" On one table were the little dishes, the mezze: vine leaves stuffed with saffron rice, tomatoes, parsley and onion; eggplant puree mixed with yogurt with tiny meatballs floating in it; fried eggplant with garlic; eggplant caviar; lamb's brains salad prepared with scallions, garlic, lemon, and cumin; fried ground chicken balls; and artichoke
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