The term meze is generally applied to any foods and snacks consumed alongside an alcoholic beverage. For example, o uzo and its less fragrant counterpart tsipouro call for foods that are intensely flavored, such as pickled vegetables, strong cheeses, olives, garlicky dips and spreads, and salted fish. Mezze (or meze) is a selection of Mediterranean small dishes. In other parts of Greece, small meatballs or keftedakia (keh-fte-THA-kya) are served along with some fried potatoes drizzled with lemon. The Spruce Eats uses cookies to provide you with a great user experience. Drinks include anise-flavored liqueurs, such as arak, ouzo, raki or different wines. The meze table is a traditional gathering place - warm, inviting, and always casual. Mezze maniche is a type of pasta that is tubular in shape and that is usually scored with ridges (rigate). When served with alcohol like anise-flavored liqueurs such as arak or, ouzo, raki (alcohol made from grape pomace,) or wine, a meze is a main meal. The word mezze … The sausages are grilled and then sliced and served with lemon. No Fuss Farmers Market Mezze Platter, a can’t beat summer spread with something for everyone. A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. For the suburb of Damascus, see, This article is about the selection of dishes. In seaside villages, you will find small plates of grilled octopus or fried smelts called marithes (mah-REE-thes). Other selections vary widely and include grilled calamari, octopus salad, Tulum cheese, stuffed vine leaves, fried eggplant strips, pinto beans in olive oil, and many more. It's more about simply being together to enjoy the parea (pah-REH-ah) or company. BUCATINI. Albanian-style meze platters typically include prosciutto ham, salami and brined cheese, accompanied with roasted bell peppers (capsicum) or green olives marinated in olive oil with garlic. There are many different types of mezethes (meh-ZEH-thes), and the menu will vary according to locale. With just about any order at a restaurant or cafe, you will usually receive a mezze course. The meze table is a traditional gathering place - warm, inviting, and always casual. Meze are often served with plain yogurt. Babaganoush: A fan of eggplant? Labaneh. This Mediterranean platter consists several small dishes that compliment each other very well. Mezzanine financing is a hybrid of debt and equity financing that gives the lender the rights to convert to an ownership or equity interest in the … "The mezze cake was a huge success on social media, so we thought it would be rude not to make another savoury cake – and that’s when the burrito cake was born!" The word “meze” means “taste” and/or “snack.” The concept is very similar to the tapas of Spain, but with different ingredients. It opens up the appetite or orexi (oh-RE-ksi) and blends well with many different flavors. This type of pasta comes from Northern Italy and is named after monks’ sleeves, due to its shape.. What are the best recipes for this type of pasta? In Bulgaria, meze is served primarily at the consumption of wine, rakia and mastika, but also accompanying other alcoholic drinks that are not local to the region. In addition to traditional local foods, meze can include nuts, sweets or pre-packaged snacks. Cacık (read:jah-juck; soupy or dry variations), Cucumber, yogurt, herbs (mostly mint), seasonings(garlic optional), served thick as dipp in Greece and thin like a cold soup in Turkey and Arabic countries, meatballs made of bulghur, chopped meat, filled with meat, pine nuts and spices, meatballs made of chopped meat, onion, parsley, and spices, bulgur salad with finely ground parsley, and tomato paste, yoghurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yoghurt, a hot pepper dip with ground walnuts, breadcrumbs, garlic, salt, lemon juice, and olive oil, salad made from any kind of dry beans with onion, parsley and sumac. You say “spaghetti,” we say, “truly versatile and in our pantry at all times.” The name comes from the Italian word for twine, and it’s a staple for many classic pasta dishes like carbonara, cacio e pepe and aglio e olio. You could start with a small plate of crisp sliced cucumber and some olives. 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