Middle Eastern Mezze Plate - cooking recipe

Ingredients

Hot Spiced Cheese Goreme
1 1/4 cups natural yoghurt
1 teaspoon salt
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon freshly ground cumin seed
250 g dry-style feta
2 garlic cloves, crushed to a paste with salt
1 lemon, juice of
salt & freshly ground black pepper
extra virgin olive oil
Fattoush Salad
2 lebanese cucumbers, seeded and diced 1cm (4 if particularly small)
4 large ripe tomatoes, seeded and diced
100 g spring onions, thinly sliced
handful each coriander, and
parsley, finely chopped
2 garlic cloves, mashed with salt to a paste
1/2 cup olive oil
salt & freshly ground black pepper
3 small pita breads, torn and toasted in the oven
Lamb Koftas
500 g finely minced lamb
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup chopped parsley
1/4 cup chopped coriander leaves
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 cup fresh breadcrumbs or 1/2 cup soaked Bulgar wheat
salt & freshly ground black pepper
green chili, cut finely into strips (to garnish)
torn coriander leaves (to garnish)
tahini, with lemon juice to taste to serve
Warm Roasted Olives with Preserved Lemons
1/4 cup olive oil
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
2 garlic cloves, thinly sliced
1/2 cup green olives, cracked by squashing with the base of a glass
1/4 cup kalamata olive
1 tablespoon fresh thyme leave
1 teaspoon harissa
1 preserved lemon, peel cut into thin strips
1 tablespoon chopped parsley

Preparation

Hot Spiced Cheese Goreme:
In a non-reactive bowl combine the yoghurt, salt and spices.
In a food processor puree the feta with the garlic and lemon juice then season with salt and pepper. Add the yoghurt and puree further while drizzling in olive oil until smooth.
This can be made 24 hours ahead and kept refrigerated.
Fattoush Salad:
Syrian Toasted Bread Salad.
Combine the cucumbers, tomatoes, spring onions and herbs. Leave to marinate at room temperature for 2 hours if possible.
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.
Just before serving, stir the toasted pita into the salad. It should soak up the dressing. Serve immediately.
Lamb Koftas:
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.
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.
Grill the koftas, without oil, under a 180\u00b0C grill until the juice flows clear (8-10 minutes). Drain on paper towels before serving.
Garnish with the chilli and coriander and serve a small bowl of the tahini on the side.
Warm Roasted Olives with Preserved Lemons:
In a heavy-based frying pan heat the oil gently then toss in the seeds and garlic. Add the olives to the pan with the thyme, harissa and preserved lemon.
Roll the olives in the pan while the seeds pop and the garlic browns.
When the olives start blistering remove from the heat. Finish with the chopped parsley and serve warm.
To serve:
Warm some flatbreads then brush with olive oil and serve with the mezze and bowls of chopped lettuce, chopped chillies, sumac, lemon juice and olive oil.