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Ingredients: Chickpeas, tahini, lemon, garlic, olive oil, cumin, red pepper


It is prepared with mashed chickpeas and also very famous in middle east countires. The history of humous goes to Roman Empire and they generally sell humous as a street food. Socrates and Plato also mention about humous nutritive value.

(Spice Paste)

Ingredients: Red pepper, walnut, garlic, cilantro, black pepper

It is generally serviced in the breakfasts in Turkey. It is spicy and best with a white bread. It is also famous in Georgia and Azerbaijan.

Patlıcan Ezme
(Eggplant Paste)

Ingredients: Eggplant, garlic, olice oil


It is generally serviced near kebaps. It is serviced with yogurt in some restaurants.

Mercimek Köfte
(Red Lentil Balls)

Ingredients: Red lentils, tomato paste, onion, olive oil, parsley


In Turkey, it is not as famous as Çiğ Köfte, but it is a good alternative. It is very healthy. Generally it is mother made and little hard to find in restaurants. But in antipasto shops, you can find easily.

(Bulghur Salad)

Ingredients: Bulghur, tomato paste, red pepper paste, onion, olive oil 


The ingredients are very smilar to Çiğ Köfte, but in Kısır there is no meat. The tradition in Turkey is, generally mothers have a meeting once in week with their friends and the host mother generally prepares Kısır for antipasto.


Ingredients: Meat, fanugrek, garlic, salt


A spicy covered meat aged and serviced with slices. It is great with eggs. It is also famous in Armenia, Greece, Egypt. History of Pastırma goes to first Turkish nation "Huns". While the warriors going to war, they took patrami with them since it keeps fresh long time with its spicy and salty cover.

(Baba Ghanouj)

Ingredients: Eggplant, lemon, green pepper, garlic, yogurt, parsley, tomato, red pepper

"Baba" means "Father", and "Gannuş" means "Overjoyed". Eggplant, tomato and green pepper is grilled and mashed. And mixed with other ingredients. It is also famous in many Middle East countries, but its origin is Lebanon.

(Eggplan with Tomato and Garlic)

Ingredients: Eggplant, tomato, green pepper, 

Tomato and garlic sauce is poured on a baked eggplant, tomato and green pepper. Its name is coming from the noise coming from the hit of the knife to the board while cutting the eggplant, tomato and green pepper.

(Nut & Garlic Sauce)

Ingredients: Walnut, garlic, yogurt

It is generally serviced with sea foods like mussels or calamary. It is also famous in Balkan countries.

Midye Dolma
(Stuffed Mussels)

Ingredients: Mussel, rice, olive oil, onion 

It is serviced with its shelf. You can open the shelf and use one side like a spoon to eat it. It is also famous in Armenia. 

(Mashed Broad Beans)

Ingredients: Broad beans, olive oil, onion, dill, lemon, sugar

The history of Broad Beans goes to old Greek taverns, but they generally prepare with red lentils. In Turkey it is best in Eagean ragion. Also, it is Turkey's legandary leader Atatürk's favourite antipasto as well. 

Patates Salatası
(Potato Salad)

Ingredients: Potato, onion, dried tomato, garlic, dill, parsley, mint

It is generally serviced near cookedmeats or sandwiches. 


Ingredients: Cucumber, lemon/vinegar


Most famous pickle in Turkey is prepared from cucumber. There are 2 different type of pickle preparation. One of them with lemon, and second one is with vinegar. In Turkey, generally lemon is used.

Çiğ Köfte
(Spicy Bulghur Balls)

Ingredients: Bulghur, tomato paste, red pepper paste, onion, meat, olive oil 


It is very famous taste in Turkey and it has 2 options: With meat and without meat. In the kiosks it is always without meat. In restaurants it is generally with meat. Turkish people generally roll it with luttuce before eating. The history of Çiğ Köfte is: When King Nemrut is preparing the biggest fire for Abraham, the villagers were out of wood and couldn't have any fire to cook their foods. And they prepared Çiğ Köfte with bulghur and raw meat which is cooked with its own spices.

Çerkez Tavuğu
(Cicassian Chicken)

Ingredients: Chicken, garlic, bread, walnut, olice oil, black pepper, red pepper


It is the most famous dish in Caucasia region. They generally prepare this as a most important dish in the weddings and special days for the visitors. 

(Salted Tunny)

Ingredients: Fish, lemon, salt


It can be prepared with different fishes but the most favorite in Turkey is "Bonito". It is not cooked but it got softer with lemon and salt. It is very tasty.

İmam Bayıldı
(Stuffed Eggplant)

Ingredients: Eggplant, lemon, green pepper, garlic, yogurt, parsley, tomato, sugar, olive oil, black pepper

"İmam" is the head man of the mosque and "Bayıldı" means "Liked so much". And the history of this food is, one upon a time, an İmam married with a daughter of a olive oil trader's daughter, and she cooked this food to her husband with a very good olive oil, and Imam liked it so much. It is cooked food but it is eaten cold. 

(Cucumber mixed with Yogurt)

Ingredients: Yogurt, cucumber

It is fresh antipasto and it is nice when it is really cold. Sometimes mint used too for alternative taste. It is also very famous is Greece.

(Dill and Garlic mixed with Yogurt)

Ingredients: Dill, garlic, yogurt

It is very easy to prepare. It is tasty with tortilla, fried potato, chips, döner and meatballs. It is also famous in Greece.

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