Recipes

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28 results

Smooth artichoke bottoms filled with carrot, potato and peas, finished with dill

İzmir style

Artichokes in Olive Oil

Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.

Coarsely chopped roasted eggplant with red and green peppers, tomato and parsley

Hatay style

Baba Ganoush

Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.

Borlotti beans with carrot, potato and tomato sauce, finished with parsley and lemon

Borlotti Beans in Olive Oil

Borlotti beans with tomato, carrot, potato and garlic in a mellow olive-oil sauce.

Grated carrot and walnut yogurt dip in a cream oval dish.

Carrot Yogurt Dip

Soft grated carrots, garlic yogurt and walnuts make a creamy meze with a gentle sweetness.

Shredded chicken in a thick walnut sauce with walnut pieces and red paprika oil

Circassian Chicken with Walnuts

Finely shredded chicken folded into a creamy walnut, bread and garlic sauce.

Distinct browned eggplant and green pepper pieces coated with chunky tomato sauce and parsley

Eggplant and Pepper in Tomato Sauce

Tender browned eggplant and green peppers dressed with a chunky garlic-tomato sauce.

Finely chopped roasted eggplant in garlic yogurt with parsley on a blue floral plate.

Eggplant Yogurt Salad

Flame-charred eggplant folded into garlic yogurt with lemon and olive oil, finished with parsley.

Tender fresh cowpea pods in tomato and olive-oil sauce with a little chopped parsley

Fresh Cowpeas in Olive Oil

Fresh cowpea pods gently braised with tomato, garlic and olive oil.

Golden battered mussel skewers with beige walnut-bread tarator and lemon wedges on a ceramic plate

İstanbul style

Crisp battered mussels on skewers, served with garlicky walnut-bread tarator and lemon. Mussel meats in a light sparkling-water batter, served with a bread-and-walnut tarator. Midye tava is associated with İstanbul’s coastal food culture; it is distinct from rice-stuffed midye dolma.

Green olives, tomato, parsley and spring onion in a shallow cream bowl.

Green Olive Salad

Green olives, tomato, parsley and spring onion in a tangy pomegranate and lemon dressing.

Textured white cheese and herb meze with chopped walnuts and pistachios

Herb and Cheese Meze

A textured white-cheese meze with strained yogurt, walnuts, pistachios and fresh herbs.

Creamy chickpea dip with a swirl of olive oil, whole chickpeas, parsley and red pepper on a shallow plate

Hummus

Smooth chickpeas blended with tahini, lemon and garlic, finished with olive oil and red pepper.

Tender pale-green leek pieces with carrot rounds, rice, dill and lemon on a shallow plate

Leeks in Olive Oil

Tender leek pieces, carrot and rice in a gentle lemon and olive-oil cooking liquid.

Soft eggplants filled with tomato, onion and garlic, finished with chopped parsley

Olive-Oil Stuffed Eggplant

Tender eggplants filled with soft onion, garlic and tomato, baked in olive oil.

Olive-green stuffed vine leaves with lemon and dill, with rice visible in one opened roll

Olive-Oil Stuffed Vine Leaves

Tender vine leaves wrapped around fragrant rice with onion, herbs and warm spices.

Small green purslane leaves coated in thick white yogurt with olive oil and red pepper flakes

Purslane with Garlic Yogurt

Tender purslane leaves folded into thick garlic yogurt with olive oil and a little red pepper.

Soft orange-red lentil and fine-bulgur patties with finger grooves on lettuce

Southeastern Anatolia style

Red Lentil and Bulgur Patties

Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.

Red Pepper and Walnut Dip

Roasted red peppers and walnuts with fresh bread crumbs, pomegranate molasses and cumin.

Finely chopped red tomato and pepper meze with green herbs and red pepper flakes on a shallow blue plate

Spicy Tomato Meze

Finely chopped tomatoes, peppers, onion and parsley with a spicy, tangy dressing.

Garlic yogurt topped with dried red pepper pieces and warm butter sauce on a blue floral plate.

Spicy Yogurt with Dried Chiles

Garlic strained yogurt topped with dried cayenne peppers warmed in butter and olive oil.

Pale-yellow broad bean purée scored into portions and topped with dill, onion and olive oil

Split Broad Bean Purée

Smooth split broad beans set into a soft purée, finished with olive oil, dill and red onion.

Dark mussel shells, some opened to show rice, mussel meat, pine nuts and currants on a cream platter.

İstanbul style

Stuffed Mussels

Mussels filled with rice, onion, pine nuts, currants and allspice, cooked in their shells and finished with lemon.

Tender folded zucchini blossoms filled with rice and herbs

İzmir style

Stuffed Zucchini Blossoms

Delicate zucchini blossoms loosely filled with rice, tomato and fresh herbs.

Antalya style

Tahini Meze

A smooth Antalya tahini meze with lemon, garlic, cumin and red pepper, whisked until thick and spreadable. Hibeş is associated with Antalya’s tahini-rich cooking. Its base is sesame paste, lemon, garlic and spices; this version contains no chickpeas.

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