Cook Along Recipes
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.
If you haven't joined in then you can still see the videos on our Facebook page and join our upcoming cooking events. We'll let you know beforehand what we'll be cooking, your shopping list and any prep that you need to do before we start cooking.
Our online shop is open for any pantry ingredients you need for your Middle Eastern cooking. We hope that the vibrancy of our food helps to bring some sunshine to your day.
If you make any of our recipes let us know. Share on social media and tag us if sharing. We love to see your creations!
Stay safe and eat well
Below are the recipes from our Cook Along on Friday 3rd March. If using dried chickpeas don't forget to soak them the night before!
This chunky hummus can be found served warm in hummus restaurants around Israel and is our favourite type.
125g dried chickpeas, soaked overnight
1/4 tsp baking soda
125ml ice cold water
1 small garlic clove, crushed
1/2 lemon, juiced
1 tsp sea salt
1/2 tbsp rapeseed/olive oil (extra virgin)
paprika, cumin and oil to serve
1. Drain chickpeas and add to a large saucepan with the baking soda (this will help them cook faster) and plenty of fresh water. Cook for approximately 40 minutes until soft. Check by squashing a chickpea against the side of the saucepan.
2. Drain cooked chickpeas and mash a little so some remain whole, add the remaining ingredients and stir.
To serve: Spoon the hummus into a bowl, drizzle a little oil on top, and sprinkle with paprika and cumin. Serve with fresh bread/ lavosh flatbreads, fresh veg or pickles.
Herb & Garlic Flatbreads
Makes 8 large or 16 mini flatbreads
500g bread (strong white) flour
14g dried yeast
1 tsp sea salt
1 tsp sugar
30g fresh herbs (one or a mix of coriander/parsley/mint), chopped
6 cloves garlic, crushed
1 tbsp extra virgin rapeseed oil
280 ml warm water
1. In a large mixing bowl or stand mixer bowl, add flour, yeast, sea salt, sugar, herbs, garlic and mix.
2. Make a well in the dry ingredients and add the oil and warm water.
3. Stir with a wooden spoon to mix or dough hook attachment with a stand mixer. Mix for 2 minutes until the dough comes together, add more water if needed.
4. If making by hand, transfer to a clean, floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking. Or knead with dough hook in stand mixer.
5. Cover with a damp tea towel and set in a warm place to rise for 45 mins to an hour.
6. Once doubled in size, turn out onto a floured surface and cut dough into 8 or 16 pieces. Roll each piece into a ball on an un-floured surface (or it will slip) until it’s a tight ball.
7. Arrange the balls on a floured surface and lay a damp towel on top allowing to rest for 15 to 20 minutes.
8. In the meantime, heat a grill pan or barbeque to medium-high heat.
9. Roll each piece of dough into a circle that's fairly thin approx. 3 mm thick . Lay one (or two mini) on dry the pan and cook for 2 minutes on each side. They should be browned on each side. If sticking, oil the pan/ grill lightly. Repeat to cook all the flatbreads.
Enjoy immediately, or let cool completely and store in a container for a day or freeze.
Moroccan carrot salad
250g carrots (approx 4 carrots)
1 garlic clove, crushed
1/2 tsp cayenne pepper
½ lemon, juiced
1/2 tbsp extra virgin rapeseed oil
1/2 tsp sea salt
1/2 tsp ground cumin
bunch of coriander (approx 30g), leaves chopped
1 tbsp harissa
1 tbsp preserved lemon, chopped (optional)
2 tbsp toasted flaked almonds (optional)
Mix all the ingredients together, bar the almonds if using, and leave to marinate in the fridge for an hour. This salad will keep for 3 days in the fridge.
To serve: garnish with extra coriander & toasted flaked almonds.
Easy to whizz up and will keep for weeks in the fridge this Yemeni hot sauce is a staple in our house. Have it as part of a Mezze plate, on sandwiches, with mayo for chips or stir through cooked rice or soup.
90g fresh coriander (including stalks)
5 cloves of garlic
3 red chillis, chopped with seeds
1 tsp ground cumin
1/2 tsp ground black pepper
1 tsp sea salt
3 tbsp oil (we use extra virgin rapeseed oil)
Throw everything into a blender, whizz to a paste, taste to see if spicy/salty enough and serve. Keep in a jar in the fridge with a little oil to seal the top.