meze

A delicious Greek mezze platter filled with pita bread, dips, fresh vegetables and cheese is the perfect way to feed a crowd and perfect for entertaining.

Greek mezze platter

hummus

Easy Greek Tzatziki

Greek meatballs with feta cheese

Dolmades

Kalamata olives

Feta cheese (Drizzled

baby cucumbers

tomatoes

pita bread

Place all the ingredients on a large platter in groups to make serving easier.

Drizzle the feta cheese with olive oil and sprinkle with dried oregano.

Drizzle olive oil over the hummus and top with toasted pine nuts (optional)

Add warmed pita bread and serve.

This Greek Meze Platter has all of the popular Greek spreads! It will for sure impress your guests! By adding some traditional Greek dips, veggies, and lots of pita bread, you can easily re-create this platter at home for YOUR next party!

The Ultimate Greek Meze Platter

11.6 oz Green Olives (Cento Cerignola Green Olives)

oz Marinated Artichoke Hearts (Cento Marinated Artichoke Hearts)

11.6 oz Kalamata Olives (Cento North & South Pitted Olives)

oz Pepperoncini (Cento Pepperoncini)

oz Roasted Peppers (Cento Roasted Red & Yellow Peppers)

oz Feta Block (in brine)

oz Cherry Tomatoes

5-6 Mini Seedless Cucumbers

Celery Stalks

7 oz Can Dolmas (Stuffed Grape Leaves)

6-8 oz Hard Greek Cheese (Look

oz Pita Bread

Long Fresh Baguette

4.2 oz Breadsticks (Bellino Artisan Sesame)

4.2 oz Mini Bruschette (Bellino Classico Bruschette)

Tzatziki Dip

Melitzanosalata Spread

Skordalia Spread

Spicy Feta Spread

Grab a large cutting board or platter. Add the tzatziki, melitzanosalata (eggplant spread), potato spread (skordalia) and spicy feta spread to small bowls, plates OR just scoop directly onto your board.

Arrange all of the other ingredients around the spreads so the colors are nicely distributed. There is no right or wrong way to do this. Just try not to put all of your green veggies next to each other. Same for the red. Add mini spoons to each dip so your guests can spread each dip easily.

Save your breads (pita, sliced bread, bruschetta and breadsticks) for last so they don&#x27;t go stale. I like to warm my pita bread and sliced bread just before serving!

Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!

Melitzanosalata - Traditional Greek Eggplant Salad Recipe

eggplants

garlic

red onion (30 g)

tbsp fresh parsley (alternatively, fresh mint)

olive oil

tsp white vinegar

sprinkle black pepper

salt

MELITZANOSALATA - traditional Greek eggplant salad recipe

First of all, preheat the oven to 390°...

First of all, preheat the oven to 390° F (200° C).

After that, rinse and dry the eggplants, then...

After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.

Place the eggplants on a tray lined with...

Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.

This step can also be done with a...

This step can also be done with a charcoal or electric grill.

Once incredibly tender, cut the eggplant still hot...

Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.

Pour the pulp into a colander, add a...

Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.

While the eggplant pulp is reaching the room...

While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.

Mix it all until smooth and consistent.

Now, mince the eggplant pulp with a knife,...

Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.

Finally, combine the eggplants, the parsley, and the...

Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.

Combine the flavours of salty cheese and sweet honey to create a dish that’s so much more than the sum of its parts. Rich and decadent, serve with warm pitta

Baked feta with sesame & honey

tbsp sesame seeds, toasted

block feta

honey,

oregano

olive oil,

Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it&rsquo;s well crusted with seeds.&nbsp;

Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.

Greek Pita bread is an ingredient always present in my fridge or my freezer. This recipe is very simple to prepare and easy to store and reheat. 

I love to pair Pita with my preferred appetizers and salads, or filling it with roasted meats, or simply seasoning with olive oil, oregano and sea salt!

Whether it is breakfast, lunch or dinner, every time is Pita time!

GREEK PITA BREAD RECIPE - easy and tasty!

(800 g) bread flour

2cups+2tbsp (500 ml) water

0.25 oz (7 g) dry yeast

sugar

First of all, pour the lukewarm water into...

First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar.

Now, add half of the flour amount into...

Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil.

Continue to add flour stirring until the mixture...

Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.

Knead the dough adding more flour if necessary,...

Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.

Now, divide the Pita dough into 16 to...

Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)

A cast iron skillet is the best choice...

A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil.

After that, pour a little amount of flour...

After that, pour a little amount of flour on a board and shape the first dough ball into a circle 1/4 thick, letting the other balls covered. Once flatten, you want to cook Pita as soon as possible.

Now, place the Pita on the hot skillet...

Now, place the Pita on the hot skillet and cook about 1 minute per side. If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing.

Repeat the process with the other pieces of...

Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.

If not served immediately, close the Pitas in...

If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days.

Alternatively, freeze up to 3 months. Once you...

Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.

Super easy black beans with spinach and fennel makes a great meze starter, side dish or main.

Black Eyed Beans With Spinach And Fennel

g black eyed beans

tomato chopped

water

onion chopped

tbsp fennel fronds finely chopped

spinach chopped

Salt and pepper

Saute the onion in olive oil for 4 mins

Add the garlic for 2 mins

Add fennel and spinach plus 125ml water and simmer for 20 mins

Add tomato and the drained beans plus seasoning and a little more water

Simmer for a further 20 mins

Serves 2 as a warm starter meze

Acuka or Muhammara is one of the well-known mezes or appetizers in Turkish cuisine.
It has simple ingredients but with the mix of spices and deep tastes from pastes, it is packed with flavor. We traditionally eat in breakfast as a spread but it is also good as an appetizer.

Turkish Meze Or Appetizer “Acuka / Muhammara”

tomato paste

tsp each thyme, hot red pepper flakes, cumin

tsp black pepper

tsp all-spice (optional)

tbsp sesame seeds (optional)

bread crumbs

walnuts

In a medium-size pan add olive oil, tomato and pepper pastes, sesame seeds, spices, and roughly chopped garlic.

Heat and cook stirring frequently for 2-3 minutes. Check the taste and add more spices if you prefer.

The pastes can be salty so add salt if needed after tasting the spread.

Add bread crumbs and walnuts, stir and cook for about 1-2 minutes and turn off the heat.

Serve after cooled down, drizzle olive oil and sprinkle some sesame seeds.

https://www.youtube.com/watch?v=Xs78jcJbUhY

Acuka or Muhammara is one of the well-known mezes or appetizers in Turkish cuisine. It has simple ingredients but with the mix of spices and deep tastes from pastes, it is packed with flavor. We traditionally eat at breakfast as a spread but it is also good as an appetizer.

Ingredients for Acuka / Muhammara
4 tbsp olive oil
3 heaped tbsp tomato paste 
2 tbsp sweet red pepper paste (I used 1 tbsp of it, homemade sweet red pepper paste. Recipe will be in the next episode)
2 cloves of garlic
1 tsp each thyme, hot red pepper flakes, cumin 
1/2 tsp black pepper
1/4 tsp all-spice (optional)
1 tbsp sesame seeds (optional)
2 tbsp bread crumbs
a handful of coarsely chopped walnuts
Detailed written recipe: http://www.turkishfoodtravel.com/2020/07/16/acuka-turkish-meze-appetizer/

You can get the ingredients from Gourmeturca.com too: https://bit.ly/gourmeturca
Tomato Paste I used: https://bit.ly/gourmetomatopaste
Spices: https://bit.ly/spicesgourme
Olive Oil: https://bit.ly/gourmeoliveoil
Bowl: https://bit.ly/maibowl

Instructions:
In a medium-size pan add olive oil, tomato and pepper pastes, sesame seeds, spices, and roughly chopped garlic.
Heat and cook stirring frequently for 2-3 minutes
Check the taste and add more spices if you prefer. The pastes can be salty so add salt if needed after tasting the spread.
Add bread crumbs and walnuts, stir and cook for about 1-2 minutes and turn off the heat.
Serve after cooled down, drizzle olive oil and sprinkle some sesame seeds. 

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Turkish Appetizer ACUKA / Muhammara - Gourmeturca

A thick, creamy meze dish from Turkey, Haydari is a wonderful accompaniment to any feast. A salty, tangy and herbaceous hit of flavour.

Haydari (Turkish Yoghurt Meze)

oz soft feta cheese ((170 grams))

garlic ((minced))

Black pepper ((freshly ground))

extra virgin olive oil

mint

dill ((chopped))

parsley ((chopped))

lemon ((juice of))

For the best results, strained yoghurt is the way to go.1. Dampen a piece of muslin or fine tea towel and squeeze out as much water as you can.2. Place the muslin/teatowel into a fine sieve and then put in the yoghurt.3. Place the sieve over a bowl large enough to collect the excess liquid in the bottom without touching the sieve (about a 2&quot; gap)4. Refrigerate for 4 hours or longer (up to 24).

To strain the yoghurt - Optional

Using a fork, mash the feta with about 2 tbsp of the yoghurt until smooth

Add the garlic, salt, pepper, extra virgin olive oil, 1 tbsp of the mint, the dill and lemon and stir well

Spread the mixture over a plate in a thin layer and then drizzle over a little more extra virgin olive oil. Sprinkle the remaining dried mint, the parsley and finally a spritz of lemon juice.

Refrigerate until needed. It&#39;ll stay fresh for up to a week in the fridge (covered).

To make the Haydari

Mediterranean Seared Tuna

tuna steaks or tuna blocks

red onions

garlic,

red onion

tomato

capers

kalamata olives, pitted and chopped

parsley

sea salt

black pepper

Tbsp. red wine vinegar

Place all your sauce ingredients in a bowl, toss well. Taste and adjust according to your preference. Set aside.

Pat your tuna dry with paper towel and rub all sides of your tuna with some oil and season lightly with salt. Place a skillet on your stovetop and turn heat to high heat.

If slicing a tuna steak, cut slices across the grain. If slicing a tuna block, cut slices on the short side.

Add a drizzle of oil in the skillet and sear each side of your tuna for 30 seconds. Remove from the pan and transfer to your cutting board.

Arrange tuna slices on a platter and spoon over sauce and serve.

Grilled octopus is the perfect Greek meze/appetizer.

Greek grilled octopus

octopus

allspice berries

bay leaves

thyme

balsamic vinegar

tbsp lemon juice

tbsp finely chopped capers

garlic clove, thinly sliced

thyme,

tbsp flat leaf parsley, finely chopped

defrost

If you are using frozen octopus, defrost it completely in the fridge overnight.

rinse

Rinse your octopus well under cool running water.

Place your octopus in a large pot.  Add the allspice berries, garlic, bay leaves, and fresh thyme.  Add enough water to just cover the octopus.

Boil

Bring to a boil and then reduce the heat to medium.  Cook, covered, for approximately 30 – 40 minutes.  The octopus is done when the skirt (the part of the octopus which connects the legs to the head) can easily be pierced by a sharp knife. Remove from the heat and add 1/4 cup balsamic vinegar to the cooking liquid.  Allow the octopus to steep in this liquid until it comes to room temperature.  You can also keep it in the refrigerator until the next day.

Remove

Remove the octopus from the cooking liquid and set aside.

Marinade

Prepare your marinade.  In a large bowl or measuring cup, combine the olive oil, balsamic vinegar, oregano, lemon juice, capers, garlic, thyme, parsley, salt and pepper.  Mix well and set aside.

Grill

Meanwhile, prepare your grill.  Chop up the octopus into 3 sections, the head, and two sections of 4 legs each.  This will make it easier for you to grill the octopus, without being concerned that you will lose any legs through the grate of the grill.  When your grill is hot, place the octopus on it.  Remember, it is already cooked; you are simply warming it up, and getting some nice char marks on the octopus.  This should take only a few minutes per side. Any longer and you risk over-cooking the octopus.

Toss

Remove the octopus from the grill, place it in a bowl, and pour the marinade over it.  Take a piece at a time, cut into bite size pieces, and return to the marinade. Toss well.  There should be enough marinade to coat the octopus very well.  Allow it to sit in the marinade for at least 5 – 10 minutes before serving.

Sprinkle

Serve sprinkled with some additional chopped parsley if desired, and a wedge of lemon.

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Top 11 meze recipes from across the web

The most viewed meze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek mezze platter

The Ultimate Greek Meze Platter

Melitzanosalata - Traditional Greek...

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The Ultimate Greek Meze Platter

GREEK PITA BREAD RECIPE - easy and ...

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The most viewed meze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine