Although mezes are not one of the most essential food groups in Turkish cuisine, they have an indispensable place. Meze plates consisting of vegetables, greens, legumes, tomato paste, yogurt, and cheese, carefully placed around the table, are used as both starters and cold mezes.

In dinners where Turks eat small portions for hours, almost every table in Turkey is decorated with some kind of meze. As part of a social eating habit, appetizers become symbols of friendship and sharing. Each entree has a unique taste that can be bold, spicy, or salty; This diversity adds color to the tables and delights the palate.