Tea, Coffee, Wine, Alcoholic Beverages to Accompany a Middle Eastern Mezze
There are lots of different drinks that can accompany a Mezze. These are tea, coffee, wine, alcoholic drinks and yogurt based drinks.
tea is a very popular in Morocco. It is green tea with mint leaves.
Rosewater Lemonade is very refreshing - quick recipe below.
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.
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.
Meatballs with Pine Nuts in Tomato Sauce, Chef Claudia Roden
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.
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