A coastal Aegean meze of tender samphire dressed with extra-virgin olive oil, lemon, and garlic.

Tender İzmir cibes greens simply dressed with lemon, garlic, and olive oil—the essence of an Aegean ot meze.

Wild radish greens with their gentle peppery bite, softened and dressed with olive oil, lemon, and garlic.

Delicate Aegean zucchini blossoms filled with lemony, herbed rice and slowly cooked in olive oil.

Aegean artichoke bottoms gently braised with peas, carrot, potato, lemon, dill, and olive oil.

Fragrant Aegean wild fennel greens served simply with lemon, garlic, and extra-virgin olive oil.

Fresh Aegean cowpea pods slowly braised with tomato, onion, and olive oil and served cool.

Antalya’s bold tahini meze with lemon, garlic, cumin, paprika, and pul biber—thick, bright, and made without chickpeas.

Borlotti beans gently braised with vegetables, tomato and olive oil, then served at room temperature.

A Turkish meze-counter favorite of potatoes, carrots, peas and pickles in a light creamy dressing.

A cool Turkish summer meze of fresh purslane folded into thick garlic yogurt and finished with olive oil.

Leeks braised gently with carrot, rice and olive oil, served cool in the Turkish zeytinyağlı tradition.

A vivid hand-chopped Turkish meze with tomato, peppers, parsley, pepper paste, pomegranate molasses, sumac, and pul biber.

Silky Turkish-style chickpea and tahini meze brightened with lemon and finished with olive oil and paprika butter.

Tender vine leaves rolled around fragrant rice, onion, herbs, and spices, then slowly cooked with olive oil and lemon.

Antalya’s tahini meze with lemon, garlic, cumin, olive oil, and red pepper—distinctly chickpea-free.

Antalya’s regional white bean salad with creamy tahini tarator, egg, tomato, onion, parsley, and olive oil.

Cooling Turkish yogurt with finely diced cucumber, garlic, dill, mint, and olive oil.

A classic Turkish salad of finely diced tomato, cucumber, green pepper, onion, parsley, olive oil, and lemon.