Syrian Mezes

I don’t think there are many people who can resist a bowl of meze accompanied with fresh bread. These Middle Eastern appetizers contain so many flavours that they have a chance to conquer your heart and become your favorite recipe:) 

The recipes have been taken from the book Our Syria

Zucchini in Tahini Sauce (Mutabal Kusa)

 

5 baby zucchini, sliced into 1 cm rounds

Vegetable oil, for frying

Salt, to taste

3 tbsp Tahini Sauce

2 tbsp of yogurt with 1 sliced clove of garlic

Sumac, to taste

Dried mint, to taste

some chopped parsley to decorate

 

Fry the zucchini on both sides in a generous amount of oil. When they are brown and crispy, place on a paper towel to soak up any excess oil. Season with salt.

Place the zucchini on a plate.  Add yoghurt on the top, drizzle tahini sauce over the zucchini and sprinkle with sumac and mint. Decorate with chopped parsley.

 

Red pepper and Walnut Dip (Mhammara)

 

2 red bell peppers

3/4 cup walnuts

1 garlic clove

a pinch paprika

1 tbsp pomegranate molasses

3 tbsp olive oil

salt and pepper to taste

some bread to serve

 

Cut the peppers in half and remove the cores and seeds. Place on a baking tray skin-side up, drizzle with olive oil and salt and roast in the oven until they are soften and darken, 15 to 20 mins.

Blend the walnuts in a food process until chopped, then add the pepper, garlic, paprika, pomegranate molasses, olive oil, salt and pepper and blend well

Drizzle with olive oil and serve with some bread

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