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,
Vine training term "canopy" is popularly used to describe the leafy foliage of the vine, the term actually refers to the entire grapevine structure that is above ground. This includes the trunk, cordon, stems, leaves, flowers, and fruit. Most vine training deals primarily with the "woody" structure of the vine-the cordons or "arms" of the vine that extend from the top of the trunk and the fruiting "canes" that extend from the cordon. When the canes are cut back nearly to the base of the cordon, the shortened stub is called a "spur". Grapevines can either be "cane trained" or "spur trained".