Meze "acılı ezme" (hot pepper paste often with walnuts), "haydari" (thick strained yogurt with herbs), "patlıcan salatası" (cold eggplant salad), "beyin salatası" (brain salad), "kalamar tava" (fried calamari or squid), midye dolma and "midye tava" (stuffed or fried mussels), enginar (artichokes), "cacık" (yogurt with cucumber and garlic), "pilaki" (foods cooked in a special sauce), "dolma" or "sarma" (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), arnavut ciğeri (a liver dish, served cold), octopus salad, and "çiğ köfte" (raw meatballs with bulgur). In Greece, Cyprus and the Balkans, "mezé", "mezés", or "mezédhes" (plural) are small dishes, hot or cold,
Malatya a variety of stuffed specialties, including stuffed mulberry leaves, cabbage, chard, lettuce wraps with olive oil, vine leaves, cherry leaves, bean leaves, grape leaves, beets, onions, and zucchini flowers. The Malatya region is best known for its apricot orchards. About 50% of the fresh apricot production and 95% of the dried apricot production in Turkey, the world's leading apricot producer, is provided by Malatya and the name of the fruit is synonymous with the city. It reached its most delicious and sophisticated form in the fertile soil of Malatya, nourished from the alluvial soil of the Euphrates. Overall, about 10–15%