meze

Meze is a selection of small dishes served as appetizers or informal courses in Eastern Mediterranean, Middle Eastern, Balkan, and Caucasian cuisines. The word meze (also mezé) comes from Turkish meze, based on Persian mazzeh, and is used across the region to denote a shared tasting plate rather than a single dish.

Meze are typically arranged on a single platter or spread across several small plates and are commonly eaten with bread. They are usually served before or alongside the main course and are often part of social drinking occasions, especially with raki or ouzo. Dishes can be cold, warm, or fried.

Common cold meze include hummus, baba ghanoush, taramasalata, tzatziki, tabbouleh, muhammara, dolma, and various pickled vegetables. Hot meze may feature grilled or fried items such as grilled octopus, calamari, kofta, kofte, falafel, or fried eggplant and cheese. Regional variations exist: Levantine meze emphasizes dips and salads; Greek and Balkan meze emphasize seafood, cheeses, and fried items; Turkish meze includes a wider range of vegetables, yogurt sauces, and small koftas. The precise assortment varies by country and season.

Meze functions as a social eating style that highlights hospitality and shared tasting. In many places it can constitute a full meal when served in generous portions.