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<pre>All this talk about 'Arabic' food makes me want to hop on a plane back to
Damascus.

The traditional 'mezze', served throughout Lebanon, Syria and many other
Arabic countries, precedes a main course of mainly meat (kebabs), chicken
(grilled and basted with olive oil), fish (grilled with olive oil). The
'mezze' is so sumptuous and varied that we generally could not make it to
the main dish. Arak (Ouzo, Pastis) or beer is served with the 'mezze', if
required.

Essentially 'mezze' dishes are the starters to a main course. 'Mezze' is
freshly prepared and left over food seems to be thrown out.

There are 53 (possibly more) 'Mezze" dishes and they consist of different
bowls of mainly vegetable dips and mixes and is usually accompanied by hot,
flat bread.

Tabbouleh, Kousa Mahshi, Tahini, Dolma, Teradot (Tahinia with walnuts) ,
Humus (Chick Peas), Falafel, Artichoke hearts stewed in olive oil, Dukkah
(mixture of nuts and spices in a dry, crushed but not powdered form, usually
eaten with bread and dipped in olive oil and many other dishes make up the
'mezze'. My wife has continued the Arabic cooking tradition in our household
since our return to OZ.

The humble Aubergine or Egg Plant can be presented in many ways. Aubergine
Puree, Aubergine Puree with Yoghurt, Fried Aubergines with Yoghurt,
Aubergine slices with Onions and Tomatoes, Baba Ganoush or Moutabal
(Aubergines with Tahini)

For inspiration try Claudia Roden's "A new book of Middle Eastern Food'.
Penguin, ISBN 0-14-046588-X or go out to the nearest Arabic restaurant in
your neighbourhood for a taste sensation.

Phil
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