Meze might be served as an appetizer or a sidedish sometimes; but it is not a rare occasion that the table consists only from different types of meze, without a main course. These events are mostly memorable evenings with friends, accompanied with the favourite turkish booze "rakı" and types of cheese and fruit platters. Of course rakı is not the only option here; you can drink wine or any other nonalcoholic beverage you want. Combinations are endless, meat or chicken dishes, grilled meats, kebabs and salads may be served along . Yoghurt is the main ingredient for many types of meze, especially if you like to have a light meal. It is such a versatile dish, you can add spices according to your needs and have a fiery taste on a cold winter night or leave it just plain with yoghurt and dried mint for a hot summer day.
Mutebel
Today I want to present just three recipes from an archive of hundreds. The first one is called "Mutebel" though may have different names in different parts of Turkey. Goes very well with grilled meats , köfte (meatballs) and kebabs too. For four persons:
Grill aubergines in your oven, preferably only with the resistance on. Turn them often as their skin gets charred. Put them immediately in a plastic container and close the lid. Wait around ten minutes, this will help to peel their skin. In the meantime, add mint and mashed garlic cloves to the yoghurt and mix well. Place peeled aubergines on the cutting board and chop in small cubes. While they are still warm, mix them with the yoghurt and add the spices. Drizzle with olive oil and sprinkle with additional mint. You can also add finely chopped fresh mint to this meze. Serve at room temperature.
Celeriac Salad
This is another favourite, goes well with any type of main course, even with fish. You should act quickly to prevent celeriac from browning. Celeriac may release a little liquid, if the dish remains in the fridge overnight. It is not a problem, you can drain it and serve the leftovers next day.
Hummus
This is a famous one, known widely around mediterranean countries and middle east. There are many different ratios given for the ingredients, though the basics never change. You will find the basic ones below, feel free to add . It is served in southern Turkey in the soup form, sprinkled with chopped parsley; as a spread in the rest of the country and as a dip in middle east.
Afiyet olsun!
Mutebel
Today I want to present just three recipes from an archive of hundreds. The first one is called "Mutebel" though may have different names in different parts of Turkey. Goes very well with grilled meats , köfte (meatballs) and kebabs too. For four persons:
- 3-4 ripe medium aubergines
- 500 gr strained yoghurt
- 1-2 small cloves of garlic (according to taste)
- salt, freshly ground black pepper
- 1-2 tablespoons dried mint
- 1-2 tablespoons extra virgin olive oil
Grill aubergines in your oven, preferably only with the resistance on. Turn them often as their skin gets charred. Put them immediately in a plastic container and close the lid. Wait around ten minutes, this will help to peel their skin. In the meantime, add mint and mashed garlic cloves to the yoghurt and mix well. Place peeled aubergines on the cutting board and chop in small cubes. While they are still warm, mix them with the yoghurt and add the spices. Drizzle with olive oil and sprinkle with additional mint. You can also add finely chopped fresh mint to this meze. Serve at room temperature.Celeriac Salad
This is another favourite, goes well with any type of main course, even with fish. You should act quickly to prevent celeriac from browning. Celeriac may release a little liquid, if the dish remains in the fridge overnight. It is not a problem, you can drain it and serve the leftovers next day.- Half of a medium celeriac root
- 500 grs of strained yoghurt
- 1-2 cloves of garlic (according to taste)
- salt, freshly ground black pepper
- olive oil to drizzle
- 75 grs of coarsely chopped walnuts
- 1-2 tablespoons dried mint
- 1-2 tablespoons mayonnaise (optional)
Hummus
This is a famous one, known widely around mediterranean countries and middle east. There are many different ratios given for the ingredients, though the basics never change. You will find the basic ones below, feel free to add . It is served in southern Turkey in the soup form, sprinkled with chopped parsley; as a spread in the rest of the country and as a dip in middle east.
- 2 cups boiled chickpeas (reserve the liquid)
- 1/2 cups tahini
- 1-2 cloves of garlic
- lemon juice
- extra virgin olive oil
- salt, freshly ground blackpepper, red pepper flakes
- dried mint and chopped fresh parsley
- 1-2 teaspoons of sumac
Afiyet olsun!
Hello Paz, thank you for your nice words:-) I hope hummus will be better this time. Though I have to make a little research about sumac to explain (because it is so ordinary here to use it in food, I never thought under which name you can find it abroad), it is a spice which gives a tangy flavour to middle eastern dishes and some soups. It is in powder form and has a purple colour. It is optional of course, in case you cannot find. Have a good sunday:-)
Hi Tülin - thanks for all these lovely meze recipes - I especially like the sound of mutebel. And I have some sumac in the cupboard (as does my Turkish flatmate).
By the way - I made Santorini fava the other day, and it turned out just like on Santorini:)
Hi Pille, so glad to hear that you obtained and cooked fava the way you had in Santorini:-) Thanks for your nice words about the recipes, personally mutebel is my favourite too:-)