Meze or mezze is a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch, with or without drinks.
In Greece and Cyprus, 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 various salads, sliced hard-boiled eggs, garlic-bread, kalamata olives, fava beans, fried vegetables, melitzanosalata (eggplant salad), taramosalata, fried or grilled cheeses called saganaki, and various 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.
In Greece, meze is served in restaurants called mezedopoleíon and tsipourádiko or ouzerí, a type of café that serves ouzo or tsipouro. A tavérna (tavern) or estiatório (restaurant) also offer a mezé as an orektikó (appetiser). Many restaurants offer their house poikilía ("variety"), a platter with a smorgasbord of various mezedhes that can be served immediately to customers looking for a quick and/or light meal. Hosts commonly serve mezédhes to their guests at informal or impromptu get-togethers, as they are easy to prepare on short notice. Krasomezédhes (literally "wine-meze") is a meze that goes well with wine; ouzomezédhes are meze that goes with ouzo.
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Greek meze recipe, telegraph.co.uk