Many of them can be served as a side dish or even as the main entrée! They're packed with flavor and made using fresh ingredients.
So, whether you're looking for a light salad, homemade flatbread, or cheesy pie, this list of 15 Turkish appetizers has something for you.
Many people are divided about eggplant, and I believe it has a lot to do with the texture. When cooked incorrectly, they, like mushrooms, can become rubbery.
The flavor is undoubtedly light, but the eggplant absorbs flavor like a sponge due to its porous nature!
When roasted, eggplant becomes rich and creamy, and the topping of tomatoes, parsley, and pistachios lends a splash of color to this delicious vegetable.
Fava beans have a fantastic flavor profile that includes traces of almonds, sweetness, and even cheese.
This dish is extremely popular in Turkey, and it can be either solid or as a dip.
When kept firm, it can be offered as a bite-sized snack or sliced and served as a cheese alternative with crackers.
Try adding more lemon juice and extra oil if you want to use it as a dip. It's an excellent substitute for hummus.
If you've always wanted to make handmade flatbread but don't have a mixer, this is the recipe for you!
This soft and supple flatbread recipe comes together in one bowl with little kneading and only 15 minutes of rest time.
Greek yogurt is used into the dough, which adds moisture and a sour flavor. Make them in whichever size you choose and serve with dinner.
These aren't your typical sweet barbecue beans. Instead, tomatoes, onions, garlic, and carrots are used.
These are a terrific little side to any dinner thanks to the Mediterranean spice.
Cranberry beans are milder in flavor than pinto beans and are widely accessible in Turkey.
They can be purchased dried or canned, but if you only have pinto beans, use them.
I could eat this dish as a main course any day, thanks to the luscious roasted tomatoes and crisp garlic chips.
The key to perfect eggplant texture is to salt your slices and let them'sweat' for about 45 minutes.
This will remove any excess moisture and prepare them for frying.
Take extra care with the skin, as some eggplants have thicker skin and may require peeling before slicing and cooking.
Many years ago, I fell in love with these pizza-like bread boats. They're a cross between stuffed bread and savory pie, and I wish I had more of them.
Again, this is a hand-made recipe that requires little kneading to form a smooth dough.
After resting and portioning, roll out an oval shape that is relatively thin.
Fill the center with your preferred filling. The feta and mozzarella mixture is delicious. Then pinch the two ends together to form a canoe shape.
There's no reason vegans can't enjoy plate meaty' meatballs and spicy marinara.
I love finding vegan substitutes, and this one is fantastic. Between the red lentils and the bulgar wheat, you'll have some extremely filling meatballs.
My only suggestion is to fry them after you've formed them to create a nice crust on the outside.
Slightly sweet, slightly smoky, and just as spicy as you like, this dip is on another level to boring old hummus.
One key thing to note is that this recipe uses toasted walnuts to create that creamy texture.
You could substitute for cashews or use chickpeas if you want it nut-free.
If you can’t find pomegranate molasses in the store, you can make your own with ease.
This recipe is almost like a Turkish chimichurri. It uses tomatoes, onion, garlic, and parsley and will enhance anything from kebabs to burgers to chicken.
One of the critical ingredients is pomegranate molasses.
As mentioned above, it’s super easy to make your own, and you can’t substitute the vibrant color it provides.
As tempting as it is to throw everything into a food processor, this dish needs a little love.
It’s best to dice everything by hand to avoid too much excess moisture.
My favorite thing about this recipe has to be the color. It’s lively and beautiful and will brighten up any table.
And then there’s the taste! Juicy tomatoes, crunchy onions, and perfectly ripe peppers and cucumbers are mixed with a simple dressing that keeps it fresh and light.
There’s nothing better than a crispy veggie fritter. They can be served as a simple snack or as a side to some perfectly roasted chicken.
These are extra special because they have dill and feta right in the mix.
Be sure to grate and salt your zucchini, giving it time to expel any excess moisture that would prevent the fritter from crisping up in the pan.
I can only describe these as Turkish taquitos! Warm, crisp, and full of melted cheese, they’re a step up from soggy mozzarella sticks.
Use feta or a feta-alternative for the middle. You won’t want anything too watery, like cream cheese.
Add anything else you think would work, too. I like to throw in some onions and even leftover chicken.
Using phyllo will guarantee a crunchy shell, and you can have a batch of these on the plate in just 30 minutes.
Ok, so I know I said before that hummus was boring. I didn’t mean it! I promise!
I actually love hummus, and you’ll always find a pot in the fridge. But the store-bought stuff has nothing on this homemade recipe.
I like to roast my garlic to help deepen the flavor and create a creamier finish.
I also like to peel my chickpeas (for the same reason), but if you don’t mind the texture, you can leave them unpeeled.
Bulgur is a whole grain and is super high in fiber. I like to use it because it has excellent texture and adds a different flavor than something like couscous.
As far as appetizers go, this could be a meal on its own. It uses tomato paste and pomegranate molasses, so you know it’s packed with flavor.
This simple little pie drew quite a crowd at my last big gathering. It’s light, crisp, and full of salty feta, leeks, and parsley.
Adding yogurt to the egg wash is an excellent way to infuse moisture and flavor into the flaky pastry.
I doubled my pie and added an extra layer of filling to the mix, and I’m so glad I did. They didn’t last long!