HOW TO PUT TOGETHER A MEZE MEAL
Meze (or mezze) is the Greek, Turkish and Middle Eastern tradition of serving small sharing plates, either at the start of a meal as an appetiser or as a meal in itself.
A meze usually consists of various dips, salads, pickles and hot meat and fish dishes.
What’s on the table varies from country to country, but it’s customary to start with cold (largely vegetarian) dishes such as raw and pickled veg, olives, cooked vegetables in olive oil, stuffed vine leaves, yogurt (sometimes with herbs and garlic), marinated feta or seafood, dips such as houmous, tzatziki, taramasalata and melitzanasalata/moutabal (aubergine purée), tabbouleh and bread.
Next are hot meze. If you’re by the Greek seaside, this could be grilled octopus, fried squid or small fish, or bean or veg fritters. In the Middle East, perhaps spicy lamb sausages, slivers of lamb on houmous or kibbeh (minced meat and bulgur wheat fritters).
The important thing is to create a variety of flavours, textures and colours, tailoring the selection to your guests’ preferences.
If they’re mostly vegetarian, for instance, you’ll obviously cut back on the meat and fish.
Go for 3-4 different dishes as well as breads for scooping up the delicious morsels.
And for something sweet, a plate of baklava (find a recipe at deliciousmagazine.co.uk) is a brilliant way to finish the meal.
Tips from the expert team at delicious. magazine. The latest issue is on sale now. Visit deliciousmagazine.co.uk for recipes and more step-by-step techniques.