Search results
Results from the WOW.Com Content Network
Meze (also spelled mezze or mezé) (/ ˈ m ɛ z eɪ /, / ˈ m ɛ z ɛ /) is a selection of small dishes served as appetizers in eastern Mediterranean cuisines: Syria, Iraq, Greece, Turkey, Lebanon, Jordan, Iran, Armenia. It is similar to Spanish tapas and Italian antipasti. [1] A meze may be served as a part of a multi-course meal or form a ...
It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread. [7] A very similar dish is mutabbal (Arabic: متبل, lit. 'spiced'), which is sometimes said to be a spicier version of baba ghanoush.
The platter usually consists of a portion of meat, poultry or fish, a portion of rice, lentils, bread and a portion of cooked vegetables, in addition to the fresh ones with the mezze and salad. The vegetables and meat are usually cooked together in a sauce (often tomato, although others are also popular) to make maraqa, which is served with ...
Meze is a selection of small dishes served with alcoholic drinks, as a course or as appetizers in Arab countries, Turkic countries, and Iran. Stuffed vegetables, a dish associated with Middle Eastern cuisine, is commonly called dolma (Turkish for "stuffed") or mahshi. Grape leaves, chard, and cabbage are stuffed with rice, ground meat, pine ...
A spread of classic Levantine meze dishes, including, from top, clockwise: hummus, fried haloumi, baba ganouj, makdous and salad. Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine.
It is an extremely versatile dish that can be served in a mezze platter for either breakfast or dinner. A variant is mixed with garlic. [48] Ejjeh is the traditional omelette of Lebanon. [49] It is made with egg, chopped parsley and scallions. Within Lebanon, people make this omelette with different herbs that are cultivated from their village.
Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or ...
Kibbeh nayyeh or raw kibbeh (Arabic: كبه نيه) is a Levantine [1] [2] [3] mezze that likely originated in Aleppo, Syria. [4] It consists of minced raw lamb (or beef) mixed with fine bulgur and spices. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it.