Mezze, also spelled meze, means small plates and are served similar to tapas.
We like to pair these flavorful Middle Eastern recipes with shish kebabs, lamb, chicken or fish.
This easy recipe pairs ripe tomatoes with a ground beef filling that’s lightened with eggplant and onions.
Serve the stuffed tomatoes as a starter or double up for a main dish.
Taking the time to soak the walnuts for this dish gives them a special soft texture and plumpness.
Serve this vegetable dish with pita as part of a mezze platter or as a side salad.
In this easy recipe, the yogurt is also “broken” with tahini, garlic and oil.
Enjoy it immediately, before the crispy bread gets soggy from the yogurt.
That mixture is combined with everything from tomatoes to goat.
It’s layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw.
This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens.
Use fine bulgur or the texture of the dough will be gritty.
This recipe gets its shockingly pink color from grated beets.
Make it ahead–the longer it sits, the better it tastes.
This salad is a riff on that, with pomegranate seeds and cucumbers mixed in.
This vegetable side dish recipe was created so the peels wouldn’t go to waste.
Serve as an appetizer or a side dish.
Use any leftover zucchini flesh in stuffings, breads and muffins or just saute with garlic in olive oil.
Serve with pita as part of a mezze course or as a side with a larger meal.
The green tahini sauce is also great tossed with roasted carrots or broccoli.
Serve with pita wedges or use as a spread for sandwiches.
The grape leaves will seem soft when just finished cooking, but will firm up as they cool.
We prefer these at room temperature or cold–perfect for bringing to work for lunch.
Parsley Tabbouleh
Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.
Make it a Meal: Serve with a tomato-&-feta salad or Parsley Tabbouleh.
Wash it down with an organic Wit Bier from Wolaver’s.
Toasting brings out the flavor in the cumin, and cinnamon adds a subtle depth to the flavors.
Serve with a salad of chopped parsley, tomato and cucumber tossed with a lemon vinaigrette.
