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Greek "Dips" for a Barbecue

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knicks_fan87

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I am serving a lot of Greek foods at a barbecue I will be hosting next month. I am starting to plan the menu now. There will be on the grill- lamb chops, chicken souvlaki, and loukaniko. There will also be Greek salad, fasolakia, and other miscellaneous dishes (I am not sure what yet). I like to have some dips and spreads laid out, both to accompany the grill foods, and to serve with bread.

Any advice? Definitely tzatziki, but was thinking of having something else, like kopanisti- but the issue with that is I am not sure I want to leave that outside.
 
Yes, I can see your dilemma, but wouldn’t the same apply for the tzatziki as well. I say make them both throw in there a melitzanosalata or a tarama dip and place the bowls on top of ice therefore no spoilage will take place.
 
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knicks_fan87 said:
I am serving a lot of Greek foods at a barbecue I will be hosting next month. I am starting to plan the menu now. There will be on the grill- lamb chops, chicken souvlaki, and loukaniko. There will also be Greek salad, fasolakia, and other miscellaneous dishes (I am not sure what yet). I like to have some dips and spreads laid out, both to accompany the grill foods, and to serve with bread.

Any advice? Definitely tzatziki, but was thinking of having something else, like kopanisti- but the issue with that is I am not sure I want to leave that outside.
Click to expand...
tirokafteri tzatziki taramosalata melitzanosalata htipiti and some kind of hummus
 
knicks_fan87 said:
I am serving a lot of Greek foods at a barbecue I will be hosting next month. I am starting to plan the menu now. There will be on the grill- lamb chops, chicken souvlaki, and loukaniko. There will also be Greek salad, fasolakia, and other miscellaneous dishes (I am not sure what yet). I like to have some dips and spreads laid out, both to accompany the grill foods, and to serve with bread.

Any advice? Definitely tzatziki, but was thinking of having something else, like kopanisti- but the issue with that is I am not sure I want to leave that outside.
Click to expand...
Skordalia is always a hit and easy to prepare
 
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I would suggest Melitzanosalata but not the one velvet spread but the more rustic version called "Agioritiki". The eggplants are grilled the red peppers also. You chop everything with a knife, add parsley, olive oil, vinegar, and of course garlic.
 
Not sure if you already had that BBQ but I would save the following:

- Melizanosalata
- Tzatziki
- Spicy Feta Dip (don't know the greek name)
- Fava Dip
 
k_tsoukalas said:
Not sure if you already had that BBQ but I would save the following:

- Melizanosalata
- Tzatziki
- Spicy Feta Dip (don't know the greek name)
- Fava Dip
Click to expand...
I like this idea! Thank you
 
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Getting souvlaki tender?

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Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
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    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
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    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
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    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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Learning about Greek food and wine pairing

I've recently developed a fascination with Greek wines and am eager to explore their potential pairings with various cuisines. Greek wines, with their rich history and unique grape varieties, offer a tantalizing range of flavors that I believe can complement a wide array of dishes beautifully. However, my experience in effectively pairing these wines is somewhat limited, and I would greatly appreciate any advice or insights from those more familiar with this area.

Particularly, I'm interested in understanding which types of Greek wines (white, red, or rosé) pair best with specific dishes or cuisines. Here are a few specific questions I have in mind:
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Add to a mason jar:
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