Finely chopped tomatoes, peppers, and onions with pomegranate molasses and isot pepper, prepared Adana style.

Boiled chickpeas blended with tahini and lemon to a smooth texture; topped with sautéed meat pieces in butter and red pepper flakes.

Charred eggplant; prepared creamy with mayonnaise, yogurt, and garlic, served with fresh parsley.

Boiled vegetables and gherkin pickles mixed with mayonnaise and yogurt for a creamy classic meze.

Strained yogurt and white cheese; combined with garlic, dill, and dried mint, drizzled with olive oil.