Turkish Meze Guide

Imagine a table so alive with color it could be a painter's palette - vibrant red muhammara, creamy white haydari, golden mercimek köftesi. This is how Turks do hospitality. Meze isn't just food; it's edible conversation starters designed to make meals last for hours. There's a rhythm to it: the clink of rakı glasses, the tearing of fresh pide bread, the inevitable debate over whose aunt makes the best sarma. What looks like simple small plates is actually Turkey's culinary heritage served in perfect, shareable portions.These stuffed grape leaves and vegetables are the ultimate labor of love. Every family has their secret - some use currants for sweetness, others swear by a dash of cinnamon in the rice. The stuffing typically consists of boiled rice, minced meat, herbs, and spices, providing a medley of taste and texture.This garlicky yogurt dip is the cool counterpart to spicy dishes. Haydari is a traditional meze made with yogurt. Minced garlic, dill, and mint are all included in this dip, which is a cool, tart surprise for your taste buds. Warm, freshly made Turkish pita bread (pide) goes well with it. Pro tip: Look for the version with crushed walnuts on top - that's the Bursa style.The Turkish answer to salsa, but with more depth. Ezme gives the meze table a spicy touch. Ezme is a delightfully tangy, spicy, and sweet and sour concoction of finely diced tomatoes, peppers, onions, and herbs, enhanced by a generous amount of lemon juice and pomegranate syrup. The best versions balance the heat of peppers with the sweetness of pomegranate molasses.A dish that proves chicken can be exciting. Çerkez Tavuğu is a meze made from shredded chicken in a creamy walnut sauce and served chilled. The sauce, often spiced with garlic and paprika, gives the dish a rich, nutty flavour that perfectly complements the tender chicken. The walnut sauce should be so creamy that it coats your spoon like velvet.Don't let the simple ingredients fool you, this classic mezze is a creamy, flavourful dish made from boiled and mashed broad beans, olive oil, lemon juice, and a pinch of sugar. Serve it chilled and garnish it with fresh dill and red onions. Fava is both rich and refreshing.A chunkier, more intense cousin of regular ezme from Gaziantep, packed with spices and served with grilled meats.Walnut-stuffed peppers from the Black Sea region - sweet, spicy, and completely addictive.Source: Sofra.comAn Armenian-influenced meze from Istanbul made of chickpea paste hiding a surprise center of onions, currants and tahini.Hummus is popular throughout the Middle East and Mediterranean and takes its rightful place on Turkish meze tables. This creamy, rich dip made from chickpeas, tahini, garlic, and lemon juice is a classic that is adored worldwide.Tarama is a rich and creamy appetizer prepared using fish roe, breadcrumbs or mashed potatoes, along with lemon juice and olive oil. It boasts a unique, somewhat salty taste and a smooth texture, often served on warm bread slices.Source: HarbiyiyorumBabaganuş is a creamy and smoky dip made from eggplant. The eggplants are usually roasted until they become tender, then peeled and mashed together with tahini, garlic, lemon juice, and different spices. Finally, diced tomatoes and peppers are incorporated.Muhammara is loved by fans of robust and spicy flavors. This dip is made with red bell peppers, walnuts, and breadcrumbs. It is flavored with pomegranate molasses and hot pepper paste.Mercimek Köftesi is a tasty and nutritious vegetarian dish that features in the meze selection. Prepared with red lentils, bulgur wheat, onions, and a vibrant mix of spices, these vegetarian 'meatballs' are beloved by both vegetarians and those who eat meat.

Turkish Meze Guide: 13 Essential Small Plates & The Culture Behind Them

1. Dolma & Sarma

2. Haydari

3. Ezme

4. Çerkez Tavuğu

5. Fava

6. Antep Ezmesi

7. Cevizli Biber:

8. Topik

9. Hummus

10. Tarama

11. Babaganuş

12. Muhammara

13. Mercimek Köftesi

Send Comment