Meze & Salads – Turkish food guides

Mercimek köftesi recipe: Turkish red lentil and bulgur köfte

Mercimek köftesi are soft, spiced red lentil and bulgur köfte, shaped by hand and wrapped in lettuce with lemon. Vegan, cheap and a favourite at Turkish tea parties.

Çiğ köfte recipe: spicy bulgur köfte, the meat-free way

Today's çiğ köfte is meat-free: fine bulgur kneaded with chilli, pepper paste and herbs until it turns soft and rich. Here is how to make the shop-style version at home.

Acılı ezme recipe: spicy Turkish tomato and pepper salad

Acılı ezme is the hot, sharp, finely chopped tomato and pepper salad that lands on the table at every ocakbaşı. All you need is a sharp knife and 20 minutes.

Çoban salatası recipe: classic Turkish shepherd’s salad

Çoban salatası, the Turkish shepherd's salad, is diced tomato, cucumber, pepper and onion with lemon and olive oil. Simple, but there are a few tricks to getting it right.

Haydari recipe: thick Turkish yoghurt dip with garlic and herbs

Haydari is a thick, tangy meze of strained yoghurt, garlic and herbs, finished with chilli butter or olive oil. Ten minutes of work, plus a little straining time.

Patlıcan salatası recipe: smoky Turkish aubergine salad

Patlıcan salatası is smoky charred aubergine chopped with garlic, peppers, lemon and olive oil. It is one of the simplest and best Turkish meze.

Yaprak sarma recipe: Turkish vine leaves stuffed with herby rice

Vine leaves rolled tight around spiced rice, pine nuts and herbs, then gently simmered in olive oil and lemon. A classic cold meze that is worth the rolling.

Kısır recipe: spicy Turkish bulgur salad with pomegranate molasses

Fine bulgur soaked and kneaded with pepper paste, pomegranate molasses, lemon and fresh herbs. Kısır needs no cooking and tastes even better the next day.

İmam bayıldı recipe: Turkish stuffed aubergines in olive oil

Soft aubergines packed with sweet slow-cooked onions, garlic and tomato, baked in olive oil and served at room temperature.

Meze & Salads: Turkish food guides