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knicks_fan87

Active member
I’m planning to have a few friends over to watch the game, and I thought it’d be fun to serve some Greek meze with beer. I want to create a spread that’s easy to snack on throughout the game, but also packed with flavor. I’m thinking about a mix of hot and cold options—maybe something with grilled meats and some classic dips?

What are your top recommendations for meze dishes that pair well with beer? I was thinking about tzatziki and maybe some grilled souvlaki, but I’d love to hear any other ideas that could give it an authentic Greek twist. Bonus points if you know any make-ahead options would be ideal.
 
Greek meze is a perfect choice for a game night! Here are some ideas for your your spread
  • Tzatziki
  • Souvlaki
  • Keftedes
  • Dolmades
  • Spicy Feta Dip (Tirokafteri)
  • Greek Fries
  • Olives and Feta
 

How long do kourabedies last?

I’m planning to bake a big batch of kourabiedes for the holiday season, as they’re always a hit at parties! Since I have multiple events to attend throughout December, I’m wondering how long they stay fresh after baking.

If I make them early in the month, will they still taste great by Christmas Day? I know they’re usually coated in powdered sugar and can be stored in airtight containers, but I’m curious if anyone has tips for keeping them at their best—like whether layering them with parchment paper or storing them in the fridge makes a difference.

Also, would freezing them (either before or after baking) help extend their freshness? I’d love to hear from anyone who’s made kourabiedes ahead of time and has advice on how to keep them delicious for weeks. Thanks!

Making Kopanisti for a Holiday Party?

I’m hosting a Christmas party this year and thought it would be the perfect opportunity to introduce my friends to one of my all-time favorite Greek treats: kopanisti! I absolutely love its spicy, tangy flavor, and I think it’ll make a fantastic addition to my party spread.

The thing is, I’ve never actually made kopanisti myself. I know it involves feta and sometimes Mykonos cheese, along with spices and olive oil, but I’d love some guidance on the process. Do I need any special ingredients or tools? How do you get that perfect creamy texture?

If anyone has a trusted recipe, tips, or even creative serving ideas, I’d be so grateful to hear them! I’d also love to know if you’ve tried variations of kopanisti that are especially crowd-pleasing.

Greek generosity

I was shopping in my favourite supermarket near my apartment this morning .It was the name day of a member of staff .From a box He offered me a choice of cream cake .I was so grateful .

Greek-Inspired Charcuterie Board for a Party

I’m planning a party and want to create a stunning Greek-inspired charcuterie board as the centerpiece. I’d love your advice on what must-haves to include to make it authentically Greek and visually appealing.

So far, I’m thinking of adding feta cheese, Kalamata olives, dolmades, and pita bread. Should I include other cheeses like graviera or kasseri? What dips would you recommend besides tzatziki? I’m also looking for ideas on incorporating meats or seafood—maybe cured meats or marinated anchovies?

Additionally, any tips on arranging everything so it looks inviting would be amazing. Should I stick to traditional items or add a creative twist?

Tips on making Saganaki for a crowd

I’m planning a holiday party with around 15 guests, and I’m considering serving Saganaki. I absolutely love the idea of presenting this classic Greek dish, but I’m wondering if it might be too ambitious for a gathering of this size. Have any of you ever made Saganaki for a crowd? If it’s doable, I’d love to hear your tips for preparing it efficiently, especially since it’s traditionally served sizzling hot.

Also, if you have a foolproof recipe or suggestions for variations that work well for a larger group, I’d be incredibly grateful. Thanks in advance for your advice!
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