How To Build A Mezze Platter For The Totally, Completely Indecisive
There's an amazing Arab gourmet shop a few blocks away from me in Cobble Hill called Sahadi's. They're almost like the Zabar's of the Northeastern BoCoCa region of Brooklyn Heights-on-Downtown (to be specific). I was there a few days ago to pick up some staples — stuffed grape leaves, fresh hummus, maybe a jar of those crazy little Israeli pickles or some velvety dried apricots — and realized the perfect lunch was staring me right in the face: all of it, a mezze platter.
The mezze platter is an absolute must as far as appetizers at a Middle Eastern restaurant go. You'll get a little taste of what's to come, or get in a serving of veggies before a massive hunk of lamb takes over the whole table.
But for lunch, it's the perfect spread. Not too heavy or too light, frequently vegetarian for those of you observing a certain "good behavior" day of the week, full of varied, bright flavors and often packing something you've never tried before. Here are a few items you will find:
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Tabouli — salad of crushed bulgur wheat, parsley, chopped tomato and cucumber, lemon juice and za'atar, an amazing herbal-citrusy Middle Eastern spice blend with sesame seeds.
Baba ghanoush — a dip or spread made from mashed roasted eggplant, sesame paste and garlic.
Kibbe — a football-shaped fried ground lamb patty. Also occasionally served raw, and for great reason.
Hummus — a smooth blend of chickpeas, sesame paste and...wait you know what hummus is. Here's how to make it.
Stuffed grape leaves — brined vine leaves rolled around rice seasoned with lemon, mint and sometimes ground meat, and cooked with plenty of olive oil.
Olives and/or tapenade
Feta or goat cheese
Brined roasted peppers — self-explanatory, make them yourself.
Tzatziki — a dip made with Greek yogurt, crushed garlic and chopped cucumber, sometimes spiked with fresh dill.
More of a visual learner? We've got a stunner of an illustration for that.
More Middle Eastern food for lunch on Food Republic: