Cypriot meze — what it is, what it consists of, and how it is served

Meze is a legendary Cypriot appetizer, without which no feast is complete. It is not a single dish, but an entire gastronomic tradition: dozens of small dishes served gradually, turning an ordinary dinner into a long, rich, and highly social experience. Here we explore what meze consists of, how it is served, and what drinks accompany it.

• Meze in Cyprus
• What Meze Consists Of
• Drinks for Meze
• Where Meze Is Served
• Serving Meze

Meze in Cyprus

Meze is a set of small dishes served as accompaniments to drinks or alcohol. In Greek tradition, these appetizers are also called mezédakia, mezeklikia, and sometimes binkelikia.

The word itself comes from Persian masse, meaning “taste” or “sample.” The idea is simple: you don’t fill up on a single dish, but gradually taste different flavors while pairing food with drinks and conversation.

Besides Cyprus and Greece, meze is popular in Turkey, Lebanon, Syria, Iran, and other countries of the Eastern Mediterranean and the Middle East.

What Meze Consists Of

The composition of meze can vary from place to place, but the principle remains the same: many small portions served in stages. Bread is always present, and many of the dishes are designed to be spread on bread or eaten together.

• Cheeses: feta, hard and semi-hard yellow cheeses, fried saganaki cheese
• Salads and dips: tzatziki, tyrosalata (tirokafteri), taramosalata, eggplant salad, Russian salad, summer vegetable salad
• Fish and seafood: sardines, smoked fish, herring, mackerel, salmon, octopus, shrimp, mollusks, crab meat
• Meat appetizers: salami, meatballs or koftes, cured sausages, pastrami (basturma)
• Other appetizers: olives, beans, cucumbers, tomatoes

Interesting fact: in a “full” meze in Cyprus, the number of dishes can reach 20–30, and the waiter decides the order in which they are served.

Drinks for Meze

Formally, meze is an appetizer for drinks, not the other way around. This is why drinks play a key role.

In Cyprus, meze is most often accompanied by ouzo, tsipouro, wine (including local varieties), retsina, and beer. In fact, almost any alcohol works.

Many of the dishes in meze are salty or spicy — according to one theory, this is to stimulate thirst and make the dining experience last longer.

Where Meze Is Served

Meze is served in almost all Greek and Mediterranean restaurants. In Cyprus and Greece, there are also specialized establishments:

• mezedopoleia — restaurants focused specifically on meze
• ouzeri — places where meze is served with ouzo
• tsipouradika — equivalents for tsipouro

In tourist areas, meze is often offered as a fixed “for the table” menu, while in local taverns the service can be more traditional and unhurried.

Serving Meze

Meze is served on many small plates, each dish in its own dish. Most appetizers are intended to be eaten with bread — spread, stacked, or combined.

Usually, the waiter brings the dishes gradually. Often, the main course is served after or even before meze is completely finished, so the table can become quite full.

Tip: if you don’t want too much food, you can always ask for a “light meze” or confirm the number of dishes in advance.

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