The Foodhall Cookbook: A Complete Mezze Platter

Having covered Asian comfort food by Chef Kelvin Cheung, Modern European Cuisine by Chef Gresham Fernandes and delicious desserts by Pooja Dhingra, we now traverse through the Mediterranean with Chef Sabyasachi Gorai’s recipes from The Foodhall Cookbook series.

Brimming with colourful flavours and vivid warmth, Chef Saby’s repertoire of sun-drenched dishes include a quintessential Mezze Platter, traditionally served with pita chips, olives and pickled vegetables. Bookmark this post, as it features all the classic appetisers and dips redolent of Middle Eastern feasts: tzatziki, babaganoush, muhammara and toum!

Preparation time : 45 minutes

Cooking time : 30 minutes

Each Portion Serves : 2

Tzatziki

Greek sauce served with grilled meats or as a dip. Made of strained yogurt mixed with cucumber, garlic, salt, olive oil, vinegar and dill.

Ingredients:

½ Lebanese cucumber, grated
1 cup / 250 gm Greek yogurt
3 cloves garlic, finely chopped
2 tbsp / 30 ml extra virgin olive oil
1 tbsp / 15 ml vinegar
Coarse sea salt to taste
1 tsp / 5 gm fresh dill, finely chopped

Method:

Drain the grated cucumber through a fine mesh sieve. Keep overnight in the fridge.
Combine the yogurt, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate overnight.
Mix the drained cucumber and fresh dill with the yogurt mixture; serve.

Babaganoush

Eggplant mixed with onions, tomatoes, olive oil and various seasonings.

Ingredients:

1 large eggplant
4 tbsp / 60 gm tahini
3 cloves garlic, finely chopped
4 tbsp / 60 ml lemon juice
¼ tsp Arqa cumin powder
¼ cup / 60 gm red and yellow bell peppers, chopped
1 tbsp / 15 gm fresh flat – leaf parsley, finely chopped
3 tbsp / 45 ml extra virgin olive oil
Coarse sea salt to taste

Method:

Preheat the oven to 180°C / 350°F
Prick the eggplant with a fork in several places, place on a tray and bake until very soft for about 25 – 30 minutes.
Remove the tray from the oven, let the eggplant cool slightly. Peel off and discard the skin.
Place the eggplant flesh in a blender and blend roughly. Transfer into a bowl. Add the tahini, garlic, lemon juice, cumin powder, bell peppers, parsley and olive oil; mix well. Add more salt and lemon juice, if required.
Drizzle some olive oil before serving.

Muhammara

Walnuts and hot pepper dip originally from Aleppo, Syria.

Ingredients:

4 red bell peppers, roasted
4 cloves garlic, minced
½ cup / 125 gm bread crumbs, fresh
¼ cup / 60 gm Bustaan walnuts, toasted, chopped
1 tbsp / 15 ml lemon juice
2 tsp / 10 gm pomegranate molasses
1 tsp / 5 gm Arqa cumin powder
½ tsp / 2 ½ gm Arqa red chilli flakes
Coarse sea salt to taste
5 tbsp / 75 ml extra virgin olive oil

Method:

In a food processor, blend red bell peppers, garlic, bread crumbs, walnuts, lemon juice, pomegranate molasses, cumin, red chilli flakes and sea salt (everything except oil) until smooth. While the motor is running, add the oil gradually.
Serve as required.

Toum

A traditional Lebanese garlic dipping sauce.

Ingredients:

10-12 cloves garlic, peeled, roughly chopped
1 tsp / 5 gm coarse sea salt
1 tbsp / 15 ml lemon juice
3/4 cup / 185 ml vegetable oil
2 tbsp / 30 ml water

Method:

Blend the garlic in a blender with salt and lemon juice for 2-3 minutes or until smooth. Scrape down the sides from time to time to make sure there are no chunks.
Add the oil, very slowly and gradually. Mix, ensuring that it is fully absorbed after each addition. Finally, add water.