The all time classic dips susch as Tzatziki, Skordalia, Tirokafteri, Fava and Melitzanosalata, are included in the list of Taste Atlas of the 100 Top Dips in the World! Once again the traditional greek food is between the top list of the most popular dishes, dips etc.
No 5 – Tzatziki / (τζατζίκι, Tsatsiki)
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.
Tzatziki is always served cold, and it is especially popular to serve it with dishes such as gyros and souvlaki. Often, it is served with pita bread as part of the first course of a big meal. With its huge popularity, and the fact that it is one of the best summer dips, it is not strange that there are many regional variations of tzatziki, in countries such as Iran, Iraq, Turkey, Cyprus, Bulgaria, and Serbia.
No 21 – Skordalia / (σκορδαλιά)
Skordalia is a flavorful Greek dish made from a combination of mashed potatoes, olive oil, vinegar, raw garlic, and almonds. The dish is usually served as a spread or a dip, either at room temperature or chilled, when it is typically paired with warm pita bread.
Due to its intense garlicky flavors, skordalia is also often served as an accompaniment to various fish or vegetable dishes.
No 24 – Tirokafteri / (χτυπητή, τυροκαυτερή, Ktipiti, Tyrokafteri)
This creamy Greek dipping sauce is usually prepared with a combination of feta cheese, milk or yogurt, hot peppers, olive oil, and vinegar. Although it is a traditional dish, it is regionally influenced and may contain anything from roasted red peppers to other types of cheese.
Tirokafteri is a standard Greek appetizer and a typical meze dish that is usually accompanied by warm pita bread.
No 34 – 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.
It is believed that the name of the dish stems from the Latin word favus, meaning broad beans or fava beans, though they are never used in the production of this creamy dip. Fava is found in numerous taverns throughout the country, and it is usually enjoyed as a meze dish, traditionally served topped with diced onions and a drizzle of olive oil.
Melitzanosalata / (μελιτζανοσαλάτα , Greek Eggplant Dip)
No 38 – Melitzanosalata / (μελιτζανοσαλάτα , Greek Eggplant Dip)
This classic Greek dip typically combines grilled eggplant, garlic, and olive oil into a creamy and flavorful dish that is mainly enjoyed as a part of meze—traditional meal service comprised of a selection of small dishes. Although simple, it is incredibly versatile and is often elevated with additional ingredients such as groundnuts, cheese, different vegetables, and a variety of fresh herbs and spices.
It is typically garnished with parsley and a drizzle of olive oil, then paired with a crispy, rustic bread.
AND THE WINNER IS… Toum (Toumya) from Lebanon!
Toum is an authentic Lebanese garlic paste. It is made with whole garlic cloves, which are slowly crushed using a mortar and pestle, or nowadays simply ground in a food processor. During this process, oil (preferably neutral oil such as canola, or the flavorful olive oil) is gently added to create a homogeneous garlic paste with an unusual, fluffy texture.
Finally, salt and lemon juice are added to the mix, giving the paste a salty flavor and ivory color. Toum is used for marinades, sauces, and dips, and can enrich any meal. It is usually combined with chicken in traditional dishes such as roast chicken, chicken skewers or chicken shawarma, but is also commonly combined with beef, lamb, or goat meat.
It is often used as a spread in the famous Lebanese pita sandwiches and wraps, or as a simple spread over bread, which is served as a starter or a snack. Toum can be made in advance and can keep up as long as three weeks. Since it is highly versatile, numerous ingredients, such as mint, can be added to diversify its flavor and texture.
This delightful, pungent garlic spread and its adaptations can also be found in eastern Mediterranean countries, Egypt, and Iraq.