Mezze Platter
By brahim - mars 03, 2019
Mezze Platter
Mezze are small dishes from the Eastern Mediterranean region. Arrange
all the ingredients in bowls by themselves and let everyone create their own plate
of delicacies truly worthy of that Arabian Nights–feeling.
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| Mezze Platter |
My mezze platter for 4 people
Fattoush Hummus
Tzatziki,
20 oz (560 g) stuffed grape leaves
Pepperoncini
Olives
Fattoush
Fattoush is a hearty farmer’s salad with toasted pita bread. The salad
can, as shown here, be served on the mezze table but also is a wonderful accompaniment
to grilled lamb or chicken.
4 portions
2 pieces pita bread
olive oil for frying
1 cucumber
4 tomatoes
1 yellow pepper
1 red onion
½ cup (100 ml) chopped parsley
¼ cup (50 ml) chopped mint
1 tbsp freshly squeezed lemon juice
3 tbsp olive oil
2 garlic cloves, pressed
Sea salt flakes
Freshly ground pepper
1. Cut the bread into small pieces and fry in olive oil.
2. Halve and deseed the cucumber and tomatoes. Remove the seeds from the
pepper, and peel the onion. Slice the vegetables into small pieces.
3. Blend together vegetables, herbs, lemon juice, olive oil, and garlic.
Add salt and pepper to taste. Preferably, let the flavor develop a bit before
the salad is served.
4. Fold the bread into the salad just before serving.
Hummus
Known as “Middle Eastern butter,” hummus is one of the most common mezze
and is a perfect dip to go with most foods.
4 portions
1 can chickpeas (14 oz / 400 g)
2 garlic cloves
1 lemon, juice
⅓ cup (75 ml)
olive oil
¼ tsp ground cumin
1 tbsp tahini (sesame paste)
Sea salt flakes
Freshly ground pepper
1. Rinse the chickpeas in cold water and let drain.
2. Blend together all the ingredients until consistency is smooth and
add salt and pepper to taste.
Oriental Bulgur with Halloumi
A juicy bulgur salad that has the exciting taste of apricots, mint, and
pistachios. The finishing touch is beautiful pomegranate seeds. I serve
this delicious salad as an entrée with grilled halloumi and yogurt sauce. It is also a standard winter
salad that I love to include on my Christmas table, but then I omit the
halloumi and yogurt sauce.
4 portions
1 pomegranate
1 vegetable bouillon cube
2 cups (500 ml) water
½ g saffron
1 garlic clove, pressed
1 tsp harissa
1 tsp freshly crushed cardamom pods
1 cup (250 ml) bulgur
1 can chickpeas (14 oz / 400 g)
2 tbsp olive oil
Approx. ¾ cup (200 ml)
dried fruit, cut into pieces, such as apricots, figs, dates, raisins, prunes
½ cup (100 ml) coarsely chopped pistachios
4 tbsp chopped mint
Approx. 10½ oz (300 g)
halloumi
Yogurt sauce
¾ cup (200 ml) Greek yogurt
1 garlic clove, pressed
½ tsp ground cumin
Sea salt flakes
1. Begin by combining the ingredients for the yogurt sauce.
2. Halve the pomegranate and remove the seeds and the white pith.
3. Bring to a boil the bouillon, water, saffron, garlic, harissa, and cardamom.
Add the bulgur and cook, covered, for about 10 minutes.
4. Rinse the chickpeas and let drain.
5. Remove the pot from the burner, let the steam release, and fluff with
a fork. Combine with the chickpeas, olive oil, fruits, nuts, and mint. Plate, and
top with pomegranate seeds.
6. Slice the halloumi and fry in olive oil. Serve the salad with freshly
fried halloumi and yogurt sauce.
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