A spread of meze in Jordan

Meze or mezze ( /ˈmɛzɛ/) is a selection of small dishes served in the Mediterranean and Middle East as breakfast, lunch or even dinner, with or without drinks. In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals.^[1]

Etymology[link]

The word is found in all the cuisines of the former Ottoman Empire and comes from the Turkish meze 'taste, flavour, snack, relish', borrowed from Persian مزه (maze 'taste, snack' < mazīdan 'to taste').^[2] The English word was probably borrowed from the Greek version mezés (μεζές).

Common dishes[link]

A plate of assorted Turkish meze

Turkish meze often consist of 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).

In Greece and Cyprus, mezé, mezés, or mezédhes (plural) are small dishes, hot or cold, spicy or savory. Seafood dishes such as grilled octopus may be included, along with various salads, sliced hard-boiled eggs, garlic-bread, kalamata olives, fava beans, fried vegetables, melitzanosalata (eggplant salad), taramosalata, fried or grilled cheeses called saganaki, and various fresh Greek sheep, goat or cow cheeses (feta, kasseri, kefalotyri, graviera, anthotyros, manouri, metsovone and mizithra). Other offerings are fried sausages, usually pork and often flavored with orange peel, bekrí-mezé (the "drunkard's mezé", a diced pork stew), and meatballs like keftédes and soutzoukákia smyrnéika.

Simple Greek meze: cheese and olives (feta cheese drizzled with olive oil and sprinkled with oregano, served with kalamata olives and bread)

Popular meze dishes in Cyprus, Lebanon, Israel, the Palestinian territories, Jordan and Syria include:

• Mutabbal/Babaghanoush – eggplant (aubergine) mashed and mixed with various seasonings.
• Hummus – a dip or spread made from cooked, mashed chickpeas
• Hummus with meat (hummus bi'l-lahm)
• Falafel - a deep-fried ball or patty made from ground chickpeas, fava beans, or both.
• Tashi - Dip made from tahini, garlic, salt and lemon juice with chopped parsley garnish.
• Kibbeh (İçli Köfte in Turkey) – dishes made of burghul, chopped meat, and spices
• Kibbe Nayye – burghul, chopped lamb meat, and spices
• Spicy lamb and beef sausages (naqaniq/maqaniq/laqaniq and sujuk)
• Halloumi cheese, usually sliced and grilled or fried.
• Souvlakia - Bite sized meat cubes (lamb is very common), grilled on a skewer over charcoal.
• Stifado - Slow cooked beef stew with lots of onions, garlic, tomatoes, cinamon, pepper and vinegar.
• Afelia - Diced pork marinated in wine with coriander seed, then stewed.
• Lountza - Smoked pork loin slice, usually grilled.
• Dolmades (also known as Koubebkia or Mashi Warqenab) - Grape vine leaves, stuffed with rice, chopped mint, lemon juice, pepper, minced lamb.
• Yoghurt (Mast-o-Khiar in Iran)
• Tzatziki - Dip made from plain yoghurt, chopped cucumber with finely chopped garlic and mint leaf.
• Labneh – strained youghurt which tastes similar to cream or sour cream only more tart.
• Shanklish – cow's milk or sheep's milk cheeses
• Muhammara – a hot pepper dip with ground walnuts, breadcrumbs, garlic, salt, lemon juice, and olive oil
• Pastirma – seasoned, air-dried cured beef meat
• Tabbouleh – bulgur, finely chopped parsley, mint, tomato, spring onion, with lemon juice, olive oil and various seasonings
• Fattoush (Fatuş in southern Turkey) – salad made from several garden vegetables and toasted or fried pieces of pita bread
• Rocket salad (salatat jarjir)
• Artichoke salad
• Olives
• Shepherd salad - Tomato, cucumber, pepper, parsley and depending on the season onion or scallion (Turkish)
• Kısır - Bulgur rice, tomatoes, scallions, parsley, olive oil, red pepper paste (Turkish)

In Lebanon and Cyprus, meze is often a meal in its own right. There are vegetarian, meat or fish mezes. Groups of dishes arrive at the table about 4 or 5 at a time (usually between five and ten different groups). There is a set pattern to the dishes, typically olives, tahini, salad and yoghurt will be followed by dishes with vegetables and eggs, then small meat or fish dishes alongside special accompaniments, and finally more substantial dishes such as whole fish or meat stews and grills. Different establishments will offer different dishes, their own specialities, but the pattern remains the same. Naturally the dishes served will reflect the seasons, for example in late autumn, snails will be prominent. As so much food is offered, it is not expected that every dish be finished, but rather shared at will and served at ease. Eating a Cypriot meze is a social event.

In Serbia, meze can include cheese, kajmak (clotted cream), salami, smoked ham, kulen (flavoured sausage), various bread types, while in Bosnia and Herzegovina, meze normally includes hard and creamy cheeses, smetana sour cream, (locally known as kajmak or pavlaka), suho meso (dried salted, smoked beef), pickles and sudžuk (dry, spicy sausage).

Albanian-style meze platters typically include prosciutto ham, salami and brined cheese, accompanied with roasted bell peppers (Capsicum) and/or green olives marinated in olive oil with garlic.

In Bulgaria, popular mezes are lukanka, a spicy sausage, soujouk, a dry and spicy sausage, sirene a white brine cheese, and Shopska salad, made with tomatoes, cucumbers, onion, roasted peppers and sirene.

In Romania, mezelic means quick appetizer and include Zacuscă, different type of cheese and salami, often accompanied by Țuică.

Alcoholic accompaniment[link]

In Turkey meze is served with rakı, an anise-flavored apéritif. In Jordan, Lebanon and Syria, arak liquor is served. Cyprus Brandy (served neat, over ice) is a favourite drink to accompany meze in Cyprus although lager or wine are also popular with some. It is important to note that these are Muslim countries therefore the majority of households would not be using an alcoholic accompaniment.

Serving traditions[link]

In Bulgaria, meze is served primarily at consumption of wine, but also as an appetizer for rakia and mastika. In Greece, meze is served in restaurants called mezedopoleíon and tsipourádiko or ouzerí, a type of café that serves ouzo or tsipouro. A tavérna (tavern) or estiatório (restaurant) also offer a mezé as an orektikó (appetiser). Many restaurants offer their house poikilía ("variety"), a platter with a smorgasbord of various mezedhes that can be served immediately to customers looking for a quick and/or light meal. Hosts commonly serve mezédhes to their guests at informal or impromptu get-togethers, as they are easy to prepare on short notice. Krasomezédhes (literally "wine-meze") is a meze that goes well with wine; ouzomezédhes are meze that goes with ouzo.

See also[link]

Food portal

• Banchan
• Tapas
• Dim sum

References[link]

Bibliography[link]

External links[link]

Wikimedia Commons has media related to: Meze

This article is part of the series
Turkish cuisine Türk mutfağı
Ingredients Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & Spices Almond Black pepper Chestnut Cinnamon Cumin Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Urfa pepper Walnut
Breads Bazlama Lavaş Nokul Pide Poğaça Simit Tandır bread Yufka
Soups Chorba (main article) Ezogelin İşkembe Mercimek Tarhana
Appetitizers & Salads Meze (main article) Baba ganuş Beyaz cheese Cacık Çiğ köfte Çoban salad Dolma Humus İçli köfte İmam bayıldı Kaşar cheese Kaşkaval cheese Kısır Kokoreç Lavaş cheese Mihaliç cheese Pastirma Pilaki Piyaz Sarma Sucuk Şakşuka Tulum cheese Yoğurt
Dishes Börek Bulgur Çiğ börek Çılbır Erişte İzmir köfte Karnıyarık Keşkek Lâpa Mantı Menemen Musakka Perdeli pilav Pilav Soğan dolma Yahni
Grilled meats Kebab (main article) Adana kebab Alanya kebab Alinazik kebab Beyti kebab Cağ kebabı Döner kebab İskender kebab Köfte Patlıcanlı kebab Şiş kebab Şiş tavuk
Beverages Non-alcoholic beverages Ayran Boza Cola Turka Mırra Pekmez Rize Tea Salep Şalgam Şıra Turkish coffee Turkish tea Beers Beer in Turkey (main article) Efes Tekel Distilled beverages Kımız Rakı
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v t e

David or Dave Myers (born 1957, Barrow-in-Furness, Cumbria)^[1] and Simon "Si" King (born 1967, Kibblesworth, County Durham),^[2] collectively known as the Hairy Bikers, are British television presenters who have fronted the series The Hairy Bikers' Cookbook, The Hairy Bikers Ride Again, The Hairy Bakers, The Hairy Bikers' Food Tour of Britain and The Hairy Bikers Mums Know Best, Hairy Bikers Meals On Wheels, Hairy Biker's Best of British and The Hairy Biker's Bakeation for BBC Two and The Hairy Biker's Mississippi Adventure for Good Food^[3].

Biographies[link]

Both Myers and King have a background in TV and film production. Myers is a professional make-up artist, specialising in prosthetics, while King has served as locations manager on numerous productions including the Harry Potter movies and Byker Grove. Both have a tattoo of Che Guevara on their right arm. Simon King is also an avid supporter of Newcastle United.

The shows[link]

The duo appeared on the BBC's The Hairy Bikers' Cookbook. The duo's TV shows are a mixture of cookery and travelogue, using a similar format and style to that previously associated with Keith Floyd, including the habit of frequently referring to the cameraman and other crew. Most shows feature the pair riding motorcycles, including the BMW R1200GS, F650GS^[4][5] and Triumph Rocket III. The show also features elements of the Two Fat Ladies format, including regular banter between the two stars, use of various unusual cooking locations and the use of motorbikes.

The pair have appeared on several episodes of Saturday Kitchen on the BBC, as well as on Richard & Judy on Channel 4. They both appeared on a celebrity chefs special of The Weakest Link and in the première episode of James Martin's Brittany with Saturday Kitchen presenter James Martin.^[6][7]

As of Summer 2009 they have filmed a new 30-part daytime series for BBC Two, The Hairy Bikers' Food Tour of Britain, which is aired weekdays starting on 24 August 2009. The series sees them visit a different county each day and cook what they consider to be that county's signature dish.^[8]

In October 2009 filming of a BBC Christmas show featuring the Hairy Bikers was halted after King was injured in an accident on Tyneside. King came off his bike when a car pulled out in front of him whilst riding through Gosforth during rush hour; his TV partner Dave Myers was riding some distance behind him. King was taken to Newcastle General Hospital for treatment to bruising to his right leg and ribs.^[9] The hour long Hairy Bikers' Twelve Days of Christmas was shown on BBC2, 16 December 2009 at 9pm.^[10]

A new six part series titled 'The Hairy Bikers: Mums Know Best' commenced broadcast in early January 2010 on BBC2^[11]

On October 25, 2010 a new 40 episode series, The Hairy Bikers' Cook Off, was launched on BBC2. The programme includes a cook off between two families, and celebrity guests.

From January to May 2010, the Hairy Bikers performed their "Big Night Out" show in theatres throughout the UK. Directed by Bob Mortimer, the show was a fun mixture of cooking and chat with a little song and dance thrown in. It explored their youth, how they met and their love of food. In October 2010, the Hairy Bikers were guests on the BBC TV series Genius hosted by comedian Dave Gorman.

In June 2011, the Bikers appeared in the 2nd series of 'Mum Knows Best'. The series, made up of 8 episodes, featured 3 'Star Mums' whose recipes were tested and shared with the public. ^[12]

October 2011 saw a new series, 'Meals on Wheels', air on BBC2. The series fronted a campaign to save local 'meals on wheels' services around the UK. ^[13]

From November to December 2011, the Bikers appeared in a 30-part BBC series called 'Hairy Bikers: Best of British', airing at 3:45pm on BBC2 (apart from the show's final week, in which it aired on BBC1). The series celebrated British recipes and championed local produce. In January 2012, continuing into February, BBC2 showed hour long re-versions including recipes from various episodes of the series. ^[14]

After signing new contracts with the BBC in 2011, a new series was commissioned. The Hairy Biker's Bakeation sees Si and Dave doing what they love best - a gastronomic road trip, uncovering the best baking on offer across Europe, from Norway, the Low Countries (The Netherlands, Belgium and Luxembourg), Germany, Eastern Europe (Slovakia, Hungary and Romania), Austria, Italy and France to Spain.

In March 2012, Good Food commissioned The Hairy Biker's Mississippi Adventure, the duo's first series for the channel. UKTV gave a description of the series: "In this ultimate food and music pilgrimage, the perennially popular Hairy Bikers are getting back in the saddle as they explore the length of the iconic Mississippi river in America in pursuit of the delicious roots of soul food and Southern music." The series will be produced by Mentorn Media and and the Bikers' first interactive iOS app, also produced by Mentorn, will be released to accompany the series.^[15]

References[link]

External links[link]

• Official Hairy Bikers website
• Hairy Bikers on the Good Food Channel