Mezze: A Culinary Journey Through Turkey’s Regional Flavours

In Turkish cuisine, few dining traditions are as beloved as mezze—a vibrant selection of small dishes served before the main course, meant for sharing and savouring. Whether enjoyed in a lively meyhane (traditional tavern) with a glass of rakı, or at a family gathering by the sea, mezze is more than just food—it’s a celebration of flavors, hospitality, and culture.

While mezze can be found all over Turkey, each region adds its own unique touch, shaped by local ingredients and culinary traditions. Let’s take a journey through the different types of Turkish mezze, region by region.

Mezze of the Aegean: Fresh, Light, and Herb-Infused

A mezze spread featuring stuffed wine leaves garnished with lemon, served alongside bowls of flavorful dips, olives, and beans on a beautifully set table.

The Aegean coast, home to cities like Izmir, Bodrum, and Ayvalık, is known for its Mediterranean influences, with an emphasis on olive oil, fresh vegetables, and seafood. The mezze here is light, refreshing, and often vegetarian.

Aegean Mezze Specialties:

• Zeytinyağlı Enginar – Artichokes braised in olive oil with carrots and peas.

• Fava – A smooth puree of fava beans, often garnished with dill and olive oil.

• Deniz Börülcesi – Salicornia (sea beans) dressed in garlic and lemon.

• Girit Ezmesi – A rich spread made from feta cheese, walnuts, and olive oil, inspired by Cretan cuisine.

Mezze of the Marmara Region: A Blend of Cultures

Home to Istanbul, Bursa, and Thrace, the Marmara region is a melting pot of flavors, reflecting influences from the Ottoman era and neighboring Greece and the Balkans. Mezze here is diverse, featuring both vegetable-based and hearty meat options.

Marmara Mezze Specialties:

• Lakerda – Cured bonito fish, served with raw onions and olive oil.

• Patlıcan Salatası – Smoky eggplant salad mixed with yogurt or olive oil.

• Haydari – A thick, garlicky yogurt dip with herbs and olive oil.

• Peynir Tabağı – A selection of local Turkish cheeses, often served with nuts and dried fruit.

Mezze of the Black Sea: A Seafood Lover’s Paradise

The Black Sea region, from Trabzon to Rize, is known for its abundance of fresh fish, maize-based dishes, and unique dairy products. While mezze culture isn’t as dominant here as in other parts of Turkey, some dishes have made their way into the national mezze tradition.

Black Sea Mezze Specialties:

• Hamsili Pilav – Rice pilaf cooked with Black Sea anchovies.

• Mıhlama (Kuymak) – A stretchy, buttery cheese fondue made with cornmeal.

• Laz Böreği – A surprising sweet-savory pastry filled with custard, often served alongside other dishes.

Mezze of Central Anatolia: Hearty and Bold Flavors

A delightful spread of mezze showcasing a variety of Mediterranean dishes, including hummus and flavorful salads, elegantly presented in white bowls.

In Ankara, Konya, and Cappadocia, mezze is influenced by Anatolian cuisine, which is known for its rich dairy, wheat-based dishes, and bold spices. Here, mezze is heartier, often featuring roasted vegetables and meats.

Central Anatolian Mezze Specialties:

• Yoğurtlu Kabak – Zucchini with garlicky yogurt and walnuts.

• Çerkez Tavuğu – Circassian-style shredded chicken mixed with walnuts and garlic.

• Tahinli Patlıcan Ezmesi – Roasted eggplant blended with tahini and lemon juice.

• Arnavut Ciğeri – Fried liver cubes served with onions, parsley, and sumac.

Mezze of the Southeastern Region: Spicy, Savory, and Rich

In Gaziantep, Şanlıurfa, and Diyarbakır, mezze takes on a bold, spicy character, influenced by Middle Eastern flavors. Pomegranate molasses, sumac, and red pepper paste are key ingredients in this region’s mezze.

Southeastern Mezze Specialties:

• Muhammara – A spicy dip made with red peppers, walnuts, and olive oil.

• Ali Nazik – Smoked eggplant puree topped with spiced minced lamb.

• Ezme – A finely chopped tomato, pepper, and chili paste salad with pomegranate molasses.

• Kısır – A bulgur salad mixed with tomato paste, parsley, and lemon juice.

Mezze of the Mediterranean: A Celebration of Citrus and Seafood

The Mediterranean region, including Antalya, Mersin, and Adana, shares similarities with the Aegean but with a slightly spicier touch and an emphasis on seafood and citrus-based flavors.

Mediterranean Mezze Specialties:

• Humus – A rich, creamy chickpea and tahini dip, often served warm in Antakya.

• Şakşuka – Fried eggplant and peppers in a garlicky tomato sauce.

• Karides Güveç – Shrimp baked with tomatoes, garlic, and butter.

• Babagannuş – A smoky eggplant salad with tomatoes and peppers, drizzled with olive oil.

The Art of Mezze: More Than Just Food

An inviting spread of colorful mezze dishes featuring vibrant salads, hummus, and fresh herbs laid out on a beautifully decorated table.

Whether you’re in a seaside meyhane, a traditional Anatolian home, or a lively tavern in Istanbul, mezze is always served with the same purpose: to bring people together. It is about sharing, conversation, and enjoying food at a leisurely pace, always accompanied by a glass of rakı or Turkish tea.

Each bite tells a story of Turkey’s regional diversity, offering a taste of the land, the sea, and centuries of culinary heritage.

Conclusion: A Feast of Flavors

The beauty of mezze lies in its variety—every region in Turkey brings something unique to the table, making each mezze experience a journey through history, culture, and tradition. Whether you prefer the herbaceous Aegean plates, the spicy Southeastern dips, or the seafood delights of the Black Sea, there is a mezze for every palate.

So next time you sit down for a Turkish meal, take your time, enjoy the small plates, and savor the art of mezze—because in Turkey, food is never just about eating; it’s about sharing and celebrating life.