Preparation info

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Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Like tapas, meze are the civilized accompaniment to drinks – the raki of the Turks, the ouzo of the Greeks, the arak of the Lebanese. The best meze can be simple cucumbers dipped in salt, or grilled and battered sardines, or a bowl of almonds. The point is to serve something fresh and seasonal, to delight the palate. Hummus is always good, to eat with bread or sliced raw vegetables.


  • chickpeas 200 g/8 oz, soaked and boiled
  • garlic 2 cloves, crushed with 1 tsp salt
  • tahini 3 tbsp
  • olive oil 2 tbsp
  • lemon juice 4 tbsp
  • cumin seeds ½ tsp
  • isot biber ½ tsp


    • Whizz up all the ingredients except the hot pepper in a blender, with 100 ml. of the chickpea water. You can also make this in a pestle and mortar, garlic first, then the chickpeas, then the other ingredients.
    • The isot biber is for sprinkling on top.