Greek Cuisine

Mezedes

Cuisine: Greek Created by

Mezedes are small plates of appetizers usually eaten before lunch. There are three types of meze: ouzo meze, wine meze and more recently, beer meze.

Ingredients

Traditionally, the strongest flavoured mezedes (plural term for meze) are used for ouzo and these include anchovy fillets, salted fish, pastourma (dried and spiced meat, originally camel meat, but nowadays, beef...) yellow cheese, dips such as taramosalata, melitzanosalata (eggplant dip) and tzatziki as well as spicy fetta cheese called ‘kafteri’, and let’s not forget olives and pickled peppers.

Tomato, cucumber, bread and boiled eggs are also used for variation in ouzo meze since there is an unwritten law that one never serves the same meze twice... every shot of ouzo must have a different meze.

Wine mezedes are usually fare that one would find at a taverna and they include hot mezedes, such as calamari, octopus, either grilled or braised in various ways such as in wine or vinegar and bay leaf with garlic and onion or lemon, oregano and garlic. Then, of course, there is tyropita, zucchini patties, keftedes (fried meat balls), fried haloumi cheese and spicy Greek sausages (loukanika).

Beer meze is a recent addition to the meze repertoire and usually consists of very simple ‘nibblies’ like nuts and crisps.

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Preparation

Greek Restaurants

Displaying 10 of 235 Greek Restaurants.

Restaurant		Suburb
1.	Cellar 47	Shepparton
2.	Santorini Hawthorn	Hawthorn
3.	Lemnos Taverna	Prahran
4.	Triselies	Katoomba
5.	Saffron	Manuka
6.	Yots Greek Taverna	Larrakeyah
7.	Eros Ouzeri	Adelaide
8.	Estia	Henley Beach
9.	George's Greek Tavern	Malvern East
10.	Greek Spot	Hawthorn

09 Oct 2008 02:34 AEST

Shameemah

Sydney

Very Nice recipe

Its a very nice recipe and delicious

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