Smoked aubergine and pepper salad with pomegranate molasses

Best ever Middle Eastern mezze recipes

Whether you spell it mezze or meze, these middle eastern small plates are quickly becoming our favourite way to graze. They're made for sharing so get stuck in with the likes of herb labneh, smoked aubergine and sesame falafel.

Smoked aubergine and pepper salad with pomegranate molasses

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Sabrina Ghayour’s sweet and smokey aubergine salad is made for sharing. Evoke the flavours of Persia with pomegranate molasses and fresh pomegranate seeds.

Smoked aubergine and pepper salad with pomegranate molasses

Roasted carrots with tahini and pomegranate

Give your roast veggies a middle-Eastern makeover with these sweet and nutty roast carrots. Drizzle with tahini and scatter with pomegranate seeds for a vibrant side or meze sharer.

Roasted carrots with tahini and pomegranate

Keşkek with aleppo pepper butter and gözleme with caçik

Impress guests by making homemade gozleme breads to go with this lamb and bulgar wheat dish. Packed with spices courtesy of The Spicery (thespicery.com).

Keşkek with aleppo pepper butter and gözleme with caçik

Turkish pide with cheese and peppers

Make this Turkish side with halloumi, peppers and spices for an easy tear and share addition to the spread. Save time by using a ready-made ciabatta mix and have it ready in under an hour.

Turkish pide with cheese and peppers

Marinated tomato and feta salad

Bring out the sharp and sweet flavours in tomatoes with this easy marinade. Serve with warm pittas to mop up all those juices.

Marinated tomato and feta salad

Green beans with confit garlic and tahini dressing

Confit garlic takes very little time and adds a wonderful sweetness to this veggie side. Whizz it up with tahini, yogurt and lemon juice for an impressive dressing.

Green beans with confit garlic and tahini dressing

Sweet potato falafel with coriander chutney and carrot salad

You can cater for everyone with this vegan, low-calorie and gluten-free recipe. Sweet potato falafel are baked rather than deep-fried, so you can whizz up the chutney while they’re in the oven. Quick, healthy and perfect for sharing.

Sweet potato falafel with coriander chutney and carrot salad

Written by Pippa Cole and Alex Crossley, November 2016


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