The Quarterly Meze Situation – updated

the quarterly mezze situation

We are starting a quarterly event serving vegetarian food at our apartment in Bern, Switzerland.
The food will be a meze using as much homegrown vegetables as possible.

Vegetarian Food and discussions about anarchism and the state of the world.

The first meze will be held 22.09. 19:00.
We have space for 6 guests.
The Food is free, but please bring us something to barter, food (if possible home made) for our cellar; a jam, sirup, honey, conserves, pickles, younameit …

Or bring a dessert.
Let’s talk via email.

Please use pieceoplastic*at*gmail%dot%com to make your reservations.

And please tell a friend ;p Thank you.

What is this?

The idea is to bring together a random group of relative strangers, who like to share a delicious vegetarian meal and talk about the state of the world and possible alternative scenarios to start a better world. Yes, that sounds naive and idealistic, but hey, we all went down the bitter, cynical, disillusioned road and it leads nowhere …

Who are we?

Franziska and Jan.

We grow our own food and keep bees in and around the city, where we are trying to build our decentralized urban farm, with the goal to produce as much of our own food as possible.
We have been vegetarians for years, at times vegans, trying to eat local, organic, seasonal food whenever it is possible.
We love to cook and love to eat food even more. And of course we hesitate to label ourselves foodies, but it probably is pretty accurate. At any rate, when we sit down to enjoy a meal things can get quite agitated with mouthgasms and exclamations of bliss.
We have been drifting towards the Lebanese, Maghrebian, Arabian and Mediterranean kitchen and believe the mighty Mezze is the perfect format to entertain guests. Mezetarians of the world unite!
We love to share our food with people and want to start this project as our small contribution to build the shareconomy.

Meze? Say What?

Meze or mezze (play /ˈmɛzɛ/) is a selection of small dishes served in the Mediterranean, Middle East and Balkans as breakfast, lunch or even dinner, with or without drinks.

Wikipedia

Edit:

First edition of TQMS is in the bag and it was fantastic: Super nice People, great conversations, luscious food plus a lovely desert situation. What a way to celebrate our garden, our harvest, the end of summer, the start of fall.

We were 4 guests and the 2 of us, 6 people in all.

The Menu

Starter:

3 kinds of Boregi filled with Nettles, Chard and Cavolo Nero (Veggistan)
Pistachios
3 kinds of sirup, 2 of them home made

Meze:

Black Star Humus with Painted Lady Runner Beans = Feuerbohnen
Lentil puree with caramelized onions and garlic (Syrian)
Morasa Pulau = Safron Rice with Nuts, Raisins, Vegetables sprinkled with melting Rock Candy (Iranian, Veggistan)
Beets with Red Pepper Relish and Coriander (Israeli, Ottolenghi)
Chard Sticks in Tahini Sauce (Lebanese, Moro)
Zucchini with Pine Nuts and Raisins (Lebanese, Moro)
Spicy Carrot Salad (Moroccan, Moro)
Grilled Haloumi, Mint and Limes (Cotter)
Falafel
Harissa Yogurt
Tomatillo Sauce
Tahini Sauce
Olives and various other pickles
Pide = Turkish Bread

Thanks for everything.

Resources:

Sally Butcher: Veggiestan
Yotam Ottolenghi: Plenty
Denis Cotter: Paradiso Seasons
Sam and Sam Clark: Moro
guardian.co.uk – lentil puree
how to make turkish bread – video

Photos:

2012-09-22_1348300522
2012-09-23_1348381673
2012-09-23_1348389787

About Jan Zuppinger

Jan Zuppinger has been writing this blog since 2002. He likes to grow vegetables. He likes to eat them too. He has opinions on everything, but sadly no one cares. Jan Zuppinger is not joking, just joking, he is joking, just joking, he's not joking. *click.