Mixed Cold Meze For 2 Recipe

Prepare filling

Heat 1 tablespoon olive oil in a small pan over medium heat. Sauté the finely chopped onion until translucent, 4–5 minutes. Add pine nuts and toast for 1 minute. Stir in the rice and cook, stirring, for 2 minutes to coat with oil. Add 1/4 cup water, lemon juice, chopped parsley, dill, salt and pepper. Simmer gently until rice is partially cooked and liquid is absorbed, about 8–10 minutes. Let the mixture cool to lukewarm.

Roll dolmas

Rinse pickled grape leaves briefly under cold water to remove excess brine and pat dry. Place a leaf glossy side down, trim stem if present. Put about 1 teaspoon to 1 tablespoon of the cooled filling near the stem end, fold sides over and roll tightly toward the tip to form a small cylinder. Repeat until leaves or filling are used (about 16 pieces).

Steam and finish

Place rolled leaves seam-side down packed snugly in a small saucepan. Drizzle remaining 1 tablespoon olive oil and 1/2 cup water over the top, cover with a small plate to keep rolls submerged, and simmer gently for 20 minutes. Remove from heat, let cool completely in the pan. Drizzle with 1 tablespoon lemon juice before serving cold or at room temperature.

Combine the very finely diced tomatoes, red bell pepper and red onion in a bowl. Add finely chopped parsley, pepper paste, Aleppo pepper or chili flakes, olive oil, pomegranate molasses (or lemon juice) and salt. Mix vigorously with a spoon or pulse 1–2 short times in a food processor for a slightly smoother texture while keeping some bite. Taste and adjust salt or heat. Let rest 10–15 minutes to meld flavors.

In a food processor combine drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin and salt. Blend until smooth, scraping down sides. Add 1 tablespoon reserved chickpea liquid or water at a time as needed to reach a creamy but thick consistency. Transfer to a small bowl, smooth the top, drizzle 1/2 teaspoon olive oil and sprinkle paprika. Chill briefly or serve at room temperature.

Grate the cucumber and squeeze out as much liquid as possible using a clean towel or paper towel. In a bowl combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, chopped dill (or mint) and salt. Stir until combined and adjust seasoning. Chill for at least 15 minutes to let flavors marry.

Make tomato base

Heat 1 teaspoon olive oil in a small skillet over medium heat. Sauté the chopped onion and red pepper until softened, 4–5 minutes. Add minced garlic and smoked paprika and cook 30 seconds. Add chopped tomatoes (or canned crushed), salt and pepper and simmer gently until mixture is thick and most liquid has reduced, about 8–10 minutes. Remove from heat and cool to room temperature.

Assemble chilled shakshuka

Chop the hard-boiled eggs and fold gently into the cooled tomato mixture along with chopped parsley. Adjust seasoning. Chill briefly or serve at room temperature as a chunky tomato-egg salad suitable for spreading on bread.

Combine diced cooked beets and thinly sliced red onion in a bowl. Drizzle with olive oil and red wine vinegar (or lemon juice), add chopped parsley, salt and pepper. Toss gently to combine. Sprinkle crumbled feta over the top if using. Chill for 10 minutes or serve cold.

Arrange all components on a platter or separate small bowls: vine leaves, spicy salsa, hummus, tzatziki, chilled shakshuka and beetroot salad. Drizzle a little olive oil over hummus and tzatziki, garnish with extra parsley if desired. Serve with warm pita or flatbread and lemon wedges. Each person can sample and combine spreads on bread.