Name: Turkish Meze
Total time: 1 h

Turkish meze are prepared as follows. Set aside a little of the vegetables for the garnish.

For the bulgur, first cook the bulgur in salted water until al dente, drain, cool. Add peppers, tomatoes and a little bit of onion to the bulgur form and dress with a little bit of juice of a lemon and olive oil.

For cacik, stir yogurt until smooth, add cucumber, freshly chopped mint and garlic. Season with salt.

For the feta cheese, first dice the feta cheese and mix with the olives. Dress with a little olive oil. Mix in the fresh, finely chopped chives.

For sigara böreği, first mash feta cheese with a fork, mix with fresh finely chopped parsley and wrap in olive oil coated yufka dough pieces to form parcels. Fry in frying pan with a little olive oil, seam side down.

For sucuck, toast sucuck slices in a frying pan.

For nut paste, grind walnuts with paradeis pulp and cumin, grenadine syrup, salt and olive oil in a hand mixer to a paste. Serve sprinkled with black sesame seeds.

For the salad, clean the romaine lettuce, cut into tender strips and dress with lemon juice and olive oil in a bowl along with the reserved vegetables. Season strongly with salt and freshly ground pepper.

Turkish Meze

For the bulgur:

For Cacik:

For the sheep cheese:

Für Sigara pastry:

For Sucuck:

For the nut paste:

For the salad:

Also:

Instructions:

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