The complete directory
9 foods match this view. Search local names, narrow the map, or follow a category.
Turkey
A fiery dip made from finely diced tomatoes, onions, parsley, and red pepper flakes, dressed with pomegranate molasses and olive oil. The vegetables are hand-chopped, never blended, giving it a chunky texture. A staple meze at kebab restaurants across Turkey.
Turkey
Turkish broad-bean purée meze, distinct from Greek fava.
Turkey
A refreshing meze of strained yogurt mixed with grated cucumber, garlic, dill, and a drizzle of olive oil. Sometimes diluted with cold water to make a drinkable soup. Cacık is the Turkish cousin of tzatziki and accompanies grilled meats and rice dishes.
Turkey
Haydari is the thick strained-yoghurt-and-garlic meze stiffened with cheese and dill — set-firm where cacık runs thin and soupy.
Antakya, Lebanon
محمرة
Roasted red peppers pounded with walnuts, breadcrumbs, pomegranate molasses and chilli into a coarse, sweet-sour paste.
Turkey
Fish-roe meze with olive oil and lemon.
Bulgaria
Ταραμοσαλάτα
Greek fish roe dip of tarama (cured roe), bread, olive oil, and lemon, blended until silky and pale pink. A Clean Monday and meze staple, creamy and savory, served with bread.
Greece
Τζατζίκι
Greek dip of strained yogurt, grated cucumber, garlic, olive oil, and dill. The national dip, served with bread, souvlaki, and grilled meats, cool and tangy, a meze staple.
Turkey
A meze of shredded chicken mixed with a thick sauce of ground walnuts, bread crumbs, garlic, and red pepper. Originating from the Circassian community in Turkey, it is served cold and is a fixture at meze tables and special occasions.