Turkish Meze Collection

Turkish meze are small plates designed for sharing, perfect for leisurely meals with family and friends. Here are 8 traditional recipes to create an authentic Turkish meze spread.

 

1. Hummus (Humus)

Ingredients:

• 1 cup dried chickpeas (soaked overnight) or 2 cans chickpeas
• 1/4 cup tahini
• 2 garlic cloves
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp cumin
• Paprika and olive oil for garnish

Instructions:

1. If using dried chickpeas, boil until very soft (1-2 hours). Reserve cooking liquid.
2. Blend chickpeas, tahini, garlic, lemon juice, 2 tbsp olive oil, salt, and cumin.
3. Add cooking liquid or water gradually until smooth and creamy.
4. Serve drizzled with olive oil and sprinkled with paprika.

2. Baba Ganoush (Patlıcan Salatası)

Ingredients:

• 2 large eggplants
• 3 garlic cloves, minced
• 3 tbsp tahini
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp salt
• Fresh parsley for garnish

Instructions:

1. Char eggplants over open flame or under broiler until skin is blackened and flesh is soft.
2. Cool, peel, and drain excess liquid.
3. Mash eggplant with garlic, tahini, lemon juice, olive oil, and salt.
4. Garnish with parsley and drizzle with olive oil.

3. Cacik (Turkish Yogurt Dip)

Ingredients:

• 2 cups thick Greek yogurt
• 2 cucumbers, grated and drained
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp white vinegar
• 1 tsp salt
• 2 tbsp fresh dill, chopped
• Fresh mint leaves

Instructions:

1. Grate cucumbers, salt them, and drain for 30 minutes. Squeeze out excess water.
2. Mix yogurt, drained cucumber, garlic, olive oil, vinegar, salt, and dill.
3. Chill for at least 1 hour before serving.
4. Garnish with fresh mint leaves.

4. Ezme (Spicy Tomato Dip)

Ingredients:

• 4 large ripe tomatoes, finely diced
• 1 large onion, finely diced
• 2 green peppers, finely diced
• 3-4 hot peppers, finely chopped
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp red pepper flakes
• Salt to taste

Instructions:

1. Combine all vegetables, garlic, and parsley in a bowl.
2. Mix in tomato paste, olive oil, lemon juice, and seasonings.
3. Let marinate for at least 2 hours for flavors to develop.
4. Serve at room temperature.

5. Dolma (Stuffed Grape Leaves)

Ingredients:

• 30 grape leaves (jarred or fresh)
• 1 cup short-grain rice
• 1 large onion, finely chopped
• 1/4 cup pine nuts
• 1/4 cup currants or raisins
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp allspice
• Salt and pepper to taste
• Lemon slices for serving

Instructions:

1. If using fresh grape leaves, blanch in boiling water for 2 minutes.
2. Sauté onion in 2 tbsp olive oil until soft.
3. Add rice, pine nuts, currants, herbs, and seasonings. Cook 5 minutes.
4. Cool filling completely.
5. Place 1 tbsp filling on each leaf, roll tightly.
6. Arrange in pot, drizzle with remaining oil and lemon juice.
7. Add water to barely cover, simmer 45 minutes.
8. Cool before serving with lemon slices.

6. Turkish White Bean Salad (Piyaz)

Ingredients:

• 2 cups cooked white beans (cannellini or navy)
• 1 large red onion, thinly sliced
• 2 hard-boiled eggs, chopped
• 1/4 cup fresh parsley, chopped
• 2 tomatoes, diced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp sumac (optional)
• Salt and pepper to taste

Instructions:

1. Soak sliced onion in cold water for 15 minutes to reduce sharpness, then drain.
2. Combine beans, onion, eggs, parsley, and tomatoes.
3. Whisk olive oil, vinegar, sumac, salt, and pepper.
4. Toss salad with dressing and let marinate 30 minutes.

7. Sigara Böreği (Cheese Rolls)

Ingredients:

• 10 sheets phyllo pastry (yufka)
• 200g white cheese (feta or Turkish white cheese), crumbled
• 1/4 cup fresh parsley, chopped
• 2 eggs, beaten
• Oil for frying

Instructions:

1. Mix cheese, parsley, and 1 beaten egg.
2. Cut phyllo sheets in half lengthwise.
3. Place 1 tbsp filling at one end, roll tightly like a cigar.
4. Seal edges with beaten egg.
5. Fry in hot oil until golden and crispy.
6. Drain on paper towels and serve warm.

8. Turkish Pickles (Turşu)

Ingredients:

• 2 cups mixed vegetables (cabbage, carrots, cucumbers, turnips)
• 2 cups water
• 1/4 cup white vinegar
• 2 tbsp salt
• 2 garlic cloves
• 2 bay leaves
• 1 tsp peppercorns

Instructions:

1. Cut vegetables into bite-sized pieces.
2. Boil water, vinegar, salt, garlic, bay leaves, and peppercorns.
3. Pour hot brine over vegetables in clean jar.
4. Cool completely, then refrigerate for at least 3 days before serving.

Serving Your Turkish Meze:

Traditional Presentation:

• Arrange small bowls and plates on a large tray or table
• Provide plenty of fresh Turkish bread (pide) or pita
• Include small spoons and forks for sharing
• Serve with Turkish tea (çay) or ayran (yogurt drink)

Suggested Meze Combinations:

Light Spread: Hummus, Cacik, Turkish Pickles, and bread Traditional Spread: Ezme, Dolma, White Bean Salad, Sigara Böreği Full Feast: All items above plus olives, Turkish cheese, and fresh vegetables

Make-Ahead Tips:

• Most meze taste better after flavors develop (prepare 1 day ahead)
• Fried items like Sigara Böreği should be served fresh
• Store dips covered in refrigerator up to 3 days

Essential Accompaniments:

• Fresh Turkish bread or pita
• Turkish tea or coffee
• Sliced tomatoes and cucumbers
• Turkish olives
• Fresh herbs (mint, parsley, dill)

Total Prep Time: 3-4 hours (many items can be made ahead)
Serves: 8-10 people as appetizers

Afiyet olsun! (Enjoy your meal!)

These authentic Turkish meze recipes will transport you to a traditional meyhane (Turkish tavern) where food, conversation, and hospitality come together beautifully.