Meze
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (April 2023) |
 Different meze plates from Turkey | |
| Alternative names | Mezze |
|---|---|
| Variations | Numerous |
Meze (also spelled mezze or mezé) (.
Etymology
The word meze is found in all the cuisines of the former Ottoman Empire, borrowed from Turkish, which in turn had borrowed it from the Persian maze or maza (مَزه) meaning 'taste' or 'relish'.[4][5]
Common dishes
 | This section needs additional citations for verification. (July 2021) |
In Turkey, meze often consist of
In
Popular meze dishes include the following.
| Arabic | Greek | Turkish | Armenian | Image | Description |
|---|---|---|---|---|---|
| Arayes
lahmacun(pronounced lahm biajeen) |
Lahmacun | Lahmajoun, misahats | Barbecued flatbread filled with lamb meat, onions, tomatoes and spices | ||
| Asbe sawda | Sykotákia | Arnavut ciğeri |  |
A liver dish | |
| Baba ghanoush (Moutabal) |
Melitzanosaláta | Patlıcan ezmesi (Babagannuş) |
Mutabal |  |
Mashed eggplant (aubergine) |
| Burek | Bouréki
|
Börek | Boureg |  |
Phyllo/yufka-based filled pastries |
| Wara Enab | Dolmathákia | Sarma (Yaprak sarma) Dolma |
Sarma |  |
Leaves (mostly grape leaves) rolled around rice-based filling |
| Falafel | Revithokeftédes | Falafel/Felafel | Baklayov kyufta |  |
A deep-fried ball or patty made from ground chickpeas, fava beans, or both |
| Fasuliya | Gigantes plaki | Fasulye pilaki | Fasoulia |  |
|
| Fattoush | Fettuş |  |
Salad of vegetables and toasted or fried pieces of pita bread | ||
| Fáva Santorínis |  |
Lathyrus clymenum seeds boiled and mashed into paste, with olive oil and chopped onion | |||
| Ful (Mdammas) | Koukiá | Bakla ezmesi (Fava) |
Fava beans mixed with seasonings | ||
| Hummus | Hoúmous | Humus | Homus |  |
A dip or spread made from cooked, mashed chickpeas |
| Kalamarákia tiganitá | Kalamar tava | Fried squid (calamari) | |||
| Khyar Bi Laban | Tzatziki | Cacık (read:jah-juck; soupy or dry variations), Haydari(dry; no cucumber and strained yoghurt) | Jajik | Cucumber, yogurt, herbs (mostly mint), seasonings(garlic optional), served thick as a dip in Greece and thin like a cold soup in Turkey and Arabic countries | |
Kibbeh
|
Koúpes | İçli köfte | Ishli Kyufta |  |
Meatballs made of bulghur, chopped meat, filled with meat, pine nuts and spices |
| Kafta(Kofta) | Keftédes | Köfte | Kufteh | Meatballs made of chopped meat, onion, parsley, and spices | |
Şiş köfte
|
Kebab-style köfte | ||||
| Kibbeh nayyeh | Çiğ köfte | Chi Kufte, Hoom Kufteh |  |
Raw meat dish | |
Tabbouli
|
Kısır | Eech |  |
Bulgur salad with finely ground parsley, and tomato paste | |
| Kolokythoanthoí gemistoí | Kabak çiçeği dolması |  |
Stuffed squash blossom | ||
Labaneh
|
Labne
Süzme Yoğurt |
Lebni |  |
Yoghurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yoghurt
(Seasoning such as garlic and herbs are sometimes added) | |
| Ljit kousa | Kolokythokeftédes | Mücver | .jpg) |
Zucchini fritters | |
| Maintanosaláta | Dip made from finely chopped parsley mixed with olive oil, vinegar, lemon juice, garlic and a base of either bread or potatoes | ||||
| Muhammara | Cevizli Acılı Ezme (Acuka) |
 |
A hot pepper dip with ground walnuts, breadcrumbs, garlic, salt, lemon juice, and olive oil | ||
| Piyaz |  |
Salad made from any kind of dry beans with onion, parsley and sumac | |||
| Salatit Roka | Róka Saláta | Roka
Arugula
|
Rocket salad | ||
| Şakşuka | .jpg) |
Vegetables cooked in olive oil | |||
| Sikh lahme (for lamb or beef), Shish taouk (for chicken) | Souvlaki | Shish kebab, Khorovats |  |
Bite sized meat cubes (lamb is very common), grilled on a skewer over charcoal | |
| Sujuk | Soutzoúki | Sucuk
|
Sojoukh | .jpg) |
Dry, spicy sausage |
| Tabbouleh | Tabbule or Arap salatası | Tabuleh |  |
Bulgur, finely chopped parsley, mint, tomato, spring onion, with lemon juice, olive oil and seasonings | |
Taramosalata
|
Tarama
|
 |
Dip made from tarama, the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice and a starchy base of bread or potatoes or sometimes almonds | ||
| Tajin | Dip made of fish and Tarator (Tahini and lemon) | ||||
| Gemistá | Dolma | Dolma |  |
Peppers, eggplants, or courgettes stuffed with rice and meat |
Other meze dishes include cheeses (such as
In Greece, meze is commonly served as a plate of snacks to accompany drinks such as ouzo and tsipouro.
In Israel, Palestine, Jordan, Syria, 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 four or five 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 specialties, 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.
In the
Alcoholic accompaniment
Depending on the region, meze can be served with alcohol. In the Middle East, most people will opt for arak or ouzo. In the Balkans, meze are generally accompanied by the distilled drinks
Serving traditions
In
See also
- Aahaan kap klaem
- Anju
- Antipasti
- Banchan
- Dim sum
- List of hors d'oeuvre
- Sakana
- Smörgåsbord
- Tapas
- Thali
- Zakuski
References
- ISBN 9780191040726– via Google Books.
- ^ a b Arditi, Talya (29 December 2015). "How to drink raki: A crash course in Turkey's signature drink". CNN Travel. CNN. Retrieved 18 June 2019.
- ^ Weir, Joanne. From Tapas to Meze: Small Plates from the Mediterranean. United States, Ten Speed Press, 2004.
- ^ Speake, Jennifer; LaFlaur, Mark, eds. (1999). "Meze". The Oxford Essential Dictionary of Foreign Terms in English. Oxford University Press. Retrieved 13 December 2020.
{{cite book}}:|website=ignored (help) - ^ "معنی مزه | لغتنامه دهخدا | واژهیاب". واژه یاب (in Persian). Retrieved 2024-03-04.
Bibliography
- 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 9781558321960.
External links
