Mezze Platter

Mezze Platter
Author: Marwan A
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Servings: 2
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  • 2 tablespoon eggplants 2olive oil
  • 3-4 tablespoon tahini sauce 3yogurt 1lemon juice
  • 1 teaspoon salt 1black pepper
  • 3-4 tablespoon tahini sauce
  • 3 tablespoon yogurt
  • 1 tablespoon lemon juice,
  • 1 tablespoon thyme leaves minced
  • 2 garlic cloves minced
  • 2 carrots peeled and roughly grated
  • 1 tablespoon mint finely chopped
  • 1/2 cup toasted pumpkin seeds
  • 1 tablespoon cumin
  • 1/2 cup lemon juice,
  • 3 tablespoon cranberries
  • 1/2 teaspoon Salt
  • 2 cup garlic cloves peeled 1 and 1/2chickpeas, precooked 2 tablespoon lemon juice 1 teaspoon cumin 1/2 teaspoon salt , 1/2 teaspoon black pepper
  • 1/2 cup tahini sauce 1water
  • 1 cup yogurt 1 teaspoon thyme leaves
  • 1 Cucumber sticks to taste, for presentation
--Eggplant :
  1. Take eggplants and remove the green part. Cut them into half lengthwise and make crosswise incisions in them.
  2. Place eggplants in baking dish, sprinkle olive oil on top. Season with salt and pepper and allow them to bake for about 30-40 minutes until soft.
  3. When eggplants become baked, allow them to cool down slightly. Now scrape out eggplant flesh and chop it finely.
  4. Place it in bowl and add tahini, lemon juice, yogurt, thyme leaves, minced garlic and season with salt and pepper and mix them well.
  1. Place carrots, finely chopped mint, cumin, about 3 tablespoon olive oil, lemon juice, cranberries, 1/2 teaspoon salt and toasted pumpkin seeds in a bowl. Now mix them well and allow to set.
  1. Add peeled garlic, chickpeas, lemon juice, cumin, salt, black pepper, tahini sauce and water in a food processor and blend until smooth and creamy.
  2. Pour it in a bowl and set aside.
  3. Now all three serve as mix platter.
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