Deliciously illustrated with large color photos, this cookbook by the founder of the Arab world's first television food channel presents more than 90 tempting mezze recipes from Greece, Lebanon, and Turkey. These small salads, pastries, and hot and cold dishes, whether served as appetizers or combined for a complete meal, are perfect for sharing and are surprisingly easy to make even in Western kitchens.
"With most dishes calling for just a handful of ingredients, even inexperienced cooks will be able to prepare appetizers such as the Lebanese Potatoes in Oil and Lemon Dressing, Beirut-Style Chickpea Dip, Walnut Dip and basic salads in a matter of minutes. More confident cooks will want to try their hand at one of the many croquette recipes scattered throughout the book, with fillings such as split peas, zucchini, and beef and nuts as well as heartier fare such as her many stuffed pastries. Mussels stuffed with an exotic mix of rice, currants, pine nuts and a bevy of spices is sure to satisfy, as are more familiar dishes such as Dolmades (stuffed grape leaves) and marinated lamb shish kebabs. There are enough simple, flavor-packed dishes for just about any appetite or gathering, giving cooks plenty of tasty ways to expand their palates without breaking the bank or spending an entire day in the kitchen." Publishers Weekly


''Modern Meze: Lübnan, Yunanistan ve Türkiye'den 90'dan Fazla Lezzetli Aperatif''
Lezzetli fotoğraflarlar dolu bu yemek kitabında, batı mutfaklarında da yapılabilecek küçük salatalar, hamur işleri, sıcak ve soğuklar, paylaşımlıklar, aperatifleri ya da tamamlayıcılar bu kitapta okuyucuya sunuluyor.