Middle Eastern Cooking Class

MEZZE RECIPES

 

Spiced Nuts

Preheat oven to 180oC. Combine 1 ½ Tb honey, 2 Tb olive oil, 1 clove crushed garlic, ¼ tsp chilli powder, 1 Tb smoked paprika and 1 tsp sea salt flakes in a pan. Heat gently until honey has melted. Place in large bowl with 4 cups nuts (one cup each of almonds, macadamia, cashews and brazil nuts is a good combination). Stir until nuts are well coated. Spread nut mixture on paper-lined baking tray. Bake for 15 minutes, turning occasionally. Remove and set aside to cool completely before serving.

 

Turkish Bread

Combine 2 tsp dried yeast, 50 ml warm water, 1 tsp sugar, 1 tsp flour in a large bowl and set aside until foamy. Add 2 Tb olive oil, 350 ml warm water (or milk), 1 rounded tsp salt and  4C flour (you can use up tp 50% wholemeal if desired). Knead dough until soft and springy. Cover with cling wrap and place in a warm place to prove (out of doggy’s reach!) When doubled in size place on oiled tray and pat down with fingers dimpling it as you go. Drizzle with olive oil. Top with dukkah, or sesame seeds and a sprinkling of sea salt.  Leave in warm place 20-30 mins. Bake in a hot oven (230oC) until golden (15-20 min approx). Serve as part of mezze with dips and Aleppo pepper.

 

Cauliflower Salad with Yoghurt dressing

1 cauliflower
400g can chickpeas, rinsed and drained
1/3 cup olive oil plus extra to serve
2 Tb Ras el Hanout (spice mixture)
A handful each of coriander and flat leaf parsley leaves
1/3 cup Wobbly Boot Pinot (or port)
1/3 cup sultanas
2/3 cup thick Greek-style yoghurt
Juice ½ lemon, or to taste
½ tsp french mustard
1/3 cup pine nuts or almonds, lightly toasted

Preheat oven to 200ºC. Trim cauliflower removing green leaves and stem. Slice cauliflower into 1cm slices or little florets. Place in a roasting pan with chickpeas, oil and spices. Sprinkle with sea salt then toss with your fingers to coat well. Bake 20-25 mins or until tender and golden. Cool slightly then mix with the herbs. Warm WB Pinot in a pan or microwave. Add sultanas and leave to pump up for 10 mins, then drain, reserving the Pinot and drink! Combine yogurt, mustard and lemon juice to taste .

Place cauliflower mixture on platter and pour over yoghurt dressing. Top with sultanas and pine nuts. Drizzle with extra oil.

 

Egg and Olive Salad

2 Tb red onion, diced

6-8 hard-boiled eggs, peeled and cut into wedges

½- 1 cup green olives, pitted and sliced

2 Tb flat leaf parsley, chopped

1 tsp paprika

1 tsp sumac

Black pepper

Chilli powder, to taste

 1 lemon, juiced

1 clove garlic, crushed with sprinkle of sea salt

Combine first 4 ingredients in a large bowl. For dressing: Mix remaining ingredients in a cup and then add. Taste and adjust seasoning. Garnish with some extra sumac and chopped parsley. Serve at room temperature.

 

 

Carrot Dip

2 large carrots, grated

1 clove garlic, crushed

Pinch sea salt

1 cup drained Greek yoghurt*

2 Tb Olive oil

Sauté carrots in 1 Tb olive oil until moisture is removed. Cool. Stir in salt and yogurt. Taste and adjust seasoning. Place in serving dish and drizzle with remaining oil.

 

Spinach Dip

Combine ½ C cooked, spinach- (squeeze dry very well and chop), ¾ C drained Greek yoghurt* and salt to taste. Drizzle with olive oil if desired.

 

Capsicum, Walnut and Pomegranate Dip

3 large red capsicums, char grilled, skin removed and dried with paper towel

1 red birds eye chilli, seeded, scraped and chopped

1 clove garlic, crushed with ½ tsp salt

125 g walnuts

1/3 c breadcrumbs

1 Tb pomegranate molasses

Juice ½-1 lemon

1 Tb hot water 1/2 tsp sugar

¼ C olive oil + extra to serve

 

Place all ingredients in a food processor and blend until smooth. Taste and adjust with lemon juice and salt. Add extra water if needed. Serve at room temperature.

 

Beetroot Hummus

1 tin Chickpeas, drained and rinsed, 225 g cooked or tinned baby beetroot (drained), 1 clove garlic,

1-2 Tb lemon juice , ½  tsp cumin, 1 Tb tahini,  sea salt and cracked black pepper.

Place the ingredients in food processor and process until combined. Taste and adjust seasoning.

To serve: Dollop with Greek yoghurt, drizzle with olive oil and sprinkle with toasted walnuts

*Drained Yoghurt will give your dips a thick and luscious texture and richer flavour. Place any plain or Greek yogurt in a strainer lined with cheesecloth or a clean chux cloth. Let the whey drain until desired texture. If you leave overnight in the fridge you will create labne.

Spices such as Ras el Hanout, Sumac and Aleppo pepper available at the Spice Shop, Wellington Arcade, Hobart

Matching these recipes with Wobbly Boot Wine:

All these recipes go superbly with each of our wines

Spiced Nuts and Carrot and Spinach dips especially for the Wobbly Boot Sauv Blanc

Cauliflower Salad, Egg and Olive Salad, Hummus and the Red Pepper and Walnut especially with the Wobbly Boot Pinot Noir


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