Sides and Mezzes
Mezzes hold a special place in the Turkish food culture. Every region of Turkey boasts its own unique mezzes. Antakya alone boasts over 400 mezzes unique to its region! Here are just a few to get you started. Serve as a side to a main meal. Or dispense with the main meal altogether and just serve mezzes....
Babaganoush
How has the West not discovered the eggplant yet? That’s the thought that runs through my mind as I try this magical mezze. You may have tried versions of babaganoush at restaurants before. The homemade version is even better.
Baked Hummus Two Ways
Hummus is a favourite mezze particularly in the South East of Turkey. And there are all sorts of variations: hummus with chilli, hummus with butter, clay-baked hummus – the list goes on. I confess I am a fan of hummus in all its forms. But baked hummus is perhaps one of my favourites.
Cigar Borek with Fetta and Spinach
Cigar Boreks are an absolute favourite of Turkish children and adults alike. These cigar-shaped pastries will often jazz up a breakfast for guests, and are a popular mezze or side to lunch or dinner.
Creamed Spinach
This is a really classy side dish to a nice steak or fish. You might be surprised to find that some regions of Turkey - particularly the Istanbul/Marmara region -commonly use the humble white sauce to combine with eggplant (as in the famous hunkar begendi dish) or with spinach, as it is here. Serve your meat of choice on a base of creamy spinach, with lightly fried potato and tomato on the side.
Cucumber, Cherry and Mint Dip
This mezze is almost like a cold soup infused with fresh flavours of cherry and mint and parsley. It is served as refreshing side to a meaty main meal. Simply put a bowl of Bostani in the middle, and allow everyone to spoon generous amounts onto bits of torn hot bread. Yum.
Cucumber and Yogurt Dip
You can find variations of this dip poping up all over the Middle East, West Asia and India. The Turkish version has a thinner consistency with only the merest hint of garlic. And dill, of course – it wouldn’t be a Turkish mezze without dill.
Muhummara
It seems such a let-down to call this mezze a ‘dip’. Because it’s so much more than that – an explosion of spice and sweetness. A taste of sweet red pepper and walnut, of olive and pomegranate and spices - of all the things that make the Middle East taste wonderful...
Poached Artichokes with Broad Beans and Almond
A very elegant side dish, poached artichokes are a Turkish classic. In fact, it would be almost criminal not to include it. Here's my very favourite version with broad beans and peas – a taste of spring on a plate.
Sauteed Flat Green Beans
Turkey has a tradition of cold vegetable side dishes called “olive oil” dishes, so called because they use olive oil as a seasoning. These dishes are typically served alongside a main meal at dinner, using whatever vegetable is in season. This is possibly the most famous of the olive oil side dishes, and can be served hot or cold.
Village Pasta with Fetta and Walnut
Typically thicker than Italian pasta, Turkish pasta is typically cut into short noodles (eriste) or made into small dumplings for use in soups or mezzes. This is Turkey’s most famous noodle dish, a favourite comfort food made simply with butter, local cheese and walnuts. My preferred version uses a very soft, creamy fetta that melts when you stir it through the hot pasta to give a gorgeous, rich sauce.