Turkish Meze

(Clockwise from top: Baba Ganoush, Tomato and Green Pepper Salsa, Hummus, Mint and Cucumber Raita) 

These Meze are a wonderful starter when paired with fresh pitta bread. Each one has its own distinct flavour but they compliment each other perfectly. They are easy to make in advance, but look and taste very impressive.

Baba Ganoush

This silky, smokey dip is the ultimate aubergine recipe. The aubergine should be charred (either on a barbecue or until a hot grill) until it is black and the flesh is sunken in. It can be very messy if they burst, so keep a watchful eye on them whilst they cook.

Ingredients

2 large aubergines

3 cloves garlic, finely chopped

1 tbsp tahini

Juice of half a lemon

Method

1. Cook the aubergine under a hot grill until the skin is black and the flesh has sunk. Then scoop the flesh into a sieve and leave for twenty minutes until the excess liquid has drained out.

2. Mix the tahini and garlic together until they loosen. Stir in the garlic and aubergine. Mash the mixture with a fork for a smoother consistency. Serve at room temperature.

Tomato and Green Pepper Salsa

This serves as a great counterpart to the heavier Meze dips. It's beautifully light and flavoursome and takes seconds to make.

Ingredients

300g cherry tomatoes

Small green pepper, finely chopped

30 ml olive oil

Heaped tbsp parsley, finely chopped

Salt and pepper, to taste

Method 

1. Blitz the tomatoes, parsley and olive oil in a food processor, briefly. You want to leave some texture in the tomatoes as opposed to a smooth sauce.

2. Transfer to a bowl and stir in the green pepper. Season to taste and serve chilled.

Hummus 

Hummus can be pretty much any flavour you like, but as it's part of a Meze and there's already a lot going on, I decided to keep it simple, using only a hint of paprika for seasoning.

Ingredients

400g chickpeas, drained

3 tbsp tahini

3 garlic cloves

salt, to taste

30 ml water, optional 

30 ml olive oil

3 tbsp lemon juice

1 tsp paprika 

Method 

1. In a food processor, blitz the chickpeas, garlic and tahini until smooth. 

2. Stir in the olive oil, lemon juice and some water, if necessary, to loosen up the mixture. 

3. Mix in the paprika and add some salt if you wish. Serve at room temperature.

Mint and Cumcumber Raita

This dip is so light and refreshing and also works well as a side to spicy meat dishes (like the lamb Kofte).

Ingredients

60g Greek yogurt

30g cucumber, finely chopped

2 tbsp mint, finely chopped

2 tsp ground cumin

A pinch of salt

Method

1. Mix all ingredients together in a bowl, and serve chilled.