Mixture (Appetizers)

Greek-style burger Greek-style hamburger is distinguished from traditional hamburgers because it includes a basic ingredient in Greek cuisine: feta cheese. In addition, the usual lettuce leaves are usually replaced by spinach leaves and ketchup or mustard with yogurt or tzatziki sauce. The meat is usually lamb, although there are variants in which it is turkey, chicken or veal. .
Taramosalata It is made from salted-cured carp eggs, which are mixed with lemon juice, olives, picatostes, onion... It is usually taken in a toast of bread. There are variants in which cod eggs are used instead of carp eggs. This cream is also very popular in Turkey, where it is called tarama. (ταραμοσαλάτα, fish roe salad)
Tyrokafteri A simple Greek sauce of roasted spicy peppers, feta cheese, yogurt, olive oil and lemon juice that provides amazing levels of flavors in each bite. Called ktiliti (τυπητή) or htiliti, also known in some areas as tirokafteri (τυροκαυτερή) or kopanisti (kοπανιστή). (τυπητή τυροκαυτερή kοπανιστή, Hot Pepper and Cheese Dip)
Dolmades The traditional dolmades are the ones that are filled with rice and some spices, but the variant that is filled with minced meat is also very popular. If you want a dolmade simply stuffed with spicy rice then order Dolmadakia gialantzi and if you want something different simply order Dolmadakia. This is why the last name is important, and there is also a great difference, as a general rule the appetizers that only carry in their interior the cereal are served cold. Those who are pregnant with meat are often given hot. (ντολμάδες, grape leaves studied with rice and meal)
Kalamata olives The Kalamata olives are thus called in honor of the city from which they were first produced, located in the region of Mesenia, on the Peloponese peninsula. From there, it expanded to other neighbouring regions, thanks to the excellent weather conditions in the area. Today, these Greek olives have the status of a protected designation of origin, and are a perfect complement, for their intense taste, for many dishes, such as salads, pastas, pizzas and dressing. This variety of olives is characterized by its oval shape, dark purple and intense taste, Kalamata olives are harvested by hand to avoid causing damage. The best time for your harvest, which is done by hand to avoid damaging it, something later than most other varieties. This fact, along with the Greek style of curing, which consists of placing them serves to minimize their bitter taste. (ελιές Καλαμάτας, kalamon olives)
Tyropita Tyropita or thyroid is a very popular mezze in Greece and consists of a kind of spanakotiropita-like empanadillas, unless in this case the filo mass is filled with feta cheese and eggs instead of spinach. In the same way, we can find it in every bakery in the country. There are recipes that include as optional ingredients the nutmeg and honey to enhance the taste of the filling. (τυρόπιτα, cheese pie)
Fava The fava is a kind of leaven that has an important role in the Greek diet. Contrary to what his name might suggest, it is not a Jew, but rather a party yellow pea that is cooked quickly. The traditional recipe is simply a mashed favas accompanied by chopped onion, lemon juice and olive oil.
Dakos Dakos, also called koukouvagia or koukouvayia (κοκουβάγια) or, in the east of Crete, kouloukopsomo (κουλουρα μι). The dakos consists of a slice of barley bread, called paximadi, which is moist and adorned with crushed or grated ripe tomato and feta or mizithra cheese. It is aromatized with oregano and adorned with olives, as well as a generous dose of extra virgin olive oil.

A mezze, in plural mezzedes, is a set of Greek appetizers. It consists of a selection of small traditional dishes in the kitchen of the eastern Mediterranean and Middle East. It is common for them to be served in exclusive places for their tasting, which are known by the name of mezedopoleion.

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