Discover the Art of Meze / Mediterranean Tapas

Small plates, big flavour. From creamy dips to grilled delights, explore the timeless Mediterranean tradition of sharing — one bite at a time.

1. Fava (Yellow Split Pea Purée)

Ingredients:

• 1 cup yellow split peas

• 1 onion

• 3 tbsp olive oil

• Lemon juice, salt, black pepper

Instructions:
Boil split peas with onion until soft. Blend into a purée with oil and seasoning. Chill and drizzle with olive oil before serving.

2. Caponata (Sicilian Eggplant Relish)

Ingredients:

• 2 eggplants, diced

• 1 onion

• 2 celery stalks

• 1/3 cup green olives

• 2 tbsp capers

• 2 tbsp tomato paste

• 2 tbsp vinegar, 1 tsp sugar

Instructions:
Sauté vegetables, stir in paste, olives, capers, vinegar, and sugar. Simmer until thick. Serve room temp with crusty bread.

3. Bruschetta al Pomodoro

Ingredients:

• Cherry tomatoes, halved

• Garlic, rubbed on toasted bread

• Basil leaves

• Extra virgin olive oil

• Sea salt

Instructions:
Toss tomatoes with oil and basil. Spoon onto garlic-rubbed toasted bread.

4. Tzatziki (Yogurt-Cucumber Dip)

Ingredients:

• 1 cup strained Greek yogurt

• 1 cucumber, grated and squeezed

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tbsp lemon juice

• Fresh dill, chopped

• Salt to taste

Instructions:
Mix all ingredients in a bowl. Chill before serving.
→ Pairs beautifully with Assyrtiko or Ouzo.

5. Şakşuka (Fried Vegetables with Tomato Sauce)

Ingredients:

• 2 medium eggplants, peeled in stripes and diced

• 2 green peppers, chopped

• 2 potatoes, peeled and diced

• 3 medium tomatoes, grated or finely chopped

• 2 cloves garlic, minced

• 4 tbsp olive oil (plus more for frying)

• Salt, black pepper, optional chili flakes

Instructions:
Lightly salt the diced eggplants and let them sit for 20 minutes to release bitterness, then pat them dry. Fry the potatoes, eggplants, and green peppers separately in oil until golden and tender, then drain them on paper towels to remove excess oil. In a separate pan, sauté the minced garlic in olive oil, add the grated tomatoes, season with salt, pepper, and optional chili flakes, and simmer for 10–15 minutes until the sauce thickens. Arrange the fried vegetables in a serving dish, pour the tomato sauce over the top, and serve warm or at room temperature with a drizzle of olive oil or a sprinkle of fresh parsley if desired.

A rich, flavour-packed meze perfect with Raki or Turkish white wine.