Header Ads

Mezze plate recipe

Photo: Mezze plate recipe

To Prep 6:25
INGREDIENTS 22
DIFFICULTY EASY
SERVINGS 8

Ingredients

160g wholemeal pita bread, toasted, to serve

Labneh

520g (2 cups) natural yoghurt
1/2 tsp sea salt flakes
Extra virgin olive oil, to serve
Ground smoked paprika, to serve
Fresh continental parsley leaves, to serve

Spiced chickpea puree

2 x 440g cans chickpeas, rinsed, drained
125ml (1/2 cup) extra virgin olive oil
125ml (1/2 cup) fresh lemon juice
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped
1 tsp ground cumin
Salt & freshly ground black pepper
Extra virgin olive oil, extra, to serve

Parsley, feta & pine nut dip

2 bunches fresh continental parsley, leaves picked
1 garlic clove, crushed
80g (1/2 cup) toasted pine nuts, finely chopped
100g feta, chopped
125ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) fresh lemon juice
Freshly ground black pepper
Toasted pine nuts, extra, to serve

Method

Step 1 To make the labneh, place a fine sieve over a large bowl. Line the sieve with a double layer of wet muslin. Combine the yoghurt and sea salt flakes in a medium bowl. Pour the yoghurt mixture into the sieve, cover with plastic wrap and place in the fridge overnight to drain.

Step 2 To make the spiced chickpea puree, place the chickpeas, oil, lemon juice, garlic, chilli and cumin in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.

Step 3 To make the parsley, feta & pine nut dip, place the parsley, garlic and pine nuts in the bowl of a food processor and process until finely chopped. Add the feta, oil and lemon juice and process until well combined. Taste and season with pepper.

Step 4 Turn the labneh onto a serving plate. Drizzle with oil and sprinkle with paprika and parsley. Place the spiced chickpea puree in a serving bowl and drizzle with oil. Place the parsley, feta & pine nut dip in a serving bowl and sprinkle with extra pine nuts. Serve immediately with toasted wholemeal pita bread.

Notes

Prepare this recipe to the end of step 3 up to 1 day ahead. Store in separate airtight containers in the fridge. Continue from step 4, 15 minutes before serving.

Nutrition

Energy 2335kJ
Fat saturated 8.50g
Fat Total 44.00g
Carbohydrate sugars g
Carbohydrate Total 25.00g
Dietary Fibre 7.00g
Protein 15.00g
Cholesterol mg
Sodium mg

All nutrition values are per serve.

Australian Good Taste - February 2006 , Page 36
Recipe by Louise Pickford

Photography by Ben Dearnley

Save and share mezze plate recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

No comments

Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

Powered by Blogger.