In Türkiye, there is a rich tradition associated with spirits. Drinking alcoholic beverages among family and friends at home and in Meyhane (local taverns) and restaurants is part of special occasions.
Meze is the general category of dishes that are served in small quantities at the beginning of a meal. These are eaten along with wine or more likely, with Rakı, the anise flavoured drink of Türkiye, sometimes referred to as “lion’s milk,” until the main course is served.
This ritual creates a social bond and leads to a sense of openness, sharing, well-being and reflection. It’s about consuming rich flavours in moderate amounts, savouring the moment slowly, appreciating the food, relaxing the mind, unwinding, and having a pleasant conversation.
In such an atmospher even the most reserved person feels relaxed enough to take part in the conversation. Therefore, the other name for this ritual is Çilingir Sofrası, which can be translated as “Locksmith’s Table.” This may sound unusual, but it has incredible power to open social doors and remove social barriers. A perfect combination of traditional mezes to go with drink and sharing that joy with friends creates the ideal atmosphere for the warmest of conversations.
The simplest version of meze can be a small plate of Çerez – an assortment of roasted nuts and seeds, but most importantly Leblebi (Roasted Chickpeas); the traditional side dish to Rakı. The bare minimum meze for Rakı is slices of honeydew melon and creamy white cheese with freshly baked bread.
At Meyhanes and restaurants, guests can choose from a selection of mezes prepared fresh daily. Meze plates comprise a wide variety of vegetables, greens, pastes, yoğurt, cheeses, cured fish and much more.
Common Mezes
Common mezes are olive oil-based vegetable dishes such as Zeytinyağlı Sarma (Rice-stuffed Grape Leaves or Cabbage Leaves braised in olive oil and stuffed with rice), Zeytinyağlı Enginar (Artichokes braised in olive oil), Pilaki (beans stewed in tomato sauce and olive oil-braised navy beans), Fava (Mashed fava beans served with onions and olive oil), Haydari (Strained yoğurt with herbs, spices and garlic), Çiroz (dried and salted mackerel in vinaigrette), Lakerda (Salt-cured Bonito), served with slices of red onion, marinated fish, octopus salad, Tarama (Fish Roe whipped with lemon and olive oil), Turşu (pickles), Karides Söğüş (Boiled Shrimp served cold with olive oil),Cacık (Strained Yoğurt with garlic and cucumber which has been shredded, diced or cubed), Acılı Ezme (Spicy Tomato dip), Midye Dolma (Rice-stuffed Mussels), sautéed wild herbs, green salads, plump Turkish olives bathed in olive oil.
Eggplant-based Mezes
Eggplant-based mezes are an essential part of a meze menu. In summer, diners can enjoy mezes made from fresh eggplant. Commonly served dishes include Köz Patlıcan Salatası (Roasted Eggplant Salad), Şakşuka (Eggplant fried in olive oil with a garlicky tomato sauce), and Yoğurtlu Patlıcan (Roasted eggplants mashed with yoğurt).
Traditional Mezes
Traditional mezes are dishes that are served cold. However, there is also a hot meze menu, which may include Paçanga Böreği (Fried, crispy pastries filled with cheese and Pastırma – strips of spicy, cured beef) and Midye Tava orKalamar Tava (Deep-fried mussels and squid rings served with a special sauce called Tarator.
Grilled fish or meat is usually served as the main course after mezes. However, since mezes offer many tasty plant-based dishes, vegetarians can easily prepare an entire meal from mezes alone.
Regional Variations
Türkiye has a very diverse fauna and climate, which translates into a huge variety of ingredients for preparing mezes. The regional differences across Türkiye mean that each region has its own mezes. Most of the mezes mentioned above can be found in major cities like İstanbul, but due to the variety of products and cultural influences, you will also find many other variations throughout the country.
For example, the TurkAegean region offers unique mezes such as Kabak Çiçeği Dolması (Stuffed Marrow Blossom) or salads with an olive oil dressing made from local herbs and plants such as Deniz Börülcesi (Samphire), Radika (Dandelion) or Kaya Koruğu (Rock Samphire).
The cuisines of the Mediterranean and South-eastern Türkiye’s cuisines also bring regional mezes to the table, such as Muhammara, a rich paste of roasted red peppers, tomato paste, crushed walnuts, bread crumbs, spices and garlic with olive oil; or Humus, a dip of chickpeas, tahini, garlic, lemon, and olive oil, sometimes served hot and topped with sizzling slices of Pastırma or pine nuts.