Meze : Delicious Little Dishes from Greece and Lebanon
By Rena Salaman
Photography by Peter Cassidy

The Greek and Lebanese meze is a snack served alone or before a meal, or as part of a whole meal.  They can be simple, just little plates of olives or feta cheese with olive oil and oregano - or they can be more substantial, a few kabobs of lamb or chicken, or a delicious plate of shrimp.

Greek food writer Rena Salaman shares her passion for such delicious morsels and shows how to cook these simple dishes and serve them for every occasion - from a snack with drinks to a full meal.

Chapters include Dips and Salads such as creamy Hummus; cooling yogurt and cucumber Tzatziki; and Tabbouleh (Lebanese parsley salad).  Try delicious Cheese and Savory Pastires like Spanakotryopitta (spinach and cheese pie) or Sambusak (spicy meat pastries).

A meze made with Beans and Vegetables is a delight.  Favorites include Gigandes (giant beans baked with farlic and tomatoes); as well as vegetarian classics, such as Falafel, Dolmathes (stuffed vine leaves) and Imam Bayildi (eggplant baked with garlic and tomatoes).

Fish and Seafood dishes include Fresh Mussels with Saffron and Lemon; and Grilled Tuna Kabobs, and you can try Meat and Poultry such as Spicy Chicken Kabobs and Keftethes (fried meatballs).

A selection of meze dishes will sing of sunny days, sitting outside in the shade, looking out over the blue sea.  Even if you haven't got a sea, or even if the sun isn't shining, MEZE will bring these fabulous dishes to your own kitchen.