John Myers
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Meze: Greek Tapas with Various Dips and Scampi in Strawberry Sauce
The perfect meze: greek tapas with various dips and scampi in strawberry sauce recipe with a picture and simple step-by-step instructions.
For the Garides Sagenaki (Scampi):
- 800 g Scampi
- 200 g Onion
- 3 tbsp Honey
- 1 Pc. Garlic bulb
- 400 g Strawberries
- 2 Pc. Lemon
- 200 g Eggplant fresh
- 200 g Feta cheese
- 400 g Creme fraiche Cheese
- 1 Pc. Orange
- 1 tsp Mustard
- Salt
- Pepper
- Nutmeg
- Basil
- Chili
For the Tirosalata (cheese cream dip):
- 100 g Feta cheese
- 100 g Creme fraiche Cheese
- 1 tsp Honey
- 1 Pc. Clove of garlic
- Salt
- Pepper
- Nutmeg
- Basil
For the malgano salad (eggplant dip):
- 1 Pc. Eggplant fresh
- 100 g Creme fraiche Cheese
- 1 tsp Honey
- 1 Pc. Clove of garlic
- Salt
- Pepper
- Nutmeg
- Basil
For the scampi:
- Drizzle the cleaned scampi with lemon juice, season with salt, pepper and leave to stand for about 30 minutes. Cut the onions into cubes.
For the strawberry sauce:
- Heat the olive oil in a pan and add the onion cubes. Add the lemon and honey, add to the pan and reduce until almost a syrup is formed. Then add the strawberries, season with salt, pepper, nutmeg and fresh mint.
For the cheese cream dip:
- Mix the feta, creme fraiche, honey and garlic, season with the spices and fresh basil and then mix everything in a blender for 2 minutes.
For the eggplant dip:
- Cut the eggplant into slices, fry in a pan and then leave to cool for 30 minutes.
- Mix the aubergine slices with creme fraiche, honey and garlic, season with spices and fresh basil and then mix everything well in a blender for 2 minutes.
Note:
- Fresh Greek bread can be served with it.
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