How to Make Classic Turkish Mezes at Home

Classic Turkish mezes are a delightful assortment of appetizers that showcase the rich flavors of Turkish cuisine. Making these savory dishes at home can elevate your dining experience and impress your guests. Here’s a guide on how to prepare some quintessential Turkish mezes.

1. Hummus

Ingredients:

  • 1 can of chickpeas, rinsed and drained
  • 2-3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • Salt to taste

Instructions:

  1. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, and salt.
  2. Blend until smooth, adding water if necessary to reach your desired consistency.
  3. Drizzle with olive oil, and sprinkle with paprika before serving.

2. Baba Ganoush

Ingredients:

  • 1 large eggplant
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • Salt to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Pierce the eggplant with a fork and roast it for about 30-40 minutes until soft.
  2. Let it cool, then scoop out the flesh into a bowl.
  3. Add tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth.
  4. Serve drizzled with olive oil and a sprinkle of paprika.

3. Fattoush Salad

Ingredients:

  • 2 cups mixed greens
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1 radish, thinly sliced
  • 1/2 cup parsley, chopped
  • 1/2 cup mint, chopped
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, mix the greens, cucumber, tomatoes, bell pepper, radish, parsley, and mint.
  2. In a small bowl, whisk together pomegranate molasses, olive oil, salt, and pepper.
  3. Pour the dressing over the salad and toss thoroughly before serving.

4. Stuffed Grape Leaves (Dolma)

Ingredients:

  • 1 jar grape leaves, rinsed
  • 1 cup rice, rinsed
  • 1 onion, finely chopped
  • 1/2 cup pine nuts
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions:

  1. In a pan, heat half of the olive oil, and sauté the onion until translucent. Add rice and cook for an additional 2-3 minutes.
  2. Stir in pine nuts, dill, parsley, salt, and pepper, then remove from heat.
  3. Lay a grape leaf on a flat surface, place a spoonful of the rice mixture at the base, and roll tightly, folding the sides in as you go.
  4. Layer the stuffed grape leaves in a pot, drizzle with remaining olive oil, and add water to cover. Simmer for approximately 30-40 minutes.

5. Cacık (Yogurt with Cucumber)

Ingredients:

  • 2 cups plain yogurt
  • 1 cucumber, grated