Today we are here with Guest Chef Aylin Örnek and with her delicious recipe; Lakerda ! The history of lakerda is very deep, but unfortunately, we cannot talk about that here because of the short time.  Lakerda is made from torik, big bonito which is “sarda sarda” in Latin and there are different criteria to choose the “right” fish to make Lakerda. For the big bonito that will become lakerda two factors are quite important: the fish you buy should be neither “haşlak” nor “yemli”. These are the most important factors that determine the quality of lakerda. We hope you have fun doing it yourself. For details you can watch video ! We believe that the culinary culture enrinches our our relations. As we gather around the biggest table of the world, we will explore the counterparts of meze across different culinary cultures. To this end, we will also hold workshops with English-speaking guest chefs from all around the world. To learn more, follow Mezze Project and stay tuned. You can contact us and make a companion with us on this journey we have just started. Because meze culture is a culture that increases as it produces. Let's grow Mezze Project together ! To learn more, follow Mezze Project and stay tuned.

Where did the idea come from? What is the driving force of "Mezze Project"? Tan Morgül, the mastermind behind the idea tells us about it. Join us in this wonderful journey! Istanbul Elsewhere Team

Today we are here with Guest Chef Mert Takış and with his delicious recipe; Marinated Sea Bass mezze ! When you go to a meyhane or a classical fish restaurant one of the most popular mezzes is Marinated Sea Bass. An amazing delicious! Marinated Sea Bass generally served cold. Ingredients: Sea bass Olive oil Capers Dill Lemon Green apple Mustard Sugar White wine vinegar Pepper Onionn Orange Salt Leave of daphne For details you can watch video ! We believe that the culinary culture enrinches our our relations. As we gather around the biggest table of the world, we will explore the counterparts of meze across different culinary cultures. To this end, we will also hold workshops with English-speaking guest chefs from all around the world. To learn more, follow Mezze Project and stay tuned. You can contact us and make a companion with us on this journey we have just started. Because meze culture is a culture that increases as it produces. Let's grow Mezze Project together ! To learn more, follow Mezze Project and stay tuned.

Today we are here with Guest Chef Sabah Yıldırım and with her delicious recipe; Green Olive Piyaz ! You can see the Green Olive Piyaz at the mezze tables of geographies close to the Aegean Sea. Olives ! More Olives ! It’s best made with what we call ‘scratched green olives’. Ingredients: Green Olive Parsley Olive Oil Lemon Spring Onion Walnut Zahter Pomegranate Pomegranate Syrup Salt & Pepper For details you can watch video ! We believe that the culinary culture enrinches our our relations. As we gather around the biggest table of the world, we will explore the counterparts of meze across different culinary cultures. To this end, we will also hold workshops with English-speaking guest chefs from all around the world. To learn more, follow Mezze Project and stay tuned. You can contact us and make a companion with us on this journey we have just started. Because meze culture is a culture that increases as it produces. Let's grow Mezze Project together ! To learn more, follow Mezze Project and stay tuned.

We are taking you on a tour with chef Ozan Mirkan Balpetek in Mitilini island! In this delicious journey from the history of the island to mezzes, we offer a recipe with the special cheese of the region. Ingredients: Flour Egg (1) Mixed seeds Salt & pepper Lemon Olive oil Fig marmalade Ladotyri Mytilinis Cheese For details you can watch the video ! We believe that the culinary culture enriches our relations. As we gather around the biggest table of the world, we will explore the counterparts of mezze across different culinary cultures. To this end, we will also hold workshops with English-speaking guest chefs from all around the world. To learn more, follow Mezze Project and stay tuned. You can contact us and make a companion with us on this journey we have just started. Because meze culture is a culture that increases as it produces. Let's grow Mezze Project together ! To learn more, follow Mezze Project and stay tuned.

In this episode of Mezze Project we present to you "Girit Ezme" to go along with the longest night of the year. This cheese mezze will be a great company to Yeni Rakı's new craft raki''Uzun Demleme'' (Long Distelled). This rakı is very soft on the palatte and has a balanced taste. Especially the aniseed balance is much appreciated. ''Long Distilled'' is also great for drinking neat. Obviously the most important ingredient of Girit Ezme is cheese. For this recipe guest chef Ali Yalçın also adds a cap of raki to the mix. Ingredients: Lemon Garlic Feta Cheese (sheep and goat milk preffered, or only sheep milk) Fresh cheese (ricotto, lor, or similar) Fresh thyme Rakı (max 2 caps) Olive oil Pistachios Bringing their ancient homeland's herbal knowledge and their precious relations all the way to Anatolia, Cretans further revived the rich dining traditions. Girit mezesi is only one fine example of this enrichment… For details you can watch video ! We believe that the culinary culture enrinches our our relations. As we gather around the biggest table of the world, we will explore the counterparts of meze across different culinary cultures. To this end, we will also hold workshops with English-speaking guest chefs from all around the world. To learn more, follow Mezze Project and stay tuned. You can contact us and make a companion with us on this journey we have just started. Because meze culture is a culture that increases as it produces. Let's grow Mezze Project together ! To learn more, follow Mezze Project and stay tuned.