Meze

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Meze
Petra metzes.jpg
Variations:
Numerous
Recipes at Wikibooks:
Cookbook Meze
Media at Wikimedia Commons:
Wikimedia Commons  Meze
 
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Meze
Petra metzes.jpg
Variations:
Numerous
Recipes at Wikibooks:
Cookbook Meze
Media at Wikimedia Commons:
Wikimedia Commons  Meze

Meze or mezze /ˈmɛz/ is a selection of small dishes served in the Middle East and the Balkans. In Levantine and Caucasian cuisines, and in parts of the Balkans, meze is served at the beginning of all large-scale meals.[1]

Etymology[edit]

The word is found in all the cuisines of the former Ottoman Empire and comes from the Turkish meze "taste, flavour, snack, relish", borrowed from Persian مزه (mazze "taste, snack" < mazīdan "to taste").[2] The English word was probably borrowed from the Greek version mezés (μεζές).

Common dishes[edit]

A plate of assorted Turkish meze

Turkish meze often consist of beyaz peynir (literally "white cheese"), kavun (sliced ripe melon), acılı ezme (hot pepper paste often with walnuts), haydari (thick strained yogurt like the Levantine labne), patlıcan salatası (cold aubergine salad), beyin salatası (brain salad), kalamar (calamari or squid), enginar (artichokes), cacık (yogurt with cucumber and garlic), pilaki (foods cooked in a special sauce), dolma or sarma (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), and köfte (meatballs).

In Greece, Cyprus and the Balkans, mezé, mezés, or mezédhes (plural) are small dishes, hot or cold, spicy or savory. Seafood dishes such as grilled octopus may be included, along with salads, sliced hard-boiled eggs, garlic bread, Kalamata olives, fava beans, fried vegetables, melitzanosalata (eggplant salad), taramosalata, fried or grilled cheeses called saganaki, and fresh Greek sheep, goat, or cow cheeses (feta, kasseri, kefalotyri, graviera, anthotyros, manouri, metsovone and mizithra). Other offerings are fried sausages, usually pork and often flavored with orange peel, bekrí-mezé (the "drunkard's mezé", a diced pork stew), and meatballs like keftédes and soutzoukákia smyrnéika.

Simple Greek meze: cheese and olives (feta cheese drizzled with olive oil and sprinkled with oregano, served with kalamata olives and bread)

Popular meze dishes in Greece, Cyprus, Iran, Turkey,Israel, Lebanon, Palestinian territories, Jordan and Syria include:

In Lebanon and Cyprus, meze is often a meal in its own right. There are vegetarian, meat or fish mezes. Groups of dishes arrive at the table about 4 or 5 at a time (usually between five and ten groups). There is a set pattern to the dishes: typically olives, tahini, salad and yogurt will be followed by dishes with vegetables and eggs, then small meat or fish dishes alongside special accompaniments, and finally more substantial dishes such as whole fish or meat stews and grills. Establishments will offer their own specialities, but the pattern remains the same. Naturally the dishes served will reflect the seasons. For example, in late autumn, snails will be prominent. As so much food is offered, it is not expected that every dish be finished, but rather shared at will and served at ease. Eating a Cypriot meze is a social event.

In Serbia, meze can include cheese, kajmak (clotted cream), salami, suvo meso (dried salted, smoked pork or beef), kulen (flavoured sausage), cured bacon, ajvar, breads; in Bosnia and Herzegovina, meze normally includes hard and creamy cheeses, smetana sour cream, (locally known as kajmak or pavlaka), suho meso (dried salted, smoked beef), pickles and sudžuk (dry, spicy sausage).

Albanian-style meze platters typically include prosciutto ham, salami and brined cheese, accompanied with roasted bell peppers (capsicum) and/or green olives marinated in olive oil with garlic.

In Bulgaria, popular mezes are lukanka (a spicy sausage), soujouk (a dry and spicy sausage), sirene (a white brine cheese), and Shopska salad made with tomatoes, cucumbers, onion, roasted peppers and sirene.

In Romania, mezelic means quick appetizer and includes Zacuscă, cheeses and salamis, often accompanied by Țuică.

Alcoholic accompaniment[edit]

In Turkey meze is served with rakı, an anise-flavored apéritif. In Jordan, Lebanon, Palestine and Syria, arak liquor is served. Cyprus Brandy (served neat, over ice) is a favourite drink to accompany meze in Cyprus, although lager or wine are popular with some.

Serving traditions[edit]

In Bulgaria, meze is served primarily at consumption of wine but also as an appetizer for rakia and mastika. In Greece, meze is served in restaurants called mezedopoleíon and tsipourádiko or ouzerí, a type of café that serves ouzo or tsipouro. A tavérna (tavern) or estiatório (restaurant) offer a mezé as an orektikó (appetiser). Many restaurants offer their house poikilía ("variety") — a platter with a smorgasbord of mezedhes that can be served immediately to customers looking for a quick and/or light meal. Hosts commonly serve mezédhes to their guests at informal or impromptu get-togethers, as they are easy to prepare on short notice. Krasomezédhes (literally "wine-meze") is a meze that goes well with wine; ouzomezédhes are meze that goes with ouzo.

See also[edit]

References[edit]

  1. ^ Alan Davidson, The Oxford Companion to Food, Oxford University Press, 1999, pp. 500-501
  2. ^ Oxford English Dictionary, online version, June 2011

Bibliography[edit]

  • Wright, Clifford A. (2001). Mediterranean vegetables: a cook's ABC of vegetables and their preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and north Africa with more than 200 authentic recipes for the home cook (Illustrated ed.). Harvard Common Press. ISBN 1-55832-196-9, 9781558321960 Check |isbn= value (help). 

External links[edit]