by Sybil PrattJune, 2003
Small is beautiful
First, let me admit that I'm a confirmed grazer (read, I prefer to pick at lots of little dishes rather than sit down to a full meal). Grazing gives you so many more chances to sample new tastes and indulge old favorites. Greece, Turkey, Lebanon and other countries of the eastern Mediterranean are a grazer's paradise. There, socializing over a glass of wine or raki and a plenitude of small plates is as ever-present as the starched blue sky and the wine-dark sea, and the art of making meze, as these satisfying savories are called, is a time-honored tradition. Diane Kochilas, the award-winning author of The Glorious Foods of Greece, has now turned her full attention to Meze: Small Plates to Savor and Share from the Mediterranean Table. Its 80 recipes and 35 lush color photos offer up a splendid spread of lighthearted dishes, wonderfully suited to warm weather eating when an array of salads, cool dips, vegetable fritters and grilled kebabs is especially appetizing. Try Tangy Yogurt with SautÅ½ed Carrots and Mint, Bread Salad with Watermelon, Feta and Red Onion, golden Greek Fish Croquettes with garlicky Skordalia and Cinnamon-Scented Lamb cubes with Tomatoes and Onions. Serve a few for lunch, make a batch for dinner or just gather friends for drinks, dialogue and delicious meze.