All over the mediterranean, small, savoury plates of food enjoyed in a convivial atmosphere make for one of the region’s basic dining experiences. Known widely as tap as, antipasto, merende, even hors d’oeuvres, these tidbits comprise a whole pan-mediterranean culture: that of sharing food and drink with friends in an unrushed, unhurried environment in Turkey, these small plates are called " mezze ".

Throughout the eastern mediterranean, from Turkey to Syria, dining on mezze or meze and maza, respectively is a way of life that traces its roots to the beginnings of recorded history. The tradition is deeply rooted and is an expression of something turks and greeks hold dear: talking and socialising over a few plates of simple, tasty food, letting the wine or spirits flow and savoring the liberating, gratifying effects of the two together.

The word itself means "middle" , as in middle of the day, or between meals, because the mezze table is not and should not be a full meal. Rather it is something that falls in the middle of the day or before dinner.