Copper Pan · Meat Meze
Katino Meze
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It's traditionally cooked and served in the same shallow copper pan, so it arrives at the table still sizzling from the stove.
Small chopped pieces of pork and veal are fried with leeks, peppers, and onion in a wide copper pan, served bubbling hot as a shareable appetizer alongside rakia. It's a fixture of village taverns throughout the Rhodope Mountains.
Why it's made this way: The dish is native to the Rhodope highlands, where copper cookware and meze-style shared plates have long defined how mountain villages eat together.
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Part of World of Street Food — 690 dishes from 118 countries.
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