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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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