Recipes
MEZE
DOLOMADES - STUFFED VINE LEAVES WITH YOGHURT
Dolmades were traditionally eaten on the first day of Lent, signalling the period of 40 days of fasting which ends on Easter Sunday. There are many variations of this classic appetizer some with lamb mince or salmon and others with tomatoes and garlic.
PRAWN KATAIFI, ATTIKI HONEY & ALMONDS
Kataifi is a popular form of shredded phyllo dough which is often made into sweet pastries. However; it can be used quite succesfully to create fabulous Mezze. The Kataifi gives the prawns a wonderful crunch and the Attiki honey dressing provides an extra sweet dimension.
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