Cuisine Bosnian, Croatian, Kosovo, Montenegro, Serbian, Slovenian
Servings 6
Equipment
one large serving tray or several small ones large enough to hold your ingredients
Ingredients
(Per taste and eating needs) An assortment of Balkan cured meats
suho meso, pršut, slanina, pastrma, stelja, ham, cracklings (substitute with bresaola, Italian prosciutto, and bacon as needed) about 1.5 ounces (50 grams) per person of each
kulen, sudžuka (substsitute with Italian dry cured sausages such as Mortadella or Soppressata)about 1.5 ounces (50 grams) per person of each
An assortment of grilled meats and eggs
grilled chicken, veal, ćevapi sausages, sudžukice or hard-boiled eggsabout 1.5 ounces (50 grams) per person of each
An assortment of Balkan cheeses
travnički sir, mladi sir, kačkavalj, škripavac, kozji sir, Paški sir, and Trapist (substitute with: feta, Monterey jack, Belle Chevre, Manchega, mozzarella, queso blanco, havarti and gouda)about 1.5 ounces (50grams) per person of each
An assortment of spreads
ajvar, pindjur, lutenica, kajmak, honeyabout 1.5 ounces (50 grams) per person of each
An assortment of fresh and fermented vegetables
fresh tomatoes, cherry tomatoes, cabbage, cucumbers, peppers, radishes, scallions, onions, and olivesabout ½ ounce (30 grams) per person of each
turšija (medley of fermented vegetables), sauerkraut, picklesabout ½ ounce (30 grams) per person of each
(Per taste and eating needs) An assortment of fish and seafood
fried smelt or pilchard, salted marinated anchovies, grilled shrimp, and sardines per taste
fresh octopus or seafood salad, musselsper taste
An assortment of carbs
homemade bread, crescents, fried dough balls, pogacha bread, and crackersseveral ounces (50-150 grams) per person
burekseveral ounces (50-150 grams) per person
(Optional) An assortment of fresh fruit and nuts
apples, grapes, figs, pears, almonds, walnuts, peanutsabout ½ ounce (30 grams) per person of each
Drinks
rakija, višnjevača liqueur, beer (substitute with fruit brandies, grappa or ouzo)optional, and as per taste, to get tipsy and not drunk
juices, sodas, coffee, teahomemade or store-bought, per taste
Instructions
Ingredient preparation
Before putting the meza together, slice and dice all your ingredients appropriately (bite-sized). There is only one hard rule: slice cheese thinly, and meat very thinly! In fact, the smaller everything is, the better.
Meza arrangement ideas
There are also no hard rules for putting the meza together. However, below are a few suggestions.
Option 1: Group food items by type in a symmetrical design: Arrange meats and cheeses (and other items) into groupings by type, however, try to keep it in a symmetrical design.
Option 2: Start in the middle: Start by placing an item (like a bowl with ajvar) in the middle of your tray, and then arrange other items n a circular or rectangular shape around it.
Option 3: Play with different serving items: Use a couple of different-sized trays, and bowls and divide the items between them.
Option 4: Group items by color: Instead of just the type, group items based on color.
Option 5: When in doubt, go to Pinterest for ideas. :)
Serving, making ahead, storing
Serving: Meza is best served at room temperature. Serve with small plates, utensils, and napkins. Encourage guests to try a bit of everything. Preparing ahead: you can prepare the meza ahead of time and store it in the fridge for up to 24 hours. Storing: store leftovers in the fridge for up to 24 hours. Do not freeze!
Notes
Nutrition and Servings
As each person eats a different amount of different ingredients, it's impossible to calculate nutrition for meza. The serving size is also an approximation. It'll depend on the number of your guests.
Ingredients
Adjust the ingredients and volume based on your own needs. These are just suggestions, and ideas for what goes on a Balkan meza platter. (If we were putting it together, obviously we'd never put every single ingredient on it.) Finally, adjust the type of meat and seafood based on eating preferences.
Preparation Time
Preparation time is an approximation. It will depend on whether you have the ingredients and items on hand, and how much additional slicing, dicing, and arranging you have to do.Pro tip: while in the store, ask whether they can slice cheese and meat up for you. (In Europe, they'll usually do it without having to ask.)