Mezze Recipe

Classic Hummus

In a food processor combine 3 cups drained canned chickpeas, 1 cup tahini, 3/4 cup fresh lemon juice, 4 garlic cloves, 2 tsp ground cumin and 2 tsp salt. Pulse until a coarse paste forms. With the processor running, drizzle in 1/2 cup extra-virgin olive oil and 1/4 cup ice water until very smooth and creamy (about 1–2 minutes). Adjust seasoning with additional salt or lemon to taste. Transfer to a serving bowl and drizzle with olive oil and a sprinkle of smoked paprika.

Spicy Hummus

Reserve about 1 cup of the classic hummus. In a blender combine reserved hummus with 3/4 cup roasted red peppers, 1 tsp Aleppo or crushed red pepper and 1/2 tsp smoked paprika. Blend until smooth. Spoon into a bowl, swirl with a little olive oil and dust with additional crushed red pepper.

Baba Ghannouj

If using whole eggplants: char 2 medium eggplants over a gas flame or roast at 450°F (230°C) until skin is blackened and flesh collapses (30–40 minutes). Cool, peel and scoop out flesh. In a bowl mash or pulse in a food processor 2 cups roasted eggplant with 2 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove (minced), 1 tbsp olive oil, 1 tsp salt and 1 tbsp pomegranate molasses until slightly chunky but well combined. Stir in 1/4 cup chopped parsley. Adjust lemon and salt. Transfer to a dish and drizzle with olive oil and a sprinkle of smoked paprika or sumac.

Plating Dips

Arrange classic hummus, spicy hummus and baba ghannouj in shallow bowls on a large serving platter. Garnish each with a drizzle of olive oil, a sprinkle of toasted pine nuts for baba ghannouj (optional), and chopped parsley. Provide small spoons and place lemon wedges alongside.

Preheat oven or skillet to medium-high. Toss 4 pita pieces with 2 tbs olive oil and 1/2 tsp salt; spread on a baking sheet and toast at 400°F (200°C) until golden and crisp, 6–8 minutes, or pan-toast until crunchy. Let cool and break into bite-size pieces.

In a large bowl combine 6 cups chopped romaine, 2 cups halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup sliced radishes, 1/2 cup green onions, 1/4 cup chopped fresh mint and 1/4 cup chopped parsley.

Whisk dressing: in a small bowl combine 1/4 cup red wine vinegar, 1/4 cup lemon juice, 1 tbs sumac, 1 tsp salt and 1/2 tsp black pepper. Slowly whisk in 2 tbs olive oil until emulsified.

Dress salad just before serving: pour dressing over salad, toss to coat, then fold in toasted pita pieces. Adjust seasoning with additional sumac or salt to taste. Transfer to family-style bowl.

Cheese Cigars

Preheat oven to 375°F (190°C). Lay one phyllo sheet on a clean surface and brush lightly with melted butter. Place a second sheet on top and brush again. Cut sheets into 8 strips lengthwise (about 8 cigars per two sheets). Combine 1 cup crumbled feta and 1/2 cup shredded mozzarella in a bowl. Place about 1 tbsp of cheese mixture at the end of each strip and roll tightly into a cigar, folding in the ends. Brush each cigar with butter and place on a parchment-lined baking sheet. Bake 12–15 minutes until golden and crisp. Keep warm.

Falafel

If not already soaked, soak 2 cups dried chickpeas overnight in plenty of cold water, then drain. In a food processor combine drained chickpeas, 3/4 cup packed parsley, 1/2 cup packed cilantro, 1 roughly chopped yellow onion, 3 garlic cloves, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp baking powder, 1.5 tsp salt and 1 tsp black pepper. Pulse until a coarse grainy paste forms (do not over-process to a paste). If mixture is too wet, add up to 2 tbs flour. Chill mixture 30 minutes to firm up. Shape into small patties or balls (about 1.5 in / 3–4 cm). Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C). Fry falafel in batches 3–4 minutes per side until dark golden and crisp. Drain on paper towels and keep warm. Serve falafel with yogurt or tahini sauce alongside mezze.

Rinse and drain 24 jarred grape leaves and pat dry. In a skillet toast 1/4 cup pine nuts over medium heat until fragrant; set aside.

In a bowl combine 1 cup short-grain rice (rinsed), toasted pine nuts, 1/4 cup currants or raisins, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh mint, 3 tbs olive oil, 1/4 cup lemon juice, 1 tsp salt and 1/2 tsp black pepper. Mix well.

To assemble: lay a grape leaf glossy-side down, place about 1 tbsp filling near the stem end. Fold bottom up over filling, fold in sides and roll tightly toward tip to form a neat cylinder. Repeat with remaining leaves and filling. Pack dolmas seam-side down in a wide, shallow pot (fit tightly).

Pour enough water to cover dolmas halfway, place a small heatproof plate on top to keep them submerged. Cover and simmer gently 35–45 minutes until rice is tender. Remove from heat and let cool in the pot. Transfer to a serving platter and drizzle with additional lemon juice and 1 tbs olive oil.

Arrange all components family-style on a large platter or multiple plates: bowls of classic hummus, spicy hummus and baba ghannouj; a large bowl of fattoush; a stack of cheese cigars; a platter of hot falafel; and a plate of grape-leaf dolmas. Sprinkle 1 tbs sumac and 1/4 cup chopped parsley over salads and dips as desired. Scatter toasted pine nuts over baba ghannouj and hummus. Add lemon wedges and extra olive oil for drizzling. Provide small plates and forks so guests can assemble bites.

Leftovers: store dips in airtight containers in the fridge up to 4 days; falafel and cheese cigars are best reheated in a 350°F (175°C) oven for 8–10 minutes to restore crispness.