Greek Recipes, Mezes
Black Olives with Oregano
1lb black olives
3-4 cloves of garlic, thinly sliced
1 tbsp oregano
2 tbsp vinegar
8 tbsp spoon olive oil
Place the olives in a bowl and add all the ingredients.
Stir well and allow to marinate overnight before serving.
Green Olives – Marinated
1lb green olives
4 cloves of garlic, thinly sliced
½ oz coriander seeds
Rinse the olives and make a slit in each olive with a knife, then place in a bowl.
Crush the coriander seeds and add to olives.
Add the sliced garlic and the lemon juice.
Pour olive oil into the bowl to reach the half way line and mix well.
Allow to marinate overnight before serving.
Tzatziki (Yoghurt and Cucumber Dip)
1 tea cup of strained Greek yoghourt
2 cloves of garlic, crushed
1 tbsp olive oil
1 tsp dried mint
Thinly slice the cucumber then cut into small squares ( ½ cm squared )
Place the cucumber in a bowl with the rest of the ingredients and mix well.
Garnish with fresh mint leaves and serve with warm pitta bread.
4oz smoked cod’s roe
2-4 cloves of garlic, crushed
4 table-spoons olive oil
4 slices stale white bread, crust removed
juice of two lemons
salt if necessary
Place the garlic in a mixing bowl and by using the end of a rolling pin, beat it into a paste. Alternatively use a blender.
Add the cod’s roe and continue beating into a paste.
Soak the bread in water and then squeeze out all the water.
Add the bread to the paste and continue to beat well. (Add more bread if a weaker fish taste is required.)
Slowly add the oil a little at a time, continuing to beat well. Add more if required.
Finally, add the lemon and mix well.
Serve with warm pitta and a little Greek Salad.
10oz (270g) cooked chickpeas
3 ½ oz (100g) tahini
2-3 cloves of garlic, crushed
juice of 1 lemon
olive oil (approx 225ml)
cayenne pepper to taste
cumin powder to taste
(Tahini is a healthy alternative to margarines and butters (Sesame Seed Paste) and is also
a key ingredient in Humous (Hummus).
Put the garlic, chickpeas and tahini in a food processor and blend into a smooth paste.
Add olive oil, lemon juice to individual taste.
½ lb mushrooms
1-2 cloves of garlic, crushed
Sauté the garlic in olive oil.
Add the mushrooms whole if small or cut into quarters and fry until cooked.
Add the salt while cooking.
Serve warm or cold.
4 tbsp plain flour
Slice the courgettes or cut in half and slice lengthways.
Place the flour and salt on a flat plate and dust each slice of courgette.
Fry in hot shallow oil until golden brown on both sides.
Place each cooked slice on kitchen paper to absorb the excess oil then place on the serving dish.
Serve hot with tzatziki or humous.
1 Iceberg lettuce
1 Red Onion
Salt & pepper (for taste)
Olives (Kalamata Black)
Discard the outer leaves of the Iceberg lettuce, then cut in half, cut the remainder into shreds and place in a large salad bowl.
Discard the outer parts of the red onion, cut in half, then cut the remainder into thin slices, then add to the salad bowl.
Rough cut the tomatoes, cucumber into chunks, and place in the salad bowl.
Drain the olives then place half or all (Dependent on taste) into the salad bowl.
salt & pepper for taste (your choice)
Toss the salad together so it’s mixed evenly
Cut the feta cheese into cubes or slices, and place around the top
Drizzle with Olive oil, about 1-2 table spoons (dependent on taste)
Sprinkle with Oregano.
Greek Meatballs / Keftedes
1 kilo Ground beef (mince)
3 tbs. Grated cheese
1 tbs. Vinegar
1 Cup bread crumbs
2 Cups Crushed tomatoes
Salt and pepper
1 large onion, minced
1 tsp. dried mint
Flour for rolling
Oil for frying
Mix all the ingredients together.
Form into one inch balls.
Heat the oil in a skillet.
Roll the balls into the flour to coat, and drop into hot oil.
Fry until brown on all sides. Easy !!
250 gr. any hard cheese, Kefalotiri, Parmesan, Gruyere or Greek Cypriot haloumi
50 gr. butter
lemon juice of 1/2 lemon
Cut the cheese into 1 cm thick slices.
Heat the butter in a frying pan and put the slices in.
Turn the heat down a little and let it cook for 1-2 minutes until it bubbles.
It should not turn brown, but should look creamy and sticky.
In Greece the cheese is usually cooked in small frying pans, so they can be taken straight to the table.
Sprinkle a little lemon juice on top and some black pepper and offer it with Greek salad.