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mastichas09

Active member
I have people over a lot and I serve the same Meze all the time. Pita, Tzatziki, Dolmades....

First of all, two of three of those dishes are time consuming. Second, I am sick of serving the same thing all the time.

I’d love to go beyond the typical options like tzatziki, hummus, and dolmades. Does anyone have suggestions for unique or less-common meze dishes that could surprise and delight my guests?

I’m open to ideas that might involve different ingredients or creative twists on traditional recipes. What do you guys typically serve?
 
You could serve individual trangle-shaped tiropitas. Yes, a bit time consuming to make, but a big batch can be frozen and then remove a few dozen(?) or so, heat and serve when you have guests. Any pita filling would work, cheese, spinach, etc., just be sure to get all filling inside pita dough. Kalamata olives and feta cheese are a good appetizer also, simple and bound to be enjoyed.
 
Here are some new ideas for what you can do - these are some modern spins on old favorites (and some old favorites too):
  • Fava Spread with Caramelized Onions - A creamy split pea puree from Santorini, topped with sweet caramelized onions, capers, and a drizzle of olive oil. It’s different from hummus and adds a nice variety.
  • Keftedes (Meatballs) - Try these with a twist by adding ingredients like mint, ouzo, or even some grated zucchini for extra moisture. They’re easy to prep in advance and always a crowd-pleaser.
  • Octopus Salad - If you’re up for something adventurous, a cold octopus salad with olive oil, lemon, capers, and herbs can be a refreshing addition that stands out.
  • Marinated Feta with Herbs and Olives - Mix feta cubes with herbs, olive oil, lemon zest, and chili flakes. It’s simple but offers a burst of flavor.
 

What is your favorite way to cook loukaniko?

I recently picked up some loukaniko from a local Greek market, and I’m looking for the best way to cook it. I’ve had it grilled at tavernas before, but I want to know how you guys prepare it at home to get that perfect balance of crispy outside and juicy inside.

Do you:
  • Grill it whole over charcoal for that smoky flavor?
  • Pan-fry it with a little olive oil and maybe some wine or ouzo?
  • Roast it in the oven with potatoes and herbs?
  • Slice it up and add it to stews, lentils, or pasta dishes?
Also, do you have any favorite seasonings or sides that pair well with it? I’m thinking of serving it with some tzatziki or maybe some sautéed greens. Would love to hear your go-to methods!

Tips for making skordolia to be creamy?

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?

Can you cook with Ouzo?

I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?

Secrets to Grilling Greek-Style Fish

I’m looking to master the art of grilling fish the Greek way and would love some tips from those who’ve done it before. I know Greeks keep it simple—olive oil, lemon, herbs—but what are the secrets to getting that perfect balance of crispy skin and juicy, flaky meat?

Which fish work best for grilling? I’ve heard sea bass (lavraki) and bream (tsipoura) are popular in Greece, but are there any other great options? Also, what’s the best way to prevent the fish from sticking to the grill? Should I be using a fish basket, or does direct grilling work better?

Any advice on seasoning, marinades, or the best way to serve grilled fish the authentic Greek way? Would love to hear your tips—especially from those who’ve tried it on a real charcoal grill!

Greek Baking with Olive Oil

I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?
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