Mezza Sampler Recipe

Roast the eggplant

Preheat broiler to high (or set oven to 450°F / 230°C). Prick eggplant a few times with a fork. Place on a foil-lined sheet and roast under broiler or directly on a gas flame, turning occasionally, until skin is blackened and flesh is very soft, 20–30 minutes. Let cool until manageable.

Scoop and drain

Slice the eggplant open and scoop the flesh into a fine-mesh sieve or colander. Let drain for 10 minutes to remove excess liquid, pressing gently to remove moisture.

Blend

Transfer drained eggplant to a food processor. Add tahini, lemon juice, minced garlic, olive oil, smoked paprika, cumin, salt, and pepper. Pulse until mostly smooth but slightly textured, scraping down sides as needed. Taste and adjust salt, lemon, or tahini to balance bitterness and creaminess.

Finish and garnish

Spoon into a serving bowl, make a shallow well in the center, drizzle with remaining 1 tablespoon olive oil, sprinkle chopped parsley and additional smoked paprika if desired. Serve room temperature or slightly chilled.

Prepare chickpeas

Drain and rinse the canned chickpeas. Optionally remove papery skins for extra-smooth hummus: rub between your fingers or pinch each one—this step takes time but yields a silkier texture.

Blend hummus

In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and salt. Pulse to combine. With the motor running, stream in 2 tablespoons cold water or reserved chickpea liquid until hummus is smooth and spreadable (about 1–2 minutes). Adjust seasoning.

Serve

Spoon hummus into a shallow bowl, use the back of a spoon to make a swirl, drizzle olive oil over the top and dust with paprika or sumac. Keep at room temperature.

Prepare cucumber

Grate the cucumber, place in a clean kitchen towel or fine mesh and squeeze or press to remove as much liquid as possible (about 1–2 minutes). This prevents a watery tzatziki.

Mix

In a bowl combine Greek yogurt, drained grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt and pepper. Stir until smooth. Taste and adjust salt or lemon.

Chill

Cover and refrigerate at least 20 minutes to let flavors meld. Serve cold or slightly chilled.

Place the mixed olives in a small bowl. Add lemon zest, optional orange zest, cracked black pepper and 1 teaspoon olive oil. Toss to coat and let sit 10 minutes to marry flavors. Serve at room temperature.

Preheat and oil

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of each laffa lightly with olive oil and sprinkle with sea salt and optional za'atar.

Grill

Place laffa on the hot grill for about 30–45 seconds per side, until puffed and slightly charred spots appear. Watch closely to avoid burning. Remove and keep warm wrapped in a clean towel.

Serve

Cut laffa into wedges and arrange on a platter with bowls of whipped eggplant, hummus, tzatziki and the marinated olives for a mezza sampler. Guests can dip and assemble bites.