MIDDLE EASTERN MEZZE PLATE

Steps:

• Hot Spiced Cheese Goreme:.
• In a non-reactive bowl combine the yoghurt, salt and spices.
• In a food processor purée the feta with the garlic and lemon juice then season with salt and pepper. Add the yoghurt and purée further while drizzling in olive oil until smooth.
• This can be made 24 hours ahead and kept refrigerated.
• Fattoush Salad:.
• Syrian Toasted Bread Salad.
• Combine the cucumbers, tomatoes, spring onions and herbs. Leave to marinate at room temperature for 2 hours if possible.
• Combine the garlic and lemon juice in a small bowl then whisk in the olive oil. Stir this dressing into the salad and leave to macerate for 2 hours.
• Just before serving, stir the toasted pita into the salad. It should soak up the dressing. Serve immediately.
• Lamb Koftas:.
• I like to make these smaller versions, rolled out to the length of my little finger. They are delicious drizzled with tahini and lemon juice, and sprinkled with fresh green chillies.
• Mix all the ingredients, except salt and pepper and garnishes, in a large bowl and set aside for a few hours to allow the flavours to develop. Season well and shape with wet hands.
• Grill the koftas, without oil, under a 180°C grill until the juice flows clear (8-10 minutes). Drain on paper towels before serving.
• Garnish with the chilli and coriander and serve a small bowl of the tahini on the side.
• Warm Roasted Olives with Preserved Lemons:.
• In a heavy-based frying pan heat the oil gently then toss in the seeds and garlic. Add the olives to the pan with the thyme, harissa and preserved lemon.
• Roll the olives in the pan while the seeds pop and the garlic browns.
• When the olives start blistering remove from the heat. Finish with the chopped parsley and serve warm.
• To serve:.
• Warm some flatbreads then brush with olive oil and serve with the mezze and bowls of chopped lettuce, chopped chillies, sumac, lemon juice and olive oil.