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Delicious appetizers that accompany endless conversations with your loved ones are among the indispensable parts of an enjoyable meal. Known by different names such as hors d'oeuvres in France, antipasti in Italy and tapas in Spain, the appetizer has not lost its value on the tables for centuries. So, through which flavor stops did the appetizers reach the present day? If you are wondering the answer to this question, take a look at the detailed article that we have prepared for you!

Appetizers Are Starting to Take Their Place on the Table

It is a matter of great curiosity as to which civilization first started consuming appetizers in history. Clues on this subject begin with the fact that we first see the use of olive oil among the Cretans. Olive oil is used in many types of appetizers, especially cold appetizers. For this reason, it is believed that the first appetizers were introduced to the tables by the Cretans.

Archaeological studies prove that traces of olive oil production and consumption have been found in Crete. In the studies, it is possible to see the changes in Cretan food culture with the increased use of olive oil. These details feed the idea that appetizers inherited the world cuisine from the Cretans.

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Appetizers Became Rich in Ancient Greece and Rome

The variety of appetizers that appeal to both the eye and the palate dates back to the times of Ancient Greece and Rome. Serving appetizers before the main course is a tradition inherited from Ancient Greece. Appetizing appetizers, usually placed at the center of the table at supper and similar events, are a symbol of social status in Ancient Greece.

In Roman cuisine, appetizers are seen in almost every area, from the daily menu to the festive menu. Roman gourmet Apicius' work, De re Coquinaria (“The Art of Cooking”), sheds light on the importance of appetizers in Roman cuisine. It is also possible to find recipes for appetizers containing seafood, meat, wine, vegetables, and spices in the work. From this information, the journey of the appetizer culture in Ancient Rome until today can be followed.

The Appetizer Heritage from Byzantine Cuisine to the Present Day

Breakfast habits were not common in Byzantine society. Lunch and dinner mostly consist of three main courses. Appetizing and delicious appetizers are served before these main courses. Appetizers such as priest's stew, red and black caviar, walnuts, dried figs, stuffed mussels, shrimp, capers and bottarga can be counted among those inherited to the present day.

The widespread use of olives and olive oil by the Byzantines has an impact on the olive oil tradition in Turkish cuisine. In addition, their cheeses, produced from goat and sheep milk using different techniques, are similar to today's cheese varieties. Therefore, it can easily be said that Byzantine cuisine has a lot in common with the appetizers of Turkish cuisine.

Appetizer Varieties in Ottoman Cuisine

There are many types of olive oil dishes in Ottoman cuisine. In addition to the palace cuisine, the influence of the multicultural structure of Ottoman society is also seen in the appetizer varieties. Therefore, it can be said that cosmopolitanism had an undeniable share in increasing the variety of appetizers and establishing the appetizer culture in the Ottoman Empire.

Appetizers that have survived from Ottoman cuisine to the present day can be listed as mastave (pazılı yoğurt), mücver, karnabit (karnabahar) taratoru, fukara salatası, Osmanlı usulü kuzukulağı, cibes salatası, ekşili kabak, istiridye külbastısı, tarla balığı, karides salatası.

Discover Delicious Appetizers at The Grill!

Opening its delicious doors to its guests within Elite World Hotels & Resorts, The Grill brings the unique tastes of Turkish and world cuisine to your tables with great mastery. Hot and cold appetizers that accompany delicious grills and seafood are carefully selected and prepared for the guests.

At The Grill, appetizers are prepared with seasonal ingredients and aim to please their customers in the best possible way. The Grill is ready to offer a great menu as part of Mezefest as of February 1. The menu, which has delicious flavors, includes various cold appetizers, from Cretan appetizers to Armenian stews, from stuffed vine leaves with sour cherry to Mersin taraması. Hot appetizers range from Assyrian yaprak ciğeri to souvlaki, from roasted hummus to keftedakia. The Grill offers its guests its richness in this field by serving its appetizer menu for 2, 4, or 6 people, accompanied by pleasant drinks. If you would like to try delicious appetizers and can't wait for Mezefest, book your place at The Grill right away!

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