Mezzé
The mezzé (Arab: مازة) is a tradition of the gastronomy Levantine. It is of a whole of dishes (of ten to a hundred) been used at the time of a festival or about a meal as family. Each mets is been used for in a small cup so as to be able to multiply the choices. It evokes antiquity with its feasts where one ate with the fingers in assortiement of selected mets. Mezzé allows to taste a little with all, of picorer by making small mouthfuls using the Lebanese flat bread or failing this with the fork.
Among the standard dishes composing one mezzé, one can quote:
- the Fattouche,
- the Chenklich,
- the Hommous, chick-pea mashed potatoes,
- the Taboulé,
- the Kébbé,
- the Kebbé nayé,
- the Sawda nayé, liver of believed lamb,
- the Baba-ghannouj, eggplant caviar,
- roasted eggplants,
- the chicken liver with salted Grenadian sauce,
- the stuffed Vineleaves,
- the Chich taouk (chicken skewers).
- sanesil. (spinal-cord of lamb)
- jebne baladeh (local cheese)
- will mjaddara it (preparation containing lenses)
- the arayes, bread stuffed with meat
- Khiar Bi laban, cucumbers with the yoghourt
To accompany mezzé, one drinks traditionally arak, a lengthened anisated water drink with ice floes.
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