Meze Quotes

Sinoplu iki balık tutarmış; birini satar rakı alır, diğerini de rakıya meze yaparmış. Üç balık tutmazmış Sinoplu. Balığın kıtlığından değil, denizden ihtiyacını kadarını almaya çalıştığından.

They shared a platter of meze and dips and, for dessert, summer berries dipped in four kinds of melted chocolate. Lovers' food, Lara thought, watching Phil feed Katy a strawberry. When she was married, she had made special trips to obscure ethnic supermarkets for Vietnamese rice pancakes and soba noodles. She had bought extra-virgin olive oil online from a tiny estate in Sicily. She had discovered celeriac and plantains and Jerusalem artichokes. She had sautéed and ceviched and fricasseed and brûléed.

Bu inanca sahip olanlar, insan odaklı düşünmezler tabiatı. Her şeyin bir nimet olduğu, insan için yaratıldığı düşüncesi yoktur bu inançta. Koyunlar, insanların sofralarına pirzola olsun diye dünyaya getirmezler kuzularını. İneklerin insanlara süt sağlamak gibi bir derdi, katırların, develerin yük taşıma gibi bir hevesi yoktur. Kiraz ağacının tabaklara meze yetiştirmek değildir hedefi. Ancak bu, insanın ihtiyaçlarını tabiattan karşılamaması gerektiği anlamına da gelmez. Dengesi bozulmadan yararlanılmalıdır ondan. Hayvanların ve bitkilerin de amacı, aynı insanlar gibi üremek, soylarını devam ettirmektir. İnsanın ihtiyacından fazlasını tabiattan almaması gerektiğine, bu bilinci yitiren her insanın zamanla ruhunu kaybedeceğine ve hastalıklı bir kişiliğe dönüşeceğine inanılır.

Rozdíl mezi hloupostí a genialitou spočívá v tom, že genialita má své meze. NEZNÁMÝ MYSLITEL

Duchovní věda vůbec neříká: člověk má svou organizací dané meze poznání, nýbrž praví: pro člověka existují ty světy, pro něž má orgány vnímání. Hovoří jen o prostředcích, jak dočasné hranice rozšířit.

Na vratima je zastala kao da je naišla na prepreku od bodljikave žice: sunce je na vidjelo izvuklo svu sirotinju i bijedu i čamotinju moje sobe, otkrilo svaku trunku prašine, istoriju svake mrlje na stolnjaku, svu prljavštinu godinama nekrečenih zidova, gomile prljavog veša po uglovima, opuške i pivske čepove zgurane nogom pod ormare gomile starih novina, razbacanih knjiga, svjetiljku bez abažura tanjire sa ostacima neke davno narezane meze, prljave čarape po ćoškovima, masne papire sa oglodanim pilećim kostima... Gledala je u taj krš, koji je bio neodvojivi dio mene, i nije mogla vjerovati.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.