Chef's Assortment For Two Recipe

Place drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin and salt into a food processor. Pulse to combine.

With the processor running, stream in cold water (1–2 tbs) until the mixture becomes smooth and spreadable. Taste and adjust salt or lemon if needed.

Spoon into a shallow serving dish, create a shallow well in the center, drizzle 1 tbs olive oil and sprinkle smoked paprika. Keep covered at room temperature until serving.

Grate cucumber, squeeze out excess liquid with your hands or a towel. Place cucumber into a bowl with Greek yogurt, minced garlic, chopped dill, olive oil, lemon juice and salt.

Stir until smooth and well combined. Chill briefly (10–15 minutes) or keep cool. Transfer to a small bowl for the platter.

Preheat oven broiler (or grill). Prick the eggplant with a fork and place on a baking sheet. Roast under the broiler or on a hot grill, turning occasionally, until the skin is blackened and the flesh is very soft, about 20–25 minutes.

When cool enough to handle, peel the charred skin and scoop out the flesh. Transfer to a sieve for a few minutes to drain excess liquid, then roughly chop or place into a food processor with tahini, lemon juice, minced garlic, olive oil, smoked paprika and salt.

Pulse to desired texture (slightly chunky or smooth). Adjust seasoning. Spoon into a serving bowl and garnish with chopped parsley and a little olive oil.

Heat 1 tbs olive oil in a medium nonstick or cast-iron skillet over medium heat. Add chopped onion and bell pepper and sauté until soft, 5–7 minutes.

Add minced garlic, paprika and cumin; cook 30 seconds until fragrant. Pour in crushed tomatoes, salt and pepper. Simmer gently until the sauce thickens slightly, about 8–10 minutes. Taste and adjust seasoning.

Make two small wells in the sauce and crack an egg into each well. Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks remain runny, about 5–7 minutes (longer if you want firmer yolks).

Sprinkle with chopped parsley or cilantro and remove from heat. Serve directly from the skillet or transfer to a small dish on the platter.

Preheat oven to 375°F (190°C). In a bowl combine crumbled feta, shredded mozzarella and chopped parsley.

Lay one phyllo sheet on a clean surface and brush lightly with melted butter mixed with olive oil. Stack the second sheet on top and brush again. Cut the stacked sheets into three long strips (width-wise). Place about 1 to 1.5 tbs of the cheese mixture at the end of a strip and fold into a triangle shape, continuing to fold along the strip to make triangular parcels. Repeat to make about 6 small borek.

Place borek on a baking sheet lined with parchment. Brush the tops with beaten egg. Bake 12–15 minutes until golden and crisp. Keep warm until serving.

Pour vegetable oil into a medium saucepan or deep skillet to a depth of about 1.5 inches (use enough for shallow-deep frying) and heat to 180°C (350°F). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately.

In a bowl combine all-purpose flour, cornstarch, salt and pepper. Pat calamari rings dry with paper towels, then toss them in the flour mixture to coat evenly, shaking off excess.

Fry the calamari in batches for 1.5–2.5 minutes until golden and crisp. Do not overcrowd the pan. Remove with a slotted spoon to a paper towel-lined plate to drain. Keep warm in a low oven (about 120°C / 250°F) while you finish remaining batches.

Serve with lemon wedges on the platter.

Slice the sucuk into 5 mm (about 1/4 inch) thick rounds. Heat a nonstick skillet over medium heat and add 1 tsp olive oil only if needed (sucuk releases its own fat).

Add sausage slices in a single layer and sear 1–2 minutes per side until browned and sizzling. Remove to a small dish and keep warm.

Slice halloumi into 1 cm (about 1/3 inch) thick slices. Pat dry with paper towel to remove excess moisture.

Brush both sides lightly with olive oil. Heat a grill pan or nonstick skillet over medium-high heat. Grill halloumi 1.5–2 minutes per side until golden grill marks appear and the cheese is warmed through but still holds its shape.

Squeeze half a lemon over the grilled halloumi just before serving.

Arrange small bowls of hummus, cacik and baba ghanoush on a large serving board. Place the skillet or small dish of shakshuka on the board (or transfer eggs to a small dish). Add cheesy borek, calamari, seared sucuk and grilled halloumi around the dips.

Scatter mixed olives, parsley and warm pita or flatbreads. Serve immediately while hot items are warm and dips are chilled/room temperature.