Gastronomy

Greek Meze

Meze:
Meze or mezze ( /ˈmɛzeɪ/) is a selection of small dishes served in the Mediterranean, Middle East and Balkans as breakfast, lunch or even dinner, with or without drinks. In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals.
The word is found in all the cuisines of the former Ottoman Empire and comes from the Turkish meze "taste, flavour, snack, relish", borrowed from Persian مزه (maze "taste, snack" < mazīdan "to taste").The English word was probably borrowed from the Greek version mezés (μεζές).

Turkish meze often consist of beyaz peynir (literally "white cheese"), kavun (sliced ripe melon), acılı ezme (hot pepper paste often with walnuts), haydari (thick strained yoghurt like the Levantine labne), patlıcan salatası (cold aubergine salad), beyin salatası (brain salad), kalamar (calamari or squid), enginar (artichokes), cacık (yoghurt with cucumber and garlic), pilaki (foods cooked in a special sauce), dolma or sarma (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), and köfte (meatballs).
In Greece, Cyprus and Balkans, mezé, mezés, or mezédhes (plural) are small dishes, hot or cold, spicy or savory. Seafood dishes such as grilled octopus may be included, along with salads, sliced hard-boiled eggs, garlic-bread, kalamata olives, fava beans, fried vegetables, melitzanosalata (eggplant salad), taramosalata, fried or grilled cheeses called saganaki, and fresh Greek sheep, goat or cow cheeses (feta, kasseri, kefalotyri, graviera, anthotyros, manouri, metsovone and mizithra). Other offerings are fried sausages, usually pork and often flavored with orange peel, bekrí-mezé (the "drunkard's mezé", a diced pork stew), and meatballs like keftédes and soutzoukákia smyrnéika.
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