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favorite food.

🇹🇷Turkey

Barbunya Pilaki

Borlotti beans braised in olive oil and tomato.

🇧🇦Bosnia and Herzegovina

Dolma

دلمه

Vegetables such as peppers, eggplants, tomatoes, or zucchini hollowed out and stuffed with a mixture of rice, pine nuts, currants, and sometimes ground meat. The olive-oil vegetarian version (zeytinyağlı dolma) is served cold and is a staple of the Turkish meze table.

🇦🇪United Arab Emirates

Dolmades

Ντολμάδες

Greek stuffed grape leaves with rice, herbs, and olive oil, rolled into small parcels. A meze and Clean Monday staple, tangy and herby, served cold with lemon, a national dish.

🇹🇷Turkey

Karnıyarık

Eggplants split lengthwise and stuffed with a mixture of minced lamb, onions, tomatoes, and parsley, then baked until the eggplant is meltingly tender. The name means 'split belly' in Turkish. It is one of the most iconic home-cooked dishes in Turkish cuisine.

🇹🇷Turkey

Mücver

Kabak mücveri

Fritters made by mixing grated zucchini with eggs, flour, herbs (dill, parsley, mint), and sometimes cheese, then pan-frying until golden. Served warm with yogurt or lemon, mücver is a popular summer dish and vegetarian meze across Turkey.

🇹🇷Turkey

Zeytinyagli Enginar

Artichoke bottoms braised in olive oil with onion, carrot, potato and dill until tender, served cold as an olive-oil meze — spring's most anticipated dish in Istanbul restaurants.

🇹🇷Turkey

Şakşuka

A meze of fried eggplant, zucchini, and peppers simmered in a rich tomato sauce with garlic. Served cold or at room temperature, şakşuka is a staple of the olive-oil meze table and showcases the Turkish love of eggplant and summer vegetables.

🇹🇷Aegean Region, Turkey

Şevketibostan yemeği

Sevketibostan yemegi, blessed-thistle stalks stewed with lamb or in egg-lemon sauce, is a named Aegean wild-vegetable dish with a short season.