Mezze Breakfast Plate Recipe Foodcom

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:

• Preheat a chargrill pan or bbq plate to medium-high heat.
• Cut eggplant lenghways into 8 think slices, then lightly brush each side with olive oil.
• Grill eggplant for 2 minutes each side or until charred. Set aside to cool slightly.
• Stir the chopped mint into the ricotta and season with salt and pepper.
• Spread a heaped tablespoon of the ricotta mix at the end of each slice of grilled eggplant and roll up to enclose. Repeat with remaining eggplant slices. Set aside.
• Place the eggs in a pan, cover with hot water and bring to the boil. Reduce heat to medium simmer for 5-6 minutes for soft boiled. Remove the eggs from the hot water and plunge them into iced water. Peel then halve the eggs.
• To serve - 4 plates will each have two eggplant rolls, an egg, olives and a salad of cucumber, tomatoes and feta cheese. Drizzle the plate with honey and olive oil. Sprinkle the eggs with sumac or zaatar. . Garnish with a sprig of mint.

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.

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:

• 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.

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.