Greek Meze and Appetisers

Greek cooking organises itself around the table rather than around courses in the French sense. Dishes arrive together, plates are shared, and the distinction between a starter and a main is often a matter of how much of it there is. The grouping below is a practical one for cooking from, not a rule anyone in Greece would recognise.

The dishes filed here include Keftedes, Saganaki, Htapodi sta karvouna, Halloumi, Dolmades and Kolokithokeftedes. Each one is written out in full, with the reasoning behind each step rather than just the sequence, because the difference between a good version and a poor one is almost always in the detail that recipes leave out.

Every recipe on Kalliopi's Kitchen carries the dish's Greek name and a pronunciation, its region where that is meaningful, ingredient quantities in both metric and imperial, and an honest note on what commonly goes wrong. Nutrition figures are calculated estimates and are labelled as such.