Mezze Plate 3pd Recipe

Prepare filling

Rinse 1 cup rice until water runs clear. In a skillet over medium heat, warm 2 tablespoons of the olive oil and sauté the finely chopped onion until translucent, about 4–5 minutes. Add rinsed rice and stir 1–2 minutes to coat. Add 1 cup vegetable broth, half the lemon juice (about 1/4 cup), salt and pepper; simmer gently, covered, until rice is partially cooked — about 8–10 minutes (rice should be slightly underdone). Remove from heat and let cool slightly. Stir in chopped parsley, dill, mint, and lemon zest.

Prepare grape leaves by rinsing briefly under warm water to remove brine; squeeze out excess liquid and separate leaves. Trim stems if present. Lay a leaf shiny side down, vein side up, place about 1 teaspoon to 1 tablespoon of filling (depending on leaf size) near the stem end. Fold sides over and roll up tightly into a cigar shape.

Line the bottom of a medium saucepan with a few unfilled grape leaves to prevent sticking. Pack stuffed rolls seam-side down into the pot in tight concentric layers. Drizzle remaining lemon juice and 2 tablespoons olive oil over the rolls and add enough water to almost cover them (about 1 cup). Place a heatproof plate over the dolmades to keep them submerged. Bring to a gentle simmer, cover, and cook for 35–45 minutes until the leaves are tender and rice is fully cooked.

Let cool in the pot to room temperature (helps flavors develop). Serve chilled or at room temperature with extra lemon wedges.

Drain soaked chickpeas well and pat dry. In a food processor add chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until mixture is coarse but holds together when pressed (do not overprocess into a paste). Scrape down sides as needed.

Transfer mixture to a bowl and stir in the flour. Refrigerate 30 minutes to firm up (can be skipped but recommended for easier shaping).

Form into small balls or patties about 1–1.5 inches in diameter using a tablespoon or small scoop. Heat 1–2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C) — oil should be about 1–1.5 inches deep. Fry falafel in batches, careful not to crowd, until golden brown and crisp, 3–5 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven if making ahead.

Preheat oven to 375°F (190°C). Squeeze excess moisture from thawed spinach using a clean towel or cheesecloth until very dry; chop finely if large.

In a bowl combine drained spinach, crumbled feta, ricotta (if using), green onions, beaten egg, chopped dill, salt and pepper. Mix until cohesive.

Lay one sheet of phyllo on a work surface and brush lightly with melted butter or olive oil. Layer another sheet on top and brush again. Cut layered sheets into 3–4 long strips (width ≈ 3–4 inches). Place about 1–2 tablespoons of filling at the base of a strip and fold into triangles (folding like an omelet to make triangular parcels) until you reach the end. Brush outside with more butter/oil and place on a parchment-lined baking sheet.

Bake 18–22 minutes until golden and crisp. Let cool slightly before serving; best served warm.

In a food processor combine drained chickpeas, tahini, lemon juice (3 tbs), garlic clove, olive oil, cumin and salt. Process until smooth, scraping down sides as needed. If the hummus is too thick, add 1 tablespoon at a time of reserved chickpea liquid or cold water until desired consistency (about 2 tablespoons). Taste and adjust salt, lemon, or garlic.

Spoon hummus into a shallow bowl, make a small well in the center, drizzle 1 tablespoon olive oil and sprinkle paprika and extra parsley for garnish.

Grate cucumber and press firmly in a towel to remove excess water (very important to avoid watery tzatziki). In a bowl combine Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until combined. Taste and adjust garlic, lemon, or salt. Chill at least 30 minutes to let flavors meld.

Warm pita pockets in a 350°F (175°C) oven wrapped in foil for 5–8 minutes or directly on a gas flame/grill for a few seconds per side until pliable and warm. Brush with a little extra virgin olive oil and sprinkle flaky sea salt if desired.

Arrange one plate per person (3 people assumed) with 6 dolmades (or adjust), 3–4 falafel, 2 spanikopita triangles, small scoops of hummus and tzatziki (about 3–4 tbsp each), and 2 warmed pita halves. Garnish with lemon wedges and extra parsley. Serve immediately.