Authentic Greek Meze Recipes

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Authentic Greek Meze Recipes

Authentic Greek Meze Recipes

There are many dishes you can make to use in a meze –  from dips to main courses – some are easy and others take a long time, but most of all they are fun to make, and worth every minute. Authentic Greek Meze dishes are all different  – each island seems to have their own version –  but they are all adorable and really tasty.

You can make them as a starter so your guest can help themselves as they drink good wine, chatting with each other, until the main coarse is ready, or you can simply serve them as a the main course it’s really up to you, you are the boss, and its your kitchen!

Tapas dishes are traditionally from Spain but it has the same meaning as meze – so it means ‘lots of dishes’ or ‘a good selection’. The word ‘Mezé’ is shortened from ‘Mezedhes’ (or at least that’s what I was told by my friend Stella) Well here in Europe we use the word ‘nibbles’ but that usually refers to a few snacks and crisps – perhaps our equivalent is more like a small finger buffet perhaps….

It’s a good feeling to have when your friends liking your food and questioning you about it – usually its things like ‘where did you get the recipe?’ or ‘how did you come to make this?’ – I am always happy to explain recipes and methods, so they keep asking! Not everyone likes cooking – some people find cooking is a chore, which I think is a shame – cooking should be an enjoyable hobby as well as a method of feeding yourself or your family. I find cooking very relaxing indeed –  I also enjoy making the finishing touches and the presentation. Cooking should always be fun and enjoyable. Authentic Greek Meze Recipes –  just like mama used to make!

So let’s enjoy making these dishes:

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Authentic Greek Meze Recipes
Votes: 2
Rating: 5
You:
Rate this recipe!
Course side dishes
Cuisine Greek
Prep Time 2 hours
Cook Time 2h30 minutes
Servings
Person
Ingredients
For the stuffed fig;
For the Calamari
For the potato and loukaniko
For the stuffed vine
For the vinaigrette:
For the artichoke
Course side dishes
Cuisine Greek
Prep Time 2 hours
Cook Time 2h30 minutes
Servings
Person
Ingredients
For the stuffed fig;
For the Calamari
For the potato and loukaniko
For the stuffed vine
For the vinaigrette:
For the artichoke
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Slit the figs four ways, then sprinkle the feta on top, then the oregano then drizzle the olive oil over and bake in the oven for 20 mins.
  2. In a large bag mix the flour with the black pepper then add the sliced squid then shake well. Fry in very hot oil for no more then 2 mins then take out and put on kitchen paper to take the excess oil then squeeze over the lemon juice.
  3. Wash the potatoes then pat them dry and put in a shallow oven tray. Drizzle the oil over the potatoes then bake in the oven and toss from time to time until they are golden in colour. On a hight heat, in a frying pan, fry the sausages with no oil added (turning from time to time) Cook them for about 5 min.
  4. Mix all the ingredients together apart from the lemon juice and the water. (Keep the juice from the tinned tomatoes for the next step) Wrap in a blanched vine leaf using the method in the note below. Now lay them in the bottom of a small casserole dish, making sure that they are very close to each other or they will open up.
  5. Put a plate over them so they don't float and then pour over the mixture of water, lemon and tinned tomato juice and cover. Slow cook for about 1hour and 20 min or until the rice has absorbed all the liquid.
  6. Once the stuffed vine leaves have absorbed all the liquid, turn the heat off, but leave to cool - this way if there is any liquid left it will absorbed.
  7. In a deep pan, add the fresh artichokes with water and bring to the boil for about 40 min. Drain, then serve with vinaigrette (made from the remaining ingredients ) as a dip - watch out for the 'choke' in the centre.
  8. Make sure you whisk all the ingredients from the vinaigrette, then pull one leaf at the time from the artichoke and then dunk in the vinaigrette, enjoy.
Recipe Notes

Please go to my Tips and Tricks page to see the method for rolling the stuffed vine leaves.

For the rest of the meze see these links:

Greek Meze dips         Pastitsio Greek Macaroni pie         Stuffed Tomatoes and Peppers 

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2 Comments

  1. Azlin Bloor says:

    A great collection, Sally! Love them all!

    • Cook with Sally says:

      Hi Azlin Thank you I am glad you liked my Greek Meze collection, as you can see I love Greece very much so. Thank you for your visit.

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