Prepared fish and other seafood are also popular Mezes. Small fish (that which other cultures would consider bait fish) are often fried. Anchovies and sardines can be found marinated in oil and sometimes vinegar. Fried baby shrimp are popular, as is sea urchin drizzled with lemon and olive oil. The most celebrated Greek seafood Meze is grilled or marinated octopus.

Healthy Plates
Mezes are really the backbone of Greek dining, which is to say that they truly embody the tenets of the Mediterranean Diet. (As an aside, I’ve always hated the name ‘Mediterranean Diet. It isn’t accurate. There are only two places that practice this diet: Greece and Southern Italy). First of all, and at their best, Meze makes use of both animal and vegetable proteins. Further, it is rare to eat one Meze; the whole point is to eat a wide variety of foods at each meal. This, of course, is healthy.

Not everybody has the time to make multiple dishes for each meal. This problem is solved for many Greeks by the advent of ready-to-eat Mezes available from a variety of food companies. Greeks are pretty picky with their food; most have fond memories of grandmothers – all of whom reportedly were culinary stars. This means these companies don’t make junk food. In other words, the day I see Cheezwiz on a Greek table is the day I’m moving to the moon.

Many of these companies export some, or all, of their product lines. Good – and healthy – taverna food is now available the world over. Bring your own fork!

Speaking with Meze Makers
Epikouria spoke with representatives from several Greek food companies that make ready-to-eat Mezes. Here, then, are some of their insights.

PALIRRIA S.A:
Alex Jaehn, Export Area Sales Manager

How would you define Mezes?
Mezes are appetizing small dishes that make use of the culinary treasures of Greece, in all their seasons and regional varieties.

Why do you believe Mezes are popular in Greece?
Eating in Greece means cherishing and cultivating social contacts. It’s the oldest and simplest expression of conviviality and hospitality, any time, any place. Sometimes even tableware is not needed – just a piece of bread.

Do you believe that the concept of sharing Meze plates, as it is common in Greece, could become popular in other lands?
Definitely, as realizing this concept could only bring positive changes to the typical – sometimes not very Greek – menus offered in Greek restaurants abroad. Furthermore, a new style of Greek restaurant could be born which mirrors the Greek meet-eat-drink-talk culture.

Do you know any interesting historical anecdote about Meze?
No, but I know the Greek idiom "pernis kapion sto meze" which means making fun of somebody.

Do you source most of the ingredients for your Meze plates from vendors within Greece and if so, why or why not?
Our top priority is to serve classic Greek specialities of incomparable quality to all our consumers, regardless of where they live. Ingredients selected for our specialities should be of Greek origin, but first must meet all our requirements. Of course, some of our ingredients aren’t from Greece; black pepper, for example.

How do your traditional dishes compare with those made at home?

I suppose that would depend on the occasion and the guest list. Will some of the guests be vegetarians? Anyway, I think I’d offer our grape leaves stuffed with rice, served with some plain Greek strained sheep’s milk yogurt; our canned gigantes in tomato sauce served slightly warmed; and our eggplant salad. And, of course, bread; fresh country style or sourdough.