Greek recipes | Appetizers

TARAMASALATA (FISH ROE DIP)
• 4 oz Red Caviar
• 1/4 Cup Water
• 1 Cup Fresh bread crumbs
• Juice of two lemons
• 1 Cup Olive Oil
• 1/2 small onion, finely chopped
Put all the ingredients into a blender or food processor and blend until the consistency of smooth paste. Chill.

TZAZIKI (CUCUMBER AND YOGURT DIP)
• 1 Large cucumber, deseeded, peeled and cut into 1/4" squares
• 4 Cups Plain Yogurt
• 6 Cloves Garlic, finely chopped
• 1/2 Cup Fresh Dill, coarsely chopped
• 1/2 Cup Scallions, sliced
• Juice of two lemons
• Salt and cayenne pepper to taste
In a large bowl, mix all the ingredients. Refrigerate overnight to allow the flavors to mingle.

SAGANAKI (FRIED CHEESE)
• 1/3 Pound Kefalotyri or Kasseri Cheese
• 2 Tablespoons Butter
• Juice of one lemon
• Flour
Cut the cheese into slices. In a frying pan, allow the butter to melt. While the butter is melting. Dip the sliced cheese into the flour and fry in the pan until the cheese turns crusty and golden brown. Serve with lemon juice poured over the cheese.

KEFTEDAKIA (GREEK MEATBALLS)
• 1 Pound Ground Beef
• 1/2 Cup Onion, finely minced
• 3 Cloves Garlic, finely minced
• Salt and pepper to taste
• 1/4 Teaspoon Oregano
• 1/8 Teaspoon Mint
• 1-2 Slices white bread
• 1/2 Cup Dry white wine or water
• 1 Egg
• Flour for rolling
• vegetable oil for frying
Mix meat, onion, garlic, salt, pepper, oregano and mint. Remove the crusts from the sliced bread and moisten in wine or water. Add bread and egg to meat mixture and knead until well mixed. Shape into 1" balls, dust with flour and saute in hot vegetable oil. When meatballs are cooked and browned on all sides, place immediately in a casserole dish and keep covered to keep warm until ready to serve.

ZUCCHINI FRITTERS
• 2 Pounds Zucchini
• 1 Cup Grated Feta Cheese
• 2 Eggs, beaten
• 1 Cup Bread crumbs
• Parsley, finely chopped
• 1 Cup Flour
• Salt
• Pepper
• Olive Oil for frying
Peel the outside of the zucchini. Wash and grate them. Put them into a colander and add salt and let them drain for about an hour. Squeeze the liquid out as much as possible. Put the zucchini pulp into a bowl and add the feta cheese, eggs, crumbs, parsley and pepper. Knead the mixture until firm; if it isn't firm enough, add more crumbs or flour. Shape into patties and dip them in the flour and fry them in hot oil.