In general, dips and sauces are traditional and homemade that restaurants have on their menus, made according to a centuries-old recipe, but over the years some chefs have given them an extra twist.  That is why not all dips with the same name taste exactly the same.  

BABA GANOUSH (Arabisch)
Μελιτζανοσαλάτα

Baba ganoush (Arabic: bābā ghanūj; Greek: melitzanosalata.

In its most basic form, this spread is made with eggplant, tahini, olive oil, lemon juice, garlic, and salt. Melitzano is similar to hummus, but it calls for grilled or roasted eggplant instead of chickpeas.

FAVA
Φάβα

Though it only uses a few ingredients, Greek fava dip is an incredibly flavorful dish. It consists of yellow split peas that are cooked alongside onions and various spices until they completely disintegrate and transform into a creamy, velvety purée.

HARISSA
Χαρίσα
Harissa is a hot red sauce from Tunisia and mainly known in Maghreb countries, made from peppers, tomatoes, cumin, coriander and garlic.  It resembles sambal or chili sauce and is used in the preparation of sandwiches, soups, couscous, pasta, rice dishes and merguez or as a dip with some bread and olive oil.

HTIPITI = Tyrokafteri
Χτιπίτη

Some regions in Greece refer to tirokafteri as “htipiti.” Though htipiti traditionally refers to a roasted red pepper and feta dip, it’s not uncommon for the terms to be used interchangeably, as regional variations of these dips often blend.

HUMMUS
Χούμους
Hummus is a thick paste or spread made from ground chickpeas and tahini. It has its origins in Middle Eastern cuisine. In Middle Eastern cuisine, it is mainly eaten as a dipping sauce, with pita bread

KAPAROSALATA
Καπαροσαλάτα

Brined or dried capers are the main ingredient in this creamy Greek dip. They are usually incorporated in a neutral base that is made with soaked bread or mashed potatoes, which is additionally enriched with garlic, onions, vinegar, olive oil, and the choice of spices and fresh herbs.

KIPOUROU
Κηπουρού

Sauce Kipourou literally means 'gardener's sauce' in Greek and its name comes from the variety of fresh seasonal vegetables it contains. It's a classic sauce that works best on sandwiches, with meat or even with grilled vegetables!

LABNEH

Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it; plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours.

MELITZANOSALATA
Μελιτζανοσαλάτη
This classic Greek dip combines grilled eggplant, garlic, and olive oil that transforms into a creamy dip. Melitzanosalata makes a great addition to a meze, a traditional meal comprised of a selection of small dishes. This simple but versatile dip is a great dip you can customise with additional ingredients such as groundnuts, cheese, vegetables, fresh herbs and spices to give the recipe a little unique twist

MUHAMMARA (Arabisch)
Μουχαμάρα

This is a spread originating from the Syrian city ​​of Aleppo .The ingredients of muhammara are ground walnuts and fresh, dried or roasted red peppers.

MUTABAL (Arabisch)
Μουταμπάλ
his is a dip sauce from the Middle East made with aubergines, tahini and yogurt or olive oil.

OUGAREZA
Ουγγαρέζα

Hungarian salad which is eaten as a kind of spread on pita bread or with meat.

This is a very tasty spread made with ham and mayonnaise, but may contain other ingredients.

SKORDALIA
Σκορδαλιά

Skordalia is a tasty Greek-style garlic dip that has a thick base of either bread or mashed potatoes. This flavourful dip also combines olive oil, vinegar, raw garlic, and almonds to the mix. Traditionally Skordalia is served as a spread or dip and can be eaten at room temperature or enjoyed slightly chilled.

PATZAROSALATA (Beetroot Dip) 

Πατζαροσαλάτα
Beets are the main ingredient in this colorful Greek dish that comes in two different versions. Cooked beets are either coated in a yogurt-based dressing or simply seasoned with vinegar, while the whole dish can come in the form of a creamy, thick purée, or as a regular salad with diced beets

TAHINI
Ταχίνι

Tahini is a spread or a paste made from ground sesame seeds. Tahini is a popular dish in Middle Eastern and Mediterranean cuisine. The main ingredient in tahini is sesame seeds

TALATOURI
Ταλατούρη

(CYPRIOT TZATZIKI SAUCE WITH GARLIC)

Talatouri sauce, is a traditional Cypriot dip, that is known and loved around the world. Velvet, thick and rich, talatouri is the ideal match for grilled meat!

TARAMOSALATA / TARAMAS
Ταραμάς

Taramosalata is a starter or spread from Greek and Turkish cuisine.

Taramosalata was originally made from the salted roe of cod or carp, and the color depends on the type of roe used. Nowadays, roe of other fish that is artificially colored is also used. The roe is mixed with bread or mashed potatoes and lemon juice, vinegar and olive oil.

TYROKAFTERI (Spicy Cheese Dip) 

Τυροκαφτέρι

The preparation of the dish varies, but the most common ingredients include feta cheese (sometimes combined with one or more other types of soft, white cheeses), hot peppers, roasted peppers, olive oil, lemon juice, garlic, yogurt, or oregano. It is often eaten as part of a mezze platter, or on its own, with slices of warm pita bread.

TZATZIKI
τζατζίκι

Tzatziki is a Greek concoction made from yogurt, cucumbers, garlic, and numerous herbs and spices such as dill, mint, or parsley. It is usually served as a sauce accompanying many meat dishes, as a simple dip, or an appetizer. Its name is derived from the Turkish word cacik, denoting a very similar dip, although some suspect that tzatziki was derived from the Indian raita dip.

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