Mezedes

Mezedes (Greek: μεζέδες) refers to a selection of small dishes served as appetizers or a shared meal component in Greek and neighboring cuisines. The term describes a spread of light bites served before or alongside main courses, usually arranged on platters or in small bowls.

The word meze derives from the Turkish meze and related terms in Middle Eastern and Balkan cuisines; in modern Greek, μεζέδες (mezédes) is the plural form. In Greece and Cyprus, mezedes are commonly enjoyed with wine, beer, ouzo or tsipouro, and the practice of sharing multiple small dishes is central to social dining.

Mezedes typically include dips and spreads such as taramasalata, tzatziki, skordalia, melitzanosalata; cheeses like feta; olives; grilled or fried items such as keftedes (meatballs), calamari, shrimp, grilled octopus; dolmades (stuffed grape leaves); spanakopita pieces; tomatoes, cucumbers, peppers; bread or pita. Regional variations include more seafood along coastlines and vegetarian options inland.

Mezedes can be served cold or hot, arranged as a single meze course or as a sequence of items presented one after another or simultaneously. They function as a shared dining format, allowing guests to sample a range of flavors and textures and pair them with beverages.

They are a hallmark of Mediterranean and Middle Eastern dining, with local adaptations in Greece, Turkey, the Balkans, and the Levant.