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dpappas87

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Hey guys, what are some must haves for a big mezze platter? I’m having my in-laws over and the LOVE mezze. I’m not even planning on cooking any actual dishes, just some small appetizers, dips and stuff like taht. What do you guys recommend?
 
Where to begin LOL!

Here are some that I would include if having a party and want some Greek mezze: Dolmades (Stuffed Grape Leaves), Tiropira, Spanakopita (really any pita :)). Although many would include dolmades as a main dish, I think it could work as an appetizer or mezze.

stuffed-grape-leaves-720x480.jpeg

 
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Where to begin LOL!

Here are some that I would include if having a party and want some Greek mezze: Dolmades (Stuffed Grape Leaves), Tiropira, Spanakopita (really any pita :)). Although many would include dolmades as a main dish, I think it could work as an appetizer or mezze.

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Thanks, I wouldn't even think to include dolmades as an appetizer either! Do you make them yourself? Or do you buy them canned?
 
I’m sure you know of the classics like babaghanoush, tzatziki, olive spread, pita bread and that type of stuff. I love adding hummus and spinach/artichoke dip. It’s not traditionally Greek, but I love it! :)
 
My favorite is to serve spanakopita because it is always a show stopper. I also like to make a hummus dip where I take hummus and top it with feta cheese, chopped tomatoes, Greek olives, a sprinkling of oregano. It's an easy way to elevate store bought hummus, and it tastes great when served with pita chips.

spanakopita-recipe-scaled.jpg
 
Taramosalata and beet tzatziki are lesser known but delivious mezze! I love the vibrant color of the beet tzatziki its so pink! Add some walnuts and it delish
 
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Taramosalata and beet tzatziki are lesser known but delivious mezze! I love the vibrant color of the beet tzatziki its so pink! Add some walnuts and it delish
Those are great ones!!!! Thanks!
 
I’m more of a meat guy so when I make mezze I like to add smaller peices of meat like cut up loukaniko (sausage) or skewers of grilled chicken. It’s nice to eat with pita bread and any of the dips, anything can really become mezze when its plated on little dishes. Good luck!
 

Bougatsa Recipe to Try

I went to Greece and loved the Bougatsa I used to buy on the street. I thought I would share a recipe I found. I have never made it before. Does this look like the real deal? I don't want to dive in, only to realize the recipe was flawed from the beginning.

Ingredients​

For the Custard:​

  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1/2 cup fine semolina
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)

For the Assembly:​

  • 1 package (about 1 pound) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • Confectioners' sugar, for dusting
  • Ground cinnamon, for dusting

Instructions​

Preparing the Custard:​

  1. In a medium saucepan, combine the milk and half the sugar over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar.
  2. In a large bowl, whisk together the remaining sugar and semolina. Add the eggs and whisk until the mixture is smooth and pale.
  3. Gradually temper the egg mixture by adding a cup of the warm milk while whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 10-15 minutes). Remove from heat, stir in the vanilla extract and lemon zest (if using), and set aside to cool slightly. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming.

Preparing the Phyllo:​

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully unroll the phyllo dough. Cover the sheets with a damp towel to prevent drying out.
  3. Lay one sheet of phyllo in the prepared dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have used about half of the phyllo.
  4. Pour the custard over the phyllo layers, spreading evenly.

Assembly and Baking:​

  1. Continue layering and buttering the remaining phyllo sheets on top of the custard.
  2. Using a sharp knife, score the top layers of phyllo into pieces – this will make cutting the bougatsa easier after baking.
  3. Bake for 45-50 minutes, or until the phyllo is golden brown and crisp.
  4. Remove from the oven and allow to cool for a few minutes.
  5. Before serving, sift generously with confectioners' sugar and sprinkle with cinnamon to taste.

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg

How to Make Greek Yogurt at Home?

I have a yogurt machine and have been making yogurt with varying degrees of success. I decided I wanted to try making Greek yogurt! Now what? Some questions:

  • What kind of milk should I use?
  • What starter should I use?
  • Do I have to strain it?
I can't think of anything else to ask. I am also thinking of calling the yogurt machine company and asking them...

greek-yogurt.jpg

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Most common seafood in Greece?

What is the most common seafood in Greece?

I recall having an abundance of delicious, fresh caught seafood but I can't remember the names of most of the fish. I had delicious octopus and that's the only thing I remember for sure.

I am going to Greece again - I thought I would try to figure what are some fish and other seafood, besides octopus, that I should look forward to?

I see octopus everywhere. I think I may have eaten fresh sardines at one point. Maybe some calamari and a different kind of lobster, too...
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