Concept

Meze

Summary
Meze (also spelled mezze or mezé) (ˈmɛzeɪ, ˈmɛzɛ) is a selection of small dishes served as appetizers in Albanian cuisine, Armenian, Levantine, Turkish, Greek, Iraqi, Egyptian, Balkan, Caucasian and Persian cuisine, to name a few. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. In non-Islamic countries, or in areas without alcohol restrictions, mezze are often served with spirits such as arak or grappa. Etymology The word meze is found in all the cuisines of the former Ottoman Empire, borrowed from Turkish, which in turn had borrowed it from the Persian mazzeh or mazzah (مَزّه) 'taste' or 'relish'. Common dishes In Turkey, meze often consist of beyaz peynir (literally "white cheese"), kavun (sliced ripe melon), acılı ezme (hot pepper paste often with walnuts), haydari (thick strained yogurt with herbs), patlıcan salatası (cold eggplant salad), beyin salatası
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.
Related publications

Loading

Related people

Loading

Related units

Loading

Related concepts

Loading

Related courses

Loading

Related lectures

Loading