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During the summer we like to dine late at night, when the temperature has cooled down a little bit. It has been really warm and very humid here, in Philly, for the last couple of days. There is nothing better than having mezzo and a chilled Mythos beer. As you have probably guessed, we are heading to Greece, this afternoon!
Mezze are little plates shared at the table and created to be experienced as a meal in themselves. The variety of a mezzo spread is so diverse and adaptable in the same time. You can choose eggplant dip, taramasalata, tzatziki, spinach dip, lamb filo rolls and so many other delicious dishes.
One of my all time favorite is Skordalia. Yes! Skordalia…
A dip made of potatoes, garlic, olive oil, lemon juice and milk. So, if you like garlic, this will be right up your alley! Served with home made Pitta bread, you will not be able to say stop, until one of them will be finished. If you really want to experience the authentic Greek flavors, spare 30 minutes and make your own Pitta breads, don’t buy them. You’ll be tasting just half of this dish 🙂