Mixed Hot Mezze Recipe

Prepare filling

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the drained spinach and cook 1–2 minutes to remove excess moisture. Remove from heat, let cool slightly, then stir in crumbled feta, chopped dill or parsley, 1 beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Assemble borek

Preheat oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface and brush lightly with melted butter or olive oil. Place a second sheet on top and brush again. Cut the layered sheets lengthwise into 2–3 strips (depending on sheet size) to form rectangles approx 3–4 inches wide. Place about 1–2 tablespoons of filling near one short end of each strip and roll up tightly into a cigar shape. Brush the outside lightly with butter or oil and place on a parchment-lined baking sheet, seam side down.

Bake

Bake the borek for 18–22 minutes, until golden and crisp. Remove from oven and let rest 2–3 minutes before serving.

Make falafel mixture

Place the soaked and drained chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and pepper in a food processor. Pulse until coarsely ground but cohesive (do not purée into a paste). Scrape down the bowl and add 2 tablespoons flour. Pulse briefly to combine; the mixture should hold when pressed. If too wet, add up to 1 more tablespoon flour.

Shape and rest

Using wet hands or a small cookie scoop, form the mixture into 12 small patties or balls (about 1.25 inches diameter). Place on a plate and refrigerate 15–20 minutes to firm up (this helps them hold shape when frying).

Fry

Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / oil will ripple). Fry falafel in batches, 2–3 minutes per side, until deep golden brown and cooked through. Transfer to a paper-towel-lined plate to drain. Alternatively, these can be shallow-baked at 425°F (220°C) for 18–22 minutes, turning once.

Pan-fry sucuk

Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add sucuk slices in a single layer and cook 1.5–2 minutes per side until browned and slightly crisp at the edges. The sausage will release some oil — tilt the pan to spoon it over if desired. Remove to a serving dish and squeeze lemon over before serving.

Pan-fry halloumi

Pat halloumi slices dry. Heat 1 teaspoon olive oil in a separate skillet over medium-high heat. Add halloumi slices and cook 1.5–2 minutes per side until golden brown cross-hatch marks form. Sprinkle with a little smoked paprika if using and transfer to serving plate with lemon wedges.

Arrange warm borek, falafel, sucuk, and halloumi on a large sharing platter. Place small bowls of tzatziki (or garlic-yogurt dip) and pickles alongside. Garnish with chopped parsley and additional lemon wedges. Serve immediately while hot and crisp.