Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
Your landlord may tell you otherwise, but it's easy to make flaming saganaki at home.
As much an event as an appetizer, this flaming cheese dish is as fun to serve as it is delicious to eat.
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
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