Turkish Mezze Classics

Carrots with yoghurt, or in summer roasted eggplants with yoghurt, is one of those dishes you’ll find on almost every Turkish meze table.

It’s simple, fresh, and incredibly satisfying.

Picture sitting by the Bosporus as the sun sets, a table full of small plates, good company, and a glass of rakı. It’s one of those moments that feels effortless but unforgettable. The good news is, you don’t need the view to recreate the flavours at home.

So, what takes a simple yoghurt meze from good to unforgettable?

It’s all in the spices.

We use our Baharat Kofte Spice Blend and Baharat Chicken Shish Blend to bring real depth, warmth, and balance to the dish. These are proper blends inspired by traditional flavours, designed to make everyday cooking taste like it came from a Turkish kitchen.

Whether it’s winter, spring, or summer, just pick your favourite vegetable, sauté it for a few minutes, mix it with yoghurt, and you’ve got a proper meze on your table.

Simple. Fast. Done right.

Carrots with Yoghurt (Meze Classic)

Ingredients

• 3 carrots, coarsely grated

• 1 clove garlic

• 350g thick yoghurt (room temperature)

• 4 tbsp extra virgin olive oil

• 1 tsp salt

Spices

• 1 tbsp Baharat Kofte Spices

• 0.5 tbsp Baharat Chicken Shish Spices

To garnish

• Chopped parsley

• Olive oil

• Roasted sesame seeds

Method

1. Heat a frying pan over high heat and add 2 tbsp olive oil

2. Add the carrots and whole garlic clove. Let them sit for 2 minutes to get colour. Don’t stir

3. Cook for another 3 to 4 minutes, stirring lightly. Add salt, Kofte spices, and Chicken Shish Spices

4. Remove the garlic and mash it

5. Transfer the carrots to a bowl. Add remaining olive oil and let cool slightly

6. In a separate bowl, mix yoghurt with mashed garlic and a pinch of salt

7. Combine yoghurt with the carrots and mix well

8. Plate, then finish with olive oil, parsley, and sesame seeds

Celeriac with Walnut & Tahini Yoghurt

Ingredients

• 2 medium celeriac, coarsely grated

• 3 garlic cloves

• 2 handfuls walnuts

• 3 tbsp olive oil

• 2 tbsp tahini

• 450g thick yoghurt (room temperature)

• 1 tsp salt

Spices

• 1 tbsp Chicken Shish Spices

• 0.5 tbsp Kofte Spices

To garnish

• Chopped pistachios

• Parsley

• Olive oil

Method

1. Heat a large frying pan over high heat

2. Add walnuts and toast for 2 minutes

3. Add celeriac, garlic, and olive oil. Let it sit for 3 minutes to brown

4. Cook another 3 minutes, stirring lightly. Add salt, chicken shish spices and kofte spices

5. Remove garlic and mash it

6. Transfer mixture to a bowl and let cool slightly

7. In a separate bowl, mix yoghurt, tahini, garlic, and a pinch of salt

8. Combine everything and mix well

9. Plate, then finish with olive oil, parsley, and pistachios

Get all your spices and more here: