By Jasmine Kaur
While the history of mezze is not that well-known, it is said that the concept originated during the Persian and Ottoman empires and has lasted ever since then.
A mezze platter, for the unversed, is a combination of several small dishes or appetizers that are paired with dips of various kinds. Here are a few dips you’ll always find on the menu.
A sweet and spicy dip, made with roasted red peppers, pomegranate molasses and walnuts, muhammara is a great pairing with pita bread and dips.
The classic Mediterranean dip that is made with boiled chickpeas, lime juice, tahini and olive oil, hummus can be an accompaniment for crackers and pita bread.
Made with strained yoghurt, the creamy texture and tangy flavour of labneh makes it not just good for bread but great with grilled meats too.
A Greek condiment made with yoghurt, cucumber, garlic, dill and olive oil, tzatziki works well with grilled meats and fresh vegetables.
This eggplant-based dip is flavoured with yoghurt, garlic, dill and other herbs. This one is thick, creamy and flavourful, good for sandwich spreads too.