Veggie Middle Eastern Mezze
For 2 (For 4)
White Cabbage: ¼ (½)
Beetroot: 1 (2)
Carrot: 1 (2)
Red Onion: 1 (2)
Potato: 3 (6)
Garlic Clove: 3 (6)
Flat Leaf Parsley: 1 bunch (2 bunches)
Halloumi: 1 block (2 blocks)
Sumac: 1 pod (2 pods)
Pomegranate Molasses: 1 pod (2 pods)
Chickpeas: 1 can (2 cans)
Lemon: 1 (2)
Tahini: 1 pod (2 pods)
Paprika: 1 pod (1 pod)
Sunset Spice Blend: 1 pod (2 pods)
Pitta Breads: 2 (4)
Per serving: Energy (kcal) 990 Fat 63g of which saturates 26g Carbohydrates 60g of which sugars 17g Protein 44g Salt 8.53g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
From a Persian word meaning ‘to taste’, but popular all over, mezze consists of numerous small dishes arranged for sharing. While alcohols like raki and ouzo are a common fixture, it’s a flexible enough meal to be enjoyed even during times of abstinence such as Ramadan— at its heart, mezze is about unity and communal dining, no matter who, when or where. Good mezze is a real magic trick— a course of ‘starters’ that never seem to end, not until every diner has had a satisfying, full meal. We’ve curated a mostly Lebanese-inspired mezze including hummus, Lebanese ‘batata hara’ (spicy potatoes) and fried halloumi.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 35 minsFor 4 - 60 mins
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