Get your mezze on for Valentine's

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 family (or complete strangers if you come to one of our pop ups!) a lot more sociable.

 

This Valentine's go Middle Eastern on your date night; prep some mezze, hoover the rug, grab some cushions and eat from the floor!

 

Some mezze to buy/prepare:

- Mezze lavosh flatbreads (see some of our stockists)

- deconstructed baba ganoush (see below)

- hummus (see our blog for recipe)

- some crudites or a chopped/dak dak salad (see Lily Higgins' recipe)

- olives & pickles

- falafel (see our blog for recipe)

- or be inspired by Ottolenghi's Vegetarian Mezze Recipes 

 

 

Recipe: Deconstructed Baba Ganoush

Serves 2 valentines :)

 

Ingredients:

1 aubergine

1 lemon, juiced

1 garlic clove, crushed

½ tsp sea salt

1 tbsp rapeseed/olive oil

150g of tahini

150ml water

chopped parsley/sumac to garnish

 

Method

Heat the oven to 200 °C and roast the aubergine whole on a tray for 40 mins until cooked through (pierce with knife to check it's soft inside) and skin is charred.

 

In the meantime, make the tahini sauce. Slowly whisk all the ingredients together until well combined. You'll have more than you need for the dish so pour any leftovers into a jar.  This will keep in the fridge for up to a week.

 

Once the aubergine is cooked, remove from the oven and let cool in a small saucepan with a lid. Once cool enough to touch, peel the aubergine leaving the stalk on top. Slice the aubergine in half lengthways (the stalk will keep it together at the top), open out and roughly score the flesh.

 

Drizzle approx. 4 tablespoons of tahini sauce on top of the aubergine and garnish with chopped parsley and/or sumac.

 

Serve with salad and bread/lavosh flatbreads.

 

If you have a go at this let me know!

 

Lots of love on valentine's!

 

Nicola xx

 

 

 

 

 

 

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