Eight Bells

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Sunday, April 30, 2006

Mezze

Mezze is a selection of small dishes similar to Spanish tapas but with a more eastern Mediterranean and Middle Eastern flavour.

Here we have:
Dolmades (stuffed vine leaves)
Marinated black olives and feta cheese
White bean dip
Ciabatta crackers
Caper berries
Babaghanoush
Hummus
Tzatziki
Sundried tomatoes
Stuffed field mushrooms
Capsicum (bell peppers) with anchovies and roasted garlic
Spinach and ricotta filled filo parcels





Spinach and ricotta filled filo parcels
1 pkt of filo pastry
1 tub of ricotta (less 2 tablespoons)
1 small onion diced
3 cloves of garlic crushed
1 egg
1 bag of frozen spinach 325g/12OZ
Salt & pepper
1 heaped teaspoon of chopped parsley
1/2 a cup of toasted pumpkin and sunflower seeds (put 2 tablespoons in another bowl for the mushrooms)

Put the ricotta and spinach in a large mixing bowl.
Toast the seeds and cook the onion and garlic in a little olive oil until soft (keep aside 1 teaspoon of the cooked onion and garlic). Cool the seeds and onion and garlic and then add to the ricotta and spinach and combine.
Add the egg and seasoning and mix again.
Using a double layer of filo, place 2 tablespoons of the mixture on to the filo and fold in to parcels. Place on baking paper on a flat oven tray and cook for approx 25 minutes at 180C/350F until golden brown.

Peppers
Cut whole capsicum in to thirds, trim away any internal membrane and discard the seeds. Place peppers on a lined baking tray and add to each: one or two anchovies, a little olive oil, lemon zest, fresh thyme, salt & pepper and a clove of roasted garlic.

Mushrooms
Clean four large field mushrooms and place them stalk side up on an oven tray. Mix 2 tablespoons of ricotta, 1 tablespoon of grated parmesan cheese, parsley, thyme, salt & pepper and 1 teaspoon of the cooked onion/garlic. Use this mixture to stuff the mushrooms. Cook the Peppers and Mushrooms with the filo parcels.

White bean dip
1 tin of cannellini beans
1 medium potato diced, boiled and cooled
1 tablespoon of fresh thyme
Salt & pepper
Juice of one lemon
1 tablespoon of olive oil
3 cloves of roasted garlic

Put all the ingredients in to a blender or kitchen whiz and puree. Refrigerate.

The other mezze can be either made at home or bought in. The dolmades we had this evening for example were shop bought as was the hummus, babaghanoush etc. This particular meal was entirely vegetarian but mezze doesn't have to be. Occasionally meat just doesn't appeal and this is a really interesting vegetarian meal with many flavours, textures and colours. Enjoy.

3 Comments:

At 1:28 AM, Blogger blerv said...

mmm quite romanian of you

my mom makes fantastic vine leaf rolls

god i want some now :(

 
At 3:35 AM, Anonymous Anonymous said...

Really amazing! Useful information. All the best.
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At 11:02 AM, Anonymous Anonymous said...

Greets to the webmaster of this wonderful site! Keep up the good work. Thanks.
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