Focus on the art of Turkish cold meze preparation including cacık, patlıcan ezmesi, hummus, haydari, and olive oil preparations; suitable for vegetarians
The Mediterranean Meze Workshop is a three-hour cooking class focused exclusively on the cold meze tradition of Turkey's Mediterranean coast, held in a teaching kitchen in Antalya. Meze — a collection of small shared dishes served before a main meal or as a standalone spread — occupies a central position in Turkish and broader Mediterranean dining culture, and Antalya's coastal cuisine reflects a distinctive blend of Anatolian and Levantine flavor influences shaped by centuries of maritime trade.
The workshop opens with an orientation to the pantry essentials of Mediterranean meze: tahini, extra-virgin olive oil from Aegean and western Anatolian groves, pomegranate molasses, dried Turkish chili (pul biber), and the fresh herbs — mint, dill, flat-leaf parsley — that distinguish coastal Turkish cooking from the more spice-forward interior Anatolian tradition. Participants taste each ingredient individually before incorporating them into dishes.
Five core meze preparations are taught during the session. Cacık — yogurt loosened with cold water, dressed with cucumber, garlic, olive oil, and dried mint — is prepared first, with the instructor explaining the difference between Turkish cacık and Greek tzatziki in consistency and seasoning. Patlıcan ezmesi follows: aubergines are charred directly over a gas flame until collapsed and smoky, then blended with tahini, lemon, and garlic. Hummus is prepared using soaked and cooked dried chickpeas rather than canned, and participants learn how the temperature of the ingredients affects the final texture. Haydari, a thick strained yogurt dip with walnuts and herbs, is a specialty of the western Turkish coastal kitchen. The final preparation is a warm marinated olive oil dip with fresh herbs, paprika, and lemon zest — simple but characteristic of Antalya harbour restaurant menus.
All five dishes are arranged on a shared meze table and eaten with fresh bread at the end of the class. The entire menu is naturally vegetarian; the only non-vegan components are the yogurt-based cacık and haydari. Gluten-free variants are achievable as all dips are naturally gluten-free and bread can be substituted. The class is taught in English and Turkish with a maximum of ten participants.
Highlights
- Step-by-step preparation of five Mediterranean cold meze including hummus, cacık, and haydari
- Charring and blending technique for smoky patlıcan ezmesi made from scratch over an open flame
- Ingredient orientation covering regional olive oils, tahini, pomegranate molasses, and Turkish dried chili
- Comparison of Turkish coastal meze traditions against Levantine and Greek flavor influences
- Shared meze table with all five prepared dishes served with fresh bread at the session's end
Tips for visiting
- The entire menu is naturally vegetarian; participants with vegan or gluten-free needs should still confirm requirements at booking.
- Bring an appetite — the five-dish meze table at the end of the class provides a full light meal.
- Wear dark-coloured clothing or use the apron provided; olive oil and aubergine char can stain.
- Take notes or photos during preparation to replicate the dishes at home afterward.
- Arrive 10 minutes early to review the session plan and ask any questions before cooking begins.
Frequently asked questions
Are all the meze dishes in this workshop vegetarian?
Yes. The entire workshop menu is vegetarian, and most dishes — hummus, patlıcan ezmesi, and the olive oil dip — are also vegan. The yogurt-based cacık and haydari contain dairy.
Do participants need any kitchen equipment at home to make these dishes afterward?
All dishes require only standard kitchen tools — a mixing bowl, blender, and a gas hob for the aubergine charring. A written recipe sheet is provided for participants to take away.
Is this class suitable for complete beginners?
Yes. The meze dishes in this class require no advanced technique, making it suitable for participants with no cooking experience. Each step is explained and demonstrated before participants attempt it.
How many participants are in each class?
Sessions are capped at ten participants to keep the kitchen experience interactive and allow individual attention from the instructor throughout the three hours.
Can recipes be adapted for specific dietary requirements?
Yes. Vegan adaptations replace the yogurt-based dishes with additional oil-dressed vegetable preparations. Notify the host at booking of any specific dietary requirements.