There are lots of different drinks
that can accompany a Mezze. These are tea, coffee, wine, alcoholic drinks and
yogurt based drinks.
Tea:
Mint
tea is a very popular in Morocco. It is green tea with mint leaves.
Karkade is an
Egyptian Iced Hibiscus Drink -
quick recipe below.
Rose tea is a very good accompaniment for
dessert -
quick recipe below.
These teas can be served hot or cold.
However Moroccan
mint tea is traditionally served hot in small glasses, only half filled, to prevent
burning fingers.
Rosewater
Lemonade
is very refreshing
-
quick recipe below.
Coffee:
Turkish or Greek coffee would be the perfect accompaniment to any mezze. The preparation
for both are the same. Finely powdered roast coffee beans (finer than espresso
) are put in a pot and boiled with sugar (add 1 teaspoon for every two teaspoons
of coffee). This is then poured into a cup - unfiltered - so the grinds (dregs)
settle to the bottom. Cardamom or spices are sometimes added. Milk is never added.
This
is an excellent tutorial for brewing
Turkish coffee. If you don't own a Turkish Ibrik or a Greek Briki you can
brew the coffee in a saucepan.
Wine:
A
mezze is a combination of many dishes. Some are heady with spice and some are
delicately flavored. Should you serve a red wine or a white wine? The answer is
- you can serve both.
Red
wine - Zinfandel pairs well with relatively spicy dishes and compliments complicated
spices.
White wine - Roussanne or Riesling will compliment all dishes.
Alcoholic Drinks:
Greek
Ouzo.
Middle Eastern Arak.
This alcoholic drink tastes like licorice. The alcohol content is very
high. To drink Arak mix it approximately 1/3 Arak to 2/3 water.
Sharbat
Indian Dairy Drink:
This pepto-bismol pink colored drink
has a most fascinating flavor. It's sweet, herbal, nutty, floral and fruity. It's
a super-sweet Indian beverage made with milk and a very special syrup called Rooh
Afza (which is readily available in most Indian or Middle Eastern markets and
online).
Sharbat
recipe
Mezze
Recipes
Greek:
Baba Ghanouj (baba ghanoush)
Greek Lemon & Egg Sauce
(avgolemono)
Greek Shrimp & Caper
Salad
Greek Shrimp with Feta Cheese
(garides saganaki)
Lebanese:
Lamb
Meatballs with Pine Nuts in Tomato Sauce, Chef Claudia Roden
Moroccan:
Mashed Eggplant & Tomato Salad
(zaalouk)
Moroccan
Couscous Salad
Moroccan Honey
Spiced Eggplant Dip
Moroccan
Tomato & Green Pepper Salad (taktouka)
Moroccan
Yogurt Dip (spiced labneh)
Sweet
Moroccan Couscous (raisins, almonds, argan oil)
Tomatoes
Stuffed with Roast Peppers, Tuna, Caper & Olives Chef Claudia Roden
Persian:
Cheese
and Walnut Dip
Orange
& Saffron Butter Cookies
Persian
Chicken Kebabs with Saffron
Stuffed
Sweet Dates
Sephardic:
Salata
(cucumber salad)
Syrian:
Tabbouleh
Salad
Mezze
Beverages
Mezze
Beverage Ideas
Sharbat, Rooh
Afza Syrup
Quick Mezze Recipes:
Karkade (Iced Hibiscus Drink): 1
cup hibiscus petals (karkade), 5 cups water , Sugar to taste. Put the petals in
a pan with the water. Bring to the boil and simmer for 5 minutes. Let cool, then
filter into a jug and chill, covered with plastic wrap. Serve chilled. The drink
is quite tart. Let everyone add sugar to taste. Note: The drink can also be served
hot like tea. From "The New Book of Middle Eastern Food" by Claudia
Roden.
Rose Tea: 1 1/2 cups rose petals, 3 cups distilled water,
honey to taste. Use fresh rose petals that are free from any pesticides. Rinse
petals under cold running water and gently pat dry. Place in a saucepan and distilled
water. Bring to a boil, lower heat, and allow to simmer for five minutes or until
petals have darkened in color. Strain into teapot or teacups. Add honey, if desired,
to taste.
Rosewater Lemonade: 5 1/3 cups water. 1 cup granulated
sugar. 1 1/3 cup fresh lemon juice (6 - 7 lemons) 2 1/2 - 3 1/2 teaspoons rose
water. Combine water and sugar in a saucepan and heat over medium-low heat, stirring
just until the sugar has dissolved. Remove from heat and cool. Stir in lemon juice
and rose water to taste. Chill well before serving. Makes 6 1/2 cups. A little
rose water goes a long way. I'd suggest you start with 2 1/2 teaspoons and work
up from there.
Click
here to print these recipes
