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Media: Meze. Meze (also spelled mezze or mezé) ( / ˈmɛzeɪ /, / ˈmɛzɛ /) is a selection of small dishes served as appetizers in Levantine, Turkish, Balkan, Armenian, Kurdish, and Greek cuisines. 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 meal in itself.
Lebanon portal. v. t. e. Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
Appearance. 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 ...
Olive & Fig Tapenade. This tapenade skips the fish and instead combines olives with figs and balsamic vinegar for a fabulous combination of sweet, salty, and tangy notes that will keep you coming ...
Pair a few of each with your choice of nuts, pickles, crackers and produce, plus spreads all your guests can get behind (like hummus, jam or vegan cream cheese ). Finish the platter with sprigs of ...
Campanelle or torchio. Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. [ 57] Bellflower, [ 18][ 58] gigli are lilies, [ 18] torchio is a press (usually for olive or grapes, but also pasta). [ 57] Gigli, [ 58] cornetti, corni di bue [ 9] Cappelli da chef.
18. Joanna Gaines’s Peach Caprese Salad. Amy Neunsinger/Magnolia Table. Time Commitment: 10 minutes. Why We Love It: <30 minutes, <10 ingredients, special occasion-worthy, vegetarian. When it ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the ...