A short insight into the history and most importantly the concept behind meze
No Greek gathering is complete without the little plates of mezethes on the table complementing the traditional anise-flavoured liquor of ouzo or tsipouro or just a glass of wine.
The word μεζέ (μεζέδες in plural) is of Turkish origin, borrowed from the Persian mazze, which means ‘taste’ and/or ‘snack’. Its history traces its roots back in antiquity in the Middle East and Eastern Mediterranean region.
Ancient Greeks following their usual hospitality custom would never welcome guests without something to nibble along with the drink they offered.
But truthfully, nearly every Middle Eastern or Mediterranean country, and the Balkans as well, at some point developed the culinary tradition of small dishes served as appetisers or finger food.
The Byzantines and later the Persians are said to have greatly influenced and inspired Turkish culinary expertise, among others.
Therefore, before and during the years of the Ottoman Empire, a great number of elements from different civilisations made Turkish cuisine a blend rich in both flavour and variety.
The Turkish occupation left undeniable traces in the cuisine of Greece and among these a list of mouth-watering mezethes.
Even though mezethes can be served to start off a meal, they should be seen as a separate eating experience rather than appetisers.
In a Greek get-together it is common that a meal starts and ends with small savoury treats without any main dish served.
People gather around the table and drink the good old – often homemade – tsipouro or ouzo complemented by mezethes, which are shared by everyone.
But meze does not only stand as the perfect excuse for staying at home, but for having a fun night out as well.
A whole category of restaurants called mezethopolia (μεζεδοπωλεία) is dedicated to serving exclusively meze dishes.
In fact, the heart and soul of meze is said to be in Volos, a coastal city in central Greece.
If you ever find yourself in a mezethopolio in Volos, have in mind that you are only allowed to choose your drink of preference.
Each time you order another round, the chef sends out one or more different small savoury plates that best pair with the drink you’re having.
The great thing about meze is that it can merely be a platter of olives, fried vegetables or some squid tubes; as simple as that.
Alternatively, you can prepare a more ‘sophisticated’ one, choosing from the recipes below.
Sources: bbcgoodfood.com, epicureantable.com, greekfood.com, finecooking.com, thehellenicdeli.com, allrecipes.com, cooklikegreeks.com
BEKRI MEZE (pork cooked with wine)
Translated literally it means ‘drunkard’s appetiser’, so it doesn’t really matter if you don’t strictly follow the recipe, as long as you share bekri meze with friends over a glass of wine!
Ingredients:
2kg leg of lean pork
2-3 tablespoons butter
2-3 onions, finely chopped
2-3 cups dry red wine
2 cloves of crushed garlic
1 bay leaf
whole peppercorns
cinnamon
allspice
oregano
1 tablespoon tomato paste
3-4 ripe tomatoes
parsley, finely chopped
salt and pepper
Method:
1. Wash the meat and cut it into large cubes.
2. Heat the butter and brown the onion.
3. Add the meat and all the spices and continue cooking.
4. Add the wine, and then the tomato paste, the tomatoes and the parsley.
5. Cover and simmer for about 1 1/2 hours.
6. If the sauce is too thin, add a little flour mixed with wine.
source:Neos Kosmos
STUDIO 3 NEWCASTLE AUSTRALIA 