The tapas of the Eastern Meditteranean countries, mezze is the sharing of small plates accompanied by wine, ouzo, and other anise-flavoured liquers. The traditions around sharing mezze alter as you cross borders from Turkey to Lebanon to Greece, but a few guidelines remain constant: usually four or five dishes are set at the table at a time and are grouped as vegetable dishes, meat, fish, or cheeses. The idea is to gather with friends to eat and drink in a leisurely, social style, sharing and passing platters, and sampling bites from a spectrum of dishes. Yoghurt, tahini, olives, and eggs are popular sidekicks to the main vegetables —such as eggplant, tomato, and cucumber— and meats, such as lamb, whole fish, smoked beef, or dry, spicy sausages.
With Modern Mezze, distinguished food writer, journalist, and broadcaster, Anissa Helou introduces readers to the tradition of mezze with one hundred recipes gathered from Lebanon, Morroco, Iran, Turkey, and Greece. The recipes balance crisp pastries, crunchy vegetables, garlic-laden dips, and succulent meats with features on traditional breads, olives, pickles, and drinks. Easy to follow and brightly photographed, the book is full of uncommon recipes that are perfect for outdoor summer parties —just carry a breathmint for smoother socializing after the hummus course.
Available at fine bookstores across BC.
