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What are some party must haves for mezze?

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dpappas87

dpappas87

Active member
Hey guys, what are some must haves for a big mezze platter? I’m having my in-laws over and the LOVE mezze. I’m not even planning on cooking any actual dishes, just some small appetizers, dips and stuff like taht. What do you guys recommend?
 
Where to begin LOL!

Here are some that I would include if having a party and want some Greek mezze: Dolmades (Stuffed Grape Leaves), Tiropira, Spanakopita (really any pita :)). Although many would include dolmades as a main dish, I think it could work as an appetizer or mezze.

stuffed-grape-leaves-720x480.jpeg​

 
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nickstamoulis said:
Where to begin LOL!

Here are some that I would include if having a party and want some Greek mezze: Dolmades (Stuffed Grape Leaves), Tiropira, Spanakopita (really any pita :)). Although many would include dolmades as a main dish, I think it could work as an appetizer or mezze.

View attachment 80​

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Thanks, I wouldn't even think to include dolmades as an appetizer either! Do you make them yourself? Or do you buy them canned?
 
I’m sure you know of the classics like babaghanoush, tzatziki, olive spread, pita bread and that type of stuff. I love adding hummus and spinach/artichoke dip. It’s not traditionally Greek, but I love it! :)
 
My favorite is to serve spanakopita because it is always a show stopper. I also like to make a hummus dip where I take hummus and top it with feta cheese, chopped tomatoes, Greek olives, a sprinkling of oregano. It's an easy way to elevate store bought hummus, and it tastes great when served with pita chips.

spanakopita-recipe-scaled.jpg
 
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Taramosalata and beet tzatziki are lesser known but delivious mezze! I love the vibrant color of the beet tzatziki its so pink! Add some walnuts and it delish
 
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nm1999 said:
Taramosalata and beet tzatziki are lesser known but delivious mezze! I love the vibrant color of the beet tzatziki its so pink! Add some walnuts and it delish
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Those are great ones!!!! Thanks!
 
I’m more of a meat guy so when I make mezze I like to add smaller peices of meat like cut up loukaniko (sausage) or skewers of grilled chicken. It’s nice to eat with pita bread and any of the dips, anything can really become mezze when its plated on little dishes. Good luck!
 
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Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

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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:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • 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.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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