Appetizers

An appetizer is the small bite that arrives at the table 30 to 60 minutes before dinner; it whets the appetite, gets the conversation going and prepares the way to the main course. Tatonia has hundreds of appetizer recipes; among the most commonly made are mücver, hummus, sigara böreği, potato croquettes and green lentil patties. Appetizer recipes gather under two broad headings: fried (instant crispness, quick service) and baked (easier fat control, the advantage of batch preparation). A 180-200°C oven is ideal for most vegetable snacks; in frying, keeping the oil around 175°C is the key rule (too cold and it soaks up oil, too hot and it scorches before cooking through). The choice of sauce defines the identity of the appetizer: garlic yoghurt (a Turkish classic), lemon tahini (Mediterranean), tomato based (Italian influence), chili based (Asian influence). This page brings together practical snacks for movie night, carefully made meze for a table of guests, soft bites suited to a children's table and light appetizers close to breakfast. Variety on the appetizer plate breaks the dominance of a single flavour; when 3 to 4 different textures (crisp, creamy, fresh, tangy) come together, you set the most successful table.