meze recipes (33)

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Authentic Greek Salad

Recipe by: Jen

Reviews(3)

Tomatoes, red onion and cucumbers are dressed with olive oil and finished with crumbled feta cheese. It's essential to serve this with good crusty bread.

Baked Pitta Triangles

Recipe by: Dawn

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These crunchy wholemeal baked pitta chips make a lovely accompaniment to houmous, baba ganoush or any dip.

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Basic Houmous

Recipe by: TAZF18

Reviews(1)

This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!

Cheese Borek

Recipe by: KarenC

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The usual filling is feta cheese; this version calls for Gouda and Emmenthal. If you have never worked with filo pastry before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labour-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.

Cheesy Spinach Filo Triangles

Recipe by: Kathleen

Reviews(1)

The only tricky part of this recipe is working with filo pastry, but once you get used to it - it's easy. Sometimes you get a batch of filo that rips and tears, so I always buy an extra just in case. I usually freeze these before baking. Just add a few minutes to the cooking time if you are cooking them from frozen. I have also doubled this recipe for large parties.

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Cory's best calamari

Recipe by: Cory Folchi

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This is one of our family's favourite foods. Simple yet very delicious.

Diana's Roasted Garlic Tzatziki

Recipe by: Diana Moutsopoulos

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There are two keys to my version of this classic Greek recipe - straining the yoghurt for 24 hours and roasting the garlic. The former ensures that the tzatziki is a gorgeously rich (not runny) consistency, and the latter imparts a mellow garlic flavour. I use more than five cloves of garlic sometimes - it all depends on your mood!

Easy Low Fat Houmous

Recipe by: ELOVINGS

Reviews(6)

I make this houmous all the time. It only takes a few minutes to prepare, and it's healthier than shop-bought without the oil. Increase or decrease the ingredients as desired, especially the chillies! Serve with tortilla crisps, pitta triangles or fresh vegetables. Add more of the reserved chickpea liquid for a smoother dip.

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Fava

Recipe by: Brenda Houghton

Reviews(1)

This traditional Greek split pea dip is rich and filling.

Feta Psiti

Recipe by: Diana

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This traditional Greek meze could not be easier to make, yet it always impresses guests! All you need is a block of feta and some crushed red chillies. This is also great made on the barbecue wrapped in foil. Serve with good crusty bread.

Feta saganaki

Recipe by: Elizabeth Chorley

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Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon.

Feta, Olive and Sun-Dried Tomato Spread

Recipe by: KILLERGREEN

Reviews(3)

Feta cheese, sun-dried tomatoes and black olives are blended in this full-flavoured Greek inspired dip. Serve as part of a meze spread with good crusty bread. Also great on sandwiches!

Garides Saganaki

Recipe by: MURDERSHEWROTE

Reviews(2)

This is a Greek recipe for prawn saganaki which is great as a starter or meze. It is a delicious dish that I'd only tried in restaurants, but when I tried to make it at home I found that I can make it just as well. Serve with nice crusty bread to mop up all the gorgeous sauce.

Garithes yiouvetsi (Prawn, tomato and feta bake)

Recipe by: MARYANNG

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This classic Greek prawn dish is baked with a tomato sauce and topped with feta cheese. Relatively quick and simple to make. This recipe goes wonderfully with rice pilaf and some crusty bread.

Greek olive and onion bread

Recipe by: healthyfoodie

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This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Halloumi Cheese Fingers

Recipe by: Linda

Reviews(2)

Fry, grill or barbecue this delicious Cypriot cheese and serve with a Greek salad and crusty bread for a complete meal.

Kagianas (Greek eggs and tomato)

Recipe by: Diana

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This is possibly the closest thing to a Greek fry up as you'll find! Also called strapatsada, this classically simple dish consists of just three ingredients: eggs, tomatoes and olive oil. You'll be amazed, however, at the complexity of flavour that is derived from such simplicity. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread.

Keftedakia with avgolemono

Recipe by: Azmina Govindji

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These little meatballs, made from a mixture of minced lamb and rice, flavoured with thyme, lemon and nutmeg, are grilled on sticks for easy eating - a perfect party nibble. The classic Greek egg and lemon, or avgolemono, sauce has a tangy flavour, which is a perfect complement for the meatballs.

Keftedes (Greek meatballs)

Recipe by: Diana

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Keftedes are economical, versatile and - above all - unbelievably tasty! These meatballs are baked instead of fried, but still get nice and crispy. Read my tips below for how to serve them as nibbles or make great use of leftovers.