Meze (also spelled mezze or mezé) (/ˈmɛzeɪ/, /ˈmɛzɛ/) is a selection of small dishes served as appetizers in Arabic and West Asian cuisines: Syria, Iraq, Lebanon, Palestine, Jordan, Saudi Arabia, Turkey, Iran, Armenia.

Meze are often served with spirits such as arak, rakia, raki, oghi, ouzo, or grappa[2] at meyhane and ouzeri or at regular restaurants.

[4][5] In Turkey, meze often consist of beyaz peynir 'white cheese', kavun (sliced ripe melon),[2] acılı ezme (hot pepper paste often with walnuts), haydari (thick strained yogurt with herbs), patlıcan salatası (cold eggplant salad), beyin salatası (brain salad), kalamar tava (fried calamari), midye dolma and midye tava (stuffed or fried mussels), enginar (artichokes), cacık (yogurt with cucumber and garlic), pilaki (foods cooked in a special sauce), dolma or sarma (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), Arnavut ciğeri (a liver dish, served cold), octopus salad, and çiğ köfte (raw meatballs with bulgur).

In the Balkans, meze is very similar to an Italian antipasto in that cured cold-cuts, cheese and salads are dominant and cooked foods are not included.

For Muslims, meze replaces pork products with sudžuk (dry, spicy sausage) and the pastirma-like cured beef suho meso.