Greek Food, Cooking and Recipe Community

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 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 herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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 secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
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