Cold Meze Tabaği Recipe

Place the fine bulgur in a small bowl and pour 1/2 cup boiling water over it. Cover and let sit 10–15 minutes until plump. If any water remains, drain and gently squeeze out excess.

While bulgur soaks, finely chop parsley and mint, dice tomatoes and cucumber, and thinly slice the green onion.

Fluff the soaked bulgur with a fork and combine in a mixing bowl with parsley, mint, tomatoes, cucumber and green onion.

Whisk lemon juice, olive oil, salt and black pepper in a small bowl. Pour over the salad and toss to combine. Taste and adjust salt or lemon as needed. Refrigerate until serving to let flavors meld (30 minutes recommended).

Preheat oven to 220°C (425°F) or prepare a hot grill. Prick eggplants several times with a fork.

Roast whole eggplants on a baking sheet (or grill) for 30–40 minutes, turning occasionally, until skin is charred and flesh is very soft. Let cool until manageable.

Peel away charred skin and scoop the flesh into a sieve; let drain 10 minutes to remove excess liquid, then transfer to a bowl and roughly mash with a fork or pulse once or twice in a food processor for a slightly rustic texture.

Add tahini, smashed garlic, lemon juice, olive oil, cumin and salt. Mix until combined (use food processor for a smoother dip). Taste and adjust lemon, salt or tahini.

Spoon into a serving dish, drizzle a little olive oil, sprinkle smoked paprika and chopped parsley.

Grate the cucumber, place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

In a bowl, combine yogurt, drained grated cucumber, minced garlic, chopped dill (or mint), olive oil and vinegar or lemon juice. Stir until smooth.

Season with salt and pepper, adjust to taste. Chill at least 20 minutes before serving to let flavors settle.

In a food processor, blend drained chickpeas, tahini, lemon juice, garlic, cumin and salt. With the motor running, add warm water or reserved aquafaba 1 tablespoon at a time until you reach a smooth, spoonable consistency (about 2 tablespoons).

Taste and adjust salt, lemon or tahini. Transfer to a serving bowl, use the back of a spoon to make a shallow well, drizzle 1–2 tablespoons olive oil and sprinkle paprika or sumac.

Char the eggplants: prick and roast or grill whole eggplants at 220°C (425°F) for 25–35 minutes until skins are blackened and flesh melts. Cool, peel and scoop out the flesh.

Chop or mash the eggplant flesh finely and transfer to a bowl. Stir in minced garlic, tomato paste, olive oil, red pepper flakes, lemon juice and salt. Mix well and adjust seasoning.

If you prefer a smoother sauce, briefly pulse in a food processor. Sprinkle with chopped parsley before serving.

Arrange small bowls of tabbouleh, baba ganoush, cacık, houmous and patlıcan soslu on a large platter (meze tabağı).

Drizzle each dip lightly with olive oil and garnish each as noted (smoked paprika and parsley for baba ganoush, paprika/sumac for houmous, parsley for patlıcan soslu). Place lemon wedges, warm pita and olives/pickles on the platter.

Serve chilled or at room temperature. Provide small spoons and pita for guests to share.