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Potato balls from Lesvos

Serves/Yields: 5 - 6 persons

Season: Spring/Summer/Autumn/Winter

Greek: Patatokeftedes

Source: Tastes of the Aegean, Dora Parisi

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Fennel rissoles from Serifos

Serves/Yields: 4 persons

Time: 30 minutes

Difficulty: Easy

Season: Autumn

Greek: Marathotiganites apo ti Serifo

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Sfegato from Kythnos island

Serves/Yields: 4 persons

Time: 30 minutes

Difficulty: Easy

Season: Spring, Summer, Autumn

Greek: Sfougato apo ti kythno

They might call it sfegato but it looks and it is nothing more than fried round cheese balls!

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Sesame paste dip

Time: 30 minutes

Difficulty: Easy

Season: All seasons

Greek: Dip me tahini

Submitted by a friend of Greek-Recipe.com. Tastes like houmous. To be fair, houmous is defenitely not Greek. Sesame paste is very nutritious and can keep cholesterol low.

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Fried alevin

Serves/Yields: 4 persons

Season: Spring/Summer/Autumn/Winter

Greek: Marides tiganites

Alevin is small fish that we use to eat in Greece as an appetizer. This fish is so small that does not need cleaning at all, you just eat it as a whole with its head and bone. In Greece this dish is usually served as an appetizer.

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Sun dried tomatoes

Greek: Liastes domates

This is a nice meze, which usually accompanies pulses like lentils and bean soup. 1 kilo of fresh tomatoes yields
approx. 100 grams of sun – dried tomatoes.

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