There are many spellings of this word as it appears in Persian, Turkish, Serbian, Albanian, Armenian, Lebanese and endless other cultures.
Historically Meze refers to cuisines in the Ottoman Empire originating in Persia meaning to taste/snack.
Every country has different traditional foods that are included on the Meze platter or sharing table.
In Lebanon and Cyprus the meze is often a meal. Groups of dishes arrive at the table 4 or 5 at a time. Reflecting the season, the pattern is usually olives, tahini, salad and yogurt, followed by veggie and egg dishes. Next are the small meat and fish dishes with their accompaniments.
The larger dishes that follow include whole fish, meat and stews.
When snails or certain veggies are in season, they will be featured.
With the volume of food being served, the idea is to eat slowly, socialize and share. The Meze is not a rushed affair but rather a forum to gather and debrief about the day, exchange stories and relax.
Alcohol served with the Meze is traditionally distilled drinks including raki, arak, and ouzo. Beer, wine and spirits are also paired with the meze platters.
Meze is a great way to entertain! Have friends bring different contributions to the Meze platters. Buy some Turkish or Persian unleavened bread, chill beer and wine and you are all set for an evening of socializing and tasting “Lebanese style”.
We can’t wait to share our Meze building class with you! We will be featuring meze with spiced olives, hummus, baba ganoush, feta, chicken skewers, labneh, lentil salad, falafels and more!
Join us April 10th 6-9pm, Lucky’s Liquor Gourmet mezzanine Kitchen Country Club Mall.