Şakşuka — Eggplant and Pepper in Tomato Sauce
Golden eggplant and peppers dressed with a thick garlic-tomato sauce, served warm or at room temperature with bread.
Babagannuş — Hatay Roasted Eggplant and Pepper Meze
Smoky roasted eggplant chopped with charred peppers, tomato, garlic, parsley, and olive oil in the Hatay style.
İmam Bayıldı — Olive-Oil Braised Stuffed Eggplant
Olive-oil braised eggplants filled with soft onions, tomato, garlic, and parsley. Serve this classic zeytinyağlı at room temperature.
Fava — Aegean Split Broad Bean Purée
A silky Aegean meze of split broad beans, onion, olive oil, lemon, and dill, served cool with red onion.
Deniz Börülcesi Salatası — Samphire with Lemon and Garlic
A coastal Aegean meze of tender samphire dressed with extra-virgin olive oil, lemon, and garlic.
Cibes Salatası — İzmir Cabbage-Shoot Meze
Tender İzmir cibes greens simply dressed with lemon, garlic, and olive oil—the essence of an Aegean ot meze.
Radika Salatası — Aegean Dandelion Greens
Pleasantly bitter radika greens, blanched and dressed with lemon and olive oil in classic Aegean style.
Turp Otu Salatası — Wild Radish Greens
Wild radish greens with their gentle peppery bite, softened and dressed with olive oil, lemon, and garlic.
Girit Ezmesi — Aegean Herb and Cheese Meze
A rustic Aegean cheese meze with fresh herbs, walnuts, pistachios, garlic, and olive oil.
Kabak Çiçeği Dolması — Stuffed Zucchini Blossoms
Delicate Aegean zucchini blossoms filled with lemony, herbed rice and slowly cooked in olive oil.
Zeytinyağlı Enginar — Aegean Artichokes
Aegean artichoke bottoms gently braised with peas, carrot, potato, lemon, dill, and olive oil.
Arapsaçı Salatası — Wild Fennel Greens
Fragrant Aegean wild fennel greens served simply with lemon, garlic, and extra-virgin olive oil.
Zeytinyağlı Taze Börülce — Aegean Cowpeas
Fresh Aegean cowpea pods slowly braised with tomato, onion, and olive oil and served cool.
Hibeş — Antalya Tahini Meze
Antalya’s bold tahini meze with lemon, garlic, cumin, paprika, and pul biber—thick, bright, and made without chickpeas.
Zeytinyağlı Barbunya — Olive-Oil-Braised Borlotti Beans
Borlotti beans gently braised with vegetables, tomato and olive oil, then served at room temperature.
Rus Salatası — Turkish-Style Russian Salad
A Turkish meze-counter favorite of potatoes, carrots, peas and pickles in a light creamy dressing.
Yoğurtlu Semizotu — Purslane with Garlic Yogurt
A cool Turkish summer meze of fresh purslane folded into thick garlic yogurt and finished with olive oil.
Zeytinyağlı Pırasa — Olive-Oil-Braised Leeks
Leeks braised gently with carrot, rice and olive oil, served cool in the Turkish zeytinyağlı tradition.