15 verified recipes; with measurements, times and step-by-step instructions.
Boiled dried white beans are mixed with a tarator sauce of tahini, lemon, vinegar and garlic, then served with egg, tomato and onion.
A refreshing mix of ice-cold Karpas watermelon, grilled halloumi and fresh island mint for hot summer days.
A silky purée of dried split broad beans with caramelised onion and plenty of extra virgin olive oil; a classic meze.
A gourmet salad of crisp fresh island rocket, pomegranate seeds, walnuts and hot pan-fried halloumi cubes.
Reklam
Fresh prawns sizzling in a clay pot with extra virgin olive oil, plenty of garlic, hot red pepper flakes and fresh parsley.
Finely diced tomato, cucumber, pepper and salt-rubbed onion. Salt it at the very end and the salad won't go watery.
A cooling cacık made with yoghurt, cucumber, garlic and mint.
A cool Mediterranean bowl of chickpeas, cucumber and tomato with lemony olive oil.
A Turkish salad of fire-roasted aubergines and sweet red peppers, mixed with garlic, olive oil and lemon and served cold.
Fiery garlic yogurt topped with sizzling butter and dried red chilli — a bold meze.
Hearty green lentil salad with pomegranate molasses, dill and roasted peppers.
A Turkish walnut, yoghurt and garlic sauce thickened with stale bread, the best friend of calamari.
A finely chopped tomato and onion salad from Antep with walnuts, pomegranate molasses and olive oil.
A classic Turkish side salad of potatoes, carrots, peas and pickled gherkins dressed with mayonnaise.
Aubergines charred directly over a flame, then mashed with tahini, lemon and garlic — smoky Babaganoush the right way.
