An olive oil dressed salad of tomato, pepper, onion and parsley with 'kesik' or 'lor' cheese curd. A speciality of Aegean cuisine and feature heavily on Aydın's breakfast and picnic tables.
Crispy pastry treats filled with cheese and fresh herbs. Perfect for slow Sunday breakfasts, picnics or supper. Served hot or cold the wonderfully treats a great for adults and kids alike.
Fresh, plump green beans stewed in a rich tomato sauce. Using only onions, garlic and pepper, this full of flavour dish celebrates fresh beans in the best way possible. Turkish style with plenty of olive oil.
Served hot out of the oven this creamy dish with warming, cumin and fenugreek, creamy sesame paste and hot crispy sucuk and crunchy chickpeas served with fresh bread is a great addition to a maze table/starter for several or even as a comforting main for 2.
A carnival of Aegean flavours. Pumpkin (or butternut squash) with onions, garlic and sesame roasted in a fiery sauce of tomato paste, pepper, mint and honey. A flavoursome main but just as fabulous as part of a meze spread.
An iconic salad of simple summer ingredients that deserves a place alongside many popular Turkish recipes. Tomatoes, cucumbers sit alongside fresh pepper and onions with fresh herbs and a zingy pomegranate dressing.
Sweet, Spicy, Acidic and bursting with flavour. This popular restaurant starter ticks all the taste boxes. Combining summer vegetables with herbs and spices fused together with the sweet and sour kicks of pomegranate and lemon.
Normally served alongside other appetisers in order to prepare a meze spread, this tangy, yoghurt based dip has hints of garlic and herbs. Traditional Haydari recipes such as this use strained yoghurt and a little white cheese for extra zing.