By Tvenag On 21 Dec, 2012 At 09:06 PM | Categorized As Genel | With 2 Comments

Hors d’oeuvre (meze) served in small dishes are mostly eaten at dinner:
Sheperd salad (çoban salatasi), white cheese (beyaz peynir), vegetables cooked in olive oil and eaten cold (zeytin yagli), fried eggplants (patlican kizartma), eggplant salad (patlican salatasi), cold eggplant stuffed with onion, tomatoe and parsley (imam bayildi), cold vegetables stuffed with rice, pine kernel, raisins and spices cooked in olive oil <(dolma), white or red beans beans salad (piyaz, pilaki, barbunya), chopped cucumber with yoghurt and garlic sauce (cacik), bean paste (fava), fried mussels (midye tava), stuffed mussels, smoked bonito (lakerda), dried anchovies (çiroz), smoked and spicy beef meet (pastirma), spiced liver (arnavut ciğeri)…

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