"MEZE" DISHES TO ACCOMPANY THE SPIRITSAn Introduction to Turkish Cuisine Kithchen Of The Imperial Palace A Repertoire Of Food From The Great Food Places Grains: Bread To Borek Grilled Meats Four Season Vegetables "MEZE" Dishes To Accompany The Spirits SEAFOOD The Real Story Of Sweets: Beyond BAKLAVA BEVERAGES: Beyond The TURKISH COFFEE And "AYRAN" Protocol For The Culturally Correct Food And Spirituality Contemporary Concerns: DIET AND HEALTH
In Turkey, despite the Islamic prohibition against wine and anything alcolic, there is a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends, both at home as well as in taverns and restaurant, is part of special occasions. Similiar to the spanish tapas, "meze" is the general category of dishes that are brought in small quantities to start the meal off. These are eaten, along with wine or more likely with "rakı", the anise-flavoured national drink of Turks sometimes referred to as "lion's milk", until the main course is served.The bare minimum meze for rakı are slices of honeydew melon and creamy feta cheese with freshly baked bread. Beyond this, a typical meze menu includes dried and marinated mackerel, fresh salad greens in thick yogurt sauce and garlic, plates of cold vegetable dishes cooked or fried in olive oil, fried crispy savoury pastry, deep-fried mussels and calamari served in a sauce, tomato and cucumber salad, and fish eggs in a sauce. The main course that follows such a meze spread will be fish or grilled meat. When the main course is kebab, then the meze spread is different. In this case, several plates of different types of minced salad greens and tomatoes in spicy olive oil, mixed with yogurt or cheese, "humus" (chick peas mashed in tahini), bulgur and red lentil balls, "raw köfte", marinated stuffed eggplant, peppers with spices and nuts, and pickles are likely to be served.