Mezze E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 89

Veröffentlichungsjahr: 2025

Beschreibung

Master the art of putting together the PERFECT MEZZE with this tempting collection of over 50 recipes. A selection of small plate mezze dishes that sing of SUNNY SUMMER DAYS. Even if you haven't got a sea, or even if the sun isn't shining, Mezze will bring these FABULOUS DISHES to your own kitchen. Mezze is a style of dining in the Mediterranean and Middle East, consisting of delicious appetizers or small plates served with drinks. Mezze can't be traced back to any one country in particular but the word is believed to originate from the Turkish word meaning snack or appetizer. Middle Eastern food inherently attracts people looking for healthier options – this means plenty of salad, as well as main dishes that are grilled rather than fried. This fantastic collection of fresh recipes include Dips & Salads, Cheese & Savoury Pastries, Beans & Vegetables, Fish & Seafood and Meat & Poultry. Recipes can range from simple little plates of marinated olives, stuffed vine leaves or a tahini dip and flatbreads, to more substantial dishes, such as lamb skewers, giant beans baked with garlic and tomatoes or a delicious plate of salt and pepper squid. Delve into this fresh and delicious selection of recipes to create your own mezze meal at home. Mezze is a compilation of previously published favourites.

Leseprobe

MEZZE

MEZZE

More than 50 recipes for dips, salads & other small plates to share

Designer Paul Stradling

Editor Abi Waters

Production Manager Gordana Simakovic

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Vanessa Bird

Published in 2025 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

1452 Davis Bugg Road,

Warrenton, NC 27589

www.rylandpeters.com

email: [email protected]

Text © Valerie Aikman-Smith, Ghillie Başan, Clare Ferguson, Tori Haschka, Kathy Kordalis, Theo A. Michaels, Shelagh Ryan, Rena Salaman and Ryland Peters & Small 2025.

Design and photography © Ryland Peters & Small 2025. (See page 128 for full credits.)

ISBN: 978-1-78879-684-2

E-ISBN: 978-1-78879-730-6

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication data has been applied for.

The authorised representative in the EEA is Authorised Rep Compliance Ltd., Ground Floor, 71 Lower Baggot Street, Dublin, D02 P593, Ireland www.arccompliance.com

Printed and bound in China.

NOTES

• Both British (Metric) and American (Imperial ounces plus US cups) are included in these recipes for your convenience; however, it is important to work with one set of measurements only and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

CONTENTS

INTRODUCTION

DIPS & HOT CHEESE

PASTRIES, PATTIES & BREADS

SALADS & VEGGIE PLATES

FISH & SEAFOOD

MEAT & POULTRY

INDEX

CREDITS

INTRODUCTION

Mention the word mezze and it instantly evokes celebration and excess. Sharing small plates with family and friends is embedded in Mediterranean culture, particularly eastern Mediterranean; however this famous cultural tradition shares many similarities with Spanish tapas and Italian antipasti. It is food to be shared – and celebrated.

The word mezze (or meze) is synonymous with celebrations, small plates and sharing, not only in Greece and Turkey, but further across the Balkans and the Middle East.

A mezze can be a simple appetizer or a complete meal. In Greece, it might be a small plate of olives, a few salted anchovies or small cubes of feta cheese sprinkled with olive oil to accompany an evening ouzo.

However, mezze evolves and changes to fit the occasion. The more important the occasion or the guests, the more intricate the dishes. At its most elaborate, as with Lebanese mezze, it can be a glorious banquet, including hummus, tabbouleh, delicate little pastries, kibbeh, sizzling kebabs/kabobs and golden falafels.

In this book, you'll find all the recipes you need to put together perfect platters and generous grazing boards packed full of dips and dippers, bite-size pastries, homemade breads, fresh fish, meaty skewers and a plethora of other tasty morsels inspired by Greek, Turkish and Middle Eastern cuisines.

These regions are blessed with bountiful fresh produce and they make the most of them in an array of salads and vegetable dishes, so there is plenty on offer for vegetarians – from grilled aubergines/ eggplants and roasted peppers to those famous stuffed vine leaves.

Whether you're serving a few nibbles or a sharing banquet, there is plenty of inspiration to be found here – a mezze feast awaits!

1

DIPS & HOT CHEESE

TARAMASALATA

Homemade taramasalata is a world away from supermarket pots. Add this traditional cod roe dip to a mezze selection or simply devour it with some toasted pitta breads and a few olives.

200-g/7-oz. can cod roe, drained

1 small red onion, grated (about 20 g/2 tbsp)

½ tsp cayenne pepper

2 tbsp freshly squeezed lemon juice

1 chunky slice of toasted bread (about 50 g/2 oz.)

50 ml/3½ tbsp milk

100 ml/scant ½ cup extra virgin olive oil, plus extra to serve

salt and black pepper

TO SERVE

olives

toasted pitta bread

MAKES ABOUT 500 G/2 CUPS

Add the drained cod roe to a food processor, breaking it up with the back of a fork, then add the grated onion, cayenne pepper and lemon juice, and season generously with salt and black pepper.

Soak the toasted bread in the milk for a minute, then squeeze out the excess liquid and tear the toast into the food processor (discard the leftover milk). Pulse everything in the food processor to begin with, then increase the speed and start drizzling in the olive oil until it has all been added.

Depending on consistency, you can add a few tablespoons of water at the end to smooth the taramasalata. Taste, adding more salt, lemon juice or cayenne as preferred.

Serve in a bowl with a little extra drizzle of olive oil, a few olives alongside and some toasted pitta bread for dipping.

ROASTED RED PEPPER & CHICKPEA HUMMUS

This delightfully simple hummus is perfect as it comes, but is even better with a bit of tangy feta cheese crumbled over the top.

50 g/2 oz. roasted red (bell) peppers from a jar or can

400-g/14-oz. can chickpeas/garbanzo beans, drained (reserve a splash of the liquid)

3 tbsp extra virgin olive oil

1 garlic clove, lightly crushed

2 tsp freshly squeezed lemon juice

½ fresh red chilli/chile (optional)

½ tsp salt

TO SERVE

crumbled feta (optional)

basil leaves (optional)

MAKES ABOUT 500 G/2 CUPS

Add all the ingredients to a food processor (including a splash of chickpea liquid) and blitz until you have a smooth paste. Taste for seasoning, adding more lemon juice if preferred.

Transfer to a serving bowl. If you wish, sprinkle a little crumbled feta and a few basil leaves over the top.

BABA GHANOUSH

The aubergine/eggplant is one of the most important participants in the mezze table. Here it is made into baba ghanoush, a Middle Eastern classic, which is rich and utterly seductive.

3 large aubergines/ eggplants (about 900 g/ 2 lb.), rinsed and dried

2 tbsp tahini paste

2 garlic cloves, crushed

freshly squeezed juice of 1 lemon

salt and black pepper

TO SERVE

extra virgin olive oil

finely chopped flat-leaf parsley

pomegranate seeds

SERVES 6

Preheat the oven to 180°C (350°F) Gas 4.

Prick the whole aubergines with a fork to stop them exploding and put them directly on the oven shelves. Roast in the preheated oven for just under 1 hour, turning them over occasionally.

The trick after this is to remove them from the oven and lay them directly on a gentle gas flame for 2–3 minutes. Using oven gloves, hold them by their stalks and keep turning them over as they are scorched. This is quite a tricky business, but it will give you that inimitable smoky taste.

Remove from the heat and let the aubergines cool enough to handle, then slit them open and spoon the flesh into a colander to drain. Press lightly to extract the juices. Transfer the aubergine flesh to a food processor with the remaining ingredients and pulse briefly to form a coarse paste. Taste and add salt and pepper as necessary.

Spread on a platter, drizzle a tablespoon of olive oil in a decorative pattern, sprinkle some parsley and pomegranate seeds on top, and serve.

TARATOR

In Lebanon, tarator is as ubiquitous as tzatziki is in Greece. It is traditionally served with fish, but can also be thinned down and used as a salad dressing, if you like.

5 tbsp tahini paste

1 tsp ground cumin

100 ml/scant ½ cup warm water

2 garlic cloves, crushed

freshly squeezed juice of 1½ lemons

3 tbsp finely chopped flat-leaf parsley

salt

SERVES 6

If the tahini paste has separated in the jar, mix it properly with a spoon. Put the tahini in a food processor, add the cumin, water, garlic, salt and half the lemon juice and process until smooth and amalgamated – it should have the consistency of thick double/heavy cream.

Taste and adjust by adding as much lemon juice as you like. I love sharp lemony tastes, but it is a matter of personal preference.

Transfer to a bowl, stir in the parsley and serve.

TZATZIKI

This refreshing dip is an ideal partner for barbecued meats or vegetables.

200 g/6½ oz. Greek yogurt

12-cm/5-inch piece of cucumber, peeled and thickly grated

1 garlic clove, crushed

1 tbsp extra virgin olive oil

½ tsp red wine vinegar

1 tbsp finely chopped mint

salt

SERVES 6

Put the yogurt in a bowl and add the grated cucumber. Add the garlic, olive oil, vinegar, mint and salt. Mix well with a fork. Cover with clingfilm/plastic wrap and chill lightly.

Note Delicious accompaniments for tzatziki include grilled or fried vegetables. To make them, thinly slice 2 courgettes/zucchini lengthways and 2 aubergines/eggplants crossways. Pour 2.5 cm/1 inch depth of sunflower or groundnut oil into a frying pan/skillet and heat until a haze forms. Working in batches, dredge the sliced vegetables in plain/all-purpose flour, then fry in the hot oil on both sides. Remove and drain on paper towels.

FAVA

Fava is always part of mezze in Greece. Although quite frugal, it is one of the first plates to arrive on the table, even at high-end restaurants. This dish has been on the Greek menu for several thousand years, so it really is a classic! Authentic Greek fava (the best come from the island of Santorini) may look similar to yellow split peas, but they have a much sweeter taste.

300 g/10 oz. Greek fava or yellow split peas

2 onions, finely chopped

2 tbsp capers, rinsed

5–6 tbsp extra virgin olive oil

freshly squeezed juice of 1 lemon

4–6 stoned/pitted black olives

salt and black pepper

SERVES 6

Soak the fava or split peas in cold water for 1–2 hours. Drain, rinse, put in a saucepan and cover with 2 litres/ quarts water. Bring to the boil and skim until clear.

Add just over half the chopped onion and simmer, uncovered, for at least 1 hour, or until perfectly soft. Stir occasionally and add some hot water if needed. At the end of cooking, when the dish has the consistency of thick soup, add salt.

Transfer to a food processor or blender while it is still hot, process until smooth, then pour onto a large platter immediately as it solidifies when cold.