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K\u0131br\u0131s Mezeleri Eksiksiz Rehberi: 30 Geleneksel Meze ve Sofra Ritueli

So\u011fuktan s\u0131ca\u011fa, Zivania'dan Commandaria'ya \u2014 geleneksel K\u0131br\u0131s meze k\u00fclt\u00fcr\u00fcn\u00fcn 30 taba\u011f\u0131, servis s\u0131ralamas\u0131 ve ev ortam\u0131nda uygulama rehberi.

H
House Chef Cyprus Editoryal Ekibi
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K\u0131br\u0131s Meze K\u00fclt\u00fcr\u00fcn\u00fcn Tarihi ve K\u00f6kleri

Do\u011fu Akdeniz'in kadim Levant gelene\u011finden (Levantine tradition) s\u00fcz\u00fcl\u00fcp gelen "Meze" k\u00fclt\u00fcr\u00fc, K\u0131br\u0131s'ta sadece bir yemek yeme bi\u00e7imi de\u011fil, ba\u015fl\u0131 ba\u015f\u0131na bir sosyal rit\u00fceldir. Fars\u00e7a k\u00f6kenli "Maza" (lezzet, tatmak) kelimesinden t\u00fcreyen meze, ana yemek \u00f6ncesi mideyi bast\u0131rmak i\u00e7in sunulan ufak at\u0131\u015ft\u0131rmal\u0131klar anlam\u0131na gelse de, K\u0131br\u0131s tavernalar\u0131nda i\u015fler \u00e7ok farkl\u0131 y\u00fcr\u00fcr. K\u0131br\u0131s'ta meze sipari\u015f etti\u011finizde, ba\u015flang\u0131\u00e7, ara s\u0131cak ve ana yemek ayr\u0131m\u0131 ortadan kalkar; masa, saatler s\u00fcren ve 20 ila 30 farkl\u0131 \u00e7e\u015fitten olu\u015fan devasa bir gastronomi ge\u00e7idine sahne olur.

Zaman\u0131n yava\u015f akt\u0131\u011f\u0131, sohbetin koyula\u015ft\u0131\u011f\u0131, yerel \u015faraplar\u0131n veya buz gibi Zivania'n\u0131n kadehlere doldu\u011fu bu uzun sofra rit\u00fceli, Akdeniz Diyeti 30 G\u00fcn felsefesinin sosyal boyutunu (birlikte yemek yeme ve payla\u015fma) en iyi yans\u0131tan gelenektir.

4 Dalgal\u0131 Servis Rit\u00fceli (The 4-Wave Service Ritual)

Ger\u00e7ek bir K\u0131br\u0131s meze deneyimi asla aceleye getirilmez. Servis, mant\u0131kl\u0131 bir tat ve s\u0131cakl\u0131k ilerlemesi izleyerek d\u00f6rt ana dalgada (four waves) masaya ula\u015f\u0131r:

  1. Birinci Dalga - So\u011fuk Ba\u015flang\u0131\u00e7lar ve Dald\u0131rmal\u0131klar (Cold Starters & Dips): Masa ilk olarak taze k\u00f6y ekme\u011fi, s\u0131cak pideler ve i\u015ftah a\u00e7\u0131c\u0131 so\u011fuk soslarla donat\u0131l\u0131r. Zeytinler ve tur\u015fular bu dalgan\u0131n e\u015flik\u00e7isidir.
  2. \u0130kinci Dalga - Sebze ve Peynir Odakl\u0131 Ara S\u0131caklar (Vegetable & Cheese Hot Starters): Mideyi \u00e7ok yormayan, \u0131zgara sebzeler, k\u0131zarm\u0131\u015f peynirler, yumurtal\u0131 ot kavurmalar\u0131ndan olu\u015fur.
  3. \u00dc\u00e7\u00fcnc\u00fc Dalga - Deniz \u00dcr\u00fcnleri veya Izgara Etler (Seafood or Grilled Meats): Tavernan\u0131n uzmanl\u0131\u011f\u0131na g\u00f6re masa ya kalamar, ahtapot ve karideslerle deniz mahsullerine d\u00f6ner, ya da kebaplar, sucuklar ve yahnilerle et \u015f\u00f6lenine d\u00f6n\u00fc\u015f\u00fcr. (K\u0131br\u0131s'ta meze genellikle ya tam et mezesi ya da tam bal\u0131k mezesi olarak se\u00e7ilir).
  4. D\u00f6rd\u00fcnc\u00fc Dalga - Kapan\u0131\u015f ve Meyve/Tatl\u0131 (Closing & Desserts): A\u011f\u0131rla\u015fan mideleri rahatlatmak i\u00e7in taze mevsim meyveleri (kavun, karpuz), tatl\u0131 macunlar (ceviz macunu) veya lokmalar servis edilir.

30 Geleneksel K\u0131br\u0131s Mezesi

A\u015fa\u011f\u0131da, bir K\u0131br\u0131s sofras\u0131nda kar\u015f\u0131n\u0131za \u00e7\u0131kmas\u0131 muhtemel en ikonik 30 meze t\u00fcr\u00fcn\u00fc kategorilerine g\u00f6re listeledik:

So\u011fuk Ba\u015flang\u0131\u00e7lar (Cold Starters / Dips)

  1. Tirokafteri: Beyaz peynir, yo\u011furt ve ac\u0131 biberle yap\u0131lan kremams\u0131, hafif baharatl\u0131 peynir ezmesi.
  2. Tahini (Tahin): Limon suyu, sar\u0131msak ve zeytinya\u011f\u0131 ile \u00e7\u0131rp\u0131larak k\u00f6p\u00fcrt\u00fclm\u00fc\u015f tahin. K\u0131br\u0131s meze masas\u0131n\u0131n olmazsa olmaz\u0131d\u0131r.
  3. Taramasalata: Bal\u0131k yumurtas\u0131 (tarama), ekmek i\u00e7i, limon ve zeytinya\u011f\u0131 ile yap\u0131lan pembe renkli ezme.
  4. Tzatziki (Cac\u0131k): S\u00fczme yo\u011furt, rendelenmi\u015f salatal\u0131k, taze nane ve sar\u0131msak. Yunan cac\u0131\u011f\u0131ndan farkl\u0131 olarak nane aromas\u0131 daha bask\u0131nd\u0131r.
  5. \u00c7ak\u0131stes: Bol ki\u015fni\u015f tohumu ve sar\u0131msakla marine edilmi\u015f ye\u015fil k\u0131r\u0131k zeytin.
  6. Biber Tur\u015fusu (Toursi): Ev yap\u0131m\u0131, asiditesi y\u00fcksek \u00e7\u0131t\u0131r sebze tur\u015fular\u0131.
  7. Patl\u0131can Ezmesi (Melitzanosalata): K\u00f6zlenmi\u015f patl\u0131can, sar\u0131msak ve s\u0131zma zeytinya\u011f\u0131.
  8. Pancarl\u0131 Roka Salatas\u0131: \u0130ri do\u011franm\u0131\u015f k\u00f6y salatas\u0131 \u00fczerine ha\u015flanm\u0131\u015f pancar ve zeytinya\u011f\u0131 sosu.
  9. K\u00f6y Ekme\u011fi ve Pide: K\u00f6m\u00fcr ate\u015finde hafif\u00e7e k\u0131zart\u0131lm\u0131\u015f, \u00fczerine bazen zeytinya\u011f\u0131 ve kekik s\u00fcr\u00fclm\u00fc\u015f ekmekler.

S\u0131cak Ba\u015flang\u0131\u00e7lar (Hot Starters)

  1. Izgara Hellim Peyniri (Grilled Halloumi): Meze masas\u0131n\u0131n y\u0131ld\u0131z\u0131, d\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7i yumu\u015fak peynir dilimleri.
  2. Lountza (K\u0131br\u0131s Jambonu): K\u0131rm\u0131z\u0131 \u015farapta ve ki\u015fni\u015fte marine edilip t\u00fcts\u00fclenmi\u015f, genellikle hellimle birlikte \u0131zgara edilen domuz veya dana eti dilimleri.
  3. Past\u0131rmal\u0131 Yumurta: K\u0131br\u0131s'a \u00f6zg\u00fc, \u00e7emen otuyla kapl\u0131 kal\u0131n dilim past\u0131rman\u0131n sahanda yumurta ile bulu\u015fmas\u0131.
  4. Zucchini Fritters (M\u00fccver): Kabak, taze nane, anari peyniri ve unla yap\u0131lan alt\u0131n rengi k\u0131zartmalar.
  5. Stuffed Vine Leaves (Yalanc\u0131 Dolma): Etli veya sadece pirin\u00e7li, incecik sar\u0131lm\u0131\u015f asma yapra\u011f\u0131 dolmalar\u0131.
  6. Mantarl\u0131 Sote: Bol sar\u0131msak, tereya\u011f\u0131 ve beyaz \u015farapla tavada \u00e7evrilmi\u015f k\u00fclt\u00fcr veya istiridye mantarlar\u0131.
  7. K\u0131zarm\u0131\u015f Patates: Mutlaka elde kesilmi\u015f, kal\u0131n ve zeytinya\u011f\u0131nda k\u0131zart\u0131lm\u0131\u015f k\u00f6y patatesi.
  8. Salyangoz (Karaoli): Domates sosunda, bol so\u011fan ve baharatla ha\u015flanm\u0131\u015f salyangoz.
  9. B\u00f6r\u00fclce (Louvi): Taze fasulye veya kuru b\u00f6r\u00fclcenin ha\u015flan\u0131p \u00fczerine bol limon ve zeytinya\u011f\u0131 gezdirilmesi.

Izgara Etler ve Ana Mezeler (Grilled Meats & Stews)

  1. \u015eeftali Kebab\u0131 (Crepinette): Kuzu g\u00f6mle\u011fine sar\u0131l\u0131, k\u00f6m\u00fcr \u0131zgaras\u0131nda pi\u015fmi\u015f bol so\u011fanl\u0131 ve maydanozlu sulu k\u00f6fte.
  2. Souvlaki (\u015ei\u015f Kebap): Ku\u015fba\u015f\u0131 do\u011franm\u0131\u015f kuzu veya tavuk etlerinin \u015fi\u015fte k\u00f6m\u00fcr ate\u015finde pi\u015firilmesi.
  3. K\u0131br\u0131s K\u00f6ftesi (Keftedes): Rendelenmi\u015f patates, k\u0131yma ve bol nane ile yap\u0131lan \u00e7\u0131t\u0131r k\u00f6fteler.
  4. Kleftiko: Kleftiko Tarifi Rehberi detaylar\u0131nda anlatt\u0131\u011f\u0131m\u0131z, f\u0131r\u0131nda saatlerce kendi suyuyla pi\u015fmi\u015f kuzu eti par\u00e7alar\u0131.
  5. Afelia: Ki\u015fni\u015f tohumu ve k\u0131rm\u0131z\u0131 \u015farapta marine edilip a\u011f\u0131r ate\u015fte pi\u015firilmi\u015f et yahnisi.
  6. Stifado: Arpac\u0131k so\u011fan\u0131, domates sal\u00e7as\u0131, k\u0131rm\u0131z\u0131 \u015farap, tar\u00e7\u0131n ve karanfil ile pi\u015firilmi\u015f yo\u011fun et yahnisi.
  7. F\u0131r\u0131n Makarnas\u0131 (Pastitsio): Kal\u0131n makarna, k\u0131yma sosu ve \u00fczerinde kal\u0131n bir be\u015famel tabakas\u0131yla f\u0131r\u0131nlanm\u0131\u015f dilimler.
  8. Ci\u011fer Sote veya Izgara (Liver): Yumu\u015fac\u0131k pi\u015fmi\u015f kuzu ci\u011feri, genellikle so\u011fan ve limonla.

Deniz \u00dcr\u00fcnleri Mezeleri (Seafood Starters)

  1. Kalamar Tava (Fried Calamari): \u0130nce un tabakas\u0131yla k\u0131zart\u0131lm\u0131\u015f, \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r ve yumu\u015fak kalamar halkalar\u0131.
  2. Izgara Ahtapot (Grilled Octopus): \u00d6nce ha\u015flan\u0131p sonra mangalda m\u00fch\u00fcrlenmi\u015f, limon ve zeytinya\u011fl\u0131 ahtapot bacaklar\u0131.
  3. Karides Saganaki: Domates sosu, beyaz peynir (feta) veya anari ile g\u00fcve\u00e7te f\u0131r\u0131nlanm\u0131\u015f karides.
  4. Atherina (G\u00fcm\u00fc\u015f Bal\u0131\u011f\u0131): B\u00fct\u00fcn olarak k\u0131zart\u0131lan, \u00e7erez gibi \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r yenen minik bal\u0131klar.

\u0130\u00e7ecek E\u015fle\u015fmeleri: \u015earap ve Zivania

Meze sofras\u0131n\u0131n en \u00f6nemli tamamlay\u0131c\u0131s\u0131 i\u00e7eceklerdir. Ak\u015fam genellikle hafif ve asiditesi y\u00fcksek yerel beyaz \u015faraplarla (Xynisteri \u00fcz\u00fcm\u00fc) veya so\u011fuk birayla ba\u015flar. Mezeler et ve yahni a\u011f\u0131rl\u0131kl\u0131 dalgalara ge\u00e7ti\u011finde, Maratheftiko \u00fcz\u00fcm\u00fcnden yap\u0131lm\u0131\u015f g\u00f6vdeli k\u0131rm\u0131z\u0131 \u015faraplar devreye girer. Yemek sonras\u0131 sindirimi kolayla\u015ft\u0131rmak i\u00e7in ise shot bardaklar\u0131nda buz gibi so\u011futulmu\u015f Zivania (geleneksel \u00fcz\u00fcm pr\u00f6miyesi alkol\u00fc) ve onun hemen ard\u0131ndan da tatl\u0131 Commandaria \u015farab\u0131 ikram edilir.

K\u0131br\u0131s Meze K\u00fclt\u00fcr\u00fcn\u00fcn Tarihi ve K\u00f6kleri

Do\u011fu Akdeniz'in kadim Levant gelene\u011finden (Levantine tradition) s\u00fcz\u00fcl\u00fcp gelen "Meze" k\u00fclt\u00fcr\u00fc, K\u0131br\u0131s'ta sadece bir yemek yeme bi\u00e7imi de\u011fil, ba\u015fl\u0131 ba\u015f\u0131na bir sosyal rit\u00fceldir. Fars\u00e7a k\u00f6kenli "Maza" (lezzet, tatmak) kelimesinden t\u00fcreyen meze, ana yemek \u00f6ncesi mideyi bast\u0131rmak i\u00e7in sunulan ufak at\u0131\u015ft\u0131rmal\u0131klar anlam\u0131na gelse de, K\u0131br\u0131s tavernalar\u0131nda i\u015fler \u00e7ok farkl\u0131 y\u00fcr\u00fcr. K\u0131br\u0131s'ta meze sipari\u015f etti\u011finizde, ba\u015flang\u0131\u00e7, ara s\u0131cak ve ana yemek ayr\u0131m\u0131 ortadan kalkar; masa, saatler s\u00fcren ve 20 ila 30 farkl\u0131 \u00e7e\u015fitten olu\u015fan devasa bir gastronomi ge\u00e7idine sahne olur.

Zaman\u0131n yava\u015f akt\u0131\u011f\u0131, sohbetin koyula\u015ft\u0131\u011f\u0131, yerel \u015faraplar\u0131n veya buz gibi Zivania'n\u0131n kadehlere doldu\u011fu bu uzun sofra rit\u00fceli, Akdeniz Diyeti 30 G\u00fcn felsefesinin sosyal boyutunu (birlikte yemek yeme ve payla\u015fma) en iyi yans\u0131tan gelenektir.

4 Dalgal\u0131 Servis Rit\u00fceli (The 4-Wave Service Ritual)

Ger\u00e7ek bir K\u0131br\u0131s meze deneyimi asla aceleye getirilmez. Servis, mant\u0131kl\u0131 bir tat ve s\u0131cakl\u0131k ilerlemesi izleyerek d\u00f6rt ana dalgada (four waves) masaya ula\u015f\u0131r:

  1. Birinci Dalga - So\u011fuk Ba\u015flang\u0131\u00e7lar ve Dald\u0131rmal\u0131klar (Cold Starters & Dips): Masa ilk olarak taze k\u00f6y ekme\u011fi, s\u0131cak pideler ve i\u015ftah a\u00e7\u0131c\u0131 so\u011fuk soslarla donat\u0131l\u0131r. Zeytinler ve tur\u015fular bu dalgan\u0131n e\u015flik\u00e7isidir.
  2. \u0130kinci Dalga - Sebze ve Peynir Odakl\u0131 Ara S\u0131caklar (Vegetable & Cheese Hot Starters): Mideyi \u00e7ok yormayan, \u0131zgara sebzeler, k\u0131zarm\u0131\u015f peynirler, yumurtal\u0131 ot kavurmalar\u0131ndan olu\u015fur.
  3. \u00dc\u00e7\u00fcnc\u00fc Dalga - Deniz \u00dcr\u00fcnleri veya Izgara Etler (Seafood or Grilled Meats): Tavernan\u0131n uzmanl\u0131\u011f\u0131na g\u00f6re masa ya kalamar, ahtapot ve karideslerle deniz mahsullerine d\u00f6ner, ya da kebaplar, sucuklar ve yahnilerle et \u015f\u00f6lenine d\u00f6n\u00fc\u015f\u00fcr. (K\u0131br\u0131s'ta meze genellikle ya tam et mezesi ya da tam bal\u0131k mezesi olarak se\u00e7ilir).
  4. D\u00f6rd\u00fcnc\u00fc Dalga - Kapan\u0131\u015f ve Meyve/Tatl\u0131 (Closing & Desserts): A\u011f\u0131rla\u015fan mideleri rahatlatmak i\u00e7in taze mevsim meyveleri (kavun, karpuz), tatl\u0131 macunlar (ceviz macunu) veya lokmalar servis edilir.

30 Geleneksel K\u0131br\u0131s Mezesi

A\u015fa\u011f\u0131da, bir K\u0131br\u0131s sofras\u0131nda kar\u015f\u0131n\u0131za \u00e7\u0131kmas\u0131 muhtemel en ikonik 30 meze t\u00fcr\u00fcn\u00fc kategorilerine g\u00f6re listeledik:

So\u011fuk Ba\u015flang\u0131\u00e7lar (Cold Starters / Dips)

  1. Tirokafteri: Beyaz peynir, yo\u011furt ve ac\u0131 biberle yap\u0131lan kremams\u0131, hafif baharatl\u0131 peynir ezmesi.
  2. Tahini (Tahin): Limon suyu, sar\u0131msak ve zeytinya\u011f\u0131 ile \u00e7\u0131rp\u0131larak k\u00f6p\u00fcrt\u00fclm\u00fc\u015f tahin. K\u0131br\u0131s meze masas\u0131n\u0131n olmazsa olmaz\u0131d\u0131r.
  3. Taramasalata: Bal\u0131k yumurtas\u0131 (tarama), ekmek i\u00e7i, limon ve zeytinya\u011f\u0131 ile yap\u0131lan pembe renkli ezme.
  4. Tzatziki (Cac\u0131k): S\u00fczme yo\u011furt, rendelenmi\u015f salatal\u0131k, taze nane ve sar\u0131msak. Yunan cac\u0131\u011f\u0131ndan farkl\u0131 olarak nane aromas\u0131 daha bask\u0131nd\u0131r.
  5. \u00c7ak\u0131stes: Bol ki\u015fni\u015f tohumu ve sar\u0131msakla marine edilmi\u015f ye\u015fil k\u0131r\u0131k zeytin.
  6. Biber Tur\u015fusu (Toursi): Ev yap\u0131m\u0131, asiditesi y\u00fcksek \u00e7\u0131t\u0131r sebze tur\u015fular\u0131.
  7. Patl\u0131can Ezmesi (Melitzanosalata): K\u00f6zlenmi\u015f patl\u0131can, sar\u0131msak ve s\u0131zma zeytinya\u011f\u0131.
  8. Pancarl\u0131 Roka Salatas\u0131: \u0130ri do\u011franm\u0131\u015f k\u00f6y salatas\u0131 \u00fczerine ha\u015flanm\u0131\u015f pancar ve zeytinya\u011f\u0131 sosu.
  9. K\u00f6y Ekme\u011fi ve Pide: K\u00f6m\u00fcr ate\u015finde hafif\u00e7e k\u0131zart\u0131lm\u0131\u015f, \u00fczerine bazen zeytinya\u011f\u0131 ve kekik s\u00fcr\u00fclm\u00fc\u015f ekmekler.

S\u0131cak Ba\u015flang\u0131\u00e7lar (Hot Starters)

  1. Izgara Hellim Peyniri (Grilled Halloumi): Meze masas\u0131n\u0131n y\u0131ld\u0131z\u0131, d\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7i yumu\u015fak peynir dilimleri.
  2. Lountza (K\u0131br\u0131s Jambonu): K\u0131rm\u0131z\u0131 \u015farapta ve ki\u015fni\u015fte marine edilip t\u00fcts\u00fclenmi\u015f, genellikle hellimle birlikte \u0131zgara edilen domuz veya dana eti dilimleri.
  3. Past\u0131rmal\u0131 Yumurta: K\u0131br\u0131s'a \u00f6zg\u00fc, \u00e7emen otuyla kapl\u0131 kal\u0131n dilim past\u0131rman\u0131n sahanda yumurta ile bulu\u015fmas\u0131.
  4. Zucchini Fritters (M\u00fccver): Kabak, taze nane, anari peyniri ve unla yap\u0131lan alt\u0131n rengi k\u0131zartmalar.
  5. Stuffed Vine Leaves (Yalanc\u0131 Dolma): Etli veya sadece pirin\u00e7li, incecik sar\u0131lm\u0131\u015f asma yapra\u011f\u0131 dolmalar\u0131.
  6. Mantarl\u0131 Sote: Bol sar\u0131msak, tereya\u011f\u0131 ve beyaz \u015farapla tavada \u00e7evrilmi\u015f k\u00fclt\u00fcr veya istiridye mantarlar\u0131.
  7. K\u0131zarm\u0131\u015f Patates: Mutlaka elde kesilmi\u015f, kal\u0131n ve zeytinya\u011f\u0131nda k\u0131zart\u0131lm\u0131\u015f k\u00f6y patatesi.
  8. Salyangoz (Karaoli): Domates sosunda, bol so\u011fan ve baharatla ha\u015flanm\u0131\u015f salyangoz.
  9. B\u00f6r\u00fclce (Louvi): Taze fasulye veya kuru b\u00f6r\u00fclcenin ha\u015flan\u0131p \u00fczerine bol limon ve zeytinya\u011f\u0131 gezdirilmesi.

Izgara Etler ve Ana Mezeler (Grilled Meats & Stews)

  1. \u015eeftali Kebab\u0131 (Crepinette): Kuzu g\u00f6mle\u011fine sar\u0131l\u0131, k\u00f6m\u00fcr \u0131zgaras\u0131nda pi\u015fmi\u015f bol so\u011fanl\u0131 ve maydanozlu sulu k\u00f6fte.
  2. Souvlaki (\u015ei\u015f Kebap): Ku\u015fba\u015f\u0131 do\u011franm\u0131\u015f kuzu veya tavuk etlerinin \u015fi\u015fte k\u00f6m\u00fcr ate\u015finde pi\u015firilmesi.
  3. K\u0131br\u0131s K\u00f6ftesi (Keftedes): Rendelenmi\u015f patates, k\u0131yma ve bol nane ile yap\u0131lan \u00e7\u0131t\u0131r k\u00f6fteler.
  4. Kleftiko: Kleftiko Tarifi Rehberi detaylar\u0131nda anlatt\u0131\u011f\u0131m\u0131z, f\u0131r\u0131nda saatlerce kendi suyuyla pi\u015fmi\u015f kuzu eti par\u00e7alar\u0131.
  5. Afelia: Ki\u015fni\u015f tohumu ve k\u0131rm\u0131z\u0131 \u015farapta marine edilip a\u011f\u0131r ate\u015fte pi\u015firilmi\u015f et yahnisi.
  6. Stifado: Arpac\u0131k so\u011fan\u0131, domates sal\u00e7as\u0131, k\u0131rm\u0131z\u0131 \u015farap, tar\u00e7\u0131n ve karanfil ile pi\u015firilmi\u015f yo\u011fun et yahnisi.
  7. F\u0131r\u0131n Makarnas\u0131 (Pastitsio): Kal\u0131n makarna, k\u0131yma sosu ve \u00fczerinde kal\u0131n bir be\u015famel tabakas\u0131yla f\u0131r\u0131nlanm\u0131\u015f dilimler.
  8. Ci\u011fer Sote veya Izgara (Liver): Yumu\u015fac\u0131k pi\u015fmi\u015f kuzu ci\u011feri, genellikle so\u011fan ve limonla.

Deniz \u00dcr\u00fcnleri Mezeleri (Seafood Starters)

  1. Kalamar Tava (Fried Calamari): \u0130nce un tabakas\u0131yla k\u0131zart\u0131lm\u0131\u015f, \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r ve yumu\u015fak kalamar halkalar\u0131.
  2. Izgara Ahtapot (Grilled Octopus): \u00d6nce ha\u015flan\u0131p sonra mangalda m\u00fch\u00fcrlenmi\u015f, limon ve zeytinya\u011fl\u0131 ahtapot bacaklar\u0131.
  3. Karides Saganaki: Domates sosu, beyaz peynir (feta) veya anari ile g\u00fcve\u00e7te f\u0131r\u0131nlanm\u0131\u015f karides.
  4. Atherina (G\u00fcm\u00fc\u015f Bal\u0131\u011f\u0131): B\u00fct\u00fcn olarak k\u0131zart\u0131lan, \u00e7erez gibi \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r yenen minik bal\u0131klar.

\u0130\u00e7ecek E\u015fle\u015fmeleri: \u015earap ve Zivania

Meze sofras\u0131n\u0131n en \u00f6nemli tamamlay\u0131c\u0131s\u0131 i\u00e7eceklerdir. Ak\u015fam genellikle hafif ve asiditesi y\u00fcksek yerel beyaz \u015faraplarla (Xynisteri \u00fcz\u00fcm\u00fc) veya so\u011fuk birayla ba\u015flar. Mezeler et ve yahni a\u011f\u0131rl\u0131kl\u0131 dalgalara ge\u00e7ti\u011finde, Maratheftiko \u00fcz\u00fcm\u00fcnden yap\u0131lm\u0131\u015f g\u00f6vdeli k\u0131rm\u0131z\u0131 \u015faraplar devreye girer. Yemek sonras\u0131 sindirimi kolayla\u015ft\u0131rmak i\u00e7in ise shot bardaklar\u0131nda buz gibi so\u011futulmu\u015f Zivania (geleneksel \u00fcz\u00fcm pr\u00f6miyesi alkol\u00fc) ve onun hemen ard\u0131ndan da tatl\u0131 Commandaria \u015farab\u0131 ikram edilir.

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