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Warm afternoons and evenings call for an ice-cold beer. That much, everyone can agree on. Whether you prefer your beer full-bodied and foamy, bitter or fruity, there is something deeply satisfying about pouring it into a chilled tall glass—or, as our fathers and grandfathers used to do, a small wine glass.

But there is one thing that can make that cold beer even better: something good to eat alongside it.

For the more contemporary way of serving beer, salty snacks are the obvious choice. Potato chips, nuts, spicy breadsticks and, generally, all those things we like to nibble on while drinking beer with friends.

There is another, more distinctly Greek option, though: the meze, small dishes placed in the middle of the table for everyone to share, often eaten with little forks or toothpicks.

The beloved Greek meze is deeply rooted in the country’s food culture. It is especially tempting when the weather is warm, the table is set outdoors and there is no appetite for formality or elaborate preparation. The best ones are simple but full of flavor—savory, aromatic, crispy or wonderfully sticky.

These are the kinds of small bites that work perfectly with the refreshing bite of a cold beer and, ultimately, become the soul of the gathering.

Meatballs

Photo: Ioanna Chalmouki

Prep time: 15 minutes
Cooking time: 10–12 minutes
Difficulty: *
Serves: 4

Ingredients

  • 17.6 oz. ground beef
  • 1 small onion, grated
  • 1 egg
  • 2 tbsp. breadcrumbs
  • 2 tbsp. finely chopped parsley
  • 1 tsp. oregano
  • Salt and pepper
  • Olive oil, for cooking

Method

  1. In a large bowl, combine the ground beef with the onion, egg, breadcrumbs, parsley, oregano, salt and pepper. Knead the mixture well until thoroughly combined, then shape it into small meatballs.
  2. Cook the meatballs in a nonstick skillet or grill pan with a little olive oil for about 10–12 minutes, turning them until they are nicely browned on all sides.
  3. They are ideally served with paprika hummus.

Paprika Hummus

Prep time: 10 minutes
Difficulty: *
Serves: 4

Ingredients

  • 2 cups cooked chickpeas
  • 2 tbsp. tahini
  • Juice of 1 lemon
  • 1 small garlic clove
  • 3 tbsp. extra-virgin olive oil, plus a little more for serving
  • 2–3 tbsp. water
  • 1 tsp. sweet paprika
  • Salt

Method

  1. Process the chickpeas, tahini, lemon juice, garlic, olive oil, water and salt in a food processor until smooth, creamy and homogeneous.
  2. Transfer the hummus to a bowl, sprinkle with sweet paprika, drizzle with a little additional olive oil and serve.

Spicy Chicken Bites

Photo: Ioanna Chalmouki

Prep time: 20 minutes
Cooking time: 15 minutes
Difficulty: *
Serves: 4

Ingredients

  • 2 chicken breast fillets, cut into bite-size pieces
  • 1 egg
  • 2.8 oz. breadcrumbs or panko
  • 1 tsp. sweet paprika
  • ½ tsp. hot paprika
  • ½ tsp. garlic powder
  • Salt and pepper
  • 2 tbsp. extra-virgin olive oil

Method

  1. Beat the egg in one bowl. In a second bowl, combine the breadcrumbs with the sweet and hot paprika, garlic powder, salt and pepper.
  2. Dip the chicken pieces first into the beaten egg, then roll them in the breadcrumb mixture, making sure they are well coated on all sides.
  3. Arrange the chicken pieces on a baking sheet lined with parchment paper. Drizzle with olive oil and bake at 400°F for about 15 minutes, until crisp and golden.

Ground Beef Pitas With Grilled Manouri

Photo: Ioanna Chalmouki

Prep time: 20 minutes
Cooking time: 15 minutes
Difficulty: *
Makes: 6

For the filling

  • 14.1 oz. ground beef
  • 1 small onion, finely chopped
  • 2 tbsp. extra-virgin olive oil
  • 1 small tomato, grated
  • 1 tsp. tomato paste
  • 1 tsp. cumin
  • 2 tbsp. finely chopped parsley
  • Salt and pepper

For the pitas

  • 6 small souvlaki-style pitas
  • 7 oz. manouri cheese
  • A little olive oil, for brushing

Method

  1. Heat the olive oil in a skillet and sauté the onion until softened. Add the ground beef and cook until browned and crumbly.
  2. Add the grated tomato, tomato paste, cumin, salt and pepper and simmer for about 10 minutes. Once the beef has absorbed the liquid, remove it from the heat and stir in the parsley.
  3. Cut the manouri into slices and grill it in a grill pan or nonstick skillet for 1–2 minutes on each side, until browned. Manouri is a soft Greek whey cheese with a mild, creamy flavor.
  4. Next, warm the pitas slightly so they become soft and pliable.
  5. Place some of the ground beef filling and pieces of grilled manouri in the center of each pita. Transfer them to a baking sheet lined with parchment paper, brush lightly with olive oil and bake at 400°F for about 8–10 minutes, until crisp and golden.
  6. Serve hot.

Eggplant Rolls With Halloumi and Tomato Jam

Photo: Ioanna Chalmouki

Prep time: 25 minutes
Cooking time: 20 minutes
Difficulty: *
Serves: 4

For the rolls

  • 2 large eggplants
  • 8.8 oz. halloumi, cut into sticks
  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. oregano
  • Freshly ground pepper

For the tomato jam

  • 3 ripe tomatoes, grated
  • 1 tbsp. tomato paste
  • 1 tbsp. honey or brown sugar
  • 1 small garlic clove, finely chopped
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • Salt and pepper

Method

  1. Start with the tomato jam. Heat the olive oil in a small saucepan and sauté the garlic for 1 minute. Add the grated tomatoes, tomato paste, honey and balsamic vinegar and stir.
  2. Reduce the heat and simmer for about 15 minutes, until the mixture thickens to a jam-like consistency. Season with salt and pepper and set aside to cool slightly.
  3. Slice the eggplants lengthwise into thin slices and brush them with olive oil. Grill them in a grill pan or nonstick skillet for 2–3 minutes on each side, until softened.
  4. Place one stick of halloumi and a little oregano on each eggplant slice. Roll them up and secure with a toothpick if necessary.
  5. Cook the eggplant rolls for another 5 minutes, until the halloumi is heated through and browned.
  6. Serve warm over some of the tomato jam, or with the jam on the side.

Baked Feta With Roasted Tomato Sauce and Grape Molasses

Photo: Ioanna Chalmouki

Prep time: 15 minutes
Cooking time: 35 minutes
Difficulty: *
Serves: 4

Ingredients

  • 2 large ripe tomatoes
  • 1 small onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 7 oz. feta cheese
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. grape molasses
  • 1 tsp. oregano
  • A few fresh basil leaves
  • Salt and pepper
  • A little crushed red pepper, optional

Method

  1. Preheat the oven to 400°F.
  2. Cut the tomatoes, onion and bell pepper into large pieces and arrange them in a baking dish along with the garlic cloves. Drizzle with 2 tbsp. of the olive oil, season with salt and pepper and roast for about 25 minutes, until the vegetables have softened and developed a nice color.
  3. Puree the roasted vegetables in a food processor, or mash them with a fork, and add the grape molasses. Stir until you have a thick sweet-and-sour sauce.
  4. Place the feta in a small ovenproof dish, pour the roasted tomato sauce over it and sprinkle with oregano. Add the remaining olive oil and bake for 10 minutes, until the feta is thoroughly warmed and the flavors have come together.
  5. Serve the baked feta warm with its sauce, topped with fresh basil. For a spicier version, add a little crushed red pepper.
  6. Serve with toasted bread.