Middle Eastern Mezze Plate
- Ready In:
- 1hr
- Ingredients:
- 42
- Serves:
-
8
ingredients
-
Hot Spiced Cheese Goreme
- 1 1⁄4 cups natural yoghurt
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon freshly ground cumin seed
- 250 g dry-style feta
- 2 garlic cloves, crushed to a paste with salt
- 1 lemon, juice of
- salt & freshly ground black pepper
- extra virgin olive oil
-
Fattoush Salad
- 2 lebanese cucumbers, seeded and diced 1cm (4 if particularly small)
- 4 large ripe tomatoes, seeded and diced
- 100 g spring onions, thinly sliced
- handful each coriander, and
- parsley, finely chopped
- 2 garlic cloves, mashed with salt to a paste
- 1⁄2 cup olive oil
- salt & freshly ground black pepper
- 3 small pita breads, torn and toasted in the oven
-
Lamb Koftas
- 500 g finely minced lamb
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1⁄2 cup chopped parsley
- 1⁄4 cup chopped coriander leaves
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground ginger
- 1⁄2 cup fresh breadcrumbs or 1/2 cup soaked Bulgar wheat
- salt & freshly ground black pepper
- green chili, cut finely into strips (to garnish)
- torn coriander leaves (to garnish)
- tahini, with lemon juice to taste to serve
-
Warm Roasted Olives with Preserved Lemons
- 1⁄4 cup olive oil
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon coriander seed
- 2 garlic cloves, thinly sliced
- 1⁄2 cup green olives, cracked by squashing with the base of a glass
- 1⁄4 cup kalamata olive
- 1 tablespoon fresh thyme leave
- 1 teaspoon harissa
- 1 preserved lemon, peel cut into thin strips
- 1 tablespoon chopped parsley
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 SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.