Greece is famous for its nightlife. The animation doesn’t start before 10 or 11 pm and ends only with the first rays of sun or even later. Greeks are party lovers, and big adepts of music, drinks and having fun among friends.
Bars and cafes
Bars and cafes stay open until late at night and offer all kinds of music, from Greek and international pop, to trance, alternative rock, jazz, Latin and much more. Every corner of every street has its own bar and café. Especially full on week-ends, Greek bars offer great ambiance, from very trendy ones to more romantic.
Everyone can find his own style and enjoy the music he likes while having the time of his life.
Night Clubs
Night clubs can be found everywhere and remain open until six or seven in the morning. They also offer a wild range of music and some of them, mostly in Athens, guest famous DJs from the entire world. A special care of the decoration gives a unique atmosphere to each club.
The alcohol is abundant and the thirst for fun and party wins over everyone, till the most reticent one.
A lot of places playing live Greek traditional music can be found all over Greece; it is where a lot of Greeks go to enjoy their night, eat, drink and mostly dance all the Greek traditional dances, accompanied by the sound of the famous “bouzouki”. Everybody laughs, dances, sings and throws flowers: it is a delirious and unique experience to live.
Some Greek islands such as Ios, Santorini, Paros and Mykonos are transformed into party islands during summertime. Streets are full of bars and clubs staying open all night long and offering the best of entertainments. Nightlife is so intense in those islands that they are often compared to a huge night club and attract people from all over the world.
Café in Greece and the Greek Islands is not only a place but also a way of life. Every Greek has his favourite café where he enjoys, with his friends, long hours drinking iced coffee (frappe) and playing the traditional “tavli” (backgammon).
Cafes are the best places to enjoy a summer midday or an afternoon drinking cold refreshment to the sound of modern or Greek traditional music.
The Greek traditional café is called “kafenion” and used to be only for men.
Women were not allowed to seat in a kafenion; they were busy the house’s tasks while the men were drinking Greek coffee (or Turkish coffee) at the kafenion and playing tavli or cards, discussing about politics, with the sound of a bouzouki as a background.
Today, only a few traditional kafenion can still be found in some villages and islands, as well as some parts of Athens; women are now allowed but the clientele is still mostly masculine.
Taverna
Taverna refers to a small restaurant serving Greek cuisine, not to be confused with "tavern".
The taverna is an integral part of Greek cuisine and of Greek culture.
Tavernas usually open at noon, with dinner hours starting at 8.30pm and reaching a peak around 10pm. As tourism has grown in Greece many tavernas have attempted to cater to foreign visitors with English menus and touts or "shills" being employed in many tavernas to attract passing tourists (you will see that in Plaka-Athens and in many islands). Our advice is NEVER eat in such a taverna. Usually, their food is not good, it's very...touristic. Similarly, tavernas in tourist areas pay commissions to tour guides who send business their way.
We will try through this blog to give you the names of some really good greek tavernas. Always ask the locals for a good place to eat. Not just one local (he/she may give you the name of his.....cousin's taverna!). Ask a few and then decide. Another way to find out if the taverna you are about to eat is good or not, is to take a good look at the clients before you seat. Are they any Greeks at the taverna or is it packed by tourists? This should be your "guide" for making a choice.
A typical menu for a taverna would usually include many if not all of the following items:
Bread, usually loaf bread, sometimes flat bread;
Salads such as Greek salad;
Appetizers or entrées like tzatziki (yogurt, garlic, cucumber dip), melitzanosalata (eggplant dip), tirokafteri (whipped feta cheese, with hot peppers and olive oil dip), spanakopita and dolmades or dolmadakia - (rice mixture with fresh herbs such as mint and parsley and sometimes pine nuts-and in some regions minced meat is added-tightly wrapped with tender grape leaves and served with a thick and creamy, lemony sauce);
Soups like fasolada (beansoup)
Pasta such as spaghetti napolitano; pastitsio baked layers of thick pasta (Greek pastichio pasta and minced meat mixture topped with a thick béchamel sauce);
Fish and seafood dishes such as baked fresh fish, fried salt cod served with skordalia (garlic sauce); fried squid and baby octopus;
Baked Dishes (magirefta) such as a wide variety of seasonal Vegetable dishes); moussaka (eggplant or zucchini, minced meat, béchamel sauce);
Grilled dishes such as souvlaki;
Wine including retsina, mavrodafni and other Greek red/white wine varieties;
Beer
Spirits such as ouzo, tsipouro and Metaxa brandy.
Fruit
FOR THE COFFEE LOVERS !!!
Coffee is the ....unofficial national Greek drink!
For most Greeks, the consumption of coffee is a beloved habit, a daily ritual, a fundamental addiction. Almost all of the adult population, and not only, have made the pleasure of drinking coffee an inseparable part of their lives.
Greeks do not (usually) drink their coffee from a plastic cup, standing up, in a hurry on their way to work. On the contrary,you can find a Greek in a café, sitting down for hours (!) on end, combining his daily dose of caffeine with a variety of other things.
Whilst drinking a coffee, you may see people playing board games, which most cafes have at their disposal, or traditional backgammon ( tavli ).
For those with an enthusiasm for technology, there are of course internet coffee shops available. It should also be pointed out that the self service system is very rarely implemented in cafes, and such there are hardly any such cafes.
Within this framework, it can be understood to a certain degree, why Greeks pay for their cup of coffee more extravagantly than in other countries. These inflated costs associated with all coffee related products, are in part, due to the fact that a cup of coffee is not defined by a plastic cup, but it is accompanied by other services, provided during its consumption. Of course it would be an oversimplification to ascertain that the cost of coffee is influenced exclusively by the Greek custom of spending lengthy hours in a cafe, drinking only one hot drink. The reasons are primarily financially related, reflecting the general rate of inflation.
The traditional Greek coffee
The Greek coffee is served hot in a small cup and saucer. It is prepared very easily and quickly in boiling water. The various proportions, or, the absence of sugar and milk, undoubtedly, determine the taste.
Apart from the traditional Greek coffee, Greeks also prefer the frappe. This comprises of a chilled glass of strong coffee, served in a tall glass and apart from sugar and milk, may also contain ice-cream. The frappe is especially preferred during the summer months.
A variety of coffee especially popular in Greece, is Nescafe. It is prepared quite easily with boiling water, preferred hot with sugar, and is served in a cup with saucer.
Take away coffee
For those who yearn to enjoy a quick cup of coffee, there are various locations where one may purchase one, apart from the cafes. Throughout all of the central streets of Athens, and in the suburbs, there are at least 2 or 3 casual snack bars per area, serving coffee, not to mention the fast food chain stores. The prices are clearly less expensive, with relation to café prices, although there is definitely not the same variety to choose from.
Traditional coffee shops (kafenio)
For those who adore tradition, and the old customary way of life, the traditional coffee shops or “kafeneia” can be found. It is true to say that in the 21st century, in Athens, there are only a few that retain the traditional style, mainly located within the suburbs. A tourist may see them more often in the countryside, at the main squares or “plateias” of villages or small towns.
The atmosphere is traditional, the comforts minimal in relation to cafes, and the selection of coffee offered, is limited. The patrons usually represent the mature-old age bracket, and are usually very familiar with one another.
In a coffee house in Greece you might find anything from handcrafted straw-bottomed chairs to modern plastic stools. Tables could be the plain wooden variety to fine marble. Whatever the decor, the kafenio remains an important institution in Greek society.
It's a place to sit and relax, so you needn't be in a hurry to order. It also provides a spot from where to observe the day's or evening's activities going on street side or dockside.
It's the norm to see men playing cards or enjoying a game of tavli, often staying for hours. The traditional Kafeneio is a man's world in Greece.
Even today, men far outnumber the women patrons. On hot summer days, you may be joined by a few local cats also in need of a break from the Greek sun. And tourists eager to order their first frappe (iced coffee)
Some coffee houses close for the siesta time, but many remain open from the early morning hours to late into the night. The best time for socializing in a kafenio is after 6 p.m., when the air starts to cool and friends begin to meet for a chat over drinks.
Apart from socializing, business is frequently conducted within the walls of cafes all over Greece. Merchants talk their deals and lawyers meet with clients. House or boat prices are discussed. Mayors hold open town meetings and Orthodox priests set up their various appointments for weddings and baptisms.
One foreign tourist on a small Greek island reported how she happened by a pleasant-looking kafenio and selected an outside table under an olive tree. She asked the waiter for a coffee, then enjoyed a quiet morning sitting there watching passers-by in the nearby square.
Only when she asked to pay was she was politely informed she had seated herself outside the man's private home.
In the countryside or on small islands, the kafenio is the center of life, a so-called "second living room" to discuss politics or talk sports. It used to be the town's sole public telephone was located in the kafenio. There are usually local and regional newspapers available for patrons to borrow and a television is kept on whether or not anybody bothers to watch it.
Even in touristy areas, at least one coffee house will be set aside for locals. Tourists who chance to wander in will be served, of course, but are not encouraged by any flashy signs posted outside in English. In fact, tourists may not even notice these little gems.
(Local Tip)
Pay attention to the color of the doors (and sometimes window banks) of the kafenio, you'll learn something about the political affiliation of the owner! (in the countryside and small islands)
Blue stands for the conservative New Democrats, while green means PASOK, the Socialists. Red signifies the Communists, or KKE. Of course, this isn't true of all coffee houses. Not all owners wish to declare their party of choice so boldly!
Usually you can't order much in the way of food in a kafenio, although you probably can order sweets of some sort. You can order water, hot tea or beer. All foreign label beers are made in Greece under license. Various soft drinks are available. You'll also find spirits, such as anised-based ouzo and brandy (often the Metaxa brand) on the menu card. You'll probably get a mix of mezes (small appetizers).
If you want a mild instant coffee, simply ask for Nescafe (or Nes). Most patons order traditional Greek coffee, which is prepared in a variety of ways. Ask for sketo if you want unsweetened. Metrio is medium, where coffee powder and sugar are mixed. Double- sweetened is called glyko. But that's just an overview, the list of ways to get your coffee goes on.
For tourists, a kafenio might be the perfect spot to wait for the afternoon ferry or to get out of the sun between hikes. But it plays a far greater role in Greek society than what you might take in at first glance.
Greece is famous of its wines and strong drinks. There is a huge variety of Greek wines, each region being famous for their own variety of grapes.
The Wines of Santorini are unique in Greece as the grapes grown on the volcanic soil, which gives the wine an interesting mineral aftertaste.
Mavrodafni is a sweet wine made in Patras. It’s dark and is usually served as a digestive or a late night drink.
Retsina is a famous Greek white wine with a particular resin taste which is obtained during production. In Greek Tavernas they usually serve Retsina.
Ouzo – the national drink of Greece
Ouzo is the most well known traditional beverage. Greeks adore it, and prefer it especially during the summer months, when they may enjoy it with company, during the afternoon after a day at the beach.
It is prepared exclusively within Greece through a distilled procedure of alcohol, water, anise, and other aromatic substances [usually cinnamon, cloves and nutmeg] It is difficult to determine when the production of ouzo first began, nevertheless we already know that already from the 19th century, quite a few areas within Greece had substantially developed the manufacture of distillery production.
The cost a bottle of ouzo is approximately 5 euro, whilst in taverns or restaurants it is served in a carafe which costs around 3 euro each.
Ouzo, which resembles water because it is colourless, is usually served as an appetizer. As it is a particularly strong spirit, many water it down. With contact with water, it becomes cloudy and turbid, more refreshing and its potency is reduced.
Greeks accompany ouzo drinking with their favourite appetizers (mezedes). Many combine it with grilled octopus, cut into small pieces, as well as other seafood [such as anchovy, whitebait and sardines]. It is also preferred with the traditional Greek salad [tomato, cucumber, olives, feta cheese] and with an assortment of cheeses. A less common mix is ouzo with fried zucchini and egg-plant, or with pickles.
Brief details about Ouzo:
There are three versions about the naming of ouzo. In reference to the first, its name is derived from the phrase “uso di Massiglia,” or in other words, towards the use of Marseilles, where it once had trade relations. The second version refers to its origins in the ancient Greek verb, “ozo” [that is, I smell], whilst the third, and less likely version states that it is derived from the phrase “ouzo’ [that is, that one cannot live without ouzo]
Ouzo contains 40% alcohol.
Ouzo is also used as an ingredient in cocktails. It may be combined with orange juice or tomato juice and a dash of pepper.
Ouzo may be combined with Greek coffee. Once the coffee is prepared in the usual manner [boiled in a “briki’ or traditional coffee pot, with sugar and water], a teaspoon of ouzo may be added.
Ouzo which is produced in the South of Greece contains sugar, whilst alternatively in the North of Greece it is preferred significantly potent.
Ouzo is an exclusive Greek product and is protected by law by the European Union.
There is an ouzo museum in Mytilini, Lesvos, at Plomari, belonging to the Varvayianni family who are involved in its production. Exhibits within the museum include the first evaporators, which date back to 1858, tools and containers and bottles for its storing, photographs and books.
Where to drink Ouzo in Athens (Ouzeri):
Naxos: located in Psyrri. It provides a pleasant atmosphere with reasonable prices. It also serves tsipouro.
Marko Antonio: This is an ouzeri on the Piraeus coast [Akti Themistokleos No. 22]. It provides a lovely view, good food and prices.
Thomas: It is situated at the main square at Halandri. It is widely visited, and its prices are approximately 15 euro per person.
Athinaiko: Located in the centre of Athens, on Themistokleous street. It is a little on the expensive side. Closed on Sundays. Tel: 210- 3828484.
Mantho’s Steki: This is an ouzeri in Ano Patisia [Halepa Street No. 68] It provides a pleasing atmosphere with good prices. On Fridays and Saturdays, its patrons may enjoy live music.
Tsipouro – A really strong spirit
Tsipouro is a particularly favoured spirit of the Greeks. It is also renowned as tsikoudia and raki (in Crete). It is a very strong spirit, produced through a very complicated distillery procedure of pomace [residue of the wine press] in Crete, Thessaly, Epirus and Macedonia. Alternatively, other fruits or nuts may be used [berries, sour apple, fig, quince and arbutus]. It represents a long tradition in Greece but it was legalized at the end of the 1980’s. In some particular parts, such as in Crete, it is drunk at all hours of the day. It is usually preferred before a meal.
The price of tsipouro varies from 5-9 euro. It is flavoured with anise or fennel, and is drunk either warm [at room temperature] or chilled. It is served with appetizers such as potatoes, stuffed vine leaves, olives, peppers and pickles. In some areas it is accompanied with seafood appetizers just as ouzo is.
Brief details about tsipouro:
The word “tsipouro” initially referred to the pips of the grapes.
Tsipouro contains 38-47% alcohol.
Until 1988, the sale of distilled pomace [tsipouro] was illegal in Greece
It is believed that the distillery of wine press residue is deep rooted and was common practice dating as far back as the Byzantine era.
The Italians compounded grappa from distilled wine press residue, which resembles tsipouro. It the Middle East, there is also a similar beverage which is named arak.
Where to drink Tsipouro in Athens (Tsipouradaka):
The Voliotiko: Located on Mesoghion Street in Holargo. Its prices are quite reasonable. Tel: 210-6543594.
Rakosillektes: This is a tsipouradiko at Psyrri [Karaiskaki Street and Aisopou No. 2] with good prices. On the weekends, it is open also for lunch. Tel: 210 3222240.
The Voliotiko: A tsipouradiko in Thission [Erisihthonos Street No. 6 and Eptahalkou Street]. Prices range from 15-20 euro per person. Tel 3468315.
The Matinades: This is a tsipouradiko offering traditional local products from Crete. It is located in Paleion Phaleron [Zisimopoulou No. 79] It is open from 11 a.m. Tel 210 9419686.
Faros: This is located at Glyfada [Aretis and Antheon streets]. Its prices vary from 10-15 euro per person. Tel 210-9640389.
Rakomello, the type of drink preferred by young people
It is prepared with raki, cinnamon and cloves which once heated, honey is added. It is served in a small glass, accompanied by a cinnamon stick.
In winter it is drunk warm [at room temperature], whilst in the summer, chilled.
It is the traditional beverage of Amorgos, and its visitors may find it in every tavern and restaurant.
Rakomelo was used in the past in Crete, as a remedy for the common cold.
The Wines of Santorini are unique in Greece as the grapes grown on the volcanic soil, which gives the wine an interesting mineral aftertaste.
Mavrodafni is a sweet wine made in Patras. It’s dark and is usually served as a digestive or a late night drink.
Retsina is a famous Greek white wine with a particular resin taste which is obtained during production. In Greek Tavernas they usually serve Retsina.
Ouzo – the national drink of Greece
It is prepared exclusively within Greece through a distilled procedure of alcohol, water, anise, and other aromatic substances [usually cinnamon, cloves and nutmeg] It is difficult to determine when the production of ouzo first began, nevertheless we already know that already from the 19th century, quite a few areas within Greece had substantially developed the manufacture of distillery production.
The cost a bottle of ouzo is approximately 5 euro, whilst in taverns or restaurants it is served in a carafe which costs around 3 euro each.
Ouzo, which resembles water because it is colourless, is usually served as an appetizer. As it is a particularly strong spirit, many water it down. With contact with water, it becomes cloudy and turbid, more refreshing and its potency is reduced.
Greeks accompany ouzo drinking with their favourite appetizers (mezedes). Many combine it with grilled octopus, cut into small pieces, as well as other seafood [such as anchovy, whitebait and sardines]. It is also preferred with the traditional Greek salad [tomato, cucumber, olives, feta cheese] and with an assortment of cheeses. A less common mix is ouzo with fried zucchini and egg-plant, or with pickles.
Brief details about Ouzo:
There are three versions about the naming of ouzo. In reference to the first, its name is derived from the phrase “uso di Massiglia,” or in other words, towards the use of Marseilles, where it once had trade relations. The second version refers to its origins in the ancient Greek verb, “ozo” [that is, I smell], whilst the third, and less likely version states that it is derived from the phrase “ouzo’ [that is, that one cannot live without ouzo]
Ouzo contains 40% alcohol.
Ouzo is also used as an ingredient in cocktails. It may be combined with orange juice or tomato juice and a dash of pepper.
Ouzo may be combined with Greek coffee. Once the coffee is prepared in the usual manner [boiled in a “briki’ or traditional coffee pot, with sugar and water], a teaspoon of ouzo may be added.
Ouzo which is produced in the South of Greece contains sugar, whilst alternatively in the North of Greece it is preferred significantly potent.
Ouzo is an exclusive Greek product and is protected by law by the European Union.
There is an ouzo museum in Mytilini, Lesvos, at Plomari, belonging to the Varvayianni family who are involved in its production. Exhibits within the museum include the first evaporators, which date back to 1858, tools and containers and bottles for its storing, photographs and books.
Where to drink Ouzo in Athens (Ouzeri):
Naxos: located in Psyrri. It provides a pleasant atmosphere with reasonable prices. It also serves tsipouro.
Marko Antonio: This is an ouzeri on the Piraeus coast [Akti Themistokleos No. 22]. It provides a lovely view, good food and prices.
Thomas: It is situated at the main square at Halandri. It is widely visited, and its prices are approximately 15 euro per person.
Athinaiko: Located in the centre of Athens, on Themistokleous street. It is a little on the expensive side. Closed on Sundays. Tel: 210- 3828484.
Mantho’s Steki: This is an ouzeri in Ano Patisia [Halepa Street No. 68] It provides a pleasing atmosphere with good prices. On Fridays and Saturdays, its patrons may enjoy live music.
Tsipouro – A really strong spirit
Tsipouro is a particularly favoured spirit of the Greeks. It is also renowned as tsikoudia and raki (in Crete). It is a very strong spirit, produced through a very complicated distillery procedure of pomace [residue of the wine press] in Crete, Thessaly, Epirus and Macedonia. Alternatively, other fruits or nuts may be used [berries, sour apple, fig, quince and arbutus]. It represents a long tradition in Greece but it was legalized at the end of the 1980’s. In some particular parts, such as in Crete, it is drunk at all hours of the day. It is usually preferred before a meal.
The price of tsipouro varies from 5-9 euro. It is flavoured with anise or fennel, and is drunk either warm [at room temperature] or chilled. It is served with appetizers such as potatoes, stuffed vine leaves, olives, peppers and pickles. In some areas it is accompanied with seafood appetizers just as ouzo is.
Brief details about tsipouro:
The word “tsipouro” initially referred to the pips of the grapes.
Tsipouro contains 38-47% alcohol.
Until 1988, the sale of distilled pomace [tsipouro] was illegal in Greece
It is believed that the distillery of wine press residue is deep rooted and was common practice dating as far back as the Byzantine era.
The Italians compounded grappa from distilled wine press residue, which resembles tsipouro. It the Middle East, there is also a similar beverage which is named arak.
Where to drink Tsipouro in Athens (Tsipouradaka):
The Voliotiko: Located on Mesoghion Street in Holargo. Its prices are quite reasonable. Tel: 210-6543594.
Rakosillektes: This is a tsipouradiko at Psyrri [Karaiskaki Street and Aisopou No. 2] with good prices. On the weekends, it is open also for lunch. Tel: 210 3222240.
The Voliotiko: A tsipouradiko in Thission [Erisihthonos Street No. 6 and Eptahalkou Street]. Prices range from 15-20 euro per person. Tel 3468315.
The Matinades: This is a tsipouradiko offering traditional local products from Crete. It is located in Paleion Phaleron [Zisimopoulou No. 79] It is open from 11 a.m. Tel 210 9419686.
Faros: This is located at Glyfada [Aretis and Antheon streets]. Its prices vary from 10-15 euro per person. Tel 210-9640389.
Rakomello, the type of drink preferred by young people
In winter it is drunk warm [at room temperature], whilst in the summer, chilled.
It is the traditional beverage of Amorgos, and its visitors may find it in every tavern and restaurant.
Rakomelo was used in the past in Crete, as a remedy for the common cold.
FOOD : THE TOP 20 GREEK DISHES
These are the dishes that are at the top of the request list for lovers of Greek food. From simple to elaborate, they are the classic dishes that delight Greek food enthusiasts the world over. Come explore the rich culinary traditions of Greece as you sample the best of Greek food.
1. Moussaka
Perhaps the most widely recognized of all Greek dishes, this oven-baked casserole of layered eggplant and spiced meat filling topped with a creamy bechamel will be the highlght of any Greek meal.
2. Tiropites - Phyllo Cheese Triangles
These finger-friendly triangles are made with phyllo pastry sheets and filled with a delicious mixture of Greek cheeses.
3. Baklava
A perennial favorite, this classic Greek pastry is made with flaky phyllo dough layered with a cinnamon-spiced nut filling, and bathed in sweet syrup. It’s crunchy and sweet and very decadent.
4. Horta Vrasta - Boiled Leafy Greens
Greeks love their leafy greens and for good reason - they are healthy and delicious. Packed with nutrients and flavor, these greens will compliment any meal. Serve with a drizzle of olive oil and a squeeze of fresh lemon juice and enjoy.
5. Chicken Soup Avgolemono
The ultimate in Greek comfort food, this soup is hearty and delicious and a staple of any Greek household. A traditional chicken soup finished with a creamy egg-lemon flavor, it is sure to become a family favorite.
6. Tzatziki - Creamy Cucumber-Yogurt Dip
A tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.
7. Pastitsio
Three essential components make up this dish - pasta, meat filling, and a creamy bechamel sauce which are layered in a pan and baked to golden perfection. You might dirty a few pots and pans making it, but it will be so worth the effort.
8. Galaktoboureko - Custard Phyllo Pie
Hard to pronounce, but so easy to eat! This custard filled phyllo pie is my favorite Greek dessert. It's rich and creamy and so delicious that you will want to make it again and again.
9. Fassolatha - Classic White Bean Soup
A staple of any Greek household, this classic white bean soup is on the menu at least once a week in our household. You can keep it simple or embellish with extra vegetables, either way, you'll find yourself returning to this hearty bean soup recipe again and again.
10. Spanakopita - Spinach Pie
Greeks will make almost anything into a pita or pie - especially fresh greens like spinach. This tasty pita happens to be so popular, it's popping up in mainstream grocery store freezers everywhere you turn. Why buy the frozen stuff when you can make your very own mouthwatering pan?
11. Youvetsi - Beef Stew with Orzo
A traditional beef stew in a rich tomato sauce that's baked in a clay oven with delicious orzo pasta and topped with a heap of grated kefalotyri cheese. A hearty and delicious one pot meal that will comfort and delight young and old.
12. Stuffed Grape Leaves - Dolmathakia
Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but the end result is so worth the effort. These make great appetizers and can be served warm or cold.
13. Taramosalata - Carp Roe Spread
The Greek meze (meh-ZEH) or appetizer table would not be complete without this traditional spread. Serve with plenty of fresh bread for dipping.
14. Fassolakia Lathera - Green Beans in Tomato Sauce
Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.” This is a great way to prepare fresh green beans as a side dish or a vegetarian main meal.
15. Melomakarona - Honey Walnut Cookies
Delicious walnut cookies bathed in a cinnamon flavored honey syrup and then topped with more chopped walnuts. A classic Christmas offering, this cookie is unlike anything you've tasted before.
16. Pork Souvlaki - Grilled Pork Skewers
Souvlaki (soo-vlah-kee) is the term used to describe “little skewers” of meat that are marinated in a wonderful red wine marinade and then grilled. Serve this with delicious tzatziki on the side.
17. Domates Yemistes - Stuffed Tomatoes with Meat and Rice
A Greek staple of the summer season when tomatoes are abundant and at their peak. You can also use the same filling for peppers, zucchini, or any other vegetables that may be available.
18. Tsoureki - Greek Easter Bread
The traditional bread of Greek Easter, Tsoureki is a rich yeast bread flavored with orange and a delightful spice called Mahlab (also called Mahlepi) that is ground from the pits of wild cherries.
19. Keftethes - Greek Meatballs
Keftethes (keh-FTEH-thes) are savory Greek meatballs that are served as an appetizer or meze (meh-ZEH). The traditional recipe calls for frying the meatballs, but I've found that this baked version is quite good and just a bit healthier.
20. Kourabiethes - Almond Shortbread Cookies
A Greek family celebration wouldn’t be complete without the delightful buttery goodness of Kourabiethes (koo-rah-BYEH-thes).
These are very rich cookies (as are most shortbread cookies) yet somehow lighter and melt-in- your-mouth good. Be sure to make extra because these will go fast!
