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Most traditional types of Greek Meze?

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knicks_fan87

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I'm planning a Greek-themed dinner party and want to include a selection of traditional meze to give my guests an authentic experience. I've heard so much about the variety and richness of Greek meze, but I'm not sure which dishes are considered the most traditional and essential.

Could you please share your recommendations for the must-have meze dishes? I'm looking for a mix of cold and hot options that really capture the essence of Greek cuisine. Any tips on how to prepare or serve them would also be greatly appreciated!

Thank you in advance for your help and suggestions!
 
For an authentic Greek-themed dinner party, you’ll want to include a variety of traditional meze that showcases the richness of Greek cuisine. A few must-have dishes are tzatziki (a refreshing yogurt and cucumber dip), hummus(chickpea dip), and dolmades (stuffed grape leaves) for cold options.

For hot meze, I recommend keftedes (Greek meatballs), saganaki (fried cheese), and spanakopita (spinach and feta pastry). These dishes are crowd-pleasers and truly capture the essence of Greek flavors.

To prepare, make sure your tzatziki is well-chilled, and serve it with warm pita bread. Saganaki should be cooked just before serving to enjoy it hot and melty. Arrange your meze on a large platter with olives, cherry tomatoes, and feta cheese for a beautiful presentation.
 
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For example, I’ve seen rice in dishes like gemista (stuffed vegetables) and avgolemono soup, but then orzo shows up in things like giouvetsi or even baked with shrimp and tomato. Do some regions or families prefer one over the other?

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Simple Saganaki Recipe - Greek Fried Cheese

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
  6. Serve hot with a squeeze of fresh lemon.
I don't do the Ouzo part by the way, so I left it out I don't like the flavor of it and I fin the fire to be a little scary!

Making my own pita bread?

Hey everyone! I'm trying to master making my own Greek-style pita bread at home — the kind that's soft, fluffy, and bendable, perfect for wrapping around a gyro or to make like a souvlaki sandwich. I’ve tried a few recipes online, but my pitas either puff up too much like pocket bread or turn out too dry and crack when folded.

I want that classic street food style pita you get at souvlaki shops in Greece, no pocket, just tender and warm, able to soak up tzatziki without falling apart.

Does anyone have a go-to recipe or technique for making these at home? Should I use yogurt in the dough? What flour works best? And how do you cook them, skillet, oven, or griddle? When I've made them, they've had the wrong texture - way too hard. Am I overworking the dough?
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