Octopus Meze / Ahtapot Mezesi

OCTOPUS MEZE: MEDITERRANEAN STYLE OCTOPUS APPETIZER

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What makes this meze special is its simplicity:

Softened octopus, sautéed with bell peppers and garlic, finished with lemon, olive oil, and a scattering of herbs. The ingredients are humble, but together they create something luminous —bright, smoky, briny, and herbal.

Across Türkiye’s three coasts, seafood is a lifestyle. Long tables, salty breezes, and shared meze platters set the stage for the kind of leisure that can’t be rushed. Among the cold and warm meze offerings, few dishes hold the same quiet allure as this garlic-sautéed octopus.

Serve it warm and fresh, nestled among a spread of grilled fish, calamari, seasonal greens, and tangy dips. It’s the kind of dish that makes you feel like you’re on a small boat anchored in a quiet bay, letting the turquoise waves rock your worries away.

To learn more about this culture of slow dinners and meze, read our blog on Chilingir Sofrası: Good Food, Rakı, and the Art of Unlocking Hearts Through Conversation

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Ingredients

• 250 g octopus (softened and boiled)

• ½ red or yellow bell pepper

• ½ lemon

• 7–8 sprigs fresh dill

• 3–4 garlic cloves

• 2 tbsp olive oil (for cooking)

• 1 tbsp olive oil (for drizzling)

• 1 tbsp balsamic vinegar

• 1 tsp red pepper flakes

• 1 tsp dried oregano

• ½ tsp salt

Directions

PREPARATION

• Peel and mince 3–4 garlic cloves, set aside.

• Wash, thoroughly drain, and finely chop 7–8 sprigs of fresh dill.

• Wash and dice ½ bell pepper (red or yellow).

• Cut 250 g of softened, boiled octopus into bite-sized pieces (~2 cm), and set aside.

COOKING

• In a medium frying pan, heat 2 tbsp olive oil over medium-high heat.

• Add the minced garlic, octopus pieces, and diced pepper.

• Sauté for 5–6 minutes, stirring occasionally.

• Near the end of cooking, season with:

• 1 tsp red pepper flakes

• 1 tsp dried oregano

• ½ tsp salt

• Stir well to bring the flavours together, then remove from heat.

SERVING

• Transfer the sautéed octopus to a serving plate.

• Sprinkle with the minced dill.

• Finish with a drizzle of 1 tbsp olive oil and 1 tbsp balsamic vinegar.

• Optionally, squeeze ½ a lemon over the top for brightness.

Serve warm, as part of a seafood spread or with crusty bread and chilled white wine.

[Notes from the Kitchen]

• Tender is everything: If using raw octopus, don’t rush the boiling. The texture should be soft but not mushy. Wash it well and boil with 1 tbsp vinegar in water for 30–40 minutes until tender. Then proceed with cutting.

• Don’t over-sauté: Garlic and octopus both become bitter when overcooked. Keep the heat at medium-high and stir gently.

• Choose your peppers wisely: Red peppers are sweeter and more aromatic, while yellow ones are milder and fruitier.

• This meze doesn’t wait: Serve it soon after cooking for the best taste and texture. Reheating is possible, but not ideal.

• Local tradition: In Türkiye, this dish is sometimes served over a bed of white beans or spicy wild greens—don’t hesitate to experiment!

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