Nicosia, Cyprus. A traditional Cypriot meze is a shared, multi-course meal comprising numerous small dishes, rather than a single dish or starter. Meals commonly last two to three hours and may include between 15 and more than 30 dishes, depending on the taverna.
Shared dining tradition
Meze is Cyprus’ traditional style of shared dining, with diners receiving a succession of dishes prepared by the kitchen instead of ordering individual main courses.
It is designed to serve as the full meal, and diners are generally not expected to order additional food before the meze is served.
Menus and preparation
There is no single recipe or fixed menu for a traditional Cypriot meze. Tavernas vary their selections according to seasonal produce, local ingredients and family recipes, with an emphasis on variety and generous portions.
While it has similarities to Greek meze and Spanish tapas, the Cypriot version is generally more substantial and intended as a complete meal rather than a selection of appetisers or snacks.
Course progression
Dishes are served gradually, allowing diners time between courses. Most meze meals begin with cold starters before moving to hot dishes.
Typical cold dishes include fresh village bread, green olives, tahini, hummus, tzatziki and seasonal salads.