Fresh octopus (htapodi) is one of the most popular appetizers served in Greek tavernas. However at home we cook it in many other ways and is one of our favourite dishes during Lent.
Mezedes
This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.
The other day when I was writing the post for the Vegan Black Bean Spanakopita, I was craving these beans again so the next day, I made them into a casserole dish with lots of vegetables and tomato sauce. Dried legumes are very healthy as they are a good source of protein, fiber, iron, calcium, …
My favourite eggplants until now were “tsakonikes” which I thought were the only ones which were sweet. I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently. When …
Stuffed Cucumbers with Fetatziki is a delightful appetizer that combines the freshness of cucumbers with the creamy and tangy flavors of feta cheese and tzatziki sauce. This recipe offers a unique twist on traditional stuffed vegetables, creating a refreshing and satisfying dish.
Shrimp Saganaki is an appetizer made with shrimps and tomato sauce. Saganaki takes its name from a frying pan with two handles called “sagani”.
If you ever visit Cyprus never order à la Carte.In Cypriot restaurants or tavernas your will see that they serve meze (plural mezedes) on their menu.Cypriot cuisine is famous for its mezedes, which translate as appetizers. Don’t think as mezedes being small appetizer plates as starters but Cypriot mezedes are more than just starters but …
Tashi is a Cypriot vegan dip made with tahini, garlic and lemon juice. It goes well with almost any food and this appetizer is served in all Cypriot restaurants.
Whether you are making Sweet or Savoury fillings for your vols au vent, these elegant vols au vent will surely impress your guests!
Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.