It is believed that the name meze or mezze comes from the Persian word "maza", which means flavour and taste.

Mezes are served in small portions, and as the origin of the word implies, they are enticing appetizers that are meant to be shared.

This style of sharing mezes creates a more communal dining experience, where friends and family gather to enjoy delicious food and sincere conversations. 

Thanks to this cosy atmosphere, the meal becomes a leisurely enjoyable experience.

Mezes are also served at rakı and wine spreads with a variety of textures and flavours complement the beverages and the social setting. 

A fascinating mix of lengthy conversations and pleasant meals at meyhanes (Turkish taverns) are never complete without a fine selection of mezes.

As Turkish cuisine offers an impeccable selection of mezes, one of the many ways to experience the creative variety and the intricate culinary sensibility in the food culture of Türkiye, is to savour mezes.

Alongside the locally grown ingredients, the diversity of mezes comes from the different cultural elements which different regions inherit, as well as their interactions with geographic neighbours.

While the Aegean region offers lighter mezes, Anatolia has stronger and spicier flavours.

No matter the recipe, the main feature of most meze recipes is that they can be prepared within minutes with a few seasonal ingredients. 

Notably, many mezes can be prepared with only two main ingredients as unexpected flavours emerge when spices and greens are added to the mix.

Many vegetables, sometimes raw, sometimes lightly sauteed in olive oil, are either combined with yogurt, made into a paste.

These vegetables also are mixed with other ingredients creating various inspiring mezes such as Gavurdağı salatası (Gavurdağı salad) and dolma (stuffed grape leaves and peppers).

Stuffed with a filling consisting of rice, herbs, and sometimes ground meat. They are usually served as a cold meze or as a main course.

Both yaprak sarma and biber dolma are considered traditional mezes in Turkish cuisine and are often served at the same time.

A great number of mezes use yogurt as a main ingredient. These creamy, healthy appetizers are a dairy-lover’s dream.

With a rich and creamy blend of yogurt, garlic, dill, and olive oil, haydari is a perfect accompaniment to a variety of dishes, and is sure to elevate any meze platter to new heights of culinary excellence.

The tangy and savoury flavours of the yogurt are perfectly balanced by the aromatic herbs and spices, creating a harmonious blend of tastes and textures that will tantalize the taste buds and leave you wanting more.

Finely chopped, roasted eggplants are mixed with yogurt, and in some recipes with tahini, and minced garlic and olive oil are added for extra flavour.

Legumes, especially beans are a staple ingredient in Turkish cuisine. They are often used in traditional dishes such as soups, stews, and meatless meals.

Featuring a harmonious blend of the freshest catch of the day and traditional Turkish spices, expertly crafted seafood mezes will surely tantalize your palate and elevate the dining experience to new heights of culinary excellence.

Lakerda is often served as a meze along with rakı, a traditional anise-flavoured spirit.

The taste of Lakerda is quite rich and savoury, balanced by the acidity of the lemon juice and the freshness of the dill.

Bringing the local harvest, seasonal seafood and the freshest dairy all together, endless variations of mezes will surely make one fall in love with the Turkish way of dining.