Turkish-style artichoke bottoms or ‘zeytinyağlı enginar’ (zay-TEEN’ YAH’-luh EN’-geen-ahr) are cooked with olive oil and mixed vegetables to make a beautiful side dish, starter or salad. This dish is still considered to be a delicacy and is served at special meals.

This recipe for samphire with olive oil and garlic, better known as ‘zeytinyağlı deniz börülcesi’ (zay-TEEN’-yah-luh Den-EEZ’ Bor-UL’-jay-see), is a classic Turkish ‘meze,’ or appetizer. It’s most common in the Aegean and Mediterranean regions of Turkey.

An Imam, (a Muslim priest), swooned with delight when he tasted this classic Turkish eggplant, onion and garlic dish centuries ago. That’s why it’s called ‘The Priest Fainted.’ You’ll love it so much, it will make you swoon, too.

Turkish eggplant salad is a traditional appetizer, or ‘meze.’ If you love eggplants, try this recipe with only three ingredients for a true eggplant experience. Essentially, it’s roasted eggplant whipped together with olive oil and salt. Yoghurt or mayonnaise is optional.

Fava beans, also known as broad beans, are valued in Turkish cuisine for their unique taste and high nutritional value. In this recipe, the fava beans are cooked until they fall apart, then pressed through a strainer with olive oil. After the mixture sets, cubes of fava bean puree are cut and served as a ‘meze,’ or appetizer.

Turkish-style pinto beans, called ‘zeytinyağlı barbunya’ (zay-TEEN’-yah-luh Bar-BOON’-yah), are cooked with fresh tomatoes, onions, garlic and carrots and is served cold. It makes a wonderful alternative to classic bean recipes. Try this light and nutritious dish in place of baked beans.