Middle Eastern Mezze Plate

From NZ's Cuisine Magazine. Timing does not include marinating time.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Hot Spiced Cheese Goreme:

  • In a non-reactive bowl combine the yoghurt, salt and spices.
  • In a food processor purée the feta with the garlic and lemon juice then season with salt and pepper. Add the yoghurt and purée further while drizzling in olive oil until smooth.
  • This can be made 24 hours ahead and kept refrigerated.
  • Fattoush Salad:

  • Syrian Toasted Bread Salad.
  • Combine the cucumbers, tomatoes, spring onions and herbs. Leave to marinate at room temperature for 2 hours if possible.
  • Combine the garlic and lemon juice in a small bowl then whisk in the olive oil. Stir this dressing into the salad and leave to macerate for 2 hours.
  • Just before serving, stir the toasted pita into the salad. It should soak up the dressing. Serve immediately.
  • Lamb Koftas:

  • I like to make these smaller versions, rolled out to the length of my little finger. They are delicious drizzled with tahini and lemon juice, and sprinkled with fresh green chillies.
  • Mix all the ingredients, except salt and pepper and garnishes, in a large bowl and set aside for a few hours to allow the flavours to develop. Season well and shape with wet hands.
  • Grill the koftas, without oil, under a 180°C grill until the juice flows clear (8-10 minutes). Drain on paper towels before serving.
  • Garnish with the chilli and coriander and serve a small bowl of the tahini on the side.
  • Warm Roasted Olives with Preserved Lemons:

  • In a heavy-based frying pan heat the oil gently then toss in the seeds and garlic. Add the olives to the pan with the thyme, harissa and preserved lemon.
  • Roll the olives in the pan while the seeds pop and the garlic browns.
  • When the olives start blistering remove from the heat. Finish with the chopped parsley and serve warm.
  • To serve:

  • Warm some flatbreads then brush with olive oil and serve with the mezze and bowls of chopped lettuce, chopped chillies, sumac, lemon juice and olive oil.
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RECIPE MADE WITH LOVE BY

@Wendys Kitchen
Contributor
@Wendys Kitchen
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"From NZ's Cuisine Magazine. Timing does not include marinating time."
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  1. Wendys Kitchen
    From NZ's Cuisine Magazine. Timing does not include marinating time.
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