Middle Eastern Mezze Plate

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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
• 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
• 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
• 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

Recipe

• 1 hot spiced cheese goreme:.
• 2 in a non-reactive bowl combine the yoghurt, salt and spices.
• 3 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.
• 4 this can be made 24 hours ahead and kept refrigerated.
• 5 fattoush salad:.
• 6 syrian toasted bread salad.
• 7 combine the cucumbers, tomatoes, spring onions and herbs. leave to marinate at room temperature for 2 hours if possible.
• 8 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.
• 9 just before serving, stir the toasted pita into the salad. it should soak up the dressing. serve immediately.
• 10 lamb koftas:.
• 11 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.
• 12 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.
• 13 grill the koftas, without oil, under a 180°c grill until the juice flows clear (8-10 minutes). drain on paper towels before serving.
• 14 garnish with the chilli and coriander and serve a small bowl of the tahini on the side.
• 15 warm roasted olives with preserved lemons:.
• 16 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.
• 17 roll the olives in the pan while the seeds pop and the garlic browns.
• 18 when the olives start blistering remove from the heat. finish with the chopped parsley and serve warm.
• 19 to serve:.
• 20 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.