Without a lot of fuss, and using ingredients that are easy to find, here’s how to put together a party platter that’s authenticallly Greek. It can be multiplied to serve a crowd, served along with other appetizers and mezethes, or served as is for 2 to 4 people. 1 tomato cut into wedges 8-10 small […]

In Greek: γαρίδες βραστές, pronounced ghah-REE-thess vrah-STESS Shrimp are a Greek favorite at any time, and an appropriate lenten dish as well. The latholemono sauce (whipped oil and lemon juice) is a classic Greek seafood topping. Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Ingredients: 2 pounds of shrimp juice of 1 lemon 1/3 cup of extra […]

Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It’s served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki. Prep Time: 20 minutes Total Time: 20 minutes Ingredients: 3 tbsp. olive oil 1 tbsp. vinegar 2 cloves garlic, […]

In Greek: πιπεριές με τυρί, pronounced pee-peh-reeYES meh tee-REE This recipe is a specialty in the shadows of Mount Olympos, where it is served as a meze with a locally made spirit. Serve it as an appetizer, meze, or side dish. The recipe calls for bull’s horn (or Anaheim or Cubanelle) peppers (long and tapered, light green […]

In Greek: σαγανάκι (pronounced sah-ghah-NAH-kee) Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish. Serve this as an appetizer, as an […]

In Greek: τυροκαυτερή, pronounced tee-roh-kahf-teh-REE A specialty of the region of Thrace in northeastern Greece, this dip is served all over Greece – in varying degrees of heat. My family likes this one hot, so I use jalapeno peppers that make my eyes water just from touching them. This recipe works with red and green […]

Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common (read down for kasseri). a saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or […]

In Greek: ντάκος, pronounced DAH-kohss A traditional meze or light meal on the island of Crete,dakos (also called “koukouvayia”) is often called “Greek bruschetta,” and is easy to make with few ingredients and no cooking. You can find rusks atonline Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread(without the water). […]

In Greek: μελιτζάνες τηγανητές, pronounced meh-leed-ZAH-nes tee-ghah-nee-TES Eggplant is notorious for absorbing as much olive oil as possible, so this recipe for a light and crispy appetizer or side dish, which calls for quick frying in hot oil, is a good choice since the eggplant doesn’t have enough time to get soggy with oil. Use […]

These hot and cold appetizers have four things in common: they’re Greek favorites, they’re delicious, prep time is 15 minutes or less, and (if hot) combined prep/cook time is 30 minutes or less. 1. A Slice of Feta This is the ultimate Greek touch to any table, whether you’re serving appetizers or a full meal. Total […]