Who invented mezzes?

This is a question that could cause a stir around a table: everyone is claiming them!

From Lebanon to Greece, from Turkey to the Maghreb, everyone claims to have the authenticity of this culinary ritual.

At our place, at Solis, Mediterranean restaurant in Paris 17, we prefer to give Caesar what belongs to Caesar: mezzes are above all a story of encounters, travel and exchanges.

Where does the word “mezzé” come from? Etymology

The term "mezzé" comes from the Persian mazzeh, which means " taste " Or "flavor". Nothing but that!

The use spread to 15th century across the Ottoman Empire and then throughout the Mediterranean basin. Originally, they were small bites served with wine or arak (aniseed-flavored alcohol) to prolong the conversation and stimulate the appetite.

The ancestors of mezze can be traced back to Antiquity: the Greeks and Romans already opened their banquets with olives, cheese and dried fruits.

But it is through trade, conquests and migrations that mezzes took their current form, varying from one country to another, while remaining faithful to their primary vocation: to bring people together.

The key ingredients

While there are a thousand and one versions of mezzes, certain ingredients are essential:

• Chickpeas and legumes, bases of hummus and falafel.
• Cereals like bulgur, used in salads (tabbouleh) or stuffings.
• Vegetables of the sun (tomato, eggplant, pepper, zucchini).
• Mediterranean cheeses : feta, halloumi, scarmoza, etc.
• Fish and seafood, often fried or grilled.
• Fresh herbs (parsley, coriander, mint) and spices (cumin, paprika, zaatar, cinnamon).

👉 To explore this topic in depth, discover the essential spices of Mediterranean cuisine and how to use them.

Iconic mezzes around the world

Each country in the Mediterranean basin has made mezzes a symbol of its culinary identity. Among the best known are:

• Hummus : chickpea and tahini puree, a Lebanese classic that has become global.
• Tabbouleh : parsley, tomato and bulgur salad, tangy and fresh.
• Dolmas : vine leaves stuffed with rice or meat, widespread from Lebanon to Greece.
• Falafels : fried chickpea or broad bean balls, crispy on the outside, soft on the inside.
• Spanakopita : Greek puff pastry with spinach and feta.
• Spanish tapas : western cousins of mezzes, with tortilla, pan con tomate or marinated anchovies.

These dishes have become staples of Mediterranean gastronomy, each one adapted according to the season, the region and the imagination of the cooks.

Today's trendiest mezzes

In recent years, mezzes have been enjoying a new lease of life. Current trends can be summarized in the following points:

• The vegetarian and the vegan : more grilled vegetables, ancient grains and legumes.
• Sweet and salty : honey, figs, dates and pomegranates are included in the recipes.
• Fusion influences : a curry hummus, a winter vegetable pastilla or revisited croquetas seduce gourmets.
• Health balance : less frying, more grilling, mild oils and fresh sauces.

👉 Also read: Mediterranean cuisine and its benefits for healthy eating.

Solis version of mezzes

At Solis, Mediterranean restaurant in Paris 17, we have chosen to pay homage to this tradition while reinventing it. Our menu offers a culinary journey where classics, winks and original creations come together:

• Hummus : the essential classic, creamy and fragrant.
• Minute tortilla & Pan con tomato : a tribute to Spanish tapas.
• Buckwheat pancake with feta, spinach and honey : an unexpected marriage between Breton terroir and the Mediterranean.
• Butternut-mushroom croquetas, salsa verde : gourmet, vegetarian and resolutely modern.
• Swordfish skewer, bottarga vinaigrette & argan oil : an iodized and refined accord.
• Fried anchovies with semolina, crushed tomatoes : for the conviviality of marine flavors.
• Chicken Pastilla : crispy and fragrant, inspired by Morocco.

These mezzes are designed to pair with a fine selection of wines, brought together in a dedicated menu: to be discovered in our Mediterranean food and wine pairings.

Fun Facts About Mezze

• The country of 1,001 mezzes: THE Lebanon claims to be the country of mezze par excellence, with sometimes more than 30 small dishes served at the same time during large festive meals.

• The king of feta: There Greece is the world's leading producer of feta and consumes around 12 kg per person per year. No wonder feta is a must in mezzes like spanakopita or salads.

• Falafels, world heritage? In 2020, UNESCO inscribed the culinary culture of the Palestine (of which falafel is a symbol) on the list of intangible cultural heritage. These golden balls are now a star street food from New York to Paris.

• The Mediterranean in a glass: Some mezzes are traditionally accompanied not by wine but by...arrack (in Lebanon) orouzo (in Greece), these aniseed-flavored alcohols which refresh the palate between two bites.

• Who eats the most hummus in the world? It is… Israel ! We consume approximately 40,000 tons of hummus per year, or nearly 17 kg per capita each year. Hummus is almost a religion there: it is eaten at all hours of the day, in restaurants as well as at home.

Conclusion: an art of sharing that is still alive

Ultimately, it doesn't matter who "invented" mezze: they belong to everyone, especially to those who enjoy sharing them. A symbol of conviviality, they embody the very essence of the Mediterranean: a patchwork of cultures, flavors, and encounters that bring people together around the table.

At the house of Solis, Mediterranean restaurant in Paris 17, we like to extend this tradition by reinventing it: authentic recipes, original creations and a menu designed to awaken your curiosity while delighting your taste buds.

👉 Whether you're in the mood to travel to Lebanon, Greece or Morocco... or simply stay in Paris, Book your table at Solis now and let yourself be carried away by the magic of mezzes.