A Meze Guide: Turkish and Mediterranean Small Plates A to Z

Meze is the soul of Mediterranean and Aegean tables: small shared plates that stretch out the conversation and suit every palate. So how do you build a good meze table?

Cold meze

• Hummus, fava, haydari: creamy, satisfying classics.
• Smoked aubergine (mütabbel): with garlic yoghurt.
• Samphire, octopus salad: freshness from the sea.

Hot meze

• Spring rolls, courgette fritters, paçanga böreği.
• Fried calamari, prawn casserole: for seafood lovers.

How to build the table

Start with cold meze, then move to hot. Order plenty of variety but keep portions small; the point is the range of flavours. Rakı or white wine completes it.

Rakı and meze

The aniseed aroma of rakı pairs beautifully with rich, salty meze. Cheese, melon and fava are the classic trio.

Over 20 meze on one table

The tapas-style meze selection at Salonika 1881 fits an entire meze guide onto a single table, with more than 20 fresh plates.

Book a table for meze.