Meze

Meze is more than an appetizer course, it’s a whole way of eating. Small plates, big flavors, good company, and no rush. In Greece, a meze spread can easily become the entire meal, and nobody’s complaining.

Start with the dips, because that’s where every proper meze table begins. Taramosalata, the silky, lemony fish roe dip that disappears before anything else hits the table. Whipped Feta Dip (Tirokafteri) for heat and creaminess in every bite. Skordalia, the punchy garlic and potato dip that belongs next to anything fried. And Greek Fava Dip, the Santorini classic made from yellow split peas, silky and golden and completely its own thing.

Then comes everything that goes with them. Dolmadakia, little vine leaf parcels stuffed with herbed rice, served cool with a squeeze of lemon. Saganaki, that glorious slab of pan-fried cheese that makes everyone reach across the table. Crispy Fried Zucchini and Fried Eggplant, golden and hot from the pan, made for dipping into Tzatziki.

Pull up a chair. This is going to take a while — in the best possible way.