Easy Meze Plate Recipes

Steps:

• Mix the beef with the cilantro, salt, pepper, garlic, onions, egg and 2 tablespoons chopped parsley in a medium bowl until combined. Shape the beef mixture into 12 small, oval patties.
• Preheat a grill pan or grill to medium-high heat.
• Brush the grill grates with 1 tablespoon olive oil. Place the beef patties on the grill. Cook until they are firm and have grill marks, 5 to 6 minutes per side. Brush the halloumi with some olive oil. Place on the grill and cook until grilled marked and browned, 3 to 4 minutes per side.
• In a small bowl, combine the cherry tomatoes, vinegar, remaining tablespoon parsley, remaining tablespoon olive oil and salt and pepper. Toss to coat.
• On a large platter, arrange the tomato salad, grilled beef patties, grilled halloumi, grape leaves, hummus, tzatziki, pepperoncini and olives. Serve with the lavash or pita.

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.

Steps:

• To make the dip, whizz the feta and yogurt in a food processor until smooth, then scrape into a serving bowl and chill.
• To serve, warm flatbreads or pitta and cook any nibbles, following pack instructions. Scrape hummus into a serving dish, scatter with the seeds and drizzle with oil. Scatter feta dip with chopped dill and a little black pepper. Separate chicory leaves and serve everything in the middle of the table.

Steps:

• Make an artichoke dip by whizzing together the artichoke hearts, parsley, feta, half the lemon juice and 3 tbsp olive oil in a food processor. Blitz to a smooth paste, then spoon into a bowl.
• Dress the rocket with the remaining olive oil and lemon juice. Pile onto a platter and serve with the ham, the dip and toast.