Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Begin with pitta bread and dips. Then the table is served mixed hot and cold mezze to start. Choose any main dish from the selection overleaf and Baklava for dessert. Also enjoy a glass of beer, wine or Prosecco and your choice of hot drink.

Preheat oven to 200°C (390°F). Brush both sides of each pitta lightly with 1 tbs olive oil, sprinkle za'atar evenly on top and stack on a baking tray. Warm for 5–7 minutes until slightly crisp and warm. Keep covered with a clean cloth to remain soft.

Warm and serve pitta

Transfer hummus, tzatziki and baba ganoush to small bowls. Drizzle each with a little olive oil (about 1 tsp each). Sprinkle smoked paprika over the hummus and an extra pinch of za'atar over the baba ganoush if desired. Place lemon wedges on the platter.

Prepare tomato & cucumber salad: in a bowl combine diced tomatoes and cucumbers, chopped parsley and mint, thinly sliced red onion, 1 tbs olive oil, 2 tsp lemon juice, sea salt and black pepper. Toss gently and taste, adjust seasoning. Chill briefly (10–15 minutes) until serving.

Arrange marinated feta, mixed olives and dolmades on a chilled platter around the salad. Garnish with a few extra mint leaves. Keep refrigerated until serving and bring out with the pitta & dips.

Roast the lemon potatoes: preheat oven to 200°C (390°F). Toss small potatoes with 2 tbs olive oil, minced garlic, ground cumin, dried oregano, lemon zest and 0.25 tsp sea salt. Spread on a tray and roast for 25–30 minutes until golden and tender. Keep warm.

Pan-fry halloumi: heat 1 tbs olive oil in a non-stick pan over medium-high heat. Fry halloumi slices 2–3 minutes per side until golden and slightly crisp. Transfer to a plate and squeeze a little lemon juice over the top.

Heat falafel according to package instructions or shallow-fry homemade falafel in 1–2 tbs oil for 3–4 minutes per side until deep golden and heated through. Drain briefly on paper towel.

Arrange falafel, halloumi and roasted potatoes on a warm platter. Sprinkle a little extra chopped parsley if desired. Serve alongside the dips and pitta so guests can mix hot and cold mezze.

If using lamb shish: thread marinated lamb cubes onto skewers. Grill or chargrill on high heat for 8–10 minutes, turning every 2–3 minutes until nicely charred outside and cooked to medium (adjust time to your preferred doneness). Rest 5 minutes before serving.

Lamb shish kebab

If using chicken souvlaki: thread marinated chicken pieces onto skewers. Grill over medium-high heat for 10–12 minutes, turning until cooked through (internal temp 75°C/165°F). Rest 3–5 minutes before serving.

Chicken souvlaki

If using vegetarian moussaka: reheat a portion in a 180°C (350°F) oven for 20–25 minutes until bubbling and warmed through. Allow to rest 5 minutes before slicing and serving.

Vegetarian moussaka

Plate the chosen main with a small side salad (from Cold Mezze) or roasted potatoes and warm pitta. Offer an extra dollop of tzatziki alongside.

Serve baklava at room temperature: place two pieces per person on a small plate, sprinkle a light dusting of ground cinnamon over the top. Optionally warm a single piece for 1–2 minutes in a low oven (140°C/285°F) if desired.

Offer each guest a glass of beer, wine or Prosecco and a hot drink of their choice (coffee or tea). Serve hot drinks immediately after the main or alongside dessert as preferred.

large pitta breads

extra virgin olive oil

za'atar

hummus (smooth, store-bought or homemade)

tzatziki

baba ganoush

smoked paprika

lemon wedges

marinated feta (cubed)

mixed olives (kalamata & green)

dolmades (vine leaves stuffed with rice)

tomato & cucumber salad (diced)

fresh parsley (chopped)

fresh mint (chopped)

red onion (thinly sliced)

lemon juice

extra virgin olive oil (salad)

sea salt

black pepper

falafel (homemade or ready-made)

halloumi (sliced)

buttery lemon potatoes (roasted, small)

ground cumin

dried oregano

olive oil (for frying/roasting)

garlic (minced)

lemon zest

lamb shish kebab (marinated cubes) - serves 2

or chicken souvlaki (marinated skewers) - serves 2

or vegetarian moussaka (serves 2)

baklava (phyllo, nuts, honey syrup)

beer, wine or Prosecco

hot drink (coffee or tea)

ground cinnamon (for baklava garnish)

THE CAPPADOCIA

Make THE CAPPADOCIA Recipe in just 1h 20m. Begin with pitta bread and dips. Then the table is served mixed hot and cold mezze to start. Choose any main dish from the selection overleaf and Baklava for dessert. Also enjoy a glass of beer, wine or Prosecco and your choice of hot drink.

THE CAPPADOCIA

Descriptors

Tasting Notes

Food Pairings

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