Meze

Meze(also spelledmezzeormezé) (/ˈmɛzeɪ/,/ˈmɛzɛ/) is a selection of small dishes served as appetizers in Arabic andWest Asiancuisines: Syria, Iraq, Lebanon, Palestine, Jordan, Saudi Arabia, Turkey, Iran, Armenia. It is similar toSpanishtapasandItalianantipasti.Amezemay be served as a part of a multi-course meal or form a meal in itself.Mezeare often served with spirits such asarak,rakia,raki,oghi,ouzo,orgrappaatmeyhaneandouzerior at regular restaurants.
The word meze, used in all the cuisines of the former Ottoman Empire, borrowed from Turkish meze meaning 'appetizer', which in turn had borrowed it from the Persian maze or maza (مَزه) meaning 'taste' or 'relish'.
In Turkey,mezeoften consist ofbeyaz peynir'white cheese',kavun(sliced ripemelon),acılı ezme(hot pepper paste often with walnuts),haydari(thick strained yogurt with herbs),patlıcan salatası(coldeggplantsalad),beyin salatası(brainsalad),kalamar tava(friedcalamari),midye dolmaandmidye tava(stuffed or fried mussels),enginar(artichokes),cacık(yogurt with cucumber and garlic),pilaki(foods cooked in a special sauce),dolmaorsarma(rice-stuffed vine leaves or other stuffed vegetables, such asbell peppers),Arnavut ciğeri(a liver dish, served cold), octopus salad, andçiğ köfte(raw meatballs withbulgur). A selection of mezes can be served as appetizers in a multi-course dinner, or as snacks accompanying drinks such asrakı.
InGreece,Cyprus,Bulgariaand the rest of the Balkans,mezé,mezésormezédhes(plural) are small dishes, hot or cold, spicy or savory.Seafooddishes such as grilledoctopusmay be included, along with salads, sliced hard-boiled eggs, garlic bread,kalamata olives,favaspread, fried vegetables,melitzanosalata(eggplant salad),taramosalata, fried or grilled cheeses calledsaganaki, and sheep, goat, or cow cheeses.
Popularmezedishes include the following:
Othermezedishes include cheeses (such ashalloumi,labneh,tulum, orshanklish) or meat dishes (likeafelia,lountza, orpastirma), fish (like friedwhitebait,calamari).
InGreece, meze is commonly served as a plate of snacks to accompany drinks such asouzoandtsipouro.
InPalestine,Jordan,Syria,Lebanon,Cyprus, andIsrael,mezeis often a meal in its own right. There are vegetarian, meat or fishmezes. Groups of dishes arrive at the table about four or five at a time (usually between five and ten groups). There is a set pattern to the dishes: typically olives, tahini, salad, and yogurt will be followed by dishes with vegetables and eggs, then small meat or fish dishes alongside special accompaniments, and finally more substantial dishes such as whole fish or meat stews and grills. Establishments will offer their own specialties, but the pattern remains the same.  Naturally the dishes served will reflect the seasons. For example, in late autumn,snailswill be prominent. As so much food is offered, it is not expected that every dish be finished, but rather shared at will and served at ease. Arak and Beer are often drank with mezze, especially if meats are ordered.
In theBalkans,mezeis very similar to anItalianantipastoin that cured cold-cuts, cheese and salads are dominant and cooked foods are not included. InSerbia,Croatia,Bosnia, andMontenegroit includes hard or creamy cheeses,kajmak(clotted cream) orsmetanacream,salami,hamand other forms ofsuho/suvo meso(cured pork or beef),kulen(paprikaflavoured, cured sausage), cured bacon,ajvar, and various savory pastries. For Muslims,mezereplaces pork products withsudžuk(dry, spicy sausage) and thepastirma-like cured beefsuho meso. In southern Croatia,Herzegovina, and Montenegro, cured meat such aspršutandpancetaand regional products likeolivesare common.Albanian-stylemezeplatters typically includeprosciuttoham, salami, and brined cheese, accompanied with roasted bell peppers (capsicum) or green olives marinated in olive oil with garlic. InBulgaria, popularmezesarelukanka(a spicy sausage),soujouk(a dry and spicy sausage) andsirene(a white brine cheese). The Bulgarian-madeshopskasaladis also a very popularmeze. It is made with tomatoes, cucumbers, onion, peppers, andsirene.Ajvarandpindjurare popularmezesin North Macedonia. InRomania,mezelicmeans a quick appetizer and includeszacuscă, cheeses, and salamis, often accompanied bytuică.