Mezze is common throughout the Eastern Mediterranean and is the perfect meat-free meal for sharing. Featuring a range of colourful and flavoursome small plates, dips and salads, it’s a fantastic way to enjoy vegetables cooked in a variety of ways. Bread lies at the heart of a mezze meal, and our homemade flatbreads are delicious and easy to make. They’re flavoured with za'atar, a versatile blend of thyme, tangy sumac and toasted sesame seeds ubiquitous in the Middle East. On the side we’ve got honey roasted carrots with a tahini sauce, slow cooked cauliflower in yogurt, a beetroot dish known as mama dallou’ah and tabbouleh, a parsley-rich bulgur wheat salad flavoured with cinnamon and allspice.
Cauliflower Ground Spices: cumin, coriander, black pepper, garlic Cauliflower Topping Spices: Urfa chilli, mint, pumpkin seeds Carrot Spices: coriander, cumin, black pepper, thyme, mild chilli flakes Beetroot Spices: cumin, coriander, caraway, black pepper, garlic Tahini Sauce Spices: garlic, paprika, sumac Tabbouleh Spices: allspice, cinnamon, black pepper, sumac Za’atar: thyme, sumac, white SESAME, salt
May contain traces of celery and mustard Allergens are listed in CAPITALS
1 medium cauliflower
1 medium onion
3 large carrots
250g cooked and peeled beetroot (not in vinegar)
100g bunch of parsley
25g bunch of coriander
400g natural yogurt (full fat is best)
315g plain flour (plus extra for rolling)
1 tsp dried yeast (½ a standard-size sachet)
30g runny honey or sugar
60g bulgur wheat
180ml good quality olive oil (plus extra for brushing)
Product Rating (7):
This was time consuming but easy to do. The flavours were delicious and there was more than enough for four. We ate the left overs for lunch the next day. Every item in the mezze was so so tasty and I have never made flatbread before so I was pleased they turned out so well. A definite hit!
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Wall of Fame - Lebanese Mezze with Za'atar Flatbreads and Tabbouleh