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In Greece, meze is commonly served as a plate of snacks to accompany drinks such as ouzo and tsipouro. In Palestine, Jordan, Syria, Lebanon, Cyprus, and Israel, 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).
[citation needed] In Mandarin, lěng pán 冷盘 ("cold plate") or qián cài 前菜 ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates. [54] Meze is a selection of small dishes [59] served in Mediterranean cuisine, Middle Eastern cuisine, and Balkan cuisine. Mezedakia is a term for small ...
Middle East: A group of rice- or meat-and-herb filled vegetable dishes of Ottoman origin. Variations are eaten across the Levant, the eastern Mediterranean and the Arab world. Can be served warm or cold. Similar to the Greek stuffed grape leaves, dolmadakia or sarma. Duqqa: Egypt: A dip or seasoning of herbs, oil and spices. Falafel: Middle East
Balls of fried chickpea flour and Middle Eastern spice. Dipped in every mezze, especially hummus. The Jordanian falafel balls tend to come in smaller sizes. Fattoush (فتوش) A salad made from toasted or fried pieces of pita bread combined with mixed greens and other vegetables, such as lettuce, radish and tomato. Ful medames (فول مدمس)
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 January 2025. Culinary tradition Food in Israel including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and ...
A selection of Jordanian mezze—appetizers or small dishes—in Petra, Jordan. Lunch is considered the main meal of the day, and is traditionally eaten between 1:30 pm and 2:30 pm. It is the meal for which the family comes together. Rarely do meals have different courses; however, salads and mezze are served as side dishes to the main meal.
in the Middle East, dishes made of bulghur, chopped meat, and spices Labneh (لبنة) strained yogurt which tastes similar to cream or sour cream only more tart Lahme bil'ajeen (لحم بعجين) a thin piece of dough topped with minced meat and vegetables. Makdous (مكدوس) Stuffed and pickled eggplants Makmoor (مكمور)
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.