Mezze has been a Levantine institution forever. Bright salads and ornate finger foods that begin the meal, at once exotic and accessible, have tempted many food enthusiasts
to explore the divine offerings of the mezze table. Mezze dishes are often an outsider’s first taste of Levantine food and the right place to start our journey.
Typically served as a first course, mezzes are so much more than that! They are spreads, salads and other small plates that mark the opening of a meal, or can be a meal unto themselves spreading across the entire table!
There is debate over the exact meaning of the word “mezze”. Some say it is from Italian for “half” hinting small dish. Others say it is from the Arabic t’mazza, meaning” to savor little bites, or from meze, Greek for “porridge”.
Putting Its origins aside, there Is no question that a festive meal can never be without several mezze circulating among guests. The mezze encompasses a wide variety of dishes served at the beginning of the meal and kept on the table for the duration, unlike many Western appetizers.
Mezze dishes range from fresh cold salads to hot spicy dishes to savor your taste buds and tantalize your palate. In some Levantine food traditions, appetizers made with olive oil are served cold, and the thinking is that this is better for your digestion.
These are the more popular mezze dishes:
Hummus:
A savory dish made from cooked, mashed chickpeas blending with tahini, lemon juice, olive oil and garlic and topped with parsley and paprika.
Babganoush:
Smoky grilled eggplant spread made with tahini paste, garlic, lemon juice and drizzled olive oil. There are many theories about what it means. A popular theory is a loose translation from Arabic that it is a treat for the father – baba- who doesn’t have any teeth.
Spicy Lemon Carrot Salad:
This popular salad goes with a multitude of dishes that beg for spice, acid and crunch. Made from fresh grated carrots, jalapeno pepper, fresh squeezed lemon juice, salt and sprinkled with sumac.
Marinated Olives:
Green and black olives marinated in a beautiful mixture of earthy spices to enhance their flavor and texture. You will find great varieties of olive sizes, and in the case of black olives, one favorite is dried and cured black olives. They are great companions for a snack of pita, and cheese.
Labneh With Dried Mint:
Thick Greek style yogurt that is strained and tart mixed and whipped with dried mint to make a light and refreshing dip. It is a thicker form of yogurt, especially homemade labneh.
Torsu:
Pickled vegetables such as turnips, cauliflower, peppers and carrots that lend spice and crunch to the mezze offerings. This is a favorite from Turkey to Iraq.
Dolma:
Dolma is Turkish for stuffed and represents a family of stuffed dishes, typically made with grape leaves, and filled with rice, minced meat or seafood, fruit and any combination of these inside vegetables or leaf wrapping. Dolma can be served warm or at room temperature.