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- Acılı ezme – hot spicy freshly mashed tomato with onion and green herbs
- Acuka (also known as muhammara) – a spread having both Circassian and Syrian origins, prepared with from Aleppo pepper paste, ground walnuts, tomato paste, bread crumbs, garlic, and spices
- Arnavut ciğeri (literally "Albanian liver") – fried liver cubes served with onion, parsley and hot pepper
- Roka (arugula) salad
- Patlıcan salatası – eggplant salad
- Piyaz – white bean or potato salad with onion and vinegar
- Şakşuka or in another version köpoğlu – fried and chopped eggplants and peppers served with garlic yogurt or tomato sauce
- Bakla ezmesi – hummus prepared from broad bean
- Barbunya pilaki – borlotti beans cooked with garlic, tomato paste, carrot and olive oil
- Borani
- Börek – very thin dough layers staffed with cheese, meat or vegetables
- Cacık – cucumber with yogurt, dried mint and olive oil
- Cevizli biber – a meze prepared with walnut, red pepper, pepper paste, onion and cumin
- Çerkez tavuğu (literally "Circassian chicken")
- Ahtapot (octopus) – On seatowns served as a salad or grilled
- Çiğ köfte – raw meat patties, similar to steak tartare, prepared with ground beef (sometimes lamb) and fine-ground bulgur; a vegetarian version using tomato paste is known as etsiz çiğ köfte (literally "meatless raw meatballs")
- Çoban salatası – a mixed salad of tomato, cucumber, onion, green peppers, and parsley
- Deniz börülcesi salatası (Salicornia europaea, also called common glasswort or marsh samphire)
- Dolma – vine leaves, cabbage leaves, chard leaves, peppers, tomato, squash, pumpkin, eggplant or mussels stuffed with rice and/or meat
- Fasulye pilaki – white beans cooked with garlic, tomato paste, carrot and olive oil
- Fava – broad/horse bean puree
- Gavurdağı salad
- Hardalotu – mustard plant salad
- Haydari
- Humus (from the Arabic for "chickpea") – a spread prepared from sesame tahini, chickpeas, garlic, olive oil, and lemon juice.
- İçli köfte (also known as oruk) – served either as a meze or a main dish; especially in the east of Turkey, when it is cooked through boiling in a pot, içli köfte is served as a main dish
- Kabak çiçeği dolması – stuffed zucchini blossoms, a kind of dolma
- Kalamar (calamari) – fried or grilled, served with tarator sauce
- Karides (shrimp) – served as a salad, grilled, or stewed with vegetables in a güveç (a casserole)
- Kısır (also known as 'sarma içi') – a very popular meze or side dish prepared with fine-ground bulgur, tomato paste, parsley, onion, garlic, sour pomegranate juice and a lot of spices
- Kızartma, various fried vegetables (eggplants, peppers, courgettes) served with yogurt or tomato-and-garlic sauce
- Hamsi or Anchovy.
- Köfte – meatballs
- Midye (mussels) – In istanbul or seatowns fried and served with tarator sauce or as midye dolma (mussels stuffed with rice filling)
- Muhammara: see Acuka
- Oruk: see İçli köfte
- Semizotu (summer purslane) salad – served with yogurt
- Tarama – a spread made with fish roe
- Turp otu salad
- Zeytin piyazi - olives and green onion salad
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