In Turkey, the best meals are slow meals. Meze — the tradition of small shared dishes eaten together — is a window into what Turkish hospitality really means.
If you want to understand Turkish culture, watch how Turks eat together. There is no rushing, no individual plates plonked down in isolation, no eating and leaving. A proper Turkish meal begins with meze — a spread of small dishes placed at the centre of the table, shared by everyone, accompanied by conversation, tea, and time. This is not a starter course. This is a philosophy.
What Is Meze?
The word meze (also spelled mezze) comes from the Persian 'mazze', meaning taste or snack. It refers to a collection of small dishes served together, designed to be shared. Meze exists across the eastern Mediterranean and the Middle East — in Greek, Lebanese, Arabic, and Persian cuisines — but the Turkish version has its own distinct character, rooted in the Ottoman palace tradition and the culture of the meyhane (Turkish tavern).
Turkish meze can be cold or hot, simple or elaborate. Cold meze might include hummus, haydari (a thick strained yoghurt dip with herbs), cacık (yoghurt with cucumber and mint), sigara böreği (crispy cheese pastry cigars), or mercimek köftesi (spiced lentil patties). Hot meze might include sucuk (pan-fried spiced sausage), midye tava (fried mussels), or grilled halloumi.
The Ottoman Roots of Meze Culture
The elaborate meze tradition in Turkey has deep Ottoman roots. The Ottoman palace was famous for its extraordinary banquets, where dozens of dishes would be presented simultaneously — reflecting the empire's access to ingredients, spices, and cooking traditions from across three continents. This culture of abundance and variety filtered down from the palace to the broader population over centuries.
The meyhane — a traditional Turkish eating and drinking house — was the primary venue for meze culture in urban Ottoman life. These establishments served raki (anise spirit) alongside an ever-expanding parade of small dishes. The tradition was about lingering, conversation, and community. Some meyhane sessions in Istanbul are known to last four or five hours.
Meze as Hospitality
In Turkish culture, hospitality is not just a courtesy — it's a moral obligation. The concept of 'misafirperverlik' (guest-friendliness) runs deep. A guest who arrives at a Turkish home, expected or not, will immediately be offered tea, then food. The table will fill with whatever is available. Sending a guest away hungry is a source of shame.
Meze embodies this hospitality instinct perfectly. When you don't know how hungry someone is, or what they like, or how long they'll stay — you put many small things on the table and let them eat what they choose. It is a generous, inclusive way to feed people, and it reflects a culture that values togetherness over efficiency.
How to Eat Meze the Turkish Way
- Order several cold meze dishes to arrive first — these are shared across the whole table
- Tear pide or flatbread to scoop dips and spreads, rather than using a spoon
- Hot meze follows after the cold — it's not all served at once
- Eat slowly and talk; meze is conversation food, not speed food
- Main dishes come later — meze is not the whole meal, it sets the tone for one
Meze at Şehzade
Our meze selection at Şehzade reflects the authentic Turkish tradition: haydari, hummus, cacık, sigara böreği, and more — made fresh daily. Whether you're sharing with the table or building your own meal across several dishes, our meze is the right way to start. Pull up a chair, order a tea, and take your time.