This article records tradition as it has been passed down and reported. Its sources are not yet part of the atlas's verified catalogue.
Meze is not an appetizer course in the sense a European menu means it. It is a different way of structuring a meal entirely, built from many small hot and cold dishes eaten slowly, over conversation and usually over a drink, rather than moving briskly toward one main plate. A Turkish meze spread might set out yogurt-based dips, stuffed vine leaves, marinated vegetables, cheese, and small portions of grilled or fried seafood, with no dish required to be the centerpiece and every dish expected to be shared. The word and the practice are held in common across a wide swath of the former Ottoman world and the wider eastern Mediterranean, Greek, Cypriot, Lebanese and other regional versions all recognizable as the same idea, and that overlap is not a coincidence of naming: it reflects centuries of shared cooking practice across a region that traded and governed itself as one connected kitchen long before it was divided into separate national cuisines. What makes it worth pausing on is the underlying claim meze makes about eating well: that variety and pacing, many good small things over a long unhurried table, can be a more complete meal than any single ambitious dish.