Hors d'oeuvres come in various types and are served as a light appetizer alongside the main dish. The eggplant hors d'oeuvre is made using different vegetables and chicken. Since each ingredient is fried separately, the flavors do not mix, giving the hors d'oeuvre an incredible taste.
The word "hors d'oeuvre" in French means "outside of work" or a secondary matter, referring to a variety of light and often cold foods served as a treat or, in non-French cultures, to entertain guests before calling them to the main meal. (The French eat hors d'oeuvres at the table.)
In a European seated dinner or lunch, the first course, called "entrée" in French, is actually a type of hors d'oeuvre. Although the entrée is usually served warm, consists of only one type, and the portion is fixed, each person serves themselves, and afterward, the main courses are served. However, at a standing dinner or lunch, a table called "hord'oeuvre table" or "cold table" is usually set, featuring a colorful assortment of light foods, and guests can take as much as they want at any time. This kind of reception suggests that the primary purpose of the gathering is for socializing and conversation, with food being secondary.
This style of serving is less common in our culture, and the hors d'oeuvre or cold buffet is rarely seen in homes, appearing more in restaurants and international hotels as part of the "restaurant hors d'oeuvre table." Nonetheless, the concept of hors d'oeuvres, as small, delightful dishes mainly meant for enjoyment or opening the appetite, holds a significant place in Iranian cuisine. We often refer to these foods as appetizers or sometimes as snacks. In Turkey and Arab countries, this type of food is called "mezze."
In any case, with the variety of fancy appetizer tarts, eggplant hors d'oeuvres, vegetable hors d'oeuvres, and potato hors d'oeuvres presented in this article, you can create a grand cold buffet in the European style or make an Iranian spread more colorful with a couple of "snacks."
Spring hors d'oeuvres is a simple and delicious appetizer that is made into small sandwiches, ideal for serving at parties and casual gatherings with friends. In fact, spring hors d'oeuvres can also be considered a type of finger food, as it can be served in finger food style.
150 grams goat cheese
8 apricot dried fruits
30 grams walnuts
16 biscuits
Honey, as needed
In a dry pan, toast the walnuts over medium heat for 3-5 minutes. Be careful as they can burn quickly.
Finely chop the dried apricots and toasted walnuts, then mix them with the goat cheese. Stir the mixture until the apricots and walnuts are evenly distributed throughout.
Spread a small amount of the mixture onto each biscuit and drizzle with a few drops of honey.
Enjoy your spring hors d'oeuvres!
