How to prepare a Turkish mezze banquet

Çoban salatası: This ‘shepherd’s salad’ is everywhere during the Turkish summer. Made with diced tomato, cucumber, pepper and onion, it is seasoned with sumac and plenty of fresh parsley.

Ezme: A salad of very finely chopped tomato mixed with garlic, herbs and hot peppers; the secret here is to use very ripe, seasonal fruit.

Patlıcan salatası: An aubergine salad with a rich texture and smoky flavour thanks to the blackening of the aubergines. Their flesh is chopped and mixed with garlic, lemon juice, yoghurt and parsley.

Kalamar tava: Particularly popular in Istanbul and coastal regions, this is sliced calamari or squid dipped in a seasoned flour, fried and served with lemon or tarator sauce (yoghurt with chopped walnuts). Stuffed or fried mussels are also popular.

Kısır: Bulgur wheat is used widely in Turkish cuisine and this is a very popular mezze dish that combines the grain with tomato paste, parsley and other ingredients such as pomegranate molasses, depending on region.

Çiğ köfte: These small patties are made with very finely minced raw meat (usually beef) mixed with bulgur wheat to give a very distinctive texture.

Fritters: A variety of fritters may be served, depending on vegetables in season. For example, courgette fritters are excellent in summer, while carrot fritters work better in winter. Grated vegetable is mixed with seasonings and flour to make a light batter which is then deep fried and served with yoghurt.

Have cold mezze ready on the table with warm bread, then cook the warm mezze and bring them out as they are ready. This will stop the warm mezze spoiling, and you’ll have provided guests with plenty to get started with.

Make sure you have a good variety of dishes on the table; contrasting flavours and textures are a must. This means plenty of cooling yoghurt alongside spicy chilli, and crisp fried dishes next to smooth, creamy ones.

Try making variations on classic dishes using seasonal ingredients, for example adding vegetables to yoghurt. Grated celeriac is lovely in winter. Remember however that it’s important not to do a variation on every single dish – keep some classic and simple.

Have plenty of fluffy Turkish bread ready for dipping, and make sure to warm it in the oven before serving.

A plate of pickles (or several) will always brighten a table.

Have several plates of Turkish white cheese and herbs around the table for people to add to their own plates.

Consider which drinks you will serve with your mezze. Sweet Turkish tea is refreshing, particularly at lunchtime, but Raki is a lot of fun. Just make sure to have lots of water and ice available on the table, and plenty of bread to mop up the booze. Raki is strong.

If you are planning to serve more food afterwards, be careful that people don’t fill up on mezze, because it is very easily done.

Baklava makes a great dessert with tea and it is easy to source good baklava in shops if you don’t have time to make it (or don’t want to).