mezen.

Brit.

/ˈmɛzeɪ/,

/ˈmeɪzeɪ/, U.S.

/ˈmɛzeɪ/,

/ˈmeɪzeɪ/

Inflections: Plural mezes, mezedes Brit.

/mᵻˈzeɪdeɪz/, U.S.

/məˈzeɪˌdeɪz/.

Forms: 1900s– maza, 1900s– mese, 1900s– meze, 1900s– mézé, 1900s– mezée, 1900s– mezeh, 1900s– mezza, 1900s– mezze, 1900s– mezzeh.

Origin: Of multiple origins. Partly a borrowing from Greek. Partly a borrowing from Turkish. Partly a borrowing from Persian. Etymons: Greek μεζές; Turkish meze; Persian maza.

Etymology: < modern Greek μεζές (plural μεζέδες) snack, Turkish meze snack, appetizer, and their etymon Persian maza taste, flavour, smack, relish (in later use also in sense ‘savoury snack, taken with drink to bring out its taste’; compare Arabic mazza (plural mazzāt) relishes, appetizers taken with drink) < Persian mazīdan to taste, suck, sip.

In Turkish, Greek, and Middle Eastern cookery: a selection of hot or cold dishes, served usually as an hors d'oeuvre or with an aperitif; a single dish of this type.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > hors d'oeuvres dishes > [noun]

smorgasbord1879

zakuska1885

cocktail1896

meze1904

party mix1925

pupu1950

tapénade1952

tapas1953

relish1954

pincho1966

1904 N.Y. Times 1 May ii. 11/6 At dinner with members of the Syrian colony... Just after this is taken comes the relish to which we are accustomed at European table d'hôtes. This is called maza.

1913 A. H. Keoleian Oriental Cook Bk. 333 Order of Service 1. Relishes (Mezeh).

1926 Manch. Guardian Weekly 19 Feb. 151/2 It is taken as a habit with the dried fish and mézés that accompany a summer beer.

1950 E. David Bk. Mediterranean Food 146 Tarama is the name given to the dried eggs of grey mullet pressed and sold out of a barrel—a favourite mézé in Greece and Turkey.

1955 Times 16 July 1/5 It is customary, throughout Greece and the Near East, to serve Mezedes with your aperitif.

1957 L. Durrell Bitter Lemons 25 We..shared a stirrup-cup and a meze.

1966 J. Aldridge Statesman's Game ix. 67 He drained his martini and said ‘Louise! Bring in that mezée trolley will you?’

1990 Sunday Tel. 17 June (Review section) p. vi/8 All these dishes are part of The Phoenicia's mezze menu, a varied selection of hot and cold snacks that traditionally makes up a Lebanese meal.

2001 Boston Globe 2 Aug. Our favorite was the maza..which arrived with a basket of pita and focaccia.

This entry has been updated (OED Third Edition, December 2001; most recently modified version published online March 2022).

单词	meze
释义	mezen. Brit. /ˈmɛzeɪ/, /ˈmeɪzeɪ/, U.S. /ˈmɛzeɪ/, /ˈmeɪzeɪ/ Inflections: Plural mezes, mezedes Brit. /mᵻˈzeɪdeɪz/, U.S. /məˈzeɪˌdeɪz/. Forms: 1900s– maza, 1900s– mese, 1900s– meze, 1900s– mézé, 1900s– mezée, 1900s– mezeh, 1900s– mezza, 1900s– mezze, 1900s– mezzeh. Origin: Of multiple origins. Partly a borrowing from Greek. Partly a borrowing from Turkish. Partly a borrowing from Persian. Etymons: Greek μεζές; Turkish meze; Persian maza. Etymology: < modern Greek μεζές (plural μεζέδες) snack, Turkish meze snack, appetizer, and their etymon Persian maza taste, flavour, smack, relish (in later use also in sense ‘savoury snack, taken with drink to bring out its taste’; compare Arabic mazza (plural mazzāt) relishes, appetizers taken with drink) < Persian mazīdan to taste, suck, sip. In Turkish, Greek, and Middle Eastern cookery: a selection of hot or cold dishes, served usually as an hors d'oeuvre or with an aperitif; a single dish of this type. ΘΚΠ the world > food and drink > food > dishes and prepared food > hors d'oeuvres dishes > [noun] smorgasbord1879 zakuska1885 cocktail1896 meze1904 party mix1925 pupu1950 tapénade1952 tapas1953 relish1954 pincho1966 1904 N.Y. Times 1 May ii. 11/6 At dinner with members of the Syrian colony... Just after this is taken comes the relish to which we are accustomed at European table d'hôtes. This is called maza. 1913 A. H. Keoleian Oriental Cook Bk. 333 Order of Service 1. Relishes (Mezeh). 1926 Manch. Guardian Weekly 19 Feb. 151/2 It is taken as a habit with the dried fish and mézés that accompany a summer beer. 1950 E. David Bk. Mediterranean Food 146 Tarama is the name given to the dried eggs of grey mullet pressed and sold out of a barrel—a favourite mézé in Greece and Turkey. 1955 Times 16 July 1/5 It is customary, throughout Greece and the Near East, to serve Mezedes with your aperitif. 1957 L. Durrell Bitter Lemons 25 We..shared a stirrup-cup and a meze. 1966 J. Aldridge Statesman's Game ix. 67 He drained his martini and said ‘Louise! Bring in that mezée trolley will you?’ 1990 Sunday Tel. 17 June (Review section) p. vi/8 All these dishes are part of The Phoenicia's mezze menu, a varied selection of hot and cold snacks that traditionally makes up a Lebanese meal. 2001 Boston Globe 2 Aug. Our favorite was the maza..which arrived with a basket of pita and focaccia. This entry has been updated (OED Third Edition, December 2001; most recently modified version published online March 2022). < n.1904
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