Mezedakia refers to a collection of small, bite-sized dishes, similar to tapas or hors d'oeuvres, commonly served in Mediterranean and Eastern Mediterranean cuisine. They are often eaten as appetizers, snacks, or even as a light meal, and are a central part of social gatherings and hospitality.
Here's a more detailed look at mezedakia:
Definition:
Mezedakia are small savory portions of various dishes, often served on individual plates or platters.
Purpose:
They are typically enjoyed alongside drinks like ouzo, wine, or beer, but can also be enjoyed on their own.
Variety:
The range of mezedakia is vast, encompassing items like olives, cheeses, bread, vegetables (like tomatoes and cucumbers), dips (like tzatziki), and even seafood.
Cultural Significance:
Mezedakia are deeply rooted in Greek and Cypriot culture, representing hospitality and the pleasure of sharing food and drinks with friends and family.
Similarities to other cuisines:
The concept of mezedakia is similar to the Spanish tapas, where a selection of small dishes is offered.
Bread:
To the Greeks, bread represents hospitality. It’s also the simplest type of meze! When you visit Greek friends or you when you sit in a restaurant or bar, this is the first you will see on your table. Toasted or fresh, it remains a typical Greek way to say “welcome”.
Often, a small pitcher filled with olive oil or another spred is served next to your bread.
Cheese:
No matter what kind of cheese it is, it remains a great idea for mezes! There is a great variety of Greek cheeses except Feta. But the idea is to serve whatever you have on hand, whether it’s feta cheese, soft goat cheese, mizithra cheese, kefalotiri … Typically, the cheese is placed on a flat plate, drizzled with olive oil and garnished with chopped, fresh herbs from the garden. No fresh herbs on hand? No problem at all: dried herbs such as oregano, thyme, or dill can be used used instead.
Olives:
No Greek meze is complete without olives! They are served them as they are or drizzled with olive oil or fresh herbs, and minced garlic. The only a cook needs is fantasy. A traditional Greek kitchen offers him the rest.