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115 relations: Afelia, Ajvar, Albanian cuisine, Anju (food), Antipasto, Aragh Sagi, Arak (drink), Artichoke, Baba ghanoush, Balkan cuisine, Balkans, Banchan, Bartending terminology, Bell pepper, Beyaz peynir, Bosnia and Herzegovina, Brain as food, Bulgaria, Bulgarian cuisine, Bulgur, Carp, Central Asia, Coffeehouse, Croatia, Cured pork tenderloin, Cyprus, Dag Meoushan, Dim sum, Dolma, Eggplant, Eggplant salads and appetizers, Enginar dolmasi, Țuică, Falafel, Fattoush, Flatbread, Greece, Greek cuisine, Halloumi, Ham, Haydari, Herzegovina, Hummus, Israel, Istanbul, Jordanian cuisine, Kalamata olive, Kaymak, Kibbeh, Kibbeh nayyeh, ..., Kulen, Lebanon, Levantine cuisine, List of dishes from the Caucasus, List of hors d'oeuvre, Lucanica, Lukanka, Mastika, Mediterranean cuisine, Melon, Montenegro, Muhammara, Near East, Octopus, Olive, Ottoman cuisine, Ottoman Empire, Ouzeri, Ouzo, Oxford English Dictionary, Pancetta, Paprika, Pastrami, Persian language, Petra, Pilaki, Prosciutto, Rakı, Rakia, Roe, Romania, Saganaki, Salami, Sarma (food), Seafood, Serbia, Shanklish, Shopska salad, Sirene, Smörgåsbord, Smetana (dairy product), Snail, Souvlaki, Split pea, Squid, Squid as food, Strained yogurt, Stuffed mussels, Sujuk, Syria, Tabbouleh, Tahini, Tapas, Taramasalata, Thali, Trout, Tsipouro, Tulum cheese, Tzatziki, Vicia faba, Whitebait, Yaprak (food), Yogurt, Zacuscă, Zakuski. Expand index (65 more) »
Afelia
Afelia (αφέλια) is a traditional Cypriot pork dish.
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Ajvar
Ajvar (Albanian: ajvari; aйвар; aјвар; ajвар) is a pepper-based condiment made principally from red bell peppers and oil.
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Albanian cuisine
The Albanian cuisine (—) is a representative of the cuisine of the Mediterranean.
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Anju (food)
Anju is a Korean term for food consumed with alcohol.
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Antipasto
Antipasto (plural antipasti) is the traditional first course of a formal Italian meal.
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Aragh Sagi
Aragh Sagi (Persian: عرق سگی) literally meaning "Doggy distillate" is a type of Iranian moonshine.
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Arak (drink)
Arak or araq (عرق, ערק) is a Levantine alcoholic spirit (~40–63% Alc. Vol./~80–126 proof, commonly 50% Alc. Vol./100 proof) in the anise drinks family.
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Artichoke
The globe artichoke (Cynara cardunculus var. scolymus)Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet.
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Baba ghanoush
Baba ghanoush (bābā ghannūj, also appears as baba ganoush or baba ghanouj) is a Levantine or Syrian dish of mashed, cooked eggplant that is mixed with tahina (made from sesame seeds), olive oil, and various seasonings.
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Balkan cuisine
Balkan cuisine may refer to.
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Balkans
The Balkans, or the Balkan Peninsula, is a geographic area in southeastern Europe with various and disputed definitions.
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Banchan
Banchan (from Korean) is a collective name for small side dishes served along with cooked rice in Korean cuisine.
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Bartending terminology
Various unique terminology is used in bartending.
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Bell pepper
The bell pepper (also known as sweet pepper, pepper or capsicum) is a cultivar group of the species Capsicum annuum.
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Beyaz peynir
Beyaz peynir (meaning "white cheese" in Turkish) is a brine cheese produced from sheep, cow or goat milk.
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Bosnia and Herzegovina
Bosnia and Herzegovina (or; abbreviated B&H; Bosnian and Serbian: Bosna i Hercegovina (BiH) / Боснa и Херцеговина (БиХ), Croatian: Bosna i Hercegovina (BiH)), sometimes called Bosnia-Herzegovina, and often known informally as Bosnia, is a country in Southeastern Europe located on the Balkan Peninsula.
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Brain as food
The brain, like most other internal organs, or offal, can serve as nourishment.
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Bulgaria
Bulgaria (България, tr.), officially the Republic of Bulgaria (Република България, tr.), is a country in southeastern Europe.
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Bulgarian cuisine
Bulgarian cuisine (translit) is a representative of the cuisine of Eastern Europe.
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Bulgur
Bulgur (from bulgur; also burghul, from برغل burghul, "groats") is a cereal food made from the parboiled groats of several different wheat species, most often from ''durum'' wheat.
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Carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia.
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Central Asia
Central Asia stretches from the Caspian Sea in the west to China in the east and from Afghanistan in the south to Russia in the north.
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Coffeehouse
A coffeehouse, coffee shop or café (sometimes spelt cafe) is an establishment which primarily serves hot coffee, related coffee beverages (café latte, cappuccino, espresso), tea, and other hot beverages.
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Croatia
Croatia (Hrvatska), officially the Republic of Croatia (Republika Hrvatska), is a country at the crossroads of Central and Southeast Europe, on the Adriatic Sea.
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Cured pork tenderloin
Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America.
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Cyprus
Cyprus (Κύπρος; Kıbrıs), officially the Republic of Cyprus (Κυπριακή Δημοκρατία; Kıbrıs Cumhuriyeti), is an island country in the Eastern Mediterranean and the third largest and third most populous island in the Mediterranean.
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Dag Meoushan
Dag Meoushan (Hebrew: דג מעושן means smoked fish) is a dish made of smoked trout.
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Dim sum
Dim sum is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
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Dolma
Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia and Middle East.
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Eggplant
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.
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Eggplant salads and appetizers
Many cuisines feature eggplant salads and appetizers.
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Enginar dolmasi
Enginar dolması is artichoke dolma served as a type of meze in Turkish cuisine.
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Țuică
Țuică (sometimes spelled tuica, tzuika, tsuika, tsuica, or tzuica) is a traditional Romanian spirit that contains ~ 24–65% alcohol by volume (usually 40–55%), prepared only from plums.
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Falafel
Falafel or felafelOxford University Press,, Oxford Dictionaries Online, Retrieved 2017-06-26.
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Fattoush
Fattoush (فتوش, also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of Arabic flat bread combined with mixed greens and other vegetables, such as radishes and tomatoes.
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Flatbread
A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough.
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Greece
No description.
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Greek cuisine
Greek cuisine (Ελληνική κουζίνα, Elliniki kouzina) is a Mediterranean cuisine.
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Halloumi
Halloumi (χαλλούμι, challoúmi) or hellim (Turkish) is a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.
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Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
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Haydari
Haydari is a dish of the cacik type, consisting of certain herbs and spices, combined with garlic and yogurt.
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Herzegovina
Herzegovina (or; Serbian: Hercegovina, Херцеговина) is the southern region of Bosnia and Herzegovina.
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Hummus
Hummus (or; حُمُّص, full Arabic name: hummus bi tahini حمص بالطحينة) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.
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Israel
Israel, officially the State of Israel, is a country in the Middle East, on the southeastern shore of the Mediterranean Sea and the northern shore of the Red Sea.
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Istanbul
Istanbul (or or; İstanbul), historically known as Constantinople and Byzantium, is the most populous city in Turkey and the country's economic, cultural, and historic center.
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Jordanian cuisine
Jordanian cuisine is a traditional style of food preparation originating from, or commonly used in Jordan that has developed from centuries of social and political change.
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Kalamata olive
The Kalamata olive is a large black or brown olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece.
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Kaymak
Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, some Balkan countries, Turkic regions, Iran and Iraq.
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Kibbeh
Kibbeh (كبة.), (also spelled and pronounced kibbe, kebbah, kubbeh, kubbah or kubbi depending on region, and known in Egypt as kobeiba and in Turkey as içli köfte) is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice).
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Kibbeh nayyeh
No description.
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Kulen
Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina).
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Lebanon
Lebanon (لبنان; Lebanese pronunciation:; Liban), officially known as the Lebanese RepublicRepublic of Lebanon is the most common phrase used by Lebanese government agencies.
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Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean.
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List of dishes from the Caucasus
The cuisine of the Caucasus includes the traditional cuisines of Armenia, Georgia, Azerbaijan, and parts of Russia such as Chechnya, Circassian, Tatar, etc.
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List of hors d'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold.
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Lucanica
Lucanica was a short, fat, rustic pork sausage in Ancient Roman cuisine.
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Lukanka
Lukanka (луканка) is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine.
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Mastika
Mastika (Greek: Μαστίχα) is a liqueur seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the Mediterranean region.
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Mediterranean cuisine
Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
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Melon
A melon is any of various plants of the family Cucurbitaceae with sweet edible, fleshy fruit.
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Montenegro
Montenegro (Montenegrin: Црна Гора / Crna Gora, meaning "Black Mountain") is a sovereign state in Southeastern Europe.
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Muhammara
Muhammara (محمرة "reddened") or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines.
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Near East
The Near East is a geographical term that roughly encompasses Western Asia.
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Octopus
The octopus (or ~) is a soft-bodied, eight-armed mollusc of the order Octopoda.
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Olive
The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands and Réunion.
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Ottoman cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, Greece, the Balkans, and parts of the Caucasus and the Middle East.
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Ottoman Empire
The Ottoman Empire (دولت عليه عثمانیه,, literally The Exalted Ottoman State; Modern Turkish: Osmanlı İmparatorluğu or Osmanlı Devleti), also historically known in Western Europe as the Turkish Empire"The Ottoman Empire-also known in Europe as the Turkish Empire" or simply Turkey, was a state that controlled much of Southeast Europe, Western Asia and North Africa between the 14th and early 20th centuries.
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Ouzeri
An ouzeri is a type of Greek tavern which serves ouzo (a Greek liquor) and mezedes, small finger foods.
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Ouzo
Ouzo (ούζο) is a dry anise-flavoured aperitif that is widely consumed in Greece, Cyprus, Lebanon and Israel.
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Oxford English Dictionary
The Oxford English Dictionary (OED) is the main historical dictionary of the English language, published by the Oxford University Press.
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Pancetta
Pancetta is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices.
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Paprika
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
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Pastrami
Pastrami (pastırma, Romanian: pastramă, Bulgarian: пастърма) is a meat product usually made from beef, and sometimes from pork, mutton, or turkey.
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Persian language
Persian, also known by its endonym Farsi (فارسی), is one of the Western Iranian languages within the Indo-Iranian branch of the Indo-European language family.
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Petra
Petra (Arabic: البتراء, Al-Batrāʾ; Ancient Greek: Πέτρα), originally known to its inhabitants as Raqmu, is a historical and archaeological city in southern Jordan.
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Pilaki
Pilaki is a style of Turkish meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar, and olive oil.
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Prosciutto
Prosciutto (Pronunciation of "Prosciutto". Cambridge dictionaries online.) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
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Rakı
Raki or rakı is an unsweetened, occasionally (depending on area of production) anise-flavored, alcoholic drink that is popular in Albania and Greece (where it is distinctly different and comes as an unflavoured distillate, unlike its Turkish counterpart), Iran, Turkic countries, and in the Balkan countries as an apéritif.
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Rakia
Rakia or Rakija is the collective term for fruit brandy popular in the Balkans.
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Roe
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins.
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Romania
Romania (România) is a sovereign state located at the crossroads of Central, Eastern, and Southeastern Europe.
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Saganaki
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese.
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Salami
Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.
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Sarma (food)
Sarma (from Turkish word "sarmak", meaning "to roll") is a dish of grape, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on minced meat, or a sweet dish of filo dough wrapped around a filling often of various kinds of chopped nuts.
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Seafood
Seafood is any form of sea life regarded as food by humans.
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Serbia
Serbia (Србија / Srbija),Pannonian Rusyn: Сербия; Szerbia; Albanian and Romanian: Serbia; Slovak and Czech: Srbsko,; Сърбия.
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Shanklish
Shanklish (shanklīsh or شنغليش shanghlīsh), also known as shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in Levantine cuisine.
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Shopska salad
Shopska salad, also known as Bulgarian salad (Bulgarian, Macedonian, and Serbian Cyrillic: Шопска салата; Bosnian and Croatian: Šopska salata; Salata bulgărească; Šopský salát; Sałatka szopska; Sallatë Shope; Sopszka saláta), is a Bulgarian cold salad popular throughout the Balkans and Central Europe.
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Sirene
Sirene (сирене,; Serbian/Croatian: сир, sir, Macedonian: сирење, Albanian: djath i bardhe) or known as "white brine sirene" (бяло саламурено сирене) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Croatia, Serbia, Republic of Macedonia, Romania, Albania, Montenegro and also in Israel.
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Smörgåsbord
Smörgåsbord is a type of Scandinavian meal, originating in Sweden, served buffet-style with multiple hot and cold dishes of various foods on a table.
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Smetana (dairy product)
Smetana is one of the names for a range of sour creams from Central and Eastern Europe.
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Snail
Snail is a common name loosely applied to shelled gastropods.
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Souvlaki
Souvlaki (Greek: σουβλάκι), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer.
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Split pea
Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum, the pea.
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Squid
Squid are cephalopods of the two orders Myopsida and Oegopsida, which were formerly regarded as two suborders of the order Teuthida, however recent research shows Teuthida to be paraphyletic.
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Squid as food
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes from the Mediterranean, notably fried squid (fried calamari).
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Strained yogurt
Strained yogurt, Greek yogurt, yogurt cheese, sack yoghurt, labaneh or suzma yogurt (Greek: στραγγιστό γιαούρτι, لبنة labnah, süzme yoğurt), is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste.
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Stuffed mussels
Stuffed mussels (Midye dolma) is a generic name for meals made of plump orange mussels, herbed rice, pine nuts, and currants.
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Sujuk
Sucuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.
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Syria
Syria (سوريا), officially known as the Syrian Arab Republic (الجمهورية العربية السورية), is a country in Western Asia, bordering Lebanon and the Mediterranean Sea to the west, Turkey to the north, Iraq to the east, Jordan to the south, and Israel to the southwest.
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Tabbouleh
Tabbouleh (تبولة taboūleh; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and pepper.
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Tahini
Tahini (also tahina; طحينة), also known as Ardeh (Persian: ارده), is a condiment made from toasted ground hulled sesame seeds.
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Tapas
A tapa is an appetizer or snack in Spanish cuisine and translates to small portion of any kind of Spanish cuisine.
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Taramasalata
Taramasalata or taramosalata (ταραμοσαλάτα, from taramas, from tarama 'fish roe' and salata, from insalata "salad") is a Greek meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.
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Thali
Thali (Hindi/Nepali: थाली, தட்டு, pronounced "Thattu"; meaning "plate") is the Indian name for a round platter used to serve food.
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Trout
Trout is the common name for a number of species of freshwater fish belonging to the genera Oncorhynchus, Salmo and Salvelinus, all of the subfamily Salmoninae of the family Salmonidae.
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Tsipouro
Tsipouro (τσίπουρο) is a pomace brandy from Greece and in particular Thessaly, Epirus, Macedonia, and the island of Crete (where Cretans call it tsikoudia).
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Tulum cheese
Tulum cheese (tulum peyniri) is a traditional Turkish goat's milk cheese ripened in a goatskin casing, called tulum in Turkish.
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Tzatziki
Tzatziki (from the Turkish word cacık), is a sauce served with grilled meats or as a dip.
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Vicia faba
Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae.
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Whitebait
Whitebait is a collective term for the immature fry of fish, typically between long.
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Yaprak (food)
Yaprak (Slavic: japrak; from yaprak, "leaf") is a generic name for meals made of grape (especially Sultana grape) leaves (a kind of kale), stuffed with meat (pork or lamb) and rice, or more rarely rice only.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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Zacuscă
Zacuscă is a vegetable spread popular in Romania.
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Zakuski
Zakuski (plural from Russian: закуски; singular zakuska from закуска) is a Slavic term for hot and cold hors d'oeuvres, entrées and snacks, either as a course as it is or "intended to follow each shot of vodka or another alcoholic drink." The word literally means something to bite after.
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Redirects here:
Mezedes, Mezelic, Mezzah, Mezze, Tashi (dip), Turkish appetizer.
References
[1] https://en.wikipedia.org/wiki/Meze
