Lebanese Mezze Platter

Ingredients           Qty

For the hummus
chickpeas (boiled)            100 gm
olive oil                              50 ml
garlic (chopped)               15 gm
ice (cubes)                       50 gm
salt                                    to taste
black olives (for garnish) 3    
parsley                             5 gm

For the babaganoush
brinjal                                  1
bell pepper (red & yellow)  1 of each
parsley                                25 gm
tahini                                    10 ml
onion (chopped)                  30 gm
garlic (chopped)                  10 gm
lemon juice                           5 gm
salt                                        to taste
black pepper                         to taste
olive oil                                  30 ml

For the fatoush
cucumber                           1
cherry tomatoes                 5
bell pepper                          1
romaine lettuce                   5 leaves
crispy pita bread                10 gm
olive oil                               15 ml
salt                                      to taste
pepper                                to taste
sumac powder                   5 gm
lemon juice                         5 ml

For the tsatziki
cucumber                         25 gm
hung yoghurt                    40 gm
lemon juice                        5 ml
mint                                   10 gm
olive oil                              10 ml
olives (for garnish)           2
salt                                    to taste
pepper                              to taste


1.   For the hummus, soak chickpeas over night and boil until cooked. Blend all the ingredients together and serve cold with pita bread, garnished with olives and parsley.

2.   For the babaganoush, roast the brinjal on a flat tray in an oven for 20 minutes at 185°C. Peel the skin off, and chop the insides finely. Make a mixture of this with bell peppers, parsley and onion. Add lemon juice, olive oil, salt and pepper. Serve cold.

3.   For the fatoush, wash all the vegetables well and dice into cubes. Make a dressing using olive oil, lemon juice, sumac powder, salt and pepper. Mix the diced vegetables and dressings together and garnish with crispy pita bread.

4.   For the tsatziki, hang curd in a muslin cloth for four hours, remove the excess water, and set aside. Wash the mint leaves and cucumber, chop the mint finely, grate the cucumber and set aside. Add the chopped mint and cucumber to the yoghurt and mix well. Season with salt, pepper and olive oil, and garnish with olives. Serve cold.