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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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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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