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A platter of mezze at Ladyhawk in West Hollywood is a celebration: hummus in two variations, baba ghanouj, muhammara, labneh and more. ... Lebanon’s wine-making history is ancient, with modern ...
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 ...
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, Cyprus, 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 ...
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.
Mezze Plate by John Fraser. Eggplant dip and hummus are classic parts of a mezze spread. Mezze is reflective of Greek culture and a style of eating that is centered around sharing and conversation ...
Create a mezze plate with 1/4 cup hummus (try my Lentil Hummus or Edamame Hummus) and unlimited crudité or raw veggies, 1 small whole grain roll or 1/2 large pita, 1 cup grapes, and 10 almonds or ...
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 ...
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