Greek Food, Cooking and Recipe Community

Different Greek Meze to Serve

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M

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.
 
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Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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