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Meze is a selection of food served as an appetizer course usually with Rakı. The mezes are a perfect complement to the aniseed flavours of this traditional alcoholic drink. Mezes vary across the country creating a vast array of specialities , many with strong regional associations. But it is more than just a starter. It is an experience. In Turkey, eating meze is a social activity; it’s chatting with friends and drinking rakı around the table for hours on end, while sharing spoons of hot and cold mezes, dipping bread into pickled or olive oil dressings, listening to traditional Turkish music. No need to look at the menus the restaurants have a food on show and you will find yourself gazing at the variety of meze dishes in the long glass fridges. Usually it is so tempting that you order many and skip the main meal altogether.
—Piper Nigrum (GamzE)
- 1 Medium Red Cabbage
- 1 cup Bread crumbs
- 1 cup Strained yogurt
- 1 cup walnuts
- 2 cloves garlic
- 1/2 teaspoon nutmeg
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- salt & black pepper
- fresh dill
- Cut the red cabbage in chunks and place them in a food processor with lemon juice and salt. Shred them to small pieces.
- Add spices, olive oil bread crumbs, crashed garlic cloves and walnuts and turn for 2 minutes until everything mixes together.
- Add yogurt, lemon zest and mix. Adjust seasoning. Add more lemon juice if necessary. Reserve in fridge for 2-3 hours.
- Add dill on top and drizzle some olive oil before serving.