trays

Small cups — serve fresh and hot.

Greek salad bowls with lids

Mezedes plate trays with lids

Halloumi plate trays

Lamb cutlet trays with lids

Baklava boxes or trays

Greek coffee cups (small)

Frappe cups with lids and straws

Wooden forks and knives

Napkins

Souvlaki is messy — be very generous.

Takeaway bags

Allergen information card

Gluten in pita and filo, dairy in feta and tzatziki, sesame on pita, fish in taramasalata, tree nuts in baklava, egg in spanakopita and loukoumades — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, fire extinguisher on site.

Charcoal use approval

Check market rules — charcoal souvlaki grill may require special permission.

Deep frying safety compliance

Class F fire extinguisher mandatory for loukoumades.

Temperature control compliance

Grilled meats and spanakopita above 60°C, tzatziki and dairy below 5°C.

Gluten allergen declaration

Pita bread, filo pastry, and loukoumades batter contain gluten — must declare.

Dairy allergen declaration

Feta, halloumi, tzatziki, ricotta, and butter all contain dairy — must declare on all affected products.

Sesame allergen declaration

Sesame seeds on pita bread and tahini in hummus — must declare.

Egg allergen declaration

Eggs in spanakopita filling and loukoumades batter — must declare.

Fish allergen declaration

Taramasalata contains fish roe — must declare.

Tree nut allergen declaration

Walnuts in baklava — must declare prominently.

Allergen labelling compliance

Gluten, dairy, sesame, egg, fish, and tree nuts all present across menu.

Oil disposal compliance

Used cooking oil disposed via licensed waste oil service.

Electrical safety compliance

If using generator.

Market stall fee

Fuel — travel

LPG/gas

Charcoal

If using charcoal grill.

Generator fuel

If no mains power.

Cooking oil

For loukoumades frying.

Oil disposal service

Greek feta (PDO)

Authentic Greek feta is more expensive than generic — worth the premium.

Halloumi

Premium dairy cost — buy in bulk.

Lamb cutlets

Premium cut — price to reflect cost.

Greek olive oil

Buy in bulk — significant volume used.

Greek thyme honey

For loukoumades — buy in bulk.

Pita bread

Source from Greek bakery — fresh daily.

Ice

For keeping tzatziki and dairy cold.

Walnuts

For baklava — buy in bulk.