GREEK APPETIZERS ( MEZE )
In Greece , Meze are small dishes, hot or cold, spicy or savory.
Seafood dishes such as grilled octopus may be included, along with salads, sliced hard-boiled eggs, garlic bread, Kalamata Olives , fava, beans, fried vegetables, Melitzanosalata ( eggplant Dip ) , taramasalata, fried or grilled cheeses called saganaki and sheep, goat, or cow cheeses , and the best Greek Extra Virgin Olive Oil .
Popular meze dishes include:
In Greece , Meze is served in restaurants called mezedopoleíon and tsipourádiko or ouzeri.
A tavérna (tavern) or estiatório (restaurant) offer a mezé as an orektikó (appetiser). Many restaurants offer their house poikilía (“variety”) — a platter with a smorgasbord of mezédhes that can be served immediately to customers looking for a quick or light meal. Hosts commonly serve mezédhes to their guests at informal or impromptu get-togethers, as they are easy to prepare on short notice.
Krasomezédhes (literally “wine-meze”) is a meze that goes well with wine;
ouzomezédhes are meze that goes with ouzo.
There really is so much variety in the types of meze that it easy to make a whole meal of them and forget about the conventional starter, main course, dessert format that we are used to. With dips like tzatziki and taromaslata, salad, stuffed vine leaves, meatballs, vegetables and so on meze can make up a very balanced and satisfying meal, with the advantage of spreading the food out through the evening so that you can savour each mouthful without getting too full.
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