Appetizers

Meze = Appetizer

A Turkish dinner is an experience for the eyes and the palate, which is mostly extended into the late night. The most important ingredient is a lot of time. It is simply breathtaking on warm summer days in Istanbul on the Bospurus with friends, relatives, families to enjoy an extensive dinner and the art of Turkish cuisine with all your senses. The presentation of the dishes in all their colors and flavors is an experience. On Sundays and public holidays there are also relatives and friends invited to dinner. The Turks are passionate hosts. Once you have been invited to dinner, you can expect a real experience. By the way, cancellation is considered extremely rude. But you shouldn't do that anyway, because nowhere else will you get to know Turkish food better.

There are countless dishes on the table, which are often prepared with a great deal of time. It starts with the mezes (= starters). Afterwards there is usually a soup and then the main course, which can also consist of several dishes. Grilled meat and fish dishes with rice or bulgur (= wheat groats) and various vegetables are typical. The Turks love desserts and also serve them up in abundance. For some, the mezes are already the highlight of Turkish cuisine. As starter you will find vegetables of all kinds, mostly in olive oil, crabs, mussels, squid rings, humus, seasonal salads and puff pastry pies. These Turkish appetizers are served both cold and warm. Just looking at the many small bowls is a pleasure. There is usually fresh, warm bread.

Antep Ezmesi

Fiery, hot, fruity vegetable salsa made from finely chopped red peppers and green pointed peppers, finely chopped onions, paprika and tomato paste, lemon juice, salt, sugar, thyme, parsley, a little peppermint and olive oil. The ingredients are usually cut by hand, otherwise the salsa will get too watery and lose its taste. Antep Ezmesi comes from eastern Turkey, where, due to the hot climatic conditions, the food is salty and hotter than in the rest of the country.

Arnavut Ciğeri

Arnavut ciğeri (= Albanian liver) is a Turkish dish made of lamb or veal cubes fried in oil, seasoned with hot paprika, which is traditionally served with onions and parsley. The word Arnavut (= Albanian) is the namesake of various dishes in Istanbul cuisine, although the Arnavut Ciğeri itself is completely unknown in today's state of Albania. The Albanian liver is often offered as a meze (= starter) in Turkey.

Babagannuş

Cacık

Cacık is a preparation in Turkish cuisine made from yogurt, cucumber and garlic. Solid yogurt, cream yogurt (Süzme Yoğurt, Turkish süzme means “filtered off, strained”, i.e. dehydrated yogurt without whey) and finely chopped cucumber are mixed together, seasoned with pressed garlic, salt and rounded off with a little vinegar and olive oil. Depending on the recipe and intended use, Cacık is diluted with water. Peppermint and / or dill leaves serve as a garnish. Cacık is served as a starter, used as a sauce for salads, doner kebab and lahmacun or served with flatbread and börek. Similar recipes are already known from ancient Mesopotamia. Besides to the Greek "tsatsiki" it is also known as the very similar Bulgarian "Sneschanka", the Albanian "Taratoi", the Persian "Mast o khiar" and the Indian "Kheere ka Raita".

Çılbır

Çılbır is a Turkish dish of poached eggs with yogurt (often with garlic mixed in). There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with Aleppo pepper, for which paprika can be substituted. In several Balkan countries such as Bosnia-Herzegovina, Montenegro and Serbia, the Turkish word çılbır is rendered as čimbur and refers to a fried eggs dish. Almost identical is the Panagyurski style eggs dish in Bulgaria.

Çiroz

Çiroz is a starter that involves salting mackerel and drying it in the sun. Mackerel are fish that spend the winter months in the Marmara Sea and the summer months in the Black Sea in Turkish waters. Mackerel that migrate from the Sea of Marmara to the Black Sea after spawning in the winter months grow large and lean. This season is the best time for mackerel to make Çiroz. During this season the mackerel were called Çiroz and the dried mackerel was called the dried Çiroz. Over time, however, this name was shortened and dried mackerel was only referred to as Çiroz.

Çubuk Böreği

Çubuk Böreği are filled and deep-fried dough rolls as thick as a finger in Turkish cuisine, which are eaten as a starter or as a small snack.

Deniz Börülcesi

The samphire is edible and is also called sea asparagus or sea bean. It is a valuable wild vegetable with a slightly peppery taste and can be eaten raw, blanched or as a filler in salted vinegar or as a side dish. The young plant is harvested by hand from May. Only the tips are processed. Since the roots reach both into the seawater and into the clay surrounding the saline, the sea asparagus contains nutrients and minerals from the sea and the intermediary clay, for example sodium, potassium, magnesium, sulfur, calcium, phosphorus, iron, zinc, manganese, copper. It is also a natural source of iodine with a high biological value. In Turkey the samphire grows around Tuz Gölü, Aksaray, Ereğli, Burdur and also on the coast of Tarsus. If the sea beans are collected in the fall, it makes sense to keep them in fresh water for 24 hours. Thanks to the many minerals, it regulates the body's salt balance, strengthens the immune system, is a preventative against kidney diseases and accelerates the metabolism. Since sea beans are high in salt, it is a food that people with high blood pressure should consume less. Excessive consumption can lead to allergic reactions and diarrhea.

Fırında Mantar

Mushrooms filled with two types of cheese, refined with sauce and baked in the oven.

Hatay Ekşileme

Hatay is a province in southern Turkey. Its capital is Antakya, the former Antioch. Many of the dishes listed here have their origins in Hatay. Hatay cuisine has been awarded the Creative Cities Network in the field of gastronomy by the United Nations Education, Science and Culture Organization (UNESCO). Hatay cuisine is a respectable cuisine with desserts, sour foods, meats, doughs, wraps, filled foods, jams, breads, cheeses, soups, cold and hot dishes. One of the most important factors in a kitchen is that it has to have original and many recipes. The fact that 200 of the more than 400 recipes in the Hatay kitchen contain original recipes as well as almost 40 forgotten recipes shows that this is a considerable kitchen size.

Havuç Tarator

Carrots, which are high in vitamin A, are widespread in Turkey. Carrot production is particularly high in Konya in Central Anatolia. Thanks to the minerals it contains, the carrots stimulate the metabolism. In addition, carrots are good for the eyes. The Havuç Tarator is served with turmeric, salt and pepper, sauteed carrots, garlic yogurt and walnuts and is a very light and delicious option as a starter.

Haydari

Haydari is a type of yogurt dish similar to a thick cacık, made from certain herbs and spices, combined with garlic and yogurt. It differs from cacık in that the recipe contains no cucumber and calls for strained yogurt or labne. It is served purely as a meze, being more pungently appetizing - by virtue of being saltier, more acidic and of a thicker consistency - than cacık.

Humus

Humus is an oriental specialty made from pureed chickpeas, sesame paste (tahini), olive oil, lemon juice, salt and spices such as garlic and the occasional cumin. Humus is a popular starter. It is one of the national dishes in Lebanon, the Palestinian Autonomous Areas, Israel and Syria, but is widespread throughout the Middle East as a food. In Turkey, it is particularly found in the Hatay region. Humus is usually consumed as a spread, for dipping vegetables such as carrots or cucumber, or as a topping in sandwiches / wraps. It's also a very good alternative to low-calorie sauces like mayonnaise. The chickpeas, the main ingredient in humus, are one of the most protein-rich legumes and rich in saturated fat and fiber.

Icli Köfte

These are dumplings made from bulgur that is turned through a meat grinder with minced meat and onions. The egg shape is characteristic. The name varies in different countries. Bulgur is most often used for the preparation, but sometimes also rice. The mixing ratio of grain and minced meat is different, but often the grain predominates. The mixture is traditionally pounded into a fine pulp in a large mortar, which is very time-consuming. One variant is kibbeh with a filling that usually consists of fried meat and onions. In some countries nuts and raisins are also added. The filled dumplings are usually deep-fried or baked over an open fire so that a dark crust is created.

Karides Güveç

Karides Güveç is a shrimp dish in Turkish cuisine. It also contains tomatoes, tomato paste, garlic, onions, chilli, and optionally mushrooms. It is usually cooked and served in croks or relatively small Güveçs (= clay vessels) by adding melted kaşar (= cheese) to the dish.

Kısır

Kısır is part of Turkish cuisine. Once a month the women in Turkey receive guests. On this day or on special occasions, kısır is offered before tea is served. Fine bulgur, paprika pulp, tomato paste, spring onions, parsley, tomatoes, iceberg lettuce, mint, olive oil, lemon juice and spices such as salt, pepper and paprika are needed to prepare kısır. The bulgur is soaked in boiling water for about 15-20 minutes. The spring onions, parsley, mint and tomatoes are cut into small pieces. The bulgur is mixed with the tomato paste, olive oil and lemon juice, the chopped ingredients and spices. The cold dish is offered as a starter, main course or side dish. Kısır is a very light and quick dish that is often served with lettuce leaves, cucumber and tomatoes.

Köpoğlu Mancası

Köpoğlu Mancası is a popular Bulgarian and Turkish spread and salad made principally from roasted eggplants and garlic. Common recipes include further ingredients such as baked bell peppers, baked kapia red peppers, tomatoes, tomato juice or tomato paste, onions, parsley, black pepper, and laurel leaves. Hot peppers may also be added. Taste can vary from light and sweet to hot and peppery. It is usually oven-cooked in pots or casseroles. Köpoğlu Mancası is a typical eggplant appetizer and can be consumed as a bread spread, a condiment, or as a salad. It is generally prepared as a canned food, in glass jars, for the winter season. During summer and autumn months, when its ingredients are usually readily available, it is also a main dish in Bulgaria, mainly during Orthodox fasting periods.

Lakerda

Lakerda is a pickled bonito dish eaten as a mezze in the Balkans and Middle East. Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.

Mercimek Köftesi

Mercimek Köftesi is an appetizer made from lentils (Mercimek) in the shape of elongated balls that are served on a lettuce leaf and drizzled with lemon juice just before consumption.

Midye Dolması

Midye Dolması are stuffed mussels. Stuffed mussels are very popular indeed, particularly in Istanbul and Izmir, and in the latter region it is a favourite homemade dish. By April people start asking each other whether they have had stuffed mussels yet, and shortly after that you find street vendors with baskets full of them at practically every corner.

Midye Tava

Midye Tava are mussels that are fried on a skewer and are usually served with a yogurt sauce.

Mücver

Mücver is a Turkish donut or pancake made from grated zucchini. They are usually fried flat in olive oil and their batter often contains a mixture of eggs, onions, dill, flour and sometimes potatoes. Although it is now known as a dish made from pumpkin, Mücver is the name of one of the cooking techniques used in Ottoman cuisine.

Muhammara

Muhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as acuka.

Piyaz

Piyaz is a kind of Turkish salad or meze that is made from any kind of dry beans with onion, parsley and sumac. In Antalya province of Turkey it is prepared differently from other regions with other ingredients like sesame oil. In Antalya, piyaz is not considered a salad but a main dish. In southern provinces like Adana, the word piyaz is used to refer to an onion salad (see also Soğan Salatası). During the Ottoman period, piyaz was also made from artichoke, pea, chickpea, broad bean and potato, which were introduced to Turkey in the last quarter of the 19th century.

Şakşuka

Şakşuka is a Turkish side dish or meze made of vegetables cooked in olive oil. The particular vegetable may vary from region to region, but eggplant is a common choice. In Balıkesir şakşuka is made with green tomatoes. The dish sometimes includes potato and peppers as well.

Tarama

Tarama is a cold starter or meze made from salted fish roe, mostly carp, but also cod, even herring. The fish roe is made into a paste like mayonnaise with white bread (or boiled potatoes), olive oil and lemon. The dish is eaten cold and usually as a dip with pita and raw vegetables. The origin lies in the Balkans.

Tarator

The tarator is a cold cucumber soup in the Balkan and Turkish cuisine, in which cucumbers, garlic, dill and olive oil as well as possibly mashed walnuts are stirred in ice-cold yogurt. The consistency varies from soup to firm (so-called dry tarator), so the dish can be eaten as a cooling soup or as a dip with bread. Tarator is served as a starter, especially on hot summer days.

Topik

Topik is very popular in Istanbul and is a kind of dumpling made from mashed potatoes and chickpeas with tahini, filled with onions, pine nuts and sultanas, seasoned with allspice, cinnamon and sugar.