Summer Solstice and Meze Magic
Merhabalar Arkadaşlarım! (Hello My Friends!)
What a perfect time to continue the Turkish Meze Magic series! This past weekend marked the Summer Solstice here in the Northern Hemisphere, officially welcoming the season of long, warm evenings and outdoor gatherings. I hope you all had a joyful weekend celebrating the arrival of summer, whether that meant sharing meals with loved ones, exploring nature, or simply savoring the extra daylight.
As we settle into summer’s rhythm, there’s something magical about dishes that bring people together around the table. Today I’m sharing two more essential Turkish meze that perfectly capture the spirit of the season: vibrant ezme and traditional stuffed grape leaves (dolma). These recipes continue building your summer meze repertoire with flavors that are both refreshing and deeply satisfying.
Both of today’s dishes showcase the Turkish mastery of transforming simple, fresh ingredients into something extraordinary. They’re perfect for those long summer evenings when you want food that’s substantial enough to satisfy but light enough to keep you comfortable in the warmth.
Catching Up on Meze Magic
New to the Meze Magic series? Start with Part 1: Hummus & Baba Ganoush to learn the foundation recipes that will perfectly complement today’s ezme and dolma!
1. Spicy Ezme
Serves 4-6
Ezme was one of the first Turkish dishes that truly wowed me—its bold, fresh flavors instantly won me over. Think of it as Türkiye’s fiery cousin to salsa, but with an unapologetically rustic texture and a flavor that lingers deliciously. It’s incredibly versatile, working beautifully as a dip with pita bread, a topping for grilled vegetables, or even as a side salad. The key to exceptional ezme is using the ripest tomatoes you can find and letting the flavors meld together.
Ingredients:
- 4 large ripe tomatoes, finely diced
- 1 red bell pepper, finely diced
- 1-2 hot peppers (jalapeño or serrano), minced
- 1 small red onion, finely minced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses (or lemon juice)
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions:
1. Dice tomatoes and place in a fine-mesh strainer. Salt lightly and let drain for 15 minutes to remove excess moisture.
2. Combine drained tomatoes with bell pepper, hot peppers, onion, and garlic in a large bowl.
3. Add fresh herbs, olive oil, pomegranate molasses, and seasonings.
4. Mix well and let sit for at least 30 minutes for flavors to meld.
5. Taste and adjust seasoning—ezme should be bright, spicy, and well-balanced.
6. Serve with warm pita bread or use as a vibrant topping.
Tip: Ezme tastes even better after a few hours in the refrigerator. The flavors develop and intensify beautifully over time.
2. Stuffed Grape Leaves (Yaprak Dolması)
Makes about 35-40 pieces
Dolma-making is a ritual here in Türkiye that I learned about from a family I stayed with when I arrived in Ankara. I was told the key to a good dolma is patience and a generous hand with herbs. Each bite carries the warmth of shared tables and generations of tradition. While they take some time to prepare, the process is meditative (right up my alley!), and the results are absolutely worth the effort. Dolma is traditionally served cold or at room temperature, making it ideal for summer entertaining.
Ingredients:
- 1 package (17.6 oz/500 g) pickled grape leaves
- 1.5 cups (350g) rice
- 2 medium onions, finely chopped
- 2-3 garlic cloves, minced
- 1/4 cup olive oil, plus extra for cooking
- 2 tablespoons red pepper paste, sweet (tatlı biber salçası)
- 2 tablespoons dried mint (nane)
- 1 teaspoon hot red pepper flakes (pul biber)
- Salt and pepper to taste
- 1 lemon (juiced)
- Water as needed
Instructions:
- Rinse grape leaves thoroughly under cold water and gently separate. Remove any thick stems.
- In a large pan, heat olive oil over medium heat. Sauté onions until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in rice and cook for 2-3 minutes, coating each grain with oil.
- Add red pepper paste, dried mint, red pepper flakes, salt, and pepper. Mix well.
- Add enough water to barely cover the rice. Simmer for 10 minutes until rice is partially cooked.
- Remove from heat and let cool completely. The rice should still have some bite to it.
- Lay grape leaves shiny-side down on a work surface. Place 1 tablespoon of filling near the stem end.
- Fold the bottom edge over the filling, fold in the sides, then roll tightly toward the tip.
- Layer dolmas seam-side down in a heavy-bottomed pot, packing them snugly.
- Drizzle with remaining olive oil and lemon juice.
- Add enough water to just cover the dolmas. Place a plate directly on top to weigh them down.
- Cover the pot and simmer gently for 45-50 minutes until rice is tender and liquid is absorbed.
- Let cool in the pot, then refrigerate until chilled.
- Serve cold with lemon wedges.
Tip: Don’t overfill the grape leaves—the rice will expand during cooking. If you have leftover filling, it makes a delicious pilaf on its own!
Serving and Transport Tips
These two meze create a beautiful contrast on any summer table. The bright, chunky ezme provides a burst of fresh flavors, while the delicate dolmas offer a more subtle, herb-infused experience. Both travel exceptionally well, making them perfect for picnics, beach outings, or potluck gatherings.
For serving, arrange the dolmas on a platter garnished with lemon wedges and fresh herbs. Ezme looks stunning in a rustic bowl with pita triangles arranged around the edges. Both dishes benefit from being served at room temperature, so there’s no stress about timing when entertaining.
If transporting, pack ezme in a sealed container and bring pita separately to maintain freshness. Dolmas can be arranged in a shallow container and covered tightly—the flavor actually improves during transport as the seasonings continue to meld!
Next Monday: Join me for Part 3 of my Meatless Monday: Turkish Meze Magic series, when I’ll share recipes for rich muhammara and satisfying çiğ köfte—two protein-packed additions that will make your meze spread even more substantial and exciting!
After I complete this four-part meze series, I’ll continue with weekly plant-based versions of Turkish dishes, perfect for keeping your summer menu fresh and exhilarating. Later this week, I’ll share some other random observations from my life as an expat here in Türkiye!
Wishing you new flavors to discover, good friends to share them with, and a wonderful summer ahead,
With love from Ankara,
Tiffles, Stormy, and Smokey 🐾
I’d love to hear—have you attempted dolma before, or does the idea of rolling dozens of little parcels intimidate you? (Trust me, it’s worth it!) And how spicy do you dare to go with your ezme? Share your meze triumphs (or disasters!) in the comments!
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