Mezze Platter Recipe

If you’re not familiar with the word mezze, mezze is basically small plates for sharing; often thought of as appetizers.
But, if you’ve been to Greece, Turkey, Lebanon or parts of the eastern Mediterranean, you probably know that mezze can be the entire meal.


Hummus, Talattouri, Babaghunush, aioli, Falafel, Pita & Chicken Morsel

mezze platter.png

For hummus:
2 garlic cloves
2 cups boiled chickpeas, drained
1 1/2 tsp. salt
1/3 cup tahina paste
2 tbsp. freshly squeezed lemon juice (2 lemons)
2 tbsp. water or liquid from the chickpeas
1tsp. paprika
For Talattouri:
500 gms. hang curd
1/2 cucumber, grated
1 tbsp. spoon squeezed lemon juice
1 ½ tbsp. olive oil
Salt to taste
1 pinch of chopped mint leaves
1 pinch of black pepper
For Babaghunush:
1 large eggplant
1⁄4 cup tahini
3 garlic cloves, minced
1⁄4 cup fresh lemon juice
1 pinch ground cumin
salt, to taste
1 tbsp. extra virgin olive oil
1 tbsp. chopped fresh flat-leaf parsley
1⁄4 cup black olives

For aioli:
¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tbsp. lemon juice
¾ tsp. salt
½ tsp. black pepper

For falafel:

500 gms chickpeas, soaked over night
50 gms chopped garlic
100 gms spring onion, roughly sliced
100 gms roughly chopped onion
50 gms parsley
100 gms corriander leaves
2 numbers lemons
50 gms white sesame seeds
4 number green chilly, roughly sliced
Salt to taste
Vegetables oil for frying

For pita:
200 ml luke warm water
1 tbsp. sugar
1 pinch salt
1 tbsp. dry yeast
Refined flour
1 tbsp. olive oil
For chicken morsel:
8 skinless, boneless chicken thighs
For marinade:
1/2 cup lemon juice
1/4 cup hung curd
1 Tbsp. olive oil
Salt to taste
Pepper to taste
1/4 tsp freshly ground cardamom
1 tsp. all spice
½ tsp. minced garlic
1 tsp. finely chopped onion
3 tricolored bellpeppers, cut into diamond shape

For hummus:
In a food processor mix every ingredients and grind until coarsely paste form. Refrigerate for atleast 2 hours.
For Talattouri:
In a mixing bowl mix all the ingredients well with a whisk and refrigerate for 2 hours.
For Babaghunush:
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places.
Transfer the eggplant to a baking sheet and bake until very soft, 30 to 40 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides.
For aioli:
In a mixing bowl mix well all the ingredients together and refrigerate.
For falafel:
In a grinder take soaked chickpeas, garlic, spring onion, onion, parsley, corriander leaves, lemon juice, green chillies and salt. Grind them into form of a chunky paste, take mixture out of the grinder in a bowl, add sesame seeds and mix with the help of a spoon or spatula.
Now with the help of two tablespoons make quenelles of falafel mixture and keep aside.
Heat oil in a frying pan at 175 degrees centigrade and fry quenelles of falafel until golden brown. Fry 5-6 falafel at a time.
For pita:
In luke warm water dissolve sugar, salt and yeast.
Now make a stiff dough by mixing water and refined flour. Add olive oil and mix well in the dough.
Now divide dough into small balls of 45 gms weight, cover and keep aside for rest for fermentation process for atleast ½ an hour.
Heat hot plate, roll the balls into thin round shape and cook from both sides on hot plate.
For chicken morsel:
Make a marination by mixing hung curd, garlic, onion, olive oil, lemon juice, cardamom powder, allspice, salt & black pepper in a mixing bowl. Mix it well.
Now put chicken pieces inside the marination and marinate well. Cover and keep aside for at least 2 hours to absorb flavors.
Now put chicken and bellpeppers in small fancy skewers.
In a hot nonstick pan put olive oil and cook chicken morsels well.
For final plating:
Arrange all the accompaniments in a big platter nicely and serve.

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