Categories

MEZE

Roasted aubergine with Zhug Humus
Fried Pita bread triangles with Lamb Rub dip
Tabbouleh salad

Finger foods designed for nibbling while socializing is the perfect easy cooking and easygoing meal. Tapas, Meze, Mezze, all typical small dishes from the Mediterranean countries.
“We find many names for those we love”.

Serve your guest a meze buffet of small dishes for leisure weekend mingle or start out your evening with individual finger foods or a nice selection of nibbles and dips.

Chimichurri is one of our most loved spice blends. It is a South and Central American sauce used for grilled meat. It originates from Argentina but is also used in Uruguay and in countries as far north as Nicaragua, Colombia, and Mexico.

Roasted aubergine with Zhug Humus

Zhug is a fiery Yemenite spice blend made with cardamom, cilantro, cloves, cumin, garlic, salt and chili. Yemen’s hot Zhug spice is perfect for sprinkling over food; it complements almost any dish from hummus to falafel. Zhug is often called the ketchup of the Middle East, where its added to almost any dish.

Ingredients

  • 3 aubergine, medium size
  • 4 cups of chickpeas, cooked
  • 2 dl olive oil (half for preparing the aubergine, half for the hummus)
  • 2-3 tbsp lemon juice
  • 2 cloves of garlic
  • 2 tsp cumin grinded
  • 2 tsp coriander grinded
  • 3 tsp sea salt
  • Epic Spice Zhug (pretty hot) for finishing
  • 1 dl flat-leaved parsley, chopped

Preparation

  1. Heat up the oven to 200 °C.
  2. Half the aubergines, place them in an oven dish, drizzle aubergines with 1 dl olive oil and sprinkle with
  3. Bake the aubergines until well done, apx 40 min. Take out the aubergines from the oven and let cool at room temperature.
  1. Humus – Mix chickpeas, olive oil, lemon juice, garlic, cumin, coriander and 1 tsp of salt in a blender into a smooth cream. Add some water if the hummus is to thick.
  2. Put in a bowl.
  3. Place the roasted aubergines on a plate, spoon over the hummus and sprinkle olive oil and Zhug after taste. Decorate with chopped parsley.

Toasted pita bread triangles with Lamb Rub dip

Ingredients

  • 4 pita bread, cut into triangles
  • 4 tbsp olive oil for frying
  • flake salt

Preparation

  1. Cut pita bread into small triangles.
  2. Fry the pita triangles in a skillet with olive oil until they have a golden color.
  3. Sprinkle them with flake salt.

Lamb rub dip

 Ingredient

  • 3 dl fat Greek yogurt
  • 2 tbsp Epic Spice Lamb Rub
  • 2 tsp honey
  • 1 tsp of balsamic vinegar

Mix all ingredients together in a bowl and let rest for 10 minutes.
Spread the pita triangles on a serving plate and spoon over the Lamb rub dip.

Tabbouleh salad

Ingredients

  • 30 sweet cherry tomatoes, cut into small cubes
  • 1 bunch of spring onions, cut into small pieces
  • 1 cucumber, cored and cut into small cubes
  • 1 large bunch of flat-leaf parsley, chopped
  • 1 lemon, juice of
  • olive oil
  • sea salt and pepper
  • sumac

Preparation

  1. Cut the tomatoes, onions, and cucumber into small parts. Chop the parsley.
  2. Mix all vegetables on a serving plate.
  3. Before serving sprinkle over lemon juice and olive oil and season with sea salt, pepper, and sumac.