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| In Turkey,
despite the Islamic prohibition against wine and anything
alcoholic, there is a rich tradition associated with
liquor.Drinking alcoholic beverages in the company of
family and friends both at home and in taverns and
restaurants, is a part of special occasions.
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Similar
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-flavored national drink of Turks
sometimes referred to as "Lion's milk,"
for a few hours until the main course is served.
The bare minimum meze for raki are slices of
honeydew melons and creamy feta cheese with
freshly baked bread. Beyond these, a typical meze
menu includes dried and marinated mackerel, fresh
salad greens in thick yogurt sauce with garlic,
plates of cold vegetable dishes cooked or fried in
olive oil, fried crispy savory pastry deep fried
mussels and calamaris served in sauce, tomato and
cucumber salad, and fish eggs in sauce. The main
course that follows such a meze spread will be
fish or grilled meat. |
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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 yoğurt 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.
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