parsley and hot pepper
Roka (arugula) salad
Patlcan salatas – eggplant salad
Bakla ezmesi – hummus prepared from broad bean
Barbunya pilaki – borlotti beans cooked with garlic, tomato paste, carrot and olive oil
Borani
Börek – very thin dough layers staffed with cheese, meat or vegetables
Cack – cucumber with yoghurt, dried mint and olive oil
Cevizli biber – a meze prepared with walnut, red pepper, pepper paste, onion and cumin
Çerkez tavuu (literally "Circassian chicken")
Çi köfte – raw mea patties, similar to steak tartare, prepared with ground beef (sometimes lamb) and fine-ground bulgur; a vegetarian version using tomato paste is known as etsiz çi köfte (literally "meatless raw meatballs")
Çoban salatas – a mixed salad of tomato, cucumber, onion, green peppers, and parsley
Deniz börülcesi (Salicornia europaea, also called common glasswort or marsh samphire)
Dolma – vine leaves, cabbage leaves, chard leaves, peppers, tomato, squash, pumpkin, eggplant or mussels stuffed with rice and/or meat
Fasulye pilaki – white beans cooked with garlic, tomato paste, carrot and olive oil
Fava – broad/horse bean puree
Gavurda salad
Hardalotu – mustard plant salad
Haydari
Humus (a word coming from Arabic) – a spread prepared from sesame, chickpea, garlic, olive oil, lemon juice
çli köfte (also known as oruk) – served either as a meze or a main dish; especially in the east of Turkey, when it is cooked through boiling in a pot, içli köfte is served as a main dish
Kabak çiçei dolmas – stuffed zucchini blossoms, a kind of dolma
Kalamar (calamari) – fried or grilled, served with tarator sauce
Karides (shrimp) – served as a salad, grilled, or stewed with vegetables in a güveç (a casserole)