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redsoxdw_

Active member
I want to lay out some meze for my next party. What do you guys think should go in it? Some thoughts:

  • A variety of different Greek olives.
  • Feta cheese, and maybe one other firm Greek cheese - what should I put here?
  • Stuffed grapeleaves
  • Pitakia
  • Bread and oil for dipping
  • Perhaps some tzatziki?
Interested to hear your advice on this. The party is about in two weeks so I have plenty of time.

greek-meze.jpg
 
Sounds good. I think this will also be of great help. Good luck with your meze!
 
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Greek Vibe….excellent article and Harris Alexiou is great! I would only add that sometimes in a cafe, mezes known as ποικιλία (pikilia) are served on platters like antipasti. They can be large or small depending on the number of people. In addition to the items mentioned, these can also include french fries (not traditional, but everyone likes them), rusk, pita,hard-boiled eggs, roasted or crisp veggies, and tzatziki or a spicy feta dip called Tirokafteri; the latter two can get a bit messy if people will be walking around. When buying ouzo, be sure to buy the best quality you can - especially if your guests are new to the drink. Ouzo from Lesvos is very good; Plomari and Barbayianni (green label) are two brands. It’s customary to drink it straight up, perhaps over an ice cube or two, but first-timers might wish to add water or some more ice! Whether you include a pitcher of water or not, the ouzo should be served quite chilled. Sounds like fun - enjoy!
 
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Greek Vibe….excellent article and Harris Alexiou is great! I would only add that sometimes in a cafe, mezes known as ποικιλία (pikilia) are served on platters like antipasti. They can be large or small depending on the number of people. In addition to the items mentioned, these can also include french fries (not traditional, but everyone likes them), rusk, pita,hard-boiled eggs, roasted or crisp veggies, and tzatziki or a spicy feta dip called Tirokafteri; the latter two can get a bit messy if people will be walking around. When buying ouzo, be sure to buy the best quality you can - especially if your guests are new to the drink. Ouzo from Lesvos is very good; Plomari and Barbayianni (green label) are two brands. It’s customary to drink it straight up, perhaps over an ice cube or two, but first-timers might wish to add water or some more ice! Whether you include a pitcher of water or not, the ouzo should be served quite chilled. Sounds like fun - enjoy!
 
Thank you, Deborah. Indeed, a very good point, yes meze is also known as poikilia only that the meze is usually a very small plate with a handful of items whereas a poikilia is a platter. But will add! Thank you. And yes, basically, all edibles that are available at home can become a meze! As for ouzo, only the best and slowly!
 

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

Drinking Olive Oil: Health and Beauty Elixir or Celebrity Fad?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!😁😁... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

List of Different Greek Cooking Techniques

I hope you're all doing well! I've recently developed a deep appreciation for Greek cuisine and I'm eager to expand my cooking skills in this area. However, I'm realizing that I might be missing out on some traditional Greek cooking techniques that are essential for authentic dishes.

Could anyone kindly provide me with a list of cooking techniques commonly used in Greek cuisine? Whether it's grilling, baking, braising, or something more specific to Greek cooking, I'm eager to learn! Any insights, tips, or favorite methods would be greatly appreciated. Looking forward to your responses!

Here's what I can think of so far:

  • Frying - usually in olive oil, right? Things like Greek fries and kourabedies come to mind is being fried.
  • Grilling - souvlaki, chicken, etc
  • Sandwiches - gyros, making "toast" that you see on menus in Greece
  • Braising - like braised lamb?
  • On the spot - Lamb, goat
  • Baking - desserts and savory dishes
What have I missed?

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?
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