Although Persian in origin, the word meze has found its homeland in Greece. Greeks love their meze. You can see it in every tavern, in every cafe, in every area of the country. Meze is in fact a series of small dishes (appetizers) that escort an alcoholic drink. It may be offered in the morning, just after the first coffee, as a brunch, as lunch and it can even be served as dinner.
It is richer and more enjoyable if many people are sharing and the variety of dishes served is greater. However, a meze can be suitable for one person only, if so desired.
In Greece, meze may consist of various dishes depending on the area and the local customs. It is most common, however, that it includes some of the following: feta cheese, olives, tomato, cucumber, fried meat balls, sausage, salami, yellow cheese, pickles, taramosalata (fish roe salad), skordalia, anchovies and many other. The possibilities are practically endless and they depend on the tavern serving the meze.
It is a tradition in Greece and the Greek islands that there are taverns specializing in meze only. In its most basic form, it contains some tomato, olives, feta cheese and some fried sardines or some grilled octopus. Ouzo is an absolute must in this case.