Small appetizers (Mezethákia) from Flavours of Greece (Penguin Cookery Library): The Definitive Book of Modern and Classic Greek Cooking (page 28) by Rosemary Barron

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thasos olives or cracked green olives for Amfissa olives, thyme sprigs for rigani sprigs [Greek oregano sprigs], blanched almonds or walnuts for pine nuts, celery for parsley stems [parsley stalks], canned brisling sardines in olive oil [canned sardines in olive oil] for salted anchovies, ground allspice for fennel seeds, and meat stock for red wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.