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Appetizers (Mezze)

Mezze are small plates of appetizers that you graze on. Same idea as Chinese dim sum or Spanish tapas.

Summer Squash Soup

This soup was created from the need to use up some squash and zucchini that was in the fridge. It turned out really good so I thought I should record it. It is all vegetable, and is low is calories.

Red Lentil Kufta

Lentil kuftas are a delicious vegetarian mezze.

Chee Kufta

Like its French cousin, Chee Kufta is a delicacy which is eaten raw. Only the freshest meat must be used. Grind it yourself, keep very cold and serve promptly.

Midia Dolma – Stuffed Mussels

Stuffed Mussels – This elegant appetizer has it origins in ancient Armenia.

Derevi Sarma

Sarma are tasty and attractive as appetizers for an Armenian meal. These are the ones without meat, hence the name “Yalanchi”. They are eaten out of hand and sometimes dipped in madzoon. This is a different recipe from the 1st edition. The currants give a slightly sweet taste which makes the sarma delicious!

Falafel

Falafel is a delicious meatless sandwich which is very popular in Jewish neighborhoods in many cities. I was introduced to falafel in college at an event sponsored by the Hillel Foundation. You may bake the falafel to reduce the fat. They aren’t quite as good, but they are healthier.

Cheese or Spinach Beoreg

Beoreg is delicious as an appetizer or side dish with layers of spinach or cheese filling baked in flaky filo pastry.

Dolmades Avgolemono

These stuffed grape leaves with meat can be served as an appetizer or main course. The classic Greek avgolemono sauce is silky smooth and adds just the right flavor to the dolmades

Buffalo Wings

This popular appetizer/snack was created in the mid 70′s at a place called the Anchor bar in Buffalo, NY. The level of heat is determined by how long the wings are dipped in the sauce after cooking.

Tabbouleh

Tabbouleh is a healthy and refreshing salad served throughout the Middle East. It is essential to use fresh parsley and mint when making tabouleh. Many traditional Lebanese recipes for tabouleh use a much higher proportion of parsley to bulghur. If you prefer this style, increase the parsley to 3 cups