All posts filed under: mezes

Fried Zucchini Chips

One of the easiest ways to use up zucchini is to slice and fry, plus it’s a tasty way to get your servings of vegetables in for the day. Kolokithakia tiganita (fried zucchini) is a delicious appetizer that’s coated in a spiced beer batter and deep fried to a golden crisp. The trick to these is to make sure the zucchini is thinly sliced, dried well, and dipped lightly in the batter. The result is a crisp treat that is a guaranteed crowd pleaser. My little brother gave them high praise by saying they are “the bomb dot com.” Try them and see for yourself. And when you do, be warned that they will certainly disappear from the table in no time. Serve with skordalia (garlic sauce) or the light yogurt sauce I paired with this dish. Save Print Fried Zucchini Chips Recipe type: Meze/Vegetarian   Fried zucchini chips Ingredients 3 medium zucchini 1 ½ cups all-purpose flour Pinch of salt and pepper 1 teaspoon paprika 1 teaspoon baking powder 8 ounces of your beer of …

Talking Greek Food and Festival on KUTV

I am excited to share I was asked to talk about the upcoming Salt Lake City Greek Festival on KUTV2 while cooking one of my favorite Greek dishes, Bouyiordi. I was interviewed by KUTV’s Fresh Living Hosts, and later cooked alongside Chef Bryan Woolley, an American celebrity chef. Find more of his wonderful recipes at: http://cookingwithchefbryan.com/ Find the video of us cooking here: https://kutv.com/features/food/recipes/cooking-with-chef-bryan-bouyiourdi-spiced-baked-feta For those in Utah, stop by the Greek Festival happening Sept. 7-9. Info here: http://saltlakegreekfestival.com/

Maroulosalata (romaine lettuce salad)

Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of marouli (lettuce), green onions, and dill. Traditional maroulosalata calls for Romaine lettuce, but you are welcome to use any other curly lettuce. Using fresh dill adds zest to every bite and marries perfectly to the classic olive oil and vinegar dressing that’s drizzled throughout. It’s a light and easy to make salad that’s served year-round but is more common in the warmth of spring and summer months. Maroulosalata pairs well with halibut or any other fish seasoned with dill, or can be served as a main or side salad alongside other vegetable dishes. Save Print Maroulosalata (romaine lettuce salad) Recipe type: Salad/Meze   Ingredients 1 head of romaine lettuce, shredded or cut in ¼ inch ribbons 2 bunches of green onions, …

Pastourma Rollups

The first time I prepared a dish for a large crowd, I had the jitters. The Taste of Greece, a fun, food fundraiser for our Greek Orthodox Church in Salt Lake City, Utah, annually draws nearly 500 attendees who are ready and willing to sample common Greek fare, all made by home cooks. My dad, an experimental cook who owns every Greek cookbook imaginable—twice over—always shows up with unusual dishes that people had never tried. When I was 16 and only knew how to pour the perfect amount of milk in my cereal and how to butter toast, my dad tasked me to make something simple but different—PASTOURMA ROLLUPS—that he’d found in one of his cookbooks. They’ve been a hit at Taste of Greece ever since, but my dad also loans out all of his cookbooks, so I’m not sure who to thank. Diane Kochilas? Aglaia Kremezi? Vefa Alexiadou? Susanna Hoffman? Cat Cora? Michael Psilakis? Thank you all, and every other wonderful Greek cookbook author, for opening my eyes, to this and all things Greek …

Skordalia (Garlic Dip)

Nothing will keep your friends, family, and even strangers at an arms length away (or further) from you than taking just one bite of skordalia (garlic dip). Any bites after that and you can guarantee to be quarantined. No wonder it’s my favorite dip. I’m a people person, but a no touchy-touchy in my personal space type of people person. So, I like to keep some skordalia handy. Skordalia is a dip defined by the skorda (garlic). And we’re talking lots of garlic. Traditionally, skordalia is puréed with potatoes as the base, but it can also be made with bread, nuts, or both to add a little more texture. The potato version has a smooth consistency and is basically like super garlicky mashed potatoes. My version of skordalia foregoes the potatoes and uses bread and walnuts as the base. It’s a method I’ve always preferred. For one, you cut the cooking time it takes to boil and mash the potatoes. And two, it’s all about the garlic anyway. Did I mention there’s a lot of …

Vegetarian Dolmades

Dolmades are a bite-sized Greek dish made from either grape or cabbage leaves and stuffed with an assortment of mixtures. What makes dolmades so wonderful is their versatility. Stuff dolmades with ground meat (lamb, beef or pork), or go the vegetarian route and create a flavorful rice and herb combination for the filling. Top dolmades with a tomato sauce or avgolemono (egg-lemon sauce), leave them plain, or serve alongside tzatziki (Greek yogurt dip) for dunking. Save Print Vegetarian Dolmades Author: Eleni Saltas Recipe type: Appetizer/Vegetarian Serves: 50-60 dolmades   Vegetarian dolmades with delicious rice and herb mixture. Ingredients 1 (16-ounce) jar of grape leaves 1 cup uncooked long grain rice 5 ripe tomatoes, grated 1 yellow onion, finely chopped ½ cup fresh mint, chopped ¼ cup fresh parsley, chopped ¼ cup fresh dill, chopped ¼ cup extra virgin olive oil Salt, pepper and dried oregano to taste For cooking: ¼ cup extra virgin olive oil ½ cup lemon juice Water Instructions Rinse the grape leaves and remove the stems. Place in a colander to drain. In a large bowl, …

Spanakopita (Spinach Pie)

Ah, SPANAKOPITA (spanaki meaning spinach, and pita meaning pie)—the quintessential rustic Greek pie, a spinach and phyllo masterpiece. Until I was 20, the only green vegetable I ate was spinach, and only then because my yiayia filled her spanakopita to the brim with it. Her recipe calls for feta (and lots of it), which is probably why I loved this pie so much. But over the years, my many trips to Greece have changed this cook’s palate. I’ve become more daring with my food choices because Greek tradition has won my heart. Traditional spinach pie uses far less cheese than my yiayia’s (if any at all). This allows the spinach flavor to really shine along with the other greens that are sometimes mixed in for a pleasing earthy bite. The spanakopita I now make is a cross between my yiayia’s and those I tasted in Greece. My filling emphasizes the spinach and greens (plus green onions and dill) but adds feta and cottage cheese in the style of my yiayia. The filling blends together between …

Pan-fried olives

Olives are among the oldest foodstuffs in the world and Greeks have cherished this giving fruit on their dinner tables for centuries. A simple drizzle of olive oil and a generous sprinkle of oregano on top of a bowlful of green or black olives make for easy table finger food. Olives of nearly every variety, especially the famous Kalamata olive, always compliment the horiatiki salata (Greek village salad) and are a great addition to pasta salads or cooked into baked chicken dishes. Simple can be so beautiful. In my Greek home, a warm plate of PAN-FRIED OLIVES is often resembles a work of art. My dad discovered this appetizer years ago in one of his many cookbooks, and since then he has modified it to his own liking, mostly by just adding different olive and onion types. You can prepare it with any combination of the olives you see here, by adding your own favorites, or by just using a single olive variety. My favorite are the wrinkled Moroccan or Greek thrombes olives and I often use them alone. …

Bouyiourdi (Spicy Baked Feta)

These are a few of my favorite things: Raindrops on roses and whiskers on kittens, bright copper kettles, and warm woolen mittens. In fact, while I’m actually not much of kitten or mitten enthusiast, I do enjoy simple pleasures like peeling an orange in one long piece, finding a missing match to my favorite socks, and receiving snail mail while simultaneously clicking “unsubscribe” from annoying email lists. But perhaps my very favorite thing is eating scrumptious dishes that are easy to create. BOUYIOURDI puts the E in easy and will stand out in any dinner spread. This popular Greek meze comes from Thessaloniki, a cosmopolitan seaside city in Northern Greece, and gives me yet another reason to visit one of my favorite Greek cities. Thessaloniki lies where Europe meets Asia, and where, as a result, many taste influences converge, dating back to the time of Alexander the Great. Alexander’s half-sister, Thessalonike, gave the city its name. It is not known if they ate bouyiourdi. The best thing about bouyiourdi (boo-your-THEE) is that it hardly even …

Tyrokafteri (Spicy cheese dip)

It doesn’t matter where I eat, my eyes always race down the menu for any mention of something spicy. Spicy curry? Yes please, with a side of naan. Buffalo chicken wings? My hands and face will definitely be a hot mess after but I’ll take a basket full of those. Bahn mi sandwich and a bowl of pho? Neither typically packs enough heat for my liking—until a side of jalapenos and hot sauce fix my dilemma. Whatever the menu offers, if it says spicy or has the potential for spice, nine times out of ten I’ll order it. Finding something spicy to eat at a Greek taverna isn’t easy. The decision is pretty much made for you because there are few items on a standard Greek menu that have my kind of kick. One is spetzofai a delicious pepper and sausage dish. Another is TYROKAFTERI (tee-roh-kaf-teh-REE) basically meaning “hot cheese.” And no, it’s not literal hot cheese like the popular saganaki, the pan-seared cheese that is brought to tableside all aflame. This hot cheese makes …