You have found an amazing article for vegetarian Turkish meze recipes. Get ready for the delicious tastes of a wide variety of Turkish cuisine! Here are 4 recipes from around the country that you’ll be dying to try.
4 Delicious Vegetarian Turkish Meze Recipes
Some appetizers are filling, low in calories, and contain lots of vitamins, and as a bonus, they can also be vegetarian.
Turkish cuisine is one of the best places to find these recipes. Here 4 Turkish meze recipes that taste great and are vegetarian.
Vegetarian Turkish Meze Recipes
1. Atom Recipe
You’ll be amazed at how easy this delicious atom appetizer is to make. In addition, the ingredients that make it delicious can be found just as easily. Here’s how to make it!
2.5 cups of Greek yogurt
6 dried cayenne peppers
2 tablespoons of butter
2 cloves of crushed garlic
2 tablespoons of oil
1/4 teaspoon ground red pepper
1 teaspoon of salt
- Start by getting a wire strainer. Spread a towel on the bottom of the strainer and pour greek yogurt on it. Put a container under it and wait for it to filter in the refrigerator. If you are going to prepare the atom for the dinner, you can start straining the yogurt in the morning. If you’re going to eat it at lunch, let it drain overnight.
- Within a few hours, you will see that some of the yogurt’s water has drained into the container below and thickened. At the end of the process, you will get a strained spreadable Greek yogurt. Add some salt to it and mix. Crush the garlic and add it to the yogurt. After mixing it all well, put it aside.
- Get a medium deep pan and start preheating. When the pan is hot enough, add the oil. After 40-60 seconds, add the butter. (Butter heats up faster than oil. That’s why this order is important). Chop the dried cayenne peppers and transfer them into the oil and melted butter mixture. Add red chili powder and mix it.
- After waiting for 3-4 minutes for the oil to heat up more, remove it from the stove. Put the yogurt on a serving plate. Shape with the back of a tablespoon and pour the pepper oil mixture over it.
2. Muhammara Recipe
The muhammara recipe, which varies according to the region, is known as an appetizer. People from every region can add a different flavor to the recipe.
Added spices can be reduced or increased, but the only thing that does not change is its excellent taste.
Although it is called different names such as Asuka, Ajika or Muhammara, this does not change its irresistible taste and the fact that it is easy to prepare.
1 cup of chili paste
1 cup tomato paste
2 cups breadcrumbs
1 cup of walnuts
2 teaspoons of paprika powder
1 cup of olive oil
2 teaspoons of black pepper
1 teaspoon cumin
6 cloves of garlic
- Run the food processor after adding the bread crumbs, walnuts, tomato paste, olive oil, peeled garlic and seasonings.
- Blend all the ingredients until they are pureed. Transfer them to a serving plate and pour some pomegranate syrup on top, garnish with walnuts and serve.
If you have more Muhammara than you can eat, you can keep it in a jar in the refrigerator.
3. Kopoglu Mancasi Recipe
This meze, which is a perfect summer appetizer, is made in many different ways. This recipe uses eggplant and pepper fries. You’re going to love it.
4 tablespoons of Greek yogurt
1 tablespoon tomato paste
3 green peppers
1 clove of garlic
1 large tomato
1 teaspoon salt
1 teaspoon of black pepper
1 sugar cube
- Turn Greek yogurt into strained yogurt as we explained in the first recipe.
- Cut the eggplant in quarters lengthwise and cut it with a knife so that it is not too big. Then fill a deep bowl with water and add plenty of salt to the water. Put the eggplant slices in it and let it sit for at least 20 minutes. When this time is up, remove the eggplants from the saltwater and wash them thoroughly until they are free of salt. Each eggplant that undergoes this process becomes much more delicious. Because eggplant has a distinctive bitter taste, the salty water takes that taste and leaves you only the flavor of the eggplant. This is why you can see that the saltwater turns brown at the end of the process.
- Cut the peppers in half. Fry the eggplant and peppers. Then put them on a paper towel-lined plate to remove excess oil.
- Now we will make tomato sauce. For this, put 2 tablespoons of olive oil in a pan. Then add tomato paste and fry. Grate the tomatoes and add them to the tomato paste mixture that is being cooked. Add sugar, salt and pepper and cook until thick consistency.
- Get your serving plate. First, put the fried eggplant and pepper on the bottom. Add garlic to the strained yogurt, mix and pour over the eggplant pepper mixture. Finally, pour the tomato sauce on top. That’s it.
You’ll want to make this with every meal
1 red pepper
1 green pepper
2 large cloves of garlic
Juice of half a lemon
2 tablespoons of olive oil
1 large tomato
- Wash the peppers and eggplant. Dry them well. Make a few small holes with the tip of the knife and insert them into the smallest part of the stove. Turn down the fire and roast like it’s on a barbecue. When the peppers are soft, put them in cool water and peel off the skin as much as possible without burning your hands.
- Cut the peppers and eggplant you have peeled and put them in a deep plate or bowl. Cut the tomatoes you peeled raw into small cubes and add them to the plate.
- Add the crushed garlic, squeeze the lemon, pour as much olive oil and pomegranate syrup as you want, add salt and pepper, and mix them all gently.