Get Cooking: Mezze Platter

The Mediterranean mezze platter is a delicious and easy appetizer with chickpea hummus, Tabbouleh made with cracked wheat, yogurt based Baba Ghanoush made with eggplant and Fattoush prepared with fresh and healthy vegetables served with Lebanese bread. A chef from Taj Deccan has shared the recipe for this authentic Mediterranean dish.

Mezze Platter
Hummus

Ingredients  
Chickpeas (boiled)  
Olive oil   
Fresh lemon juice 
Tahini (optional)   
Kosher salt      
Paprika (chopped)    
Qty
1 cup
¼ cup + 1 tsp
2 Tbsp
2 Tbsp
as required
¼ tsp

Instructions:

  1. Puree the chickpeas, olive oil, lemon juice, tahini and salt until smooth and creamy.
  2. Add small amounts of water to get the desired consistency.
  3. Drizzle with olive oil, paprika and serve.

Tabbouleh

Ingredients 
Cracked wheat  
Tomato (finely chopped)
Lemon juice    
Flat-leaf parsley (chopped)
Onion (finely chopped)   
Olive oil    
Seasoning     
Qty
1cup
2 large
¼ cup
4 cups
4
¼ cup
as required

Instructions:

  1. Soak the wheat for 20 minutes, until soft.
  2. Add tomato, parsley, onion, lemon juice and olive oil. Season and mix.
  3. Garnish with lime and serve.

Baba Ghanoush

Ingredients
Eggplant  
Tahini  
Kosher salt  
Olive oil
Fresh lemon juice 
Hung yogurt  
Salt  
Mint sprig  
Pomegranate seed 
Qty
2 medium
¼ cup
½ tsp
2 Tbsp
2 Tbsp
1 cup
to taste
to garnish
to garnish

Instructions:

  1. Preheat oven to 200°C.
  2. Place the eggplant on a lightly greased baking sheet. Bake for 20-25 minutes, turning occasionally. Remove and set aside to cool.
  3. Peel the skin and place in lemon juice, tahini, hung yogurt and salt.
  4. Blend to make a smooth paste, slowly mixing in olive oil.
  5. Garnish with mint and pomegranate seeds.

Fattoush

Ingredients
Olive oil 
Lebanese bread (quartered)
Tomato (de-seeded and sliced)
Cucumber (de-seeded and sliced)
Red radish (sliced) 
Red capsicum (sliced)  
Yellow capsicum (sliced) 
Onion (sliced)
Flat-leaf parsley (chopped)
Iceberg lettuce(chopped) 
Sumac   
For the dressing
Olive oil
Lemon juice  
Sumac  
Salt  
Qty
½ cup
1 slice
50 gm
2
1
1
1
2
1 cup
200 gm
1 Tbsp

½ cup
½ cup
1 tsp
to taste

Instructions:

  1. Mix all the dressing ingredients and set aside.
  2. Heat oil. Deep-fry the bread on medium heat until golden brown and crisp.
  3. Mix tomato, cucumber, capsicum, radish and onion. Season with sumac.
  4. Drizzle with dressing and toss gently.
  5. Break bread into pieces and add to the salad. Toss and serve.