Monday, October 3, 2011

Mezze plate recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Mezze plate recipe. Enjoy quick & easy Middle Eastern food and learn how to make Mezze plate.

Preparation Time 30 minutes

Ingredients (serves 8)

160g wholemeal pita bread, toasted, to serve
520g (2 cups) natural yoghurt
1/2 tsp sea salt flakes
Extra virgin olive oil, to serve
Ground smoked paprika, to serve
Fresh continental parsley leaves, to serve
Spiced chickpea puree
2 x 440g cans chickpeas, rinsed, drained
125ml (1/2 cup) extra virgin olive oil
125ml (1/2 cup) fresh lemon juice
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped
1 tsp ground cumin
Salt & freshly ground black pepper
Extra virgin olive oil, extra, to serve
Parsley, feta & pine nut dip
2 bunches fresh continental parsley, leaves picked
1 garlic clove, crushed
80g (1/2 cup) toasted pine nuts, finely chopped
100g feta, chopped
125ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) fresh lemon juice
Freshly ground black pepper
Toasted pine nuts, extra, to serve


To make the labneh, place a fine sieve over a large bowl. Line the sieve with a double layer of wet muslin. Combine the yoghurt and sea salt flakes in a medium bowl. Pour the yoghurt mixture into the sieve, cover with plastic wrap and place in the fridge overnight to drain.

To make the spiced chickpea puree, place the chickpeas, oil, lemon juice, garlic, chilli and cumin in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.

To make the parsley, feta & pine nut dip, place the parsley, garlic and pine nuts in the bowl of a food processor and process until finely chopped. Add the feta, oil and lemon juice and process until well combined. Taste and season with pepper.

Turn the labneh onto a serving plate. Drizzle with oil and sprinkle with paprika and parsley. Place the spiced chickpea puree in a serving bowl and drizzle with oil. Place the parsley, feta & pine nut dip in a serving bowl and sprinkle with extra pine nuts. Serve immediately with toasted wholemeal pita bread.


Prepare this recipe to the end of step 3 up to 1 day ahead. Store in separate airtight containers in the fridge. Continue from step 4, 15 minutes before serving.

Good Taste - February 2006, Page 36
Recipe by Louise Pickford

More Middle Eastern Soup Recipes: 

Falafel Recipe
Falafel Sauce
Tabbouleh with Grilled Vegetables
Spinach fritters
Middle Eastern-style lentil & spinach soup  

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