You can find very tasty and delicious snacks during your trip through the coast of Turkey or the Mediterranean (Antalya Riviera) during your vacation. Appetizers are some of the most common snacks in restaurants and cafes. Appetizers are often a mix of small hot and cold dishes that are meant to be shared between your table.
Cold Mezes:
Fava (pureed broad beans):
Turkish food is all about taking simple ingredients and making the most of them. In this meze, broad beans are boiled, mashed and then shaped into squares. Served with fresh diced onion, lemon, dill and a splash of olive oil, this dish is a classic hearty meze.
Mercimek Köftesi (Lentil Balls):
Lentil balls are traditionally made from lentils, mashed and shaped into balls with a red tomato sauce, freshly chopped parsley and spring onion, providing a fresh crunch with every bite. Lentil balls are not only vegetarian, but also vegan and are available all over the country.
Deniz Börülcesi (Samphire):
Samphire is a sea vegetable, thanks to the abundant coastline of Turkey, samphire is available almost all year round. This is an excellent dish any time of the year, but is especially popular in the summer when the heat pushes most towards the coast. The samphire is lightly cooked in garlic and then stored in lemon juice and olive oil, bringing out the natural flavors.
Ezme (spicy tomato salad):
Tomatoes and turkey go hand in hand and nowhere is this more evident than in the modest Ezme. Made by dicing tomatoes, peppers, chilies, onions, garlic and herbs, then drizzling with lemon juice, pomegranate molasses and olive oil. This dish is often offered as a gift while you wait for your food to be ready, but the modest ezme should not be overlooked.
Cerkes Tavuğu (Circassian Chicken):
This is a sturdy meze. Made from grated chicken and walnut cubes, this dish is creamy, meaty and has just the right amount of crunch. Traditionally dressed with fresh herbs, Circassian Chicken is an interesting texture change from most other meze.
Hot Mezes:
Pacanga Böreği (beef and cheese pastries):
Pacanga is the star of the many varieties of borek that are found all over Turkey. Thin cakes wrapped with tasty cheese and pastirma (spiced dried beef) and lightly baked. The outside is crispy and flaky, while the inside is a cheerful fusion of the flavorful beef and creamy melted cheese.
Icli Kofte (Stuffed, Fried Meatballs):
Icli Kofte is a handy on-the-go snack or a more substantial meze option. Ground meat is seared with onions, walnut and sometimes currants and then formed into balls before packing in a mixture of bulgur, potato and herbs. The ball is then baked golden brown. Icli koftes are very satisfying, with a crispy exterior and juicy, flavorful meat filling.
Pastirmali Humus (Hot Hummus with Pastrami):
For most people, hummus is a cold meal. In Turkey, hummus with pastrami is a very common hot meze. The hummus is served in a hot pan from the oven, with a thin layer of pastrami on top. The pastrami gives an extra meaty kick to the garlicky hummus. Dive in with some crusty bread, you won't be disappointed!
Karides Guvec (Shrimp Casserole):
Karides guvec is a very satisfying and delicious dish. Fresh shrimps are cooked in a simple butter and garlic sauce. The dish is still presented sparkling at the table, are you waiting to dive in or are you going for it?
Balik Kokorec (diced seasoned fish):
Not to be confused with traditional kokorec, fish kokorec is finely chopped fish seasoned with herbs, tomatoes, onions and peppers. This is a fresh, tasty dish that will keep you coming back for more flavor.
