Tzatziki
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This dip is made of cucumber and Greek yogurt with a dash of garlic. This is one of the most common Greek mezes since it pairs well with just about anything. Spread it on pita bread, or pair it with wraps, sandwiches, salads, and even meat dishes. Click the next ARROW to see the next image!
Loukaniko
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Greeks call all pork sausages “loukaniko”, but the term has evolved over the years to mean pork sausages that are made with leeks, fennel seeds, orange peels, and various herbs. Loukaniko is often sliced and fried and served with saganaki cheese, although it tastes great even when eaten on its own. Click the next ARROW to see the next image!
Dolmades
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Dolmades are made of grape leaves that are stuffed with various fillings, including pine nuts, rice, and herbs. They’re often served as a meze dish, although they also work great as a snack when paired with a side of Greek yogurt. They can even be eaten as a quick meal. Click the next ARROW to see the next image!
Taramosalata
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Taramosalata comes from the words “tarama” (meaning “fish roe”) and “insalata” (meaning “salad”). It’s made of cured cod roe — although carp or bottarga roe can also be used — that’s combined with olive oil and lemon juice and served with bread, potatoes, or raw vegetables. Other ingredients like garlic, peppers, and onions may also be added. Click the next ARROW to see the next image!
Melitzanosalata
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Another type of Greek “salad”, melitzanosalata is made of roasted eggplant and mixed with lemon juice and olive oil. It’s usually served with pita bread and other dishes but can also be eaten on its own. Oven-baked eggplants can be used, although many experts agree that grilled eggplants are a better choice since they add a hint of smoky flavor. Click the next ARROW to see the next image!
Saganaki
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It might sound like a Japanese dish, but saganaki is actually a traditional Greek meze that’s popular among dairy lovers. It’s a piece of kasseri cheese that’s deep-fried then served with a dash of lemon and some bread. However, it’s not uncommon to find intricate saganaki dishes that contain not just cheese but also tomato sauce and various seafood. Click the next ARROW to see the next image!
Spanakopita
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If you love pastries, you won’t go wrong with spanakopita. This savory pastry is traditionally made with spinach, egg, feta cheese, and onions, which are then wrapped in phyllo and baked. During Lent, spanakopita is made with spinach, celery, parsley, and dill but without cheese and eggs to cater for those who commit to religious fasting. Click the next ARROW to see the next image!
Keftedakia
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Keftedes are fried balls that contain meat or other ingredients (keftedakia refer to the same thing, except they’re smaller in size). They can be made of lamb (keftedakia arni), zucchini (kolokithakia keftedes), chickpea (revithia keftedes), crab (kavourikeftdes), and even octopus (octopodikeftedes). Give each variant a try to see which one tickles your taste buds. Click the next ARROW to see the next image!
Fried Calamari
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Whether you’re a seafood lover or not, you’ll definitely love fried calamari, which is locally known as kalamarakia. Some ouzerias marinate the calamari in ouzo, which makes the meat tender on the inside while creating a crispy outer shell. Order kalamarakia in a local taverna, or make some at home using traditional Greek recipes. Click the next ARROW to see the next image!
Octopus
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Those who are familiar with Greek food will agree that octopus is one of the best mezes ever. It can be served marinated but tastes best when it’s grilled. Grilling octopus does take some time, but you’ll be rewarded for your patience by a plateful of tender and delicious pieces of meat.