Closet Cooking (1)
Not Without Salt (1)
Chiles lend heat to this smoky dip from Kea, Greece.
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Made with a simple egg batter, this feta-studded tart hails from the region of Epirus.
This meze of stuffed grape leaves is served with a cucumber–yogurt sauce.
This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Use a mixture of firm brined olives to make this dish.
This easy appetizer can be served warm or chilled.
Serve these garlicky mussels with crusty bread.
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
This is a recipe for dolamades, an eastern European specialty.
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.