Hot Mezze Sampler Recipe

Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).

In a bowl, whisk together flour, cornstarch, baking powder, and salt.

Gradually whisk in cold sparkling water until a smooth batter forms.

Dip cauliflower florets in the batter and carefully lower them into the hot oil.

Fry for 4–5 minutes until golden and crisp. Remove and drain on paper towels.

Drizzle with pomegranate molasses and sprinkle with chopped parsley before serving.

Soak dried chickpeas in water overnight, then drain well.

In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt. Pulse until finely ground but not pureed.

Add baking powder and flour. Pulse a few more times to combine. Refrigerate for 30 minutes.

Heat oil in a deep fryer or skillet to 350°F (175°C).

Form the mixture into small balls or patties.

Fry in batches for 3–4 minutes until browned and crispy. Drain on paper towels.

Heat olive oil in a pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.

Add cumin, paprika, salt, and pepper. Stir to coat the vegetables.

Stir in crushed tomatoes, lentils, and vegetable broth. Bring to a boil.

Reduce heat and simmer for 20 minutes. Add black beans and cook for another 10 minutes until lentils are tender and stew is thickened.

Bring a pot of salted water to a boil. Add cubed potatoes and cook for 10 minutes until just tender. Drain well.

Heat olive oil in a large skillet over medium heat. Add the potatoes and cook until lightly browned and crispy, about 10 minutes.

Sprinkle with cumin, coriander, paprika, and salt. Toss to coat evenly.

Remove from heat, drizzle with lemon juice, and garnish with chopped parsley.