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"MEZE" DISHES TO ACCOMPANY THE
SPRITS
In Turkey, despite the Islamic
prohibition against wine and anything alcoholic, there is a rich tradition
associated with liquor.
I-An introduction to Turkish cuisine.
II-A nurturing environment.
III-Kitchen of the imperial palace.
IV-A repertoire of food from the
great food places.
a}Grains: Bread to borek
b}Grilled meats
c}Vegetables
d}"Meze" dishes to accompany the
spirits.
e}Seafood
f}The real story of sweets:
Beyond Baklava.
g}Beverages: Beyond Turkish coffee
and "Ayran".
V-Food protocol for the culturally
correct.
VI-Food and spirituality.
VII-Contemporary concerns:
Diet and health
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Drinking alcoholic beverages in the company of family and friends, both at
home as well as in taverns and restaurants, is a part of special
occasions. Similar to the Spanish tapas, "meze" is the general
category of dishes that are brought in small quantities to start the meal
off. These are eaten, along with wine or more likely with "raký," {raki}
the anise-flavoured national drink of Turks sometimes referred to as
"lion's milk," until the main course is
served.
The bare minimum meze for
raki are slices of honeydew melon and creamy feta cheese with freshly
baked bread. Beyond this, a typical meze menu includes dried and marinated
mackerel, fresh salad greens in thick yogurt sauce and garlic, plates of cold vegetable
dishes cooked or fried in olive oil, fried crispy
savoury pastry, deep fried mussels and squid served in a sauce, tomato and
cucumber salad, and fish eggs in a sauce. The main course that follows
such a meze spread will be fish or grilled meat.
When the main course is kebab, then
the meze spread is different. In this case, several plates
of different types of minced salad greens and
tomatoes in spicy olive oil, mixed with yogurt or
cheese, "humus" (chick peas mashed in tahini), bulgur and red lentil balls, raw kofte,
marinated stuffed eggplant, peppers with spices and nuts, and pickles are likely to be served.
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