Ouzo, the national drink of Greece, is an anise-flavored liqueur that packs a powerful punch behind a delightful licorice taste. Ouzo also brings a hint of that licorice taste, in a light and supporting role, too many recipes, adding a surprising freshness that enhances rather than overwhelms.
Ouzo has a strong taste and high alcohol content. Use it sparingly—by the teaspoon or tablespoon, not by the cup.
Suggested Uses for Ouzo
- Use ouzo to flambé dishes with sautéd shrimp, prawns, or crawfish with vegetables.
- Add a couple of tablespoons to marinades for grilled shellfish or meats.
- Add a teaspoon to vinaigrette dressings.
- Use ouzo to sauté onions for use in pitas, salads, or as a side dish with meats.
- In recipes calling for fennel or fennel seed, try using ouzo instead.
- Use ouzo in crust recipes to add light leavening and crispness.
Recipes Using Ouzo
Try these dishes that use ouzo as an ingredient:
- Dakos me Ouzo: Barley rusks with tomatoes and cheese, a delightful meze in the tradition of Crete
- Kotopoulo me Lahanika: Chicken and vegetables in a cream sauce can be served in small portions as a meze or as a main dish
- Garithes me Lahanika: Prawns and vegetables flambé make a theatrical presentation, either as a meze or a main dish
- Makaronia me Thalassina: Seafood pasta with shrimp and crawfish in a light tomato and herb sauce
- Sfakianopites: Cheese pies from Sfakia, Crete
- Thiples: Honey spirals made from delicate strips of fried pastry dough