The ancient Greeks, who followed their customary hospitality practices, would never host guests without offering some snacks alongside the drink served.
However, honestly, almost all countries in the Middle East or the Mediterranean, and also the Balkans, at some point developed the culinary tradition of small dishes served as appetizers or starters.
It is said that the Byzantines and later the Persians greatly influenced and inspired the Turkish culinary experience, among others.
Therefore, before and during the Ottoman Empire years, a multitude of elements from different civilizations made Turkish cuisine a rich mixture in both flavor and variety.
Technically, it is a variety of snacks that is a fundamental part of the dining experience in the Eastern Mediterranean, the Middle East, and Arab countries. This is very similar to Spanish and Basque tapas, where a variety of snacks are presented for guests to enjoy over a longer period while socializing.
The ingredients can vary, but the concept remains the same. In fact, the ingredients and options of Mezze vary within the region itself and from one country to another. Sometimes subtle variations, and other times completely different options.
That said, Mezze does not have to be served with alcohol; many people in the Middle East do not drink, but they still serve mezze and many delicious options while socializing. As such, mezze is also a significant part of the offerings during Iftar and Suhoor during the month of Ramadan. They are also common in barbecue menus, picnic spreads, and home entertainment menus with or without alcoholic beverages.
