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Favorite Combinations for Meze?

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auroracoor1

auroracoor1

Active member
I’m putting together a meze spread soon and would love to hear everyone’s favorite combos! I know there are so many options—dips, cheeses, olives, little bites of seafood or meat—and it’s hard to decide what to include without going overboard.

Do you have go-to combinations that work well together flavor-wise or texture-wise? For example, I love pairing taramosalata with grilled pita, and I always include dolmades, olives, and a wedge of feta with oregano and olive oil. Sometimes I’ll add shrimp saganaki or keftedakia if I want something more filling.

But I’m curious—what makes it onto your ideal meze platter? Do you stick to vegetarian, add seafood, or include some hot options? I’d love to hear what you put together and how you balance everything out!
 
Great question—meze spreads are such a fun way to entertain and enjoy a little bit of everything! I usually aim for a mix of textures and flavors: something creamy, something briny, something crunchy, and something warm.

My go-to lineup includes tzatziki, melitzanosalata (smoky eggplant dip), and grilled halloumi or kefalotyri cheese. I always have a bowl of mixed olives, cherry tomatoes, and some cucumber slices for freshness. For something hearty, I love including keftedakia or loukaniko slices, and if I want seafood, grilled octopus or marinated anchovies add a great touch.

I serve everything with grilled pita and maybe some crusty bread. If I’m keeping it vegetarian, I’ll swap the meat for fried zucchini or spanakopita triangles. It’s all about contrast—cool dips with warm bites, rich cheeses with fresh veggies.

Looking forward to hearing what others include—meze spreads are such a personal (and delicious) thing!
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is your favorite Greek cheese?

What’s your favorite Greek cheese and how do you use it?

I’m partial to feta—it’s always in my fridge and I toss it into just about everything. From horiatiki salads to spanakopita to a simple omelet, it just works. But lately, I’ve been trying to branch out and explore some of the other amazing Greek cheeses out there.

I’ve tried graviera and really liked how nutty it was when grilled. A friend recently suggested trying manouri in desserts, which totally surprised me—had no idea it was that versatile! I also picked up some kefalotyri and used it for saganaki, which was incredible.

So I’m curious—what’s your favorite Greek cheese and how do you usually enjoy it? Are there any regional cheeses I should try? I’d especially love ideas for how to use them in both traditional and unexpected ways.

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We always make avgolemono for holidays, Sunday dinners, or when someone’s feeling under the weather, so this debate comes up a lot. I’d love to hear how other families do it. Is it strictly rice? Only orzo? Or do you switch it up depending on the occasion?

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Pastitsio - Should I Add Cinnamon?

Hi everyone! I’m making pastitsio this weekend for a family gathering, and I’m debating whether or not to add cinnamon to the meat sauce. I’ve seen it both ways—some recipes call for just a pinch, while others go heavier, giving it that sweet, aromatic depth. I know cinnamon is more common in moussaka, but I’ve heard it’s traditional in pastitsio too, depending on the region.

What do you all think? Does cinnamon make it more authentic, or do you prefer a more savory meat sauce without the sweetness? I’m leaning toward adding just a bit, but I don’t want to overwhelm anyone who’s expecting something more classic and hearty. Do you do nutmeg and cinnamon both? I usually put nutmeg in the béchamel.

How do you prepare your Kalamari?

Kalamari lovers, I’d love to hear from you—how do you usually prepare it? Do you go for the classic crispy fried rings, toss it on the grill with olive oil and lemon, or do you get more creative with a stuffed version?

I’ve had it so many ways and each preparation brings something totally different to the table. Lately, I’ve been experimenting with grilling it and adding a garlic-lime marinade, but I’m curious about what everyone else does. Do you use fresh or frozen squid? Any special tricks for keeping it tender and not rubbery? If you stuff it, what kind of filling do you use—rice and herbs, feta and spinach, something else?

I’m especially looking for tips on how to get the flavor just right without overpowering the kalamari itself. Share your favorite methods, family recipes, or secret ingredients—I’d love to try something new next time I make it!

Favorite Combinations for Meze?

I’m putting together a meze spread soon and would love to hear everyone’s favorite combos! I know there are so many options—dips, cheeses, olives, little bites of seafood or meat—and it’s hard to decide what to include without going overboard.

Do you have go-to combinations that work well together flavor-wise or texture-wise? For example, I love pairing taramosalata with grilled pita, and I always include dolmades, olives, and a wedge of feta with oregano and olive oil. Sometimes I’ll add shrimp saganaki or keftedakia if I want something more filling.

But I’m curious—what makes it onto your ideal meze platter? Do you stick to vegetarian, add seafood, or include some hot options? I’d love to hear what you put together and how you balance everything out!
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