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If you’ve ever walked into a Turkish restaurant and felt a little overwhelmed by the array of small plates, you’re not alone. Meze – those little dishes that arrive before the main course (or sometimes as the main course) – are at the very heart of Turkish dining culture. But for the uninitiated, knowing what to order and how to eat it can feel like a secret language.
Let’s fix that.
Welcome to your beginner’s guide to Turkish meze. By the time you finish reading, you’ll know exactly what to order when you visit KAPYA.
What Is Meze?
The word meze comes from the Persian maze, meaning “taste” or “snack.” In Turkey, meze is more than just appetizers – it’s a way of eating, a social ritual, and often the best part of the meal.
Traditionally, meze is enjoyed alongside rakı, Turkey’s anise-flavored national spirit. The ritual is simple: small plates arrive, conversation flows, and time slows down. A rakı table isn’t just about drinking – it’s about lingering, sharing stories, and savoring each bite.
The beauty of meze is that it’s meant to be shared. You don’t commit to one dish; you explore a landscape of flavors. Creamy next to tangy. Smoky next to fresh. Hot next to cold.
Essential Meze: Where to Start
If you’re new to Turkish meze, here are the classics – the dishes that define the tradition and the ones we’re proudest to serve at KAPYA.
1. Hummus (Humus)
Let’s start with the one everyone knows. But not all hummus is created equal.
What to expect: At its best, hummus is creamy, smooth, and balanced – nutty from tahini, bright with lemon, and rich without being heavy.
How to eat it: Scoop with fresh bread. Don’t be shy. It’s meant to be the foundation of your meze experience.
Pairs well with: Almost everything. Especially grilled meats.
2. Smoky Eggplant (Patlıcan Salatası or Babagannuş)
If hummus is the friendly introduction, smoky eggplant is the dish that makes people fall in love with Turkish meze.
What to expect: The eggplant is roasted over flame until the skin chars and the flesh becomes impossibly tender. The result is smoky, silky, and deeply satisfying. Sometimes it’s served simply as a puree (patlıcan salatası); other times it’s mixed with tahini and yogurt (babagannuş).
How to eat it: Again, with bread. Let that smoky flavor linger.
Pairs well with: Grilled lamb or on its own as a starter.
3. Haydari
Think of this as the sophisticated cousin of tzatziki.
What to expect: A thick, creamy dip made from strained yogurt, garlic, fresh herbs (usually dill or mint), and sometimes a touch of olive oil. It’s cool, tangy, and incredibly refreshing.
How to eat it: Scoop, spread, enjoy. It’s particularly good as a counterpoint to spicy or rich dishes.
Pairs well with: Grilled kebabs, especially Adana kebab.
4. Ezme
This is the spicy one – and it’s a showstopper.
What to expect: A finely chopped tomato and pepper salad with onions, garlic, parsley, and a serious kick of red pepper flakes. It’s bright, fresh, and packs real heat.
How to eat it: A little goes a long way. Use it as a condiment on bread or alongside grilled meat.
Pairs well with: Adana kebab, lamb chops, anything from the charcoal grill.
5. Yaprak Sarma (Stuffed Grape Leaves)
One of the most labor-intensive meze, and worth every bit of effort.
What to expect: Tender grape leaves wrapped around a filling of rice, pine nuts, currants, and herbs, then simmered in olive oil. Served cold. Each bite is sweet, savory, and aromatic all at once.
How to eat it: Pick one up with your fingers. Eat in one or two bites. Appreciate the craftsmanship.
Pairs well with: A glass of rakı, or as a light starter on its own.
6. Cacık
The ultimate refresher.
What to expect: A cold soup or thick dip (depending on the serving style) made from yogurt, cucumber, garlic, and fresh dill. Light, cooling, and exactly what you want on a warm Shanghai evening.
How to eat it: Spoon it like a soup, or dip bread directly.
Pairs well with: Grilled meats, especially chicken or lamb.
How to Build Your Meze Spread
So you’re at KAPYA, ready to order. Where do you begin?
For Two People (Light):
- Hummus
- Smoky Eggplant
- Ezme
For Two People (Generous):
- Hummus
- Smoky Eggplant
- Haydari
- Yaprak Sarma
- Ezme
For a Group (The Full Experience):
- All of the above
- Plus a hot meze like Sigara Böreği (crispy feta-filled pastries)
- Add a plate of grilled halloumi if you’re feeling indulgent
With Main Courses:
- Meze is traditionally enjoyed before or alongside grilled meats
- Start with 3-5 meze for a table of 2-4, then share kebabs or lamb
The Rakı Connection
Meze and rakı belong together like Shanghai and xiaolongbao.
Rakı (pronounced rah-kuh) is an anise-flavored spirit that turns milky white when water is added – hence its nickname, aslan sütü (lion’s milk). The tradition is simple: pour rakı, add ice, top with a splash of cold water, and sip slowly alongside your meze.
The rule: No rush. A rakı table isn’t about getting anywhere. It’s about being exactly where you are, with good food and good company.
New to rakı? Start with a single measure. Sip it alongside creamy haydari or smoky eggplant. Let the anise flavor open up as you eat. By your second glass, you’ll understand why this ritual has been cherished for generations.
Meze Etiquette: The Unspoken Rules
- Share everything. Meze is communal. Order for the table, not for yourself.
- Use bread generously. Bread is your tool for scooping, dipping, and savoring every last bit.
- There’s no wrong order. Meze can come before, during, or even as your meal. A table covered in small plates is a perfectly acceptable dinner.
- Take your time. A meze meal can last hours. That’s the point.
Ready to Try Meze at KAPYA?
Whether you’re a first-timer or a meze veteran, we’d love to welcome you to our table. Our meze are made fresh daily – the eggplant roasted over flame, the hummus whipped until creamy, the sarma wrapped by hand.
Come with friends. Come curious. Come hungry.
📍 Find us: 479-1 Wuding Lu, near Jiangning Lu, Jing’an District
🕒 Open daily: 11:30 – 23:30
📞 Reserve: +86-181-0188-1428
📷 Instagram: @kapya_restaurant