Appetizers, sliders, starters, hors d’oeuvres – pre-meal small dishes are served in every country in the world, regardless of the title. Intended to satisfy the palate and kick start the appetite, these perfectly-portioned smaller servings are a special part of any dining experience. In Turkey, the equivalent to an appetizer is a meze; the only different between this starting meal in Turkey and a starting meal in America is that the Turks put just as much effort into perfecting the art of a meze as the Spanish do in crafting the perfect tamale!
Some of the most famous meze plates served in Turkey include:
Haydari: blended yogurt that features hints of garlic and dill
Ezme: Mixed tomato paste with chili flaked featuring finely chopped onions, herbs, spices and peppers
Humus: A famous chickpea spread that is served all over the world and can be garnished with a variety of additives such as garlic or herbs
Sigara Borek: A delicious pastry that is traditionally in the shape of a cigar and stuffed with white cheese
Patlican Salatasi: Mashed, cooked eggplant that is drizzled in olive oil
Calamari: Fresh, battered calamari
Fava: Broad beans that have been mashed and blended with a variety of herbs and olive oil
The typical dining experience in Turkey usually involves the server bringing out a very large platter and setting it in front of the table; the tray features a variety of mezes that the party can choose from. The selected meze is then brought to the table and served one by one so that plenty of time is given for the enjoyment of the individual flavors. Meze is always eaten slowly and good conversation, laughter and pure enjoyment of the meal is the staple of the entire dining experience. It is truly a spectacular experience that is enjoyed by the entire table.