Sunday, February 12, 2017

Red Cabbage Meze

Meze is a selection of food served as an appetizer course usually served with Rakı because they are a  perfect complement to the aniseed flavours of the traditional drink. Mezes vary across the country creating a vast array of specialities , many with strong regional associations. But it is more than just a starter. It is an experience. In Turkey, eating meze is a social activity; it’s chatting with friends and drinking rakı around the table for hours on end, while sharing spoons of hot and cold mezes, dipping bread into pickled or olive oil dressings, listening to traditional Turkish music. No need to look at the menus the restaurants have a food on show and you will find yourself gazing at the variety of meze dishes in the long glass fridges. Usually it is so tempting that you order many and skip the main meal altogether.

1 medium size Red Cabbage
2 cloves garlic
1 cup bread crumbs
1 cup strained yogurt
1-2 tbs olive oil
1/2 teaspoon nutmeg
1-2tbs lemon juice 
1 teaspoon lemon zest
100 gr walnuts
salt & pepper

Cut the red cabbage in chunks and place them in a food processor with lemon juice and salt. Shred them to small pieces. 

Add spices, olive oil bread crumbs, crashed garlic cloves and walnuts and turn for 2 minutes until everything mixes together. 

Add yogurt, mix and  adjust seasoning. Reserve in fridge for 2-3 hours. Add dill on top and drizzle some olive oil before serving.

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