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Thoughts on how to create a meze platter?

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redsoxdw_

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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Deborah said:
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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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!
 
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Ingredients:​

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  • 1/2 cup chopped fresh parsley
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