Middle Eastern Mezze Plate
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) ⓘ
Instructions
- Hot Spiced Cheese Goreme:
- In a non-reactive bowl combine the yoghurt, salt and spices.
- In a food processor puree the feta with the garlic and lemon juice then season with salt and pepper. Add the yoghurt and puree 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.
Nutrition & Diet Analysis (per serving)
1693
kcal
85% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).