August 25, 2020

We're a bit giddy in the Mezze household - the thoughts of having a few hours to work at home without also having to care for the kids or scramble for childcare when we both have to be in the deli. The past few months have been a bit of an adventure with gorgeous memories and trying times. We're definitely ready for the kids to go back to school!!!

We're making a menu with the kids (5 and 8 year olds) of lunches they're happy to have which we're hoping will...

April 17, 2020

Last Friday we cooked up this easy family favourite and demo'ed it on Facebook. You can still watch the video if you go to our Facebook page.

We'll be doing another demo this evening (Friday) at 8pm. We'll be making some dips, drinks and nibbles which are perfect for enjoying in front of the telly or other night-in activities.

We'll be making labneh with za'atar and mashweya (aubergine and tomato dip) with some of our lavosh flatbreads and our favourite nibbl...

April 4, 2020

Thank you for those of you who cooked along with us for the last two Fridays. We've got such a kick out of seeing you cook our food. We have always enjoyed cooking for people, sharing recipes and talking about food - it's the reason we started Mezze 4 and a half years ago. Now that we are cooking and chatting less these days we thought cooking together with you would be good fun for us, good fun for you and give you a few new tasty things to cook at home.


February 13, 2020

Roses seem to be the traditional flower for Valentine's; they are such a beautiful flower but as I'm all about the food - I prefer to eat them! Using rosewater and rose petals was something very new for me (other than a Turkish delight bar as a child) when I started cooking Middle Eastern food. I love the flavour it brings to both sweet and savoury food. Check out our favourite rosewater recipes below.

A few updates before we get to that:

Upcoming events:


December 19, 2019

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Move over Christmas canapés - hello grazing platter. Forget about the fiddly finger food and prepare some delicious dips and nibbles and display on a serving platter for your guests stuck in. Recipes for our favourite dips (which happen to be vegan) and how to put it all together below. You can of course pick up these dips in the deli too if short on time and add some cheese or cured meats.

A few updates before we get to that:

- We're...

December 3, 2019

Labneh is probably the easiest cheese you can make at home and it's a great one for parties over the festive season. Who's not impressed by someone making their own cheese? It’s creamy like a cream cheese but is also tangy and adds a zing to your meal/party spread.

Labneh brings us back to Israel where you can find it served by the Druze community on the side of the road on hot flatbread fresh from a charcoal heated pan, drizzled with oil and za'a...

February 13, 2019

You might have guessed by the name we chose for our business that we love mezze; usually appetisers served at the start of the meal in the Middle East. But they are so much more than appetisers; they can be a meal in itself and any leftovers are savoured and make the most amazing sandwiches the next day. However, what I love most about mezze is the act of sharing. I find dishes served onto the centre of the table and shared with your loved one, friends or f...

February 1, 2019

These Middle Eastern meatballs are a great one for barbeques. In our house we can’t have a barbeque without them! They are great with some Middle Eastern inspired salads, pita bread and tahini sauce.

Ingredients ...

February 1, 2019

Our version of this Middle Eastern side dish uses brown rice for a high fibre and protein dish. This is great served with a salad and tahini sauce.


2 tbsp oil (we use extra virgin rapeseed oil)

3 onions

1/2 tbsp hawai’ij

200g wholegrain rice

100g brown lentils

2 tsp sea salt (or to taste)

½ litre vegetable stock or water


1. Thinly slice the onions and add them to a large pot with the oil. Cook over low heat, stirring frequently for 40 minutes, or u...

February 1, 2019

A selection of quick & tasty recipes and ideas to add some Middle Eastern warmth to your meals using our newly launched spice blends. Follow the Irish food gurus John and Sally McKenna:

Every lentil soup needs Hawaiij, a Yemeni spice mix. Every egg needs Dukkah. Every kebab needs to be rubbed with Baharat. The three little jars unlock the scents and subtleties of the Middle East like nothing else that you can buy. Inspired and, indeed, inspiring.

I need not...

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