Hors d’oeuvre (meze) served in small dishes are mostly eaten at dinner:
Sheperd salad (çoban salatasi), white cheese (beyaz peynir), vegetables cooked in olive oil and eaten cold (zeytin yagli), fried eggplants (patlican kizartma), eggplant salad (patlican salatasi), cold eggplant stuffed with onion, tomatoe and parsley (imam bayildi), cold vegetables stuffed with rice, pine kernel, raisins [...]