SAEDNEWS: Appetizers come in various forms and are served as light starters alongside the main course. Eggplant appetizers are prepared using a combination of fresh vegetables and chicken. Since each ingredient is fried separately, the flavors do not blend prematurely, resulting in a truly exceptional taste for the dish.
The French term “hors d’oeuvre” literally means “outside the main work” or a secondary dish. It refers to small, often cold foods served as a treat or snack—either for enjoyment or, in non-French cultures, to entertain guests before inviting them to the main table. (In France, hors d’oeuvres are eaten at the table.)
In a traditional European seated lunch or dinner, the first course—called entrée in French—essentially functions as a hors d’oeuvre. Although entrées are usually warm, singular, and served in fixed portions, each diner receives their share before the main course is served.
For standing lunches or dinners, however, a table known as the “hors d’oeuvre table” or “cold buffet” is often arranged, featuring a colorful variety of light dishes. Guests can help themselves whenever they like and in whatever amounts they choose. This style of serving emphasizes social interaction—the main purpose of the gathering is conversation and networking, while food plays a secondary role.
In Iranian culture, this type of serving is less common; hors d’oeuvre tables or cold buffets appear more frequently in restaurants and international hotels under the label “restaurant hors d’oeuvre table.” Nevertheless, hors d’oeuvres as small, refined dishes—primarily eaten for enjoyment or to stimulate the appetite—have a firm place in Iranian cuisine, where they are usually called appetizers or sometimes snacks. In Turkey and Arab countries, these small plates are known as “meze.”
With creative hors d’oeuvres—like fancy tartlets, eggplant spreads, vegetable hors d’oeuvres, and potato bites—one can either craft a European-style cold buffet or add a splash of color to a traditional Iranian table with one or two small appetizers.
Spring Hors d’Oeuvre: A Simple, Delicious Starter
Spring hors d’oeuvres are small, flavorful bites often served as mini sandwiches, perfect for parties and casual gatherings. They can also be considered finger foods, as they are easy to pick up and enjoy.
Ingredients:
Goat cheese: 150 g
Dried apricot halves: 8
Walnuts: 30 g
Biscuits: 16
Honey: as needed
Preparation:
Toast the walnuts in a dry pan over medium heat for 3–5 minutes, keeping a close eye to prevent burning.
Chop the toasted walnuts and dried apricots finely, then mix them with the goat cheese. Stir until the ingredients are evenly distributed.
Spread a portion of the mixture on each biscuit and drizzle a few drops of honey on top.
These spring hors d’oeuvres are elegant, colorful, and simple to prepare—perfect for elevating both a casual gathering and a formal buffet table.
