Turkish meze Aegean small-plates drinking tradition

Turkish meze is a foundational small-plates tradition central to meyhane (drinking tavern) culture, particularly along the Aegean coast, where it evolved as a seafood-and-raki pairing ritual. The tradition emphasizes leisurely, multi-course dining: cold meze (soğuk meze) are served first, followed by hot meze (sıcak meze), with the main course often skipped entirely in favor of endless meze rounds.

Canonical meze dishes

The core repertoire includes haydari (thick yogurt with garlic and mint), muhammara (red pepper and walnut spread, shared with Levantine cuisines), çerkez tavuğu (Circassian chicken in walnut-paprika sauce), midye dolma (stuffed mussels), lakerda (salt-cured bonito), ezme (spicy tomato-pepper relish), humus and patlıcan ezmesi (smoky eggplant dip, both shared with Levantine), cacık (yogurt-cucumber-mint dip, cousin to Greek tzatziki), mücver (zucchini fritters), and piyaz (white bean salad with onion). Meze are scooped with lavaş or pide bread.

Meyhane tradition

Meyhane culture centers on rakı, an anise-flavored spirit, paired with seafood meze, especially in Aegean coastal cities like İzmir and Bodrum. The meal unfolds without rush; multiple courses are spread over hours. Cold meze arrive first, then hot meze, often replacing a main course entirely.

Regional variants

Aegean meze leans heavily on olive oil and seafood, reflecting the region’s coastal bounty. Eastern Turkish cuisine features fewer meze dishes, with a greater focus on kebabs and meat-based mains.

Distinguishing from Greek and Lebanese meze

Turkish meze shares dishes with Greek mezedes (e.g., dolma/yaprak sarma) and Lebanese mezze, but differs in specific items: Turkish meze uses more red pepper paste, while Lebanese mezze features more parsley and cilantro. Greek mezedes often accompany ouzo rather than rakı.

Dietary notes

Many meze are vegan: muhammara, ezme, piyaz, and patlıcan ezmesi. Haydari and cacık contain yogurt (not vegan). Meze are generally halal-friendly (no pork), but not typically kosher.

Los Angeles scene

In LA, Turkish meze appears at Open Sesame (West LA, Lebanese-Armenian-Turkish blur), Cafe Istanbul (Hollywood), Marakesh (Mediterranean-Turkish mix), and Anatolian Lounge (smaller meze selection). The Turkish community is concentrated in West LA, Hollywood, and Anaheim.