Monday, February 1, 2010


Similar to the Spanish tapa, in the Middle East Meze are small plates of appetizers.

Here are a few easy ones.

Baba Ganoush
1 Eggplant
2 - 3 garlic cloves
1 - 3 Tbs Tahini
Juice of 1/4 lemon
Salt and pepper to taste

Slice the eggplant in half. Place on a baking tray and drizzle with oil and season with salt and pepper.

Bake in 400 degree oven 45 minutes to an hour until soft and cooked through.

Let cool and blend with tomatoes, garlic, tahini, lemon juice, EVOO. Season with salt and pepper.

Yogurt Dip
1 cup Greek Yogurt
1/2 cucumber, peeled, seeded and diced
1 - 2 garlic cloves
2 - 3 tsp dried Mint

Peel and seed the cucumber. This will help keep the dip from becoming too wet.

Smash the garlic with the salt.

Mix the garlic with yogurt and blend in the cucumber. Then add the mint.

This last one is likely not particularly Middle Eastern, but with a little Tahini dressing it went well.

Roasted Squash with Tahini Dressing
Acorn squash, sliced and seeded
salt and pepper

1 clove garlic
1 - 2 Tbs Tahini (to taste)
juice of 1/2 a lemon
salt and pepper

Generous season the squash with the Za'atar, salt and pepper. Roast in a 400 degree until soft about 60 minutes.

To make the dressing, crush the garlic with the salt. Add the tahini and lemon. Slowly drizzle in the oil. Season with salt and pepper.

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