Meze in Turkish cuisine is appropriate both for wine and Raki. Mezes are to be consumed in very small quantities since the idea is not to fill the stomach but provide a period of good conversation. Traditionally all mezes are removed before the main course and drinks are not poured beyond this point. All heavy discussions must end at this point for good manners.
Mavi Boncuk |
The English word was probably borrowed from the Greek mezés (μεζές), which was borrowed from Turkish meze, which was in turn borrowed from Persian maze 'taste, flavour, smack, relish', but the word is found in all the cuisines of the former Ottoman Empire. When not accompanied by alcohol, meze is known in the Arab world as muqabbilat.
Turkish meze often consist of Feta| beyaz peynir (literally "white cheese"), kavun (sliced ripe melon), acılı ezme (hot pepper paste often with walnuts), haydari (thick strained yoghurt like the Levantine labne), patlıcan salatası (cold aubergine salad), kalamar (calamari or squid), enginar (artichokes), cacık (yoghurt with cucumber and garlic), pilaki (various foods cooked in a special sauce), dolma or sarma (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), and köfte (meatballs).
Similar to Meze...Not!
Tapas is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. The word "tapas" is derived from the Spanish verb tapar, "to cover". The Turkish word Tipa for (plug, bottle cork) comes from this definition. Hors d'œuvre literally "apart from the main work"), also known as appetizers, are food items served before the main courses of a meal. An amuse-bouche is a single, bite-sized hors d’œuvre and are different from appetizers in that they are not ordered from a menu but served according to the chef's selection alone. Zakuski are hors d'oeuvre served in Russian cuisines. Usually presented buffet style, similar to Smörgåsbord.
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