Ingredients
-
-
1 1/4
-
1
-
1
-
1
-
1
-
250
-
2
-
1
-
-
-
-
2
-
4
-
100
Directions
Middle Eastern Mezze Plate, From NZ’s Cuisine Magazine Timing does not include marinating time , From NZ’s Cuisine Magazine Timing does not include marinating time
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Steps
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1
Done
|
Hot Spiced Cheese Goreme: |
|
2
Done
|
in a Non-Reactive Bowl Combine the Yoghurt, Salt and Spices. |
|
3
Done
|
in a Food Processor Pure the Feta With the Garlic and Lemon Juice Then Season With Salt and Pepper. Add the Yoghurt and Pure Further While Drizzling in Olive Oil Until Smooth. |
|
4
Done
|
This Can Be Made 24 Hours Ahead and Kept Refrigerated. |
|
5
Done
|
Fattoush Salad: |
|
6
Done
|
Syrian Toasted Bread Salad. |
|
7
Done
|
Combine the Cucumbers, Tomatoes, Spring Onions and Herbs. Leave to Marinate at Room Temperature For 2 Hours If Possible. |
|
8
Done
|
Combine the Garlic and Lemon Juice in a Small Bowl Then Whisk in the Olive Oil. Stir This Dressing Into the Salad and Leave to Macerate For 2 Hours. |
|
9
Done
|
Just Before Serving, Stir the Toasted Pita Into the Salad. It Should Soak Up the Dressing. Serve Immediately. |
|
10
Done
|
Lamb Koftas: |
|
11
Done
|
I Like to Make These Smaller Versions, Rolled Out to the Length of My Little Finger. They Are Delicious Drizzled With Tahini and Lemon Juice, and Sprinkled With Fresh Green Chillies. |
|
12
Done
|
Mix All the Ingredients, Except Salt and Pepper and Garnishes, in a Large Bowl and Set Aside For a Few Hours to Allow the Flavours to Develop. Season Well and Shape With Wet Hands. |
|
13
Done
|
Grill the Koftas, Without Oil, Under a 180c Grill Until the Juice Flows Clear (8-10 Minutes). Drain on Paper Towels Before Serving. |
|
14
Done
|
Garnish With the Chilli and Coriander and Serve a Small Bowl of the Tahini on the Side. |
|
15
Done
|
Warm Roasted Olives With Preserved Lemons: |
