Greek cuisine is some of the finest in the Mediterranean region. Who can deny the hearty comforts of moussaka or the unmatched snack-ability of bite-sized dolma?
But it’s not just about individual dishes: Greek cooking is full of fun techniques to master and mealtime traditions to uphold. One of our favorites? Learning how to roll the perfect dolma (we even shelled out for a dolma slide). With dolmas in hand, now it’s time assemble the picture-perfect mezze, or small plates, spread.
From moussaka to tzatziki, here are our very best Greek recipes to bring some Mediterranean flair to your cooking.
Charcoal-grilled eggplants are a common Greek meze dish. There are many variations, but Kostas Feidantsis and Dimitris Koparanis of Dr. Benefits prefer this simple version. Use the dark purple fat eggplants, not the long ones. If no charcoal grill is available, roasting the eggplants is the next best thing. Get the recipe for Greek Grilled Eggplant Spread (Melitzanosalata) »
Soaked in honey syrup and garnished with a spiced walnut mixture, these traditional Greek cookies are often served around the holidays. Get the recipe for Greek Honey Cookies »
This spicy cheese spread is a meze must-try, according to Kostas Feidantsis and Dimitris Koparanis of Dr. Benefits. It’s easy to make and is great served with bread, grilled vegetables, fried eggs or grilled meat. It will keep in the fridge for up to 7 days. Feel free to use more peppers, or spicier peppers, if you prefer. Get the recipe for Spicy Feta Cheese Spread (Tyrokafteri) »
Dolmakadia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for Dolmakadia »
This Greek bread is traditionally baked for January 1st, the Greek Orthodox St. Basil’s saint’s day, but even in the days after January 1st, baking it is a fitting way to celebrate good things to come. Cinnamon gives the rich yet fluffy bread spicy warmth, while mastiha, a resinous spice, adds piney notes for depth. Get the recipe for Greek New Year’s Bread (Vasilopita) »
This traditional Greek casserole featuring spiced ground lamb and eggplant is based on a version made by Jim Botsacos, the chef-partner of the Greek restaurant Molyvos in New York City. Get the recipe for Moussaka »
Adding eel to this traditional Greek fish soup lends body and flavor to the broth. Get the recipe Greek Fish and Vegetable Soup (Kakavia) »
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States. Get the recipe for Tomato and Sausage Omelette »
Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment, great as a dip or served alongside meat or vegetables. This recipe first appeared in our March 2014 issue with the story Milk’s Finest Hour. Get the recipe for Cucumber Yogurt Dip »
This soup was probably invented as a way to use up the offal—heart, liver, lungs, and intestines—removed from the lamb or kid to be roasted for the Easter Sunday feast. We’ve adapted the classic recipe to use lamb shanks and shoulder, omitting the innards. Get the recipe for Greek Easter Soup »
This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal. Get the recipe for Artichokes and Fava Beans »
This savory egg tart is nicknamed “lazy woman’s pie” for how easy it is to make. In Aglaia Kremezi’s version, which first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Lazy Woman’s Pie, a cheese and egg filling is layered with butter-basted phyllo. Get the recipe for Epiran Feta Tart (Alevropita) »