Food family · 5 dishes · 2 regions
The meze
family.
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3 dishes from Greece
Dakos
A Cretan salad of soaked paximadi bread topped with tomatoes and feta or mizithra, seasoned with dried oregano, with olives, capers, and caper berries often added.
MezeExplore →bouyiourdi
A Thessaloniki meze of feta, tomatoes, peppers, oregano, olive oil, and crushed red pepper, layered in an earthenware dish and baked, sometimes with kasseri, onions, and garlic.
MezeExplore →Kopanisti mykonou
A salty, spicy Greek PDO cheese from the Cyclades, produced in Mykonos for more than 300 years. Repeated kneading during ripening encourages microbial growth, rapid lipolysis and proteolysis that give it a peppery taste.
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2 dishes from Turkey
fava
A Turkish dish of dried fava beans soaked, dehulled, and boiled with onion, then pureed with salt, pepper, sugar, lemon juice, and olive oil. Chilled until set, it is cut into cubes and served cold with olive oil and chopped dill.
MezeExplore →Lakerda
A pickled bonito dish eaten as a mezze in the Balkans and Middle East. Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.
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