When we think of appetizers, we think of the Aegean, and when we think of the Aegean, we think of its herbs. The herbs made by our aunts from Aegean with a variety of medicinal herbs, herbs with natural olive oil, and easy consumption are among the most memorable moments of Alaçatı trips. The appetizers that everyone loves to eat are also very easy to make. It is easy to make these appetizing Aegean appetizers at home and make your guests feel as if they are eating in one of the sweet restaurants in an Aegean town. Hot or cold, they offer a feast to our tables with their wide variety of flavors. The Aegean people, who know how to use seafood and medicinal Aegean herbs, know how to become satisfied and be full up with their light and healthy appetizers during the summer months. While we are talking about appetizers, let us give you a few of the most popular and favorite appetizer recipes. 

I guess there is no one who doesn't know or love zucchini blossom, so let's start with it first. The ingredients needed to make stuffed zucchini blossoms are as follows; 30 zucchini blossoms or as many as you want to make, 1 teacup of olive oil, 1.5 cups rice, 1 teaspoon salt, 2 medium-sized onions, ½ cup hot water, ¼ bunch dill, 1 teaspoon dried mint, ½ teaspoon black pepper, and 1 medium-sized tomato. Let's make it together now. Chop your onion into cubes and fry it with olive oil and your drained rice. Mix your grated tomatoes with your spices, add hot water and cook over low heat until the water is absorbed. Fill the zucchini, which you open without damaging the flowers, with your mixture and cover them with their flowers. Add hot water to up to half of the stuffed zucchini and drizzle olive oil over them and leave them on low heat to cook. And that's it. 

One of the first names that come to mind when it comes to Aegean appetizers is sea cowpea, which is delicious in every form. Making sea cowpeas is just as easy. Soak your black-eyed peas in hot water with 2 tablespoons of vinegar for 15 minutes. Then clean the black-eyed peas from the flowers and add lemon juice, salt, and olive oil mixture. You can serve your prepared black-eyed peas with lemon slices.

Without forgetting those who love bitterness, let's give a bitter appetizer recipe that will appeal to their taste. Quickly prepared in 10 minutes, this appetizer becomes a sought-after appetizer. Chop the dried Albanian peppers and roast them with the oil and butter we previously heated. You can mix our fried peppers with garlic strained yogurt on a serving plate and serve. 

Now let's give you a recipe that you can't get enough of in the broad bean season. Fava with plenty of olive oil that makes us feel the Aegean breeze literally on our tables. Roast the onion and garlic with olive oil over low heat. Cook the fava beans, salt, and sugar together until the water is absorbed. Blend the boiling mixture with dill. After it cools down, pour plenty of olive oil over the mixture on the serving plate. Let's say bon appetite to you with your appetizer that takes its place on the table next to fresh onions. 

And finally, let's talk about the Aegean-style eggplant salad that goes best with barbecue. First, we roast the chopped eggplants and peppers in the oven. We cut the roasted eggplants into cubes and add pomegranate syrup, vinegar, garlic, and salt. Our appetizer, which we drizzle with olive oil and leave to cool in the fridge, is ready. But let's give a piece of advice, let us tell you that it is very good when it is prepared and kept the day before coming to the table. These delicious appetizers prepared with light and healthy Aegean herbs of the summer months become an indispensable part of our pleasant conversations at our tables.