Meze is a type of Spanish tapas, small dishes. This can be an appetizer, small meal, snack, or dinner.
A. Protein:
Falafel (frozen, boxed mixes, or from scratch)
1. option: marinate on skewers
B. Shirazi Salad:
Combine organic cucumber, tomato, red onion and parsley with live oil and fresh organic lemon juice in a bowl.
C. Roasted Vegetables:
Try roasted organic zucchini and bell peppers with drizzle of tahini.
D. Humus:
Drizzle with olive oil and sprinkle of paprika for color.
E. Pita Bread:
A meze is not complete without bread!
Warm the pita bread in the oven, brush with olive oil and sprinkle with za'atar before slicing into wedges.
F. Finishing Touches:
Serve with Kalamata olives or a mixture of olives*, sundried tomatoes, feta cheese cubes, and marinated artichoke heats.
1. Arrange in small bowls, on a platter.
Kalamata: Greek; black or purple-brown color; acidity; pair with cheese and red wine; try chopped with goat cheese on rosemary crackers
Castelvetrano: Sicilian; sweet olive; green color; buttery and mild; pair with wedges of manchego cheese; served as an appetizer
Try "Chicken with Casteletrano Olives" https://veggiefernandezs.blogspot.com/2019/03/chicken-with-castelvetrano-olives.html
Cerignola: from Puglia region of Italy; olive green; firm texture and savory taste
Niçoise: from Nice, France; small and dark brown color; bit intense in flavor, fruity and not too salty; made into tapenade spread; pair with slices of salami and cheese
Mission: from California in 1700s by Spanish missionaries; black or green color, "pimento-stuffed olive; pair with goat cheese and crackers
A. Protein:
Falafel (frozen, boxed mixes, or from scratch)
1. option: marinate on skewers
B. Shirazi Salad:
Combine organic cucumber, tomato, red onion and parsley with live oil and fresh organic lemon juice in a bowl.
C. Roasted Vegetables:
Try roasted organic zucchini and bell peppers with drizzle of tahini.
D. Humus:
Drizzle with olive oil and sprinkle of paprika for color.
E. Pita Bread:
A meze is not complete without bread!
Warm the pita bread in the oven, brush with olive oil and sprinkle with za'atar before slicing into wedges.
F. Finishing Touches:
Serve with Kalamata olives or a mixture of olives*, sundried tomatoes, feta cheese cubes, and marinated artichoke heats.
1. Arrange in small bowls, on a platter.
* Know your olives:
Kalamata: Greek; black or purple-brown color; acidity; pair with cheese and red wine; try chopped with goat cheese on rosemary crackers
Castelvetrano: Sicilian; sweet olive; green color; buttery and mild; pair with wedges of manchego cheese; served as an appetizer
Try "Chicken with Casteletrano Olives" https://veggiefernandezs.blogspot.com/2019/03/chicken-with-castelvetrano-olives.html
Cerignola: from Puglia region of Italy; olive green; firm texture and savory taste
Niçoise: from Nice, France; small and dark brown color; bit intense in flavor, fruity and not too salty; made into tapenade spread; pair with slices of salami and cheese
Mission: from California in 1700s by Spanish missionaries; black or green color, "pimento-stuffed olive; pair with goat cheese and crackers
