Best Mezze Breakfast Plate Recipe Foodcom Recipes

MIDDLE EASTERN MEZZE PLATE

Middle Eastern Mezze Plate image

Make and share this Middle Eastern Mezze Plate recipe from Food.com.

Provided by Wendys Kitchen

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 42

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 579.4, Fat 42.4, SaturatedFat 13.4, Cholesterol 94, Sodium 989, Carbohydrate 25.4, Fiber 3.5, Sugar 8.5, Protein 26.2

GREEK MEZZE PLATTER

Greek Mezze Platter image

Provided by Ina Garten

Categories appetizer

Time 4h15m

Yield 8 servings

Number Of Ingredients 17

Ingredients

Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme
1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
4 loaves pita bread

Steps:

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
"Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
Preheat the oven to 350 degrees F.
Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.