SALADS AND MEZES

Although there is a conflict in the Turkish cuisine, the dishes are the salads and appetizers, it is a fact admitted by everybody: raki is served with appetizers and salads. All fermented beverages prohibited, as they by Islam. Therefore, Turks in Anatolia after weaning, never worked in delicious grapes, making wine. However, a combination of grapes and anise was distilled to Raki, spread far and then the production as an alternative to produce a better wine. During the Ottoman rule was only for men to play the lute and sing, accompanied ladies were drunk raki.Raki, with two separate lenses, one for the mind, one for water, alcoholic drinks, served by the charming and delicious appetizers. Raki tables were places where men enjoyed good music and good entertainment. If people prefer to drink with friends, they went meyhane, restaurants served only raki, meze and salads, on short stands around a short table sit chatting and improvement of their friendship, while tasting and numerous delicious appetizers. discussed in Turkey, politics and art similar to raki tables cafes in France. After the founding of the Republic of Turkey, the system of the new government to raki tables Atatürk was decided.

Today meyhane presence of women and the tradition with many varieties of salads and appetizers in small bowls on a large tray presented further. The purpose of eating meze is not to make the stomach full, but the drink raki facilitate and stimulate the palate.

In serving meze, variety is more valued than harmony; hot, sweet, salty and sour varieties are in unity. Small Borek are served hot, while salads and appetizers, served cold with olive oil.

The only common point of mezes is that all varieties are delicious and attractive.

Salads and appetizers are eaten in almost every meal, even without raki as a main course or as a supplement to main dishes. We can only say that the sauce of olive oil for salads, use lemon juice or vinegar and salt, which is preparing expensive for any kind of vegetables, depending on the season and the tastes and preferences of the lady. The only exception to this light, the sauce, yogurt sauce of yogurt, olive oil, garlic and salt, usually about charcoaled or cast fried vegetables. ”I wish I were a fish in a bottle of raki.” Line of the famous poet Orhan Veli simple, “sums up the passion of people of Turkish Raki Raki, and the table and meze and salads.