|
STARTERS
| AUBERGINE
FRITTERS / MELIGANES TIGANITES |
|
| Shallow
fried slices of aubergines, covered with egg white batter
and served with lemon quarters. |
|
| CHEESE
AND HERB TRIANGLES / TIROPITTES |
|
| A
mix of cheeses mixed with herbs wrapped into triangle
parcels with filo pastry. |
|
| CORIANDER
MUSHROOMS / MANITARIA ME KOLIANDRO |
|
| Mushrooms
cooked with olive oil, coriander and white wine. |
|
| CRISPY
FRIED COURGETTES / TIGANITA KOLOKYTHAKIA |
|
| Slices
of courgettes, dip in a cinnamon batter and cooked until
crispy. |
|
| CRISPY
MEAT-FILLED OVALS / COUPES |
|
| A
mix of minced pork, bulgar wheat and herbs, wrapped
into a ball shape and cooked until golden. |
|
| FRIED
HALOUMI CHEESE / SAGANAKI (HALOUMI) |
|
| Slices
of haloumi cheese coated with flour and cooked until
golden and served with fresh lemon. |
|
| GARLIC
ROAST POTATOES / PATATES ME SKORTHO |
|
| Potatoes
baked in a mixture of herbs, lemon and garlic. Until
a light golden and crispy coating. |
|
| GREEK
MEZE MUSHROOMS / MANITARIA |
|
| Mushroom
cooked with garlic, thyme and lemon juice served at
room temperature and sprinkled with parsley. |
|
| HERB
AND FETA BALLS / TIROKEFTETHES |
|
| A
mixture of cheeses blend together with garlic and herbs.
Rolled into a ball shape, coated with sesame seeds and
served cold with parsley, mint and on a bed of vine
leaves. |
|
| IMAM
BAYALDI |
|
| Halves
of aubergines fried and filled with onion, garlic, tomatoes
and herbs. |
|
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