Tigania is a dish and meze of the Greek cuisine. It is made with pieces of meat, typically pork or chicken, and fried in a little oil with salt, pepper and herbs, while wine or ouzo is often added. Tigania from pork fry is also called bekri meze, depending on the amount of alcohol used. […]
Tirokafteri also known as ktipiti in some regions, is a cheese-based spread. Its preparation may vary from region to region, but ingredients most commonly include feta cheese (sometimes combined with one or more other types of soft, white cheeses), hot peppers (such as red cherry pepper), roasted peppers, olive oil, lemon juice, garlic, yogurt and oregano. It is commonly eaten as part of a meze platter, or […]
Tiropita is a pie made of dough or traditional filo, and with a filling usually made with feta, cheese and egg. A very popular fast food, it is often eaten on the fly. The cheese filling gives it a salty taste, often accented by a piquant flavor from a variety of spices, like pepper. It […]
In Euboea, the locals always accompany their lunch or dinner with a special kind of tiropita called tiropitari. It is a traditional fried cheese pie of incredible taste, with a filling of feta and anthotiro. Every restaurant or tavern in the area includes it on its menu, crunchy outside and fluffy dish inside.
Tirosalata is one of the most popular appetizers and delicious side dishes for grilled meats! It is easily made for enjoyment as a meze with wine or ouzo. We break down feta cheese with a fork and add olive oil, pepper and garlic, making a quick snack to spread on bread or paximadi. The main […]
This is a fresh cheese from sheep, goat, or mixed milk, and is unsalted and creamy, with a sour taste, and should be consumed while it is fresh. It is mainly used as a filling in sweet and savory pies, while it is the basis for the production of kopanisti.