Dağdeviren's meze chapter documents the technical architecture of the cold meze preparations: patlıcan salatası (smoky eggplant salad), acılı ezme (spiced tomato paste), fava (broad bean purée), and the walnut-red pepper preparations of southeastern Turkey (muhammara). Each uses a distinct technique — roasting, pounding, emulsifying — that produces the fundamental character.
**Patlıcan salatası (roasted eggplant):** - Whole eggplant roasted directly on a gas flame or in the oven until the skin is completely charred and the interior has collapsed. - The charring: the smoke that permeates the flesh during the flame-roasting is the primary flavour element — smoky, sweet, complex. - The collapsed interior scooped out; immediately dressed with lemon juice to prevent oxidation browning. **Muhammara (Gaziantep walnut-red pepper):** - Roasted red peppers, walnuts, bread, pomegranate molasses, cumin, lemon — pounded or blended. - The pomegranate molasses is the defining Gaziantep ingredient — its sweet-sour depth distinguishes this from Lebanese versions. - [VERIFY] Dağdeviren's muhammara recipe. **Fava (broad bean purée):** - Dried broad beans (not fresh), cooked completely soft, puréed with olive oil, lemon, and onion. - Served cold, set firm enough to be cut into slices and arranged decoratively.
The Turkish Cookbook