Meze: Small Bites, Big Flavors from the Greek TableThe small dishes of the Greek meze table comprise an array of ingredients chosen to complement each other in flavour, aroma, colour, taste, and texture. The cuisine is extremely versatile - choose from as few as four, to as many as 24 dishes (and even more!) to feed any size gathering. Small Bites, Big Flavours offers over 60 meze recipes that use fresh, seasonal ingredients like greens, vegetables, fish, lamb, and cheeses. Olives, olive oil, nuts, yoghurt, preserved fish and capers make the dishes taste distinctly Mediterranean. Each plate is light enough for a small snack or appetizer, but when combined with others can become a light lunch or dinner. Planning parties is simple when using these dishes because they can be mixed, matched, and easily doubled and even tripled to accommodate any number of guests. Chapters are divided by Mezedakia (appetizers), Cold Plates, Greens & Salads, Hot Plates and Savoury Pies, and From the Grill. The Glossary and Sources sections are handy for descriptions of unusual ingredients and how to find them. |
Contents
THE MEZE PANTRY | 10 |
TWO OLIVE OIL SAUCES | 16 |
PASSATEMPO | 22 |
COLD PLATES | 36 |
GREENS SALADS | 58 |
HOT PLATES SAVORY PIES | 72 |
FISH ON A TILE | 74 |
TUNA IN ANCHOVYCAPER SAUCE | 75 |
SAVORY HONEYPEAR PIES | 96 |
OLIVE CIGAR PIES | 98 |
PEPPERED GREEK OREGANO PORK | 100 |
FETA LAMB PIES | 101 |
TINY VEGETABLE PIES | 102 |
CO FROM THE GRILL | 104 |
SALTGRILLED PRAWNS WITH HONEYVINEGAR SAUCE | 107 |
SARDINES IN A PARCEL | 108 |
LITTLE FISH FRITTERS | 77 |
SIPHNOS SHRIMP KEPHTEDES WITH CUCUMBER SALAD | 78 |
BAYSCENTED MARINATED CHICKEN | 80 |
HONEYCHICKEN KEPHTEDES | 81 |
ROSY LAMB | 82 |
COUNTRY SAUSAGES | 85 |
SFONGATA | 86 |
EGGPLANTS IN SPICY TOMATOPARSLEY SAUCE | 89 |
SESAME LEEKS | 90 |
CINNAMONCHEESE PIES | 93 |
GREENS GARBANZO BEAN FRITTERS | 95 |
THYMESCENTED FISH SOUVLAKIA WITH ROASTEDPEPPER SAUCE | 109 |
MARINATED KALAMARIA WITH WALNUTGARLIC SAUCE | 110 |
TAVERNA LAMB | 111 |
SAGEGRILLED CHICKEN SOUVLAKIA OLIVE | 112 |
LEAFWRAPPED KEPHTEDES WITH YOGURT SAUCE | 115 |
SPICY LAMB KEPHTEDES WITH ARUGULA GRILLED LEMON | 117 |
GLOSSARY | 118 |
RESOURCES s | 127 |
| 128 | |
TABLE OF EQUIVALENTS | 132 |
Common terms and phrases
1/2 tablespoon 1/2 teaspoon allspice almonds Amfissa anchovy artichokes arugula baking bay leaves beets boil brush capers chicken Coarse sea salt cooking coriander cover crumbled dish Drain dried Greek oregano eggplant extra-virgin olive oil fava beans fennel feta cheese figs first-course servings fish flour foods fresh flat-leaf parsley fresh lemon juice freshly ground pepper garlic garnish gently grape leaves Greece green onions grill heavy skillet herbs Hymettus layer lemon wedges lightly low heat marinade meat medium bowl Meze Breads meze table minced fresh flat-leaf minutes mustard oregano or rigani ouzo paper towels paprika parsley pastry pepper to taste pieces pies platter red wine vinegar refrigerate rigani rinsed salad salt and freshly salt and pepper sauce saucepan sauté seeds shallots simmer slices small bowl sprigs stir sweet tablespoon fresh lemon tablespoons extra-virgin olive tablespoons olive oil teaspoon thyme toasted tomatoes tsipouro walnuts Whisk wooden spoon yogurt zucchini