10 Classic Turkish Mezes | Hummus, Borlotti Beans, Pasta Salad and Vegan /Vegetarian!
Refika's Kitchen
202,174 views
In this video, we’re sharing 10 classic Turkish meze recipes that have been loved and made for years — guaranteed to be a hit at any New Year’s or holiday table. From hummus and borlotti beans to pasta salad, these mezes are all-time favorites that never fail.
They’re all vegan or vegetarian-friendly, simple to prepare, and perfect for serving guests without last-minute rush.
All tried, all tested, and all guaranteed to leave empty plates. 😍
00:00 – Intro
01:05 – Fava: How to Cook Broad Beans? | 3 Incredible Re...
03:45 – Carrort Tarator: 1 Technique 4 Meze Recipes! Great Way of M...
04:44 – Pasta Salad
06:29 – Barlotti Beans
08:19 – Girit (Grete) Ezmesi: Heavenly MEZES for New Year & Christmas Ta...
10:17 – Potato Salad with Purple Cabbage: INCREDIBLY DELISH Veal SCHNITZEL and Rainb...
12:31 – Hummus: THE BEST HUMMUS Recipe You Will Ever Try! ...
14:25 – Börülce (Black-Eyed Peas): 7 VERY EASY BASIC TURKISH MEZE RECIPES | D...
15:22 – Beetroot Salad: Heavenly MEZES for New Year & Christmas Ta...
16:23 – Muhammara
Barlotti Beans
Olive Oil–Braised Fresh Borlotti Beans
(Zeytinyağlı Barbunya)
500 g fresh borlotti beans (about 1 kg unshelled), if using dry soak them in water overnight
1,5 onions
2 carrots, sliced
1½ teaspoons salt
1 teaspoon sugar
4 garlic cloves
6 tablespoons olive oil
2 tomatoes, grated
150-200 ml water (3/5-4/5 cup)
2–3 sprigs parsley
Cut the onions into quarters lengthwise, keeping the root ends mostly intact so they hold together.
Heat 3 tablespoons of olive oil in a pot over medium heat and sauté the onions until softened.
Scrape the carrots lightly with the back of a knife to peel them. Cut the carrots in half lengthwise. Slice the thinner ends into rounds and the thicker ends into half-moons.
Once the onions start to caramelize, add the carrots and continue sautéing.
Slice the garlic cloves lengthwise and add them on top of the carrots to help release their aroma without burning.
Cut off the tops of the tomatoes and grate them; this method leaves the skins behind in your hand.
Add the grated tomatoes to the pot and increase the heat.
Once the tomatoes start to boil, add the salt, sugar, remaining 3 tablespoons of olive oil, and the water. Bring the sauce to a boil.
Add the shelled borlotti beans, reduce to low heat, and cook with the lid slightly open until the beans are tender.
If using a pressure cooker, cook for 8 minutes after it comes to pressure.
Once cooked, you can remove the onion pieces and serve the dish as a meze.
If serving cold, squeeze some lemon juice over the beans if desired.
Transfer the beans to a serving plate and garnish with parsley leaves. This olive oil–braised borlotti bean dish can be enjoyed both warm or cold and is ready to brighten your table.
Black-Eyed Peas with Olive Oil, Cypriot Style
1½ cups dried black-eyed peas
Extra virgin olive oil
Salt
Juice of 1 lemon
2 garlic cloves, crushed
1–2 tablespoons white wine vinegar (optional)
Rinse the dried black-eyed peas and drain.
Transfer them to a pressure cooker and cover with room-temperature water. The water should be at least 3–4 cm above the peas.
Add a pinch of salt, close the lid, and cook on low pressure for about 15 minutes after the cooker comes to pressure. If cooking without a pressure cooker, simmer for about 25 minutes, or until tender.
Drain and replace the cooking water, then cook for an additional 3–4 minutes. You can replace the cooking water in half way if not using pressure cooker.
Once cooked, drain the peas and transfer them to a bowl.
Add a generous amount of extra virgin olive oil while the peas are still hot. Adding the oil early helps keep the peas lighter in color.
Season with salt to taste, add the garlic, and squeeze in the lemon juice. If desired, add a splash of white wine vinegar.
Mix gently. The black-eyed peas are ready to serve.
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20 Comments
Imagine me being the little blonde, pink cheeked little girl surrounded by all my beautiful aunts, uncles and cousins- black hair and olive skinned 😂 We were always together for holidays. Christmas was especially important. Tons of food. American and Syrian- ham, kibbi, deviled eggs, green beans, dolmas, baklava, pumpkin pie… I sure miss those family gatherings 💜
A nice twist is coming from (With Wendy and Shannon): some roasted sesame oil in the batter. Wendy is from Goa, India. She and her daughter live in Vancouver, CAN. Dips will be variations of mayonaise: just one batch of mayonaise divided for some with wasabi or siracha, another with curry...etc And a "must" dip comes from the channel EatNowCryLater: chinese broccoli with oyster sauce! A certified crowd pleaser!
My winner out of 5 recipes I tried, years ago. (Hint: these days, I'm always making 8 times the amount, given in the recipe.) This sauce goes with literally everything! (Pls tell me, if someone else tried it.)
Last, not least: I've learned heaps from the channel Pailin's kitchen. (Different qualities of oyster sauces...) Some of that will find it's way into these recipes.
Wishing ya'll a safe and happy 2026!
(Who else knows these channels and where are u located? This could be a boost of traffic on Refika's channel ;-)
Love and blessings.
10 Classic Turkish Mezes | Hummus, Borlotti Beans, Pasta Salad and Vegan /Vegetarian!
Refika's Kitchen
202,174 views
In this video, we’re sharing 10 classic Turkish meze recipes that have been loved and made for years — guaranteed to be a hit at any New Year’s or holiday table. From hummus and borlotti beans to pasta salad, these mezes are all-time favorites that never fail.
They’re all vegan or vegetarian-friendly, simple to prepare, and perfect for serving guests without last-minute rush.
All tried, all tested, and all guaranteed to leave empty plates. 😍
00:00 – Intro
01:05 – Fava: How to Cook Broad Beans? | 3 Incredible Re...
03:45 – Carrort Tarator: 1 Technique 4 Meze Recipes! Great Way of M...
04:44 – Pasta Salad
06:29 – Barlotti Beans
08:19 – Girit (Grete) Ezmesi: Heavenly MEZES for New Year & Christmas Ta...
10:17 – Potato Salad with Purple Cabbage: INCREDIBLY DELISH Veal SCHNITZEL and Rainb...
12:31 – Hummus: THE BEST HUMMUS Recipe You Will Ever Try! ...
14:25 – Börülce (Black-Eyed Peas): 7 VERY EASY BASIC TURKISH MEZE RECIPES | D...
15:22 – Beetroot Salad: Heavenly MEZES for New Year & Christmas Ta...
16:23 – Muhammara
Barlotti Beans
Olive Oil–Braised Fresh Borlotti Beans
(Zeytinyağlı Barbunya)
500 g fresh borlotti beans (about 1 kg unshelled), if using dry soak them in water overnight
1,5 onions
2 carrots, sliced
1½ teaspoons salt
1 teaspoon sugar
4 garlic cloves
6 tablespoons olive oil
2 tomatoes, grated
150-200 ml water (3/5-4/5 cup)
2–3 sprigs parsley
Cut the onions into quarters lengthwise, keeping the root ends mostly intact so they hold together.
Heat 3 tablespoons of olive oil in a pot over medium heat and sauté the onions until softened.
Scrape the carrots lightly with the back of a knife to peel them. Cut the carrots in half lengthwise. Slice the thinner ends into rounds and the thicker ends into half-moons.
Once the onions start to caramelize, add the carrots and continue sautéing.
Slice the garlic cloves lengthwise and add them on top of the carrots to help release their aroma without burning.
Cut off the tops of the tomatoes and grate them; this method leaves the skins behind in your hand.
Add the grated tomatoes to the pot and increase the heat.
Once the tomatoes start to boil, add the salt, sugar, remaining 3 tablespoons of olive oil, and the water. Bring the sauce to a boil.
Add the shelled borlotti beans, reduce to low heat, and cook with the lid slightly open until the beans are tender.
If using a pressure cooker, cook for 8 minutes after it comes to pressure.
Once cooked, you can remove the onion pieces and serve the dish as a meze.
If serving cold, squeeze some lemon juice over the beans if desired.
Transfer the beans to a serving plate and garnish with parsley leaves. This olive oil–braised borlotti bean dish can be enjoyed both warm or cold and is ready to brighten your table.
Black-Eyed Peas with Olive Oil, Cypriot Style
1½ cups dried black-eyed peas
Extra virgin olive oil
Salt
Juice of 1 lemon
2 garlic cloves, crushed
1–2 tablespoons white wine vinegar (optional)
Rinse the dried black-eyed peas and drain.
Transfer them to a pressure cooker and cover with room-temperature water. The water should be at least 3–4 cm above the peas.
Add a pinch of salt, close the lid, and cook on low pressure for about 15 minutes after the cooker comes to pressure. If cooking without a pressure cooker, simmer for about 25 minutes, or until tender.
Drain and replace the cooking water, then cook for an additional 3–4 minutes. You can replace the cooking water in half way if not using pressure cooker.
Once cooked, drain the peas and transfer them to a bowl.
Add a generous amount of extra virgin olive oil while the peas are still hot. Adding the oil early helps keep the peas lighter in color.
Season with salt to taste, add the garlic, and squeeze in the lemon juice. If desired, add a splash of white wine vinegar.
Mix gently. The black-eyed peas are ready to serve.
JOIN: https://www.youtube.com/channel/UCONn...
SUBSCRIBE: https://bit.ly/38QQ03R
►SUBSCRIBE ► ►► https://bit.ly/38QQ03R
►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD
►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa
►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu
To follow what is happening in our kitchen and cooking school;
►Facebook: Facebook: refikaninmutfagi
►Instagram: Instagram: refikabirgul
►Twitter: Twitter: refikabirgul
►Website: https://www.refikaninmutfagi.com
►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW
150 g fusilli pasta (about ⅓ of a standard package), any small cut pasta works great
Fresh turmeric root (about a finger sized piece), chopped,
1 teaspoon ground turmeric, use more if using just ground turmeric
90–100 g feta cheese cut into small cubes
1 handful black olives
1 teaspoon nigella seeds
6–7 sprigs fresh coriander finely chopped (or parsley)
2 tablespoons olive oil
Salt to taste.
* Bring 1–1.5 litres of water to a boil in a pot and season with 1–2 pinches of salt.
* Add the chopped fresh turmeric to the boiling water, followed by the ground turmeric.
* Add the fusilli pasta and cook according to the package instructions.
* Drain the pasta and transfer it to a serving bowl while still hot.
* Drizzle with the olive oil and gently toss so the pasta absorbs it while warm.
* Add the cubed feta cheese over the pasta.
* Sprinkle with the chopped coriander. If coriander is unavailable or not preferred, parsley works well too.
* Add the black olives and nigella seeds, then mix gently.
* Taste and adjust seasoning if needed, adding a pinch or two of salt depending on the saltiness of the cheese and olives.
* Your light, golden, and deeply flavourful pasta salad is ready to serve.
*
Muhammara
3 handfuls walnuts
2 garlic cloves, crushed
3 slices stale bread or 2-3 tablespoons breadcrumbs
3 tablespoons red pepper paste
3 tablespoons tomato paste
1 teaspoon ground cumin
Juice of ½ lemon
A piece of fresh ginger, about the size of a walnut
* Place the stale bread crumbs and garlic cloves into a food processor and pulse until combined. Add the walnuts and pulse briefly, using short bursts, until roughly ground.
* Add the tomato paste, red pepper paste, ground cumin, and lemon juice. Mix well. Taste and add salt if needed, depending on the saltiness of the pastes.
* Finely grate the fresh ginger. Squeeze the grated ginger with your fingers to extract the juice and make sure the liquid passes through. You can discard the fibrous pulp and add only the juicy, fleshy part to the mixture.
* Mix the muhammara thoroughly until well combined.
* Transfer to a serving bowl and serve drizzled with olive oil and sprinkled with fresh or dried thyme. Serve with crispy croutons and chips.