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Mezze is a delightful culinary tradition originating from the Middle East, specifically the Levantine region. Derived from the Persian word "mazze," meaning "taste" or "relish," mezze refers to a collection of small, flavorful dishes served as appetisers or a complete meal. It embodies a rich tapestry of flavours, textures, and colours, showcasing the region's diverse ingredients and culinary techniques. Mezze is not merely about food but also embodies communal dining traditions, fostering a sense of togetherness and conviviality. It encourages sharing, conversation, and the enjoyment of multiple dishes, symbolising the Middle Eastern values of hospitality and generosity. Mezze encapsulates the essence of Middle Eastern culture, connecting people through their shared love for food, celebration, and community.
Mezze Varieties
Mezze encompasses a vast array of dishes, each contributing to the vibrant tapestry of Middle Eastern cuisine. Popular mezze dishes vary across different Middle Eastern countries, showcasing unique regional flavours and culinary traditions. From Lebanon's creamy hummus and tabbouleh to Turkey's savoury dolmas and Greece's tangy tzatziki, each country boasts its own signature mezze specialities.
One way to categorise mezze is by temperature, distinguishing between hot and cold varieties. Cold mezze often includes refreshing salads, dips, and marinated vegetables like fattoush, baba ganoush, and pickled turnips. These mezze are perfect for hot summer days and provide a burst of freshness. On the other hand, hot mezze features dishes like kibbeh, falafel, and grilled kebabs, offering a comforting and satisfying experience. Both hot and cold mezze dishes contribute to the diverse palette of flavours, textures, and aromas that make Middle Eastern cuisine so intriguing and enticing.
Hummus and Dips
Hummus, a versatile and beloved Middle Eastern dip, takes centre stage in the realm of mezze. Made from mashed chickpeas blended with tahini, lemon juice, garlic, and olive oil, hummus offers a creamy, tangy, and nutty flavour profile. While the classic version is widely enjoyed, regional preferences and variations add exciting twists to this dip. For instance, in Lebanon, hummus is often garnished with olive oil, parsley, and sumac, while in Israel, it may be topped with roasted pine nuts and paprika.
In addition to hummus, several other tantalising dips grace the mezze table. Baba ganoush, a smoky eggplant dip, is prepared by roasting eggplants and blending the flesh with tahini, lemon juice, garlic, and spices. Muhammara, hailing from Syria, features a delightful combination of roasted red peppers, walnuts, pomegranate molasses, and spices, resulting in a sweet and tangy dip. Tzatziki, originating from Greece, is a refreshing yoghurt-based dip infused with cucumbers, garlic, dill, and lemon juice. These dips, with their distinct flavours and textures, offer an irresistible medley of tastes, elevating any mezze spread and satisfying palates with their rich and vibrant profiles.
Salads and Vegetables
Salads and vegetables play a vital role in Middle Eastern mezze, providing a refreshing and vibrant contrast to other dishes. Tabbouleh, a Lebanese salad, combines finely chopped parsley, mint, tomatoes, bulgur wheat, and onions, dressed with lemon juice and olive oil. Its zesty and herbaceous flavours make it a delightful addition to any mezze spread. Fattoush, another popular salad, incorporates crisp vegetables like cucumbers, tomatoes, and radishes, along with toasted pita bread, sumac, and a tangy dressing, creating a texturally satisfying dish.
Stuffed grape leaves, known as dolmas or dolmades, are a cherished mezze item found in various Middle Eastern cuisines. These tender grape leaves are filled with a flavorful mixture of rice, herbs, spices, and sometimes minced meat. They are then simmered or steamed to perfection, resulting in a savoury and aromatic treat. Fresh herbs like parsley, mint, and cilantro, along with spices such as cumin, coriander, and sumac, infuse these salads and vegetables with depth and complexity. Citrus flavours, particularly lemon and lime, are prevalent in dressings and marinades, lending a bright and tangy note to the mezze experience. Together, these ingredients contribute to the invigorating and healthy nature of Middle Eastern mezze.
Cheese and Dairy
Middle Eastern cuisine boasts a rich assortment of cheeses and dairy products that add a creamy and tangy element to mezze. Feta, a brined cheese with a crumbly texture and salty taste, is widely enjoyed across the region and adds a delightful punch of flavour to mezze platters. Halloumi, originating from Cyprus, is a unique cheese known for its high melting point, allowing it to be grilled or fried without losing its shape. Its firm texture and slightly salty flavour make it a popular choice in mezze.
Labneh, a thick and creamy strained yoghurt, is a staple in Middle Eastern cuisine. It is often served as a dip or spread and can be seasoned with herbs, spices, or olive oil. Other yoghurt-based dishes like tzatziki, made with yoghurt, cucumbers, garlic, and herbs, provide a refreshing and cooling element to mezze. Dairy products play a versatile role in mezze, offering richness, creaminess, and balance to the vibrant flavours of other dishes. They contribute to the diverse textures and taste profiles that make Middle Eastern mezze so appealing.
Flatbreads and Pastries
Flatbreads and pastries play an integral role in Middle Eastern mezze, providing a vessel for scooping up dips and a delightful accompaniment to the array of flavours. Pita bread, a staple in the region, is a round, pocketed bread that can be torn apart and used to scoop up hummus, baba ganoush, or other mezze delights. Lavash, a thin and unleavened bread, is also commonly served, offering a versatile base for wraps or as a crispy companion to mezze.
Beyond flatbreads, a variety of pastries add a savoury touch to the mezze experience. Fatayer are small, triangular pastries typically filled with spinach, cheese, or meat, baked to golden perfection. Sambousek, similar in shape, are flaky pastries filled with ingredients like spiced ground meat or cheese. Manakish, a popular Levantine treat, is a flatbread topped with za'atar, a flavorful blend of herbs, sesame seeds, and sumac.
These breads and pastries not only provide a satisfying element to mezze but also serve as a vehicle to enhance the flavours and textures of the accompanying dishes, adding an element of indulgence and variety to the mezze spread.
Condiments and Accompaniments
Condiments and accompaniments are essential components of Middle Eastern mezze, adding depth and enhancing the flavours of the dishes. Tahini sauce, made from ground sesame seeds, is a creamy and nutty condiment often drizzled over hummus or used as a dipping sauce. Garlic sauce, known as toum, is a pungent and garlicky delight made from crushed garlic, lemon juice, and olive oil, providing a zesty kick to grilled meats and vegetables. Sumac, a tangy and citrusy spice, is sprinkled over salads, dips, and kebabs, imparting a vibrant and slightly sour note.
In addition to condiments, mezze is often accompanied by a variety of side dishes. Pickles, both cucumber and mixed vegetables, offer a tangy and crunchy element, cleansing the palate between bites. Olives, whether brined or marinated, provide a burst of savoury flavour, while marinated vegetables like eggplant, artichokes, and peppers offer a delectable medley of textures and tastes. These accompaniments complement the mezze spread, offering a balance of flavours and textures to create a well-rounded and satisfying dining experience.
Mezze in Different Cultures
Mezze exhibits fascinating regional variations and cultural influences throughout the Middle East, resulting in a diverse and captivating array of dishes. Lebanon, known for its rich culinary heritage, offers iconic mezze like tabbouleh, hummus, and baba ganoush. The country's cuisine emphasises fresh ingredients, aromatic herbs, and a balance of flavours.
In Turkey, mezze takes on a distinctive character with dishes such as dolma (stuffed vegetables), sigara börek (cheese-filled pastries), and cacık (yoghurt and cucumber dip). Turkish mezze often showcases a combination of flavours from the Mediterranean and the Middle East, creating a fusion of culinary traditions.
Greece contributes to the mezze repertoire with delicacies like spanakopita (spinach and cheese pie), taramasalata (fish roe dip), and grilled octopus. Greek mezze embodies the country's use of olive oil, fresh seafood, and Mediterranean herbs.
Iran's mezze traditions feature dishes like mirza ghasemi (smoked eggplant dip), kashk-e bademjan (eggplant and whey dip), and torshi (pickled vegetables). Iranian mezze showcases bold flavours, aromatic spices, and a diverse range of ingredients.
These examples illustrate how different Middle Eastern countries bring their own unique flavours, ingredients, and culinary techniques to the world of mezze, contributing to its vibrant and diverse nature. Exploring mezze across cultures is a delightful journey into the rich tapestry of Middle Eastern gastronomy.
Mezze Spread Recipe:
Hummus:
Ingredients:
2 cups of cooked chickpeas
1/4 cup tahini
2 cloves of garlic, minced
3 tablespoons of lemon juice
2 tablespoons of olive oil
Salt to taste
Instructions:
In a food processor, combine all the ingredients and blend until smooth and creamy.
Adjust the consistency by adding water, a tablespoon at a time, if needed.
Transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with paprika or sumac.
Baba Ganoush:
Ingredients:
2 large eggplants
1/4 cup tahini
2 cloves of garlic, minced
3 tablespoons of lemon juice
2 tablespoons of olive oil
Salt to taste
Instructions:
Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet.
Roast the eggplants in the oven for about 45 minutes, or until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and let them cool. Peel off the skin and discard.
In a blender or food processor, blend the eggplant flesh, tahini, garlic, lemon juice, olive oil, and salt until smooth.
Transfer the baba ganoush to a bowl, and garnish with a drizzle of olive oil and chopped parsley.
Tabbouleh:
Ingredients:
1 cup bulgur wheat
2 cups of finely chopped parsley
1/2 cup finely chopped mint leaves
1/2 cup diced tomatoes
1/4 cup finely chopped red onion
3 tablespoons of lemon juice
2 tablespoons of olive oil
Salt and pepper to taste
Instructions:
Place the bulgur wheat in a bowl and cover with boiling water. Let it sit for 10 minutes, then drain any excess water.
In a large bowl, combine the bulgur wheat, parsley, mint, tomatoes, and red onion.
In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the tabbouleh and toss to combine.
Let the tabbouleh sit for at least 30 minutes to allow the flavours to meld.
Stuffed Grape Leaves (Dolmas):
Ingredients:
30–40 grape leaves (canned or fresh, blanched)
1 cup of cooked rice
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped parsley
2 tablespoons of lemon juice
2 tablespoons of olive oil
Salt and pepper to taste
Instructions:
In a bowl, combine the cooked rice, dill, mint, parsley, lemon juice, olive oil, salt, and pepper.
Lay a grape leaf flat on a clean surface, shiny side down. Place a tablespoon of the rice mixture in the centre of the leaf.
Fold the sides of the leaf over the filling, then roll it tightly to form a small bundle. Repeat with the remaining grape leaves and filling.
Place the stuffed grape leaves in a steamer basket or a pot with a steamer insert, and steam for about 20 minutes, or until the leaves are tender and the filling is cooked through.
Serve the mezze spread with additional accompaniments like olives, pickles, pita bread, and crudités. Enjoy the flavours, colours, and communal experience of Middle Eastern mezze.
