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Aegean Region, Turkey
Cleaned squid cut into rings, soaked in milk, dipped in flour batter, and deep-fried until golden and crispy. A staple meze of Aegean and Mediterranean coastal cuisine, served with garlic sauce and lemon wedges. Ranked #1 on TasteAtlas's Top 100 Turkish Dishes in 2026.
Istanbul, Turkey
Mussels stuffed with spiced rice, pine nuts, and currants, served cold with a squeeze of lemon. Street vendors carry the shells in large trays and hand them to customers one by one, squeezing lemon on each. Popular in Istanbul's coastal neighborhoods and high-pedestrian areas.
Istanbul, Turkey
Mussels on wooden skewers, dipped in batter and deep-fried until golden. Sold from street carts in coastal cities, especially Istanbul, midye tava is eaten hot with tarator (garlic walnut sauce) or lemon. A beloved seaside snack and meze.