Monday, 6 April 2009


Here are some selection of Turkish meze's  which can be served as a snack, as an appetizer or to accompany the drinks. These are great to spread over bread and served as a starter.

  • 4 medium tomatoes, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 chili pepper, chopped
  • handful of fresh parsley, chopped
  • 2 tbsp olive oil
  • squeeze of lemon juice
  • salt and black pepper 
Place all the chopped ingredients in a food processor and pulse it 2-3 times until all mixed together or chop all the ingredients very finely then mix in a bowl.
Add the olive oil, lemon juice, salt and pepper to taste before serving.

  • 1 tub of natural yogurt
  • half a cucumber, diced
  • 1 clove of garlic, 
  • pinch of dried mint
  • salt to taste
Crush the garlic with salt. Chop the cucumber to small pieces. 
Mix yogurt with garlic and diced cucumber. Season with mint and salt before serving.

  • 2 cups cooked and drained chickpeas
  • 1 clove of garlic, crushed
  • 1/2 cup runny tahini
  • 1/2 cup natural yogurt
  • 1 tbsp fresh dill, chopped finely
  • squeeze of lemon juice
  • salt
  • pinch of paprika
Place the chickpeas in to a mortar and pestle to pound or into a food processor  and blend until it is smooth. Add the garlic and the rest of the ingredients and mix well to bind. Sprinkle with paprika just before serving.

  • 1 aubergine
  • 2 tbsp cream fraiche
  • 2 tbsp natural yogurt
  • 1 tbsp fresh parsley, chopped finely
  • salt and ground black pepper.
Cook the aubergine whole  under the grill, turning frequently making sure it is cooked and the flesh is soft.  Peel of the skin under running cold water and diced the flesh finely.Mix with the rest of the ingredients with aubergine pulp. Add cream fraiche, yogurt and parsley. Season with salt and ground black pepper just before serving.

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