Meze "acılı ezme" (hot pepper paste often with walnuts), "haydari" (thick strained yogurt with herbs), "patlıcan salatası" (cold eggplant salad), "beyin salatası" (brain salad), "kalamar tava" (fried calamari or squid), midye dolma and "midye tava" (stuffed or fried mussels), enginar (artichokes), "cacık" (yogurt with cucumber and garlic), "pilaki" (foods cooked in a special sauce), "dolma" or "sarma" (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), arnavut ciğeri (a liver dish, served cold), octopus salad, and "çiğ köfte" (raw meatballs with bulgur). In Greece, Cyprus and the Balkans, "mezé", "mezés", or "mezédhes" (plural) are small dishes, hot or cold,
Amok (dish) of ingredients within the homok is representative of the love of a married couple. A wide variety of ingredients can be used to prepare amok dishes. The main ingredient will usually give its name to the dish: Amok (dish) In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos