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Ouzo Mezedes

Here are some recipes for mezedes that can be divinely combined with ouzo.

plomari ouzo plomari ouzo

Ouzo is never served alone, but always is accompanied by mezedes—small, varied plates of food.

plomari ouzo - beetroot



In a bowl, mix flour together with salt, pepper, milk, egg and butter. Work into a fine mixture. Add the beetroots, feta cheese, parsley and mix thoroughly. Heat olive oil in a frying pan; use a tablespoon to take equal quantities from the mixture and fry the beetroot-balls (3 minutes each side).

plomari ouzo - sauteed veal testicles

Sautéed Veal Testicles


First of all, when you buy the veal testicles ask the butcher to cut them in half and remove the outer membrane. Soak the lamb testicles in vinegar for a while, rinse in cold water, strain well and cut them into big square pieces. Season with salt and pepper; add oregano, thyme and flour them slightly. Heat olive oil in a frying pan; sauté the minced garlic and onion rings; add the veal and fry it hot oil until well browned on all sides. Sprinkle with lemon juice and serve on a small platter.

plomari ouzo - eggplant

Eggplant Salad


Wash and strain the eggplants. Arrange them in a baking pan and bake over medium heat for 25 minutes. Remove from heat and leave to cool. Skin, chop them and leave to strain for 10 minutes. Scoop out the eggplant flesh into a salad bowl, combine with the rest of the ingredients, mix thoroughly and serve.

Stuffed Red Peppers With Tuna Fish

plomari ouzo - red peppers


Heat olive oil in a frying pan. Sauté the onions and mushrooms. Add the tuna fish and cook for 5 minutes. Add wine, salt, pepper and mix well. Add butter and cook until all of their liquid has evaporated. Cut the peppers in half and remove the seeds. Stuff the peppers with the mixture and sprinkle with cheddar cheese. Arrange them in a baking pan and bake at 180o C until the cheese melts.

plomari ouzo - taramosalata

Fish Roe Salad


Skin, wash, boil and mash the potatoes. Into a mixing bowl, beat the fish roe together with olive oil. Add gradually the mashed potatoes, onion, vinegar and lemon juice and continue beating until the mixture is creamy and soft. Garnish with crispy bread and serve.

Cheese Patties

plomari ouzo - cheese patties


In a mixing bowl, mix all the ingredients thoroughly (except from the pastry sheets and butter). Melt the butter. Spread one pastry sheet and brush it with butter. Cut it into long pieces, place one tablespoon of the mixture on each piece and fold into small triangles. Continue with the rest of the sheets. Arrange the patties in a greased baking pan and brush them with butter. Preheat the oven and bake at 180o C until golden brown.

Aegean Stuffed Vine Leaves

plomari ouzo - vine leaves


Soak the rice in water for 5 minutes. Strain well and mix it with the onion, garlic, anise, salt and pepper. Rinse the vine leaves in cold water; if the vine leaves are fresh, blanch them for 3 minutes. Drain and refresh in cold water. Put a teaspoon of the stuffing near the bottom of each vine leaf. Fold the bottom and 2 sides to cover the filling and roll tightly toward the tip of the leaf, leaving room for the rice to expand by 2-3 times as it cooks. Arrange stuffed vine leaves in a casserole, close one next to the other and cover completely with a plate (so they do not open up during cooking). Add hot water and simmer for 20-30 minutes, adding some more hot water if necessary. Remove from heat, leave to cool and place on a platter. Garnish with lemon slices or lemon fillets and serve.

plomari ouzo - meatballs

Meatballs With Ouzo


Soak the slices of bread in water and strain well. In a basin, mix the crumb together with the minced meats, onions, mint, salt and pepper. Work the mixture very well and leave to cool in the fridge for 30 minutes. Form small meatballs, flour them and fry in hot oil until well browned. Serve warm.

plomari ouzo - cheese bread

Fried Bread with Feta Cheese


Sieve the flour in a bowl. Add a little baking powder and salt. Dilute the yeast powder in a glass of lukewarm water and add to the flour. Blend the flour (second scale), add olive oil and some water (if needed). Work the dough very well. Leave to fill and thicken for 30 minutes. Meanwhile, grate the feta cheese. Separate the dough into five equal pieces. Use a rolling pin to form small round pieces, 20-22 cm diameter each, add the cheese in the middle and fold them tightly. Heat seed oil in a frying pan, fry until well browned and remove from heat. Leave to cool, cut and serve.

plomari ouzo - onion

Onion Bites


Wash the onions very well and cut them roughly. Heat olive oil in a deep frying pan; sauté the onions without browning them. Remove the olive oil from the frying pan with a spoon and add vinegar. In a bowl, beat the eggs and add to the onions together with salt and pepper. Mix well and serve hot.


You can give the onions a sausage shape by wrapping in a grease wrapping paper. Leave to cool for a while, unwrap carefully and cut into big slices.

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