Mazzeh are often known as Jordanian tapas, as they are a similar concept: small, varied dishes that serve as an appetizer in the company of family or friends. However, they have their own uniqueness, whether due to the dishes themselves or the context in which they are tasted. In this post, we explain where this idea comes from, when they are eaten, and what the most common recipes are.
Name and Concept
The most observant will notice that mazzeh is very similar to meze, which is the Turkish word for appetizers served in Turkey. And, indeed, they have a common origin: in both cases, they come from the Persian word mazze, which could be translated as flavor.
There is no doubt that this concept became fully established in Ottoman gastronomy and that, given the enormous expansion and survival of that empire, all the cuisine of the Mediterranean Levant and the Middle East embraced this culinary tradition, which is not only present in Turkey and Jordan, but also in other countries in the region such as Lebanon or Syria, to name a few.
What are the Mazzeh?
Jordanian mazzeh or tapas are served in small dishes, as a snack, or in larger dishes with the aim of being shared among several people, who taste that and other dishes placed on the table at the same time. Therefore, the mazzeh chosen on each occasion can be very varied, some being more common than others. In that list of proposals, some of the most common are:
- Hummus: chickpea cream, usually with olive oil and lemon juice.
- Baba Ganoush: a recipe very similar to hummus, but in this case with eggplant as the main ingredient of the cream.
- Mutabal: dish also based on eggplant, mixed with yogurt and tahini to achieve a puree with a granular texture.
- Falafel: fried chickpea croquettes, usually eaten with Arabic bread and yogurt or tahini sauce.
- Tabulé: salad with parsley and bulgur, to which different vegetables such as tomato or onion can be added, all seasoned with olive oil, lemon juice and salt.
- Kofta: skewer of minced meat, onion and spices.
- Kibbeh: elongated meatballs of lamb or beef.
It is also common to offer certain products directly, without prior preparation. This may be the case of different types of cheese, such as Arabic cheese (fresh and with a granular texture) or olives, mainly from the north of the country (Ajloun).
Therefore, the mazzeh dishes are dishes that are easy to take as a snack, by units, easily pricked with a fork or toothpick, or taken directly by hand. In this way, stews and spoon dishes are practically discarded for mazzeh, which are served individually.
When are Mazzeh Eaten?
As we said, mazzeh are offered as an appetizer in Jordan. And it is usually so in very specific situations: as a snack to whet the appetite before a lunch that, for sure, will be longer. That is, it is the prelude to a special meal, whether it is a family gathering or other social event.
In that case, the hosts understand that the occasion deserves not only to offer a great main course, but also an interesting variety of mazzeh. It is not only a practical decision, with which to provide a copious meal for that long celebration: it is also a way to show
