Merhabalar Arkadaşlarım! (Hello My Friends!)
Welcome to my new four-part “Meze Monday” series here on Tiffles in Türkiye! As summer approaches and we find ourselves craving fresh, light meals perfect for outdoor gatherings, there’s no better time to dive into the wonderful world of Turkish meze. These small plates are ideal for picnics, potlucks, and those long, lazy summer evenings spent with friends and family.
Over the next four weeks, I’ll be sharing eight essential Turkish meze recipes—two per post—that will transform your summer entertaining game. These dishes celebrate fresh ingredients, bold flavors, and the Mediterranean approach to eating where meals are savored slowly and shared generously. Each recipe can be prepared ahead of time, travels well, and tastes even better after the flavors have had time to meld.
The Perfect Summer Starters
Today we’re beginning with two classic dishes that form the foundation of any great meze spread: creamy, garlicky hummus and smoky, luxurious baba ganoush. These protein-rich dips are not only delicious but also incredibly satisfying, making them perfect for those seeking lighter, plant-based options during the warmer months.
Both of these meze shine when served with an abundance of fresh vegetables, warm pita bread, and good company. They’re crowd-pleasers that work equally well at a backyard barbecue or an elegant dinner party.
1. Classic Hummus (Humus) with Variations
Serves 4-6
Nothing beats homemade hummus, and this version captures the creamy, garlicky perfection you’ll find in Turkish homes. I’m also sharing some delicious variations to keep things interesting!
Ingredients:
1 cup dried chickpeas (or 2 cans, drained and rinsed)
3 cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup tahini
2-3 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons ice water
Paprika and olive oil for garnish
Instructions:
- If using dried chickpeas, soak overnight and cook until very tender (about 1 hour). Reserve cooking liquid.
- For extra smooth hummus, remove the skins from cooked chickpeas by rubbing them in a kitchen towel.
- In a food processor, blend garlic and lemon juice for 30 seconds.
- Add tahini and blend for another 30 seconds.
- Add chickpeas, cumin, and salt. Blend while slowly adding ice water until creamy.
- Adjust seasoning and consistency with more lemon juice or cooking liquid.
- Serve with a drizzle of olive oil and a sprinkle of paprika.
Delicious Variations:
- Roasted Red Pepper Hummus: Add 2 roasted red peppers to the food processor with the chickpeas
- Beetroot Hummus: Blend in 1 small roasted beetroot for a gorgeous pink color
- Herb Hummus: Mix in 1/4 cup fresh herbs (parsley, cilantro, or basil)
- Spicy Hummus: Add 1 jalapeño or 1/2 teaspoon harissa paste
- Pine Nut Hummus: Replace tahini with 1/4 cup toasted pine nuts
Tip: The secret to ultra-smooth hummus is patience—blend for at least 2-3 minutes for the best texture.
2. Smoky Baba Ganoush (Patlıcan Salatası)
Ingredients:
2 large eggplants
3 cloves garlic, minced
3 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt (or to taste)
2 tablespoons fresh parsley, chopped
Pomegranate seeds for garnish (optional)
Instructions:
- Char eggplants directly over gas flame or under broiler, turning frequently until skin is blackened and flesh is very soft (about 15-20 minutes).
- Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel away charred skin and place flesh in a fine-mesh strainer to drain for 15 minutes.
- Mash eggplant with a fork, leaving some texture.
- Mix in garlic, tahini, lemon juice, olive oil, and salt.
- Taste and adjust seasonings.
- Garnish with parsley and pomegranate seeds before serving.
Tip: Don’t skip the draining step—it prevents watery baba ganoush and concentrates the flavors beautifully.
Serving and Transport Tips
These two meze are wonderful additions to any summer gathering. They’re best served at room temperature, which means no last-minute heating or worry about keeping things warm. Pack them in sealed containers for picnics, or make them the centerpiece of a beautiful mezze platter for your next dinner party.
Serve alongside fresh vegetables like cucumber rounds, cherry tomatoes, bell pepper strips, and radishes, plus warm pita bread or crackers. A drizzle of good olive oil, a sprinkle of za’atar, and some fresh herbs make these simple dips look restaurant-worthy.
Next Monday: Join me for Part 2 of my Meze Monday series, where I’ll share recipes for vibrant ezme and traditional stuffed grape leaves (dolma)—two more crowd-pleasing additions to your summer meze repertoire!
After I complete my four-part meze series, I’ll continue with weekly plant-based versions of Turkish dishes, perfect for keeping your summer menu fresh and exciting.
Wishing you new flavors to discover and good friends to share them with,
With love from Ankara,
Tiffles, Stormy, and Smokey 🐾
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