Greek Food, Cooking and Recipe Community

Favorite Combinations for Meze?

1 - 2 of 2 Posts
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!
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Making Taramasalata at Home?

I’ve been trying to make taramasalata at home, but I just can’t seem to get it quite right. I love ordering it when I’m out—it’s smooth, balanced, and has that distinct flavor without being too heavy.

Mine, on the other hand, either turns out too thick, too salty, or a bit off in texture. I’ve tried different approaches—using bread vs. potatoes, adjusting the lemon, even changing the type of tarama but I’m still not there yet.

For those of you who make it regularly, what makes the biggest difference? Is it the ratio of ingredients, the type of roe, or the mixing method? Also, any tips on getting that lighter, smoother consistency?

Meat to Use for Souvlaki?

I’ve been trying to make souvlaki at home more often, and I keep going back and forth on what meat to use. I’ve had great pork souvlaki that felt like what you’d get in Greece, but I’ve also had chicken versions that were really solid and easy to cook. Lamb seems like it should work well too, but I don’t see it used as often for souvlaki specifically. And then there’s beef, which I’ve seen here and there but never really know if it’s the right choice.

Is there a “best” meat for souvlaki, or is it more about how it’s prepared and seasoned? Do certain meats hold up better on the grill or stay juicier?

Calamari: Fried or Grilled?

Calamari is one of those dishes I’ll almost always order if I see it on a menu, but I’ve realized I go back and forth on how I like it prepared.

Fried calamari is probably the classic way. I love it served with skordalia! When it’s done well, it’s hard to beat. \

I’ve also had grilled calamari that was incredibly tender, lightly charred, and dressed simply with olive oil, lemon, and herbs, and that feels like a completely different experience.

I’m curious - which do you prefer?

Helping a Beginner Learn Greek Cooking - Advice Needed

I’ve been cooking Greek food for years, but it happened so gradually that I honestly can’t remember where I started or what I learned first. It feels like I just picked things up over time, one dish here, one technique there—until it all became second nature.

Now I have a friend who wants to learn Greek cooking from scratch, and I’m struggling to figure out how to guide them in a clear, beginner-friendly way. There are so many directions to go, simple dishes, core ingredients, basic techniques and I don’t want to overwhelm them.

If you were teaching someone Greek cooking from the very beginning, where would you start? Are there specific dishes, skills, or even a “learning order” that makes the most sense?

Favorite Greek Seafood Dishes

I’ve been trying to branch out more with Greek seafood dishes lately and realized I tend to stick to the same few options. Grilled fish with ladolemono, shrimp saganaki, and fried calamari are usually my defaults, but I know there’s a lot more out there depending on the region and what’s in season.

I’m curious what everyone here gravitates toward. Do you prefer something simple like whole grilled fish, or dishes that are a bit more composed, like seafood stews or baked recipes? Are there any specific island or coastal specialties that stand out to you?

Also interested in how you prepare seafood at home. Do you keep it minimal with olive oil, lemon, and herbs, or do you follow more traditional recipes? Would love to hear what your go-to Greek seafood dishes are!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top