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Mezzes zijn één van, zo niet de belangrijkste, reeks gerechten in de Turkse keuken. Het zijn eigenlijk kleine koude voorgerechtjes die worden verdeeld over de tafel. Ze bestaan uit variaties van groente, peulvruchten, yoghurt en kaas. Vrijwel elke tafel in Turkije is versierd met meerdere soorten mezze tijdens een avondmaaltijd. Elke mezze heeft ook zijn eigen uitgesproken smaak, die sterk kruidig en hartig kan zijn, vergezeld met vers brood.
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Soms volgt na de mezze nog een aantal vleesgerechten, zoals kebab of vis. Het is echter ook volkomen normaal om te dineren met alleen mezzes. In een restaurant vraag je dan om een ‘meze tabağı’. In veel restaurants heb je een menukaart waar je uit allerlei mezzes kan kiezen. Je kan ze uiteraard niet allemaal proberen. Daarom volgt hieronder een lijst met enkele van de meest traditionele mezzes die je tegenkomt als je uit eten gaat in Turkije.
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De klassiekers
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Acılı ezme
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Deze mezze lijkt een beetje op salsa die in Mexico wordt geserveerd. Acılı ezme bestaat namelijk voornamelijk uit tomaten, groene paprika’s, uien, knoflook en citroensap die samen worden gepureerd. Waar het verschilt en een Turkse twist krijgt, is de toevoeging van olijfolie, rode peperpasta, paprikavlokken, granaatappelmelasse en een snufje munt. ‘Acılı’ betekent pittig in het Turks en dat is ook precies wat het is. Hou er dus rekening mee dat je niet te veel in een keer in je mond stopt.
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Haydari
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Haydari is een perfecte aanvulling op de pittige mezzes die op tafel staan. Het is heerlijk fris waar yoghurt, knoflook en kruiden als dille en munt in het middelpunt staan.
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De aubergine: Onmisbaar in Turkse mezzes
[/fusion_title][fusion_text animation_direction=”left” animation_speed=”0.3″ animation_delay=”0″ hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky”]We hebben het eerder al gehad over hoe belangrijk de aubergine is in de Turkse keuken. Dit geldt ook voor mezzes. Er zijn een aantal heerlijke mezzes met aubergine die je echt een keer moet proberen.[/fusion_text][fusion_title title_type=”text” rotation_effect=”bounceIn” display_time=”1200″ highlight_effect=”circle” loop_animation=”off” highlight_width=”9″ highlight_top_margin=”0″ title_link=”off” link_target=”_self” content_align=”left” size=”4″ text_shadow=”no” text_shadow_blur=”0″ gradient_font=”no” gradient_start_position=”0″ gradient_end_position=”100″ gradient_type=”linear” radial_direction=”center center” linear_angle=”180″ style_type=”default” animation_direction=”left” animation_speed=”0.3″ animation_delay=”0″ hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky”]
Şakşuka
[/fusion_title][fusion_text animation_direction=”left” animation_speed=”0.3″ animation_delay=”0″ hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky”]Şakşuka is een van de meest voorkomende mezze met aubergine in Turkije. Het wordt ook wel ‘baba ghanoush’ genoemd. Bij deze bereiding wordt de aubergine geroosterd met groene pepers en tomaten. Vervolgens wordt dit overgoten met peterselie en een saus van olijfolie en tomaten.[/fusion_text][fusion_imageframe custom_aspect_ratio=”100″ lightbox=”no” linktarget=”_self” align_medium=”none” align_small=”none” align=”center” hover_type=”none” caption_style=”off” caption_align_medium=”none” caption_align_small=”none” caption_align=”none” caption_title_tag=”2″ animation_direction=”left” animation_speed=”0.3″ animation_delay=”0″ hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″ image_id=”6205|medium”]https://beleefturkije.nl/wp-content/uploads/2023/01/starters-g09eb11794_1920-300×174.jpg[/fusion_imageframe][fusion_title title_type=”text” rotation_effect=”bounceIn” display_time=”1200″ highlight_effect=”circle” loop_animation=”off” highlight_width=”9″ highlight_top_margin=”0″ title_link=”off” link_target=”_self” content_align=”left” size=”4″ text_shadow=”no” text_shadow_blur=”0″ gradient_font=”no” gradient_start_position=”0″ gradient_end_position=”100″ gradient_type=”linear” radial_direction=”center center” linear_angle=”180″ style_type=”default” animation_direction=”left” animation_speed=”0.3″ animation_delay=”0″ hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky”]
Köpoğlu
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Wanneer je de aubergine, groene pepers en tomaten combineert met een knoflookyoghurtsaus, dan wordt deze mezze Köpoğlu genoemd.
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Patlıcan salatası
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Het woord voor aubergine in het Turks is ‘patlıcan’ en dus betekent de meze ‘patlıcan salatası’ een salade van aubergine in het Turks. Dit is echter wel een ander soort salade dan wij in Nederland gewend zijn. Verwacht geen mengelmoes van sla en groente, want deze salade bestaat uit een heel simpele combinatie van gerookte aubergine en geroosterde rode pepers. Deze worden vervolgens met elkaar vermengd in een dressing van olijfolie en citroensap. Soms wordt gerookte aubergine en knoflook gemengd met yoghurt. In dit geval heet de mezze ‘yoğurtlu patlıcan salatası’.
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Mezze met bonen
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Hummus
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Voor ons als Nederlander is dit misschien wel de meest bekende mezze. Hummus is tegenwoordig een populaire dip over de hele wereld. Toch kunnen wij je garanderen, als je eenmaal de Turkse bereiding geprobeerd hebt, wil je nooit meer anders. In Turkije wordt de dip namelijk gemaakt van gemalen kikkererwten, tahin, knoflook, citroen en olijfolie. Het wordt geserveerd in schotels en gegarneerd met pijnboombitten nadat de hummus in de oven is opgewarmd.
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Barbunya pilaki
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De meest voorkomende mezze met bonen als middelpunt is ‘barbunya pilaki’. Barbunya verwijst naar de borlottiboon, oftewel de cranberryboon, en “pilaki” is een term voor de kookstijl waarin de bonen worden bereid met uien, knoflook, tomaten, wortelen en peterselie. Dit mengse,l wordt vervolgens gekookt in olijfolie.
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Taze fazulye
[/fusion_title][fusion_text animation_direction=”left” animation_speed=”0.3″ animation_delay=”0″ hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky”]Een vergelijkbare variant van pilaki is “taze fasulye”, dat zijn lange sperziebonen die worden gekookt met uien en tomaten in olijfolie. “Börülce” is nog een andere variant, in dit geval gecentreerd op hele of gepelde erwten met zwarte ogen.[/fusion_text][fusion_title title_type=”text” rotation_effect=”bounceIn” display_time=”1200″ highlight_effect=”circle” loop_animation=”off” highlight_width=”9″ highlight_top_margin=”0″ title_link=”off” link_target=”_self” content_align=”left” size=”4″ text_shadow=”no” text_shadow_blur=”0″ gradient_font=”no” gradient_start_position=”0″ gradient_end_position=”100″ gradient_type=”linear” radial_direction=”center center” linear_angle=”180″ style_type=”default” animation_direction=”left” animation_speed=”0.3″ animation_delay=”0″ hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky”]
Bakla of fava
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De tuinboon neemt een andere wending in Turkije, waarbij de bonen ofwel worden gepeld of in hun groene omhulsel worden gelaten. Ze worden bereid met de uitgesproken smaakcombinatie van gebakken uien, veel dille, olijfolie en citroensap. Om ‘zeytinyağlı bakla’ te worden, moet het hele mengsel gemengd worden tot een dikke pasta, deze worden dan vervolgens in koude plakjes geserveerd. Je kan er ook voor kiezen om het als hete puree te maken, dan heet het ‘fava’.
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Let’s go veggie
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Dolma
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Dolma’s zijn gevulde wijnbladeren en is een populaire mezze in de Turkse keuken. De dolma’s worden meestal gevuld met rijst, ui en peterselie of munt. Echter zijn er talloze soorten versies met verschillende granen en andere bladeren waar je de vulling inrolt.
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Courgettekoekjes met yoghurt dip (kabak mücver)
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Zelfs de grootste courgettehater gaat van deze heerlijke mezze houden. De courgettekoekjes zijn een soort pannekoekjes met courgette, dille, peterselie en lente-ui. Vervolgens worden deze gefrituurd en geserveerd met een frisse yoghurt dip.
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Atom
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We eindigen met een knaller. Atom is een mix van gegrilde pepers in knoflookyoghurt. Voor deze mezze geldt: ‘Hoe heter, hoe beter’. Wees dus gewaarschuwd!
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