A centuries old tradition in the Middle East, mezze is synonymous with sociability. Sharing small tastes of a variety of dishes, with or without a drink, was a convivial end to the work day. Guided by tradition, the celebrated author (and founder of the first food channel in the Arab world), Maria Khalifé has collected an assortment of both classical recipes that she updates by using readily available ingredients, and newer, more innovative recipes.
Working within the traditions of Greece, Turkey and her native Lebanon, Khalifé offers cold and hot mezze, salads and pastries. Merely reading the recipes, the spiced air of the Middle East is evoked. Within the cold mezze you will find such dishes as Greek Dolmades; Turkish Pilaf with Eggplants; Greek Dried Beans with Tomato and Spinach; Lebanese Fish Filet in Tahini Sauce; Turkish Beet Dip, made with yogurt. The hot dishes include such fantasies as the Turkish Sultan's Delight, a highly spiced eggplant puree; classic Greek Spanakopita; Lebanese Fried Fish with Tahini Sauce; Lebanese Eggplant with Yogurt Sauce; Turkish Sis Kebab with Yogurt.
Salads are an integral part of the tradition of mezze. From Lebanon comes a Cabbage Salad flavored with mint and tomatoes, as well as a classic Tabouleh heavy with parsley and mint. From Greece a Greek Salad made aromatic with oregano, or a Beet Salad that incorporates walnuts and yogurt. From Turkey comes an Eggplant salad that sparkles with lemon.
The savory pastries of the Middle Eastern Mezze often incorporate meats, especially lamb. From Lebanon there are Meat Triangles that use lamb with pine nuts; Meat Pies which use lamb with cinnamon, yogurt and the classic pomegranate paste. The Turkish kebab is also wrapped in pastry and Khalifé offers a classic Borek with Eggplant Filling.
While Middle Easterners cook a variety of these mezze, you can try your hand at one or two as a sampler of the aromatic Middle East.
There are color photographs throughout by Stuart West.
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