MEDITERRANEAN MEZE | SA Garden and Home

MEDITERRANEAN MEZE

Last updated on 18 October 2016

Platters of delicious Mediterranean meze are an easy way to entertain a crowd. Get the recipes for the gazpacho, roasted butternut hummus and lamb falafel kebabs PLUS download the free shopping list

GAZPACHO

(Serves 8–10 as a small starter)

INGREDIENTS

  • 1 red onion, finely diced
  • 1 cucumber, deseeded and chopped
  • 3 tomatoes, peeled, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 400ml tomato juice
  • 20ml parsley, chopped
  • 20ml basil leaves, chopped
  • 45ml balsamic vinegar
  • 15ml sundried tomato paste or tomato paste
  • 15ml olive oil
  • 1 clove garlic
  • 1ml paprika
  • salt and milled black pepper, to taste

To serve

  • 45ml olive oil or basil pesto
  • fresh basil leaves, optional

METHOD

  1. Reserve 15ml each of the diced red onion, cucumber, tomatoes and red pepper, and mix together in a small bowl. Cover and chill until ready to serve.
  2. Place the remaining ingredients in a food processor and blend until chunky yet well combined. Season and transfer to a covered container and refrigerate.
  3. To serve, ladle the well-chilled soup into glasses or small bowls. Top with a little olive oil or pesto, a spoonful of the reserved diced vegetables and a basil leaf, if desired.

ROASTED BUTTERNUT HUMMUS

(Serves 6–8 as part of a platter)

INGREDIENTS

  • 500g butternut, peeled and cubed
  • 15ml + 60ml olive oil
  • 3 cloves garlic
  • 3ml dried chilli flakes
  • 3ml paprika
  • salt and milled black pepper, to taste
  • 410g tinned chickpeas, drained and rinsed
  • 15ml tahini paste

To serve

  • 15ml olive oil
  • 1ml paprika
  • 15ml toasted seeds, optional

METHOD

  1. Preheat the oven to 200°C.
  2. Place the butternut, 15ml olive oil, the garlic cloves, chilli flakes and paprika into a mixing bowl and toss well.
  3. Arrange the mixture in a single layer on a foil-lined baking tray. Season well with salt and pepper and roast until the butternut is tender and the edges crispy, about 35–45 minutes. Allow to cool.
  4. Place the mixture in a food processor and add the chickpeas and tahini paste. Blend on a low speed, gradually pouring in the 60ml olive oil. Blend until as smooth or as chunky as required.
  5. Transfer the mixture to a serving bowl and top with olive oil, paprika and toasted seeds, if desired. Serve at room temperature with warm pita bread.

LAMB FALAFEL KEBABS

(Serves 6–8 as part of a platter)

INGREDIENTS

  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • 250g lamb or beef mince
  • 200g tinned chickpeas or brown lentils, drained, rinsed and mashed
  • 5ml ground cumin
  • 5ml ground coriander
  • 3ml ground cinnamon
  • 30ml fresh coriander, chopped
  • 15ml fresh mint, chopped
  • 1 egg, lightly beaten
  • 45ml fresh white breadcrumbs
  • salt and milled black pepper, to taste
  • flour, for dusting
  • 15ml olive oil, for brushing

METHOD

  1. Combine all the ingredients, except the flour and olive oil in a bowl and mix well. Alternatively blend in a food processor.
  2. Using lightly floured hands, roll a piece of the mixture into a small sausage-shaped falafel and place it on a baking sheet. Repeat with the remaining mixture and chill for 20 minutes.
  3. When ready to cook, brush the falafel with some olive oil and fry or grill for 2–3 minutes per side. Once cooked, spear the falafel on cocktail skewers. Serve warm or at room temperature with pita bread and dips.

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