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Turkish Meze Platter
These are the recipes of our favorite Turkish meze! We gathered the recipes in Turkey and picked the easiest ones with the tastiest results. So if you’re making them for a Meditteranean themed party, or just feel like something fresh and a little different, these mezze recipes are the perfect combination. n this set, you will experience different textures, colors and tastes. The earthiness of raw beets (beetroot) in a yogurt-based dip, kindly provided to us by a Fehtiye market vendor from whom we bought many of our vegetables over a period of months. An olive-based salad that might just have become our favorite salad ever (we thought that Asian-based salads held that title). The combination of the salty olives and the sweet molasses was a delight to savor. Roasted and then vinegar-marinated red bell peppers (capsicums) that are truly gourmet. Another yogurt-based dip, this time with carrots and finally mixed olives, simple, elegant and juicy. Apart from the finishing garnishes and dressings, the dishes can be prepared in advance.
Servings Prep Time
4people 30minutes
Cook Time
30minutes
Servings Prep Time
4people 30minutes
Cook Time
30minutes
Ingredients
Beet, Garlic & Yogurt Dip
Mixed Olive Salad
Marinated Roasted Bell Peppers
Yogurt Carrot Dip
Mixed Olives
  • 1/2lb olivesgood quality, mixed*
Instructions
Beet, Garlic & Yogurt Dip
  1. Trim and peel the raw beets and then grate them.
  2. Place in a bowl. Add the garlic and yogurt and mix all ingredients together.
  3. Add some parsley as a garnish before serving.
Mixed Olive Salad
  1. Using a small knife, pit the olives and place the olive cheeks in a bowl.
  2. Add the salad onion, cucumbers, tomatoes and parsley. Toss.
  3. Just prior to serving, dry roast the walnuts until golden in a small pan. Then crush and add to the salad.
  4. Prepare the dressing by whisking together the pomegranate molasses and olive oil. Drizzle over the salad and toss again.
Marinated Roasted Bell Peppers
  1. For a smoky taste, light an open grill BBQ. Over a medium heat, cook the whole bell peppers until charred and soft, about 20 minutes. You can also instead use your oven broiler (grill).
  2. Allow the peppers to cool and then deseed the peppers and cut into broad slices.
  3. Place on a large, flat dish. Sprinkle the garlic, vinegar, oregano leaves and sea salt over the peppers and reserve until needed.
  4. Just prior to serving, finely chop the parsley and sprinkle over the peppers. This dish may be served cold or at room temperature.
Yogurt Carrot Dip
  1. Heat the olive oil in a pan over medium heat. Place the grated carrot in the pan. Cook for about 10 minutes or until soft. Allow to cool.
  2. Combine the yogurt and garlic. Season with the sea salt. Add the cooled carrot and garnish with some olives.
Mixed Olives
  1. Place the olives in a serving bowl.
Recipe Notes

Despite being hard, the beets grate easily.

Warning: Do not wear white clothing while grating the beets!

Turkish-style yogurt is thick. If you can’t find it use Greek yogurt instead.

For your olives, find a good quality delicatessen and buy fresh, whole olives. Pitted olives can be dry. Or buy high quality bottled olives. Please don’t use canned olives.

It is worth sourcing the pomegranate molasses. The combination of the sweetness of the molasses and the saltiness of the olives is a highlight. You can substitute with honey if you cannot find.

Fresh thyme leaves can be used instead of oregano leaves. Dried oregano or thyme may also be used but reduce the quantity by half.

Any type of vinegar may be used, provided it is of good quality. The sweetness of the peppers will mellow out the vinegar and leave your guests wanting more.

https://compassandfork.com/recipe/turkish-meze-platter/
https://compassandfork.com/recipe/turkish-meze-platter/