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What are the best Greek mezze dishes?

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tomipark

tomipark

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Please let me know!!! Feel free to debate in the comments I know there are a lot of
possibilities.
 
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Here are some of my favorite Greek mezze (appetizers):

- Saganaki
- Dolmades
- Tiropita

Here are some other Greek mezze recipes to consider trying:

Recipes for Greek Appetizers Archives

Looking to cook like a Greek? Here are several recipes for Greek appetizers that are simple to prepare and sure to delight your guests.
www.greekboston.com www.greekboston.com
 
tomipark said:
Please let me know!!! Feel free to debate in the comments I know there are a lot of
possibilities.
Click to expand...
Gigatez,Fava,fasolia,Bamiesz,
Melitzanosalada,Taramosalata,...More later!?
 
tomipark said:
Please let me know!!! Feel free to debate in the comments I know there are a lot of
possibilities.
Click to expand...
Oh my God, there is such a huge variety of delicious & irrisitable mezedes , both panhellenic and regional. For example, in Rhodes they make "pitaroudia." They are like little, irregular circles of very coarsely ground, whole, cooked chick peas with flour, spices & local herbs, gently & quikly fried in shallow olive oil at a medium temp. They require some know how skill to make. I never attempted because I could eat them inexpensively at the various tavernas and resturants throughout the island. They would vary slightly from place to place but they were always so delicious & delectable & great with tzadzitki. The first time I eat them was at the Panorama Taverna on the highway close to the Tzambika Monestary, Archangelou. In retrospect I think those were my favorites so far, There are no eggs in pitaroudia and can be considered vegetarian. If one could back they they could also be eaten during strict lent, which very few ever practice any more
 
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Stathi said:
Oh my God, there is such a huge variety of delicious & irrisitable mezedes , both panhellenic and regional. For example, in Rhodes they make "pitaroudia." They are like little, irregular circles of very coarsely ground, whole, cooked chick peas with flour, spices & local herbs, gently & quikly fried in shallow olive oil at a medium temp. They require some know how skill to make. I never attempted because I could eat them inexpensively at the various tavernas and resturants throughout the island. They would vary slightly from place to place but they were always so delicious & delectable & great with tzadzitki. The first time I eat them was at the Panorama Taverna on the highway close to the Tzambika Monestary, Archangelou. In retrospect I think those were my favorites so far, There are no eggs in pitaroudia and can be considered vegetarian. If one could back they they could also be eaten during strict lent, which very few ever practice any more
Click to expand...
I found this recipe online and they look amazing! I've never heard of this dish and I'm so excited to try it. I'm a really big fan of regional dishes that usually get lost in the popular Greek food that we eat in the states. https://www.dianekochilas.com/pitaroudia-chickpea-fritters-with-tahini-sauce/
 
Fries made in olive oil, fava dip (puree of fava beans with herbs, garlic, etc), Skordalia dip, dolmades, tiropita, taramasalata ... I could go on and on but these are some of my favorites.
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?
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