Nowadays meyhanes are also frequented by women and the tradition of serving numerous varieties of mezes and salads in small cups, presented on a large tray still continues. The purpose of eating meze is not to make the stomach full, but to ease the drinking of raki and to tickle the palate.
In serving meze, variety is more valued than harmony; hot, sweet, salty and sour varieties are in unity. Small boreks are served hot, whereas salads and mezes in olive oil are served cold. The only common point of mezes is that all varieties are delicious and attractive.
Salads and mezes are eaten nearly in all the meals also without raki as the main course or as the accompanier of main dishes. We can say that the only sauce for salads is made of oliveoil, lemon juice or vinegar and salt which is used lavishly on any kind of vegetable according to the season and the tastes and preferences of the lady preparing it. The only exception to this light sauce is the yoghurt sauce consisting of yoghurt, oliveoil, garlic and salt usually poured over charcoaled or fried vegetables. "I wish I were a fish in a bottle of raki." Line of the famous poet Orhan Veli simply' summarises the passion of Turkish people for raki and the raki table and mezes and salads
 |
|
 |
|
Bu web sitesi ücretsiz olarak Bedava-Sitem.com ile oluşturulmuştur. Siz de kendi web sitenizi kurmak ister misiniz?
