mezze - appetizers
Shredded Beets with Thick Yogurt
Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are puréed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish.
- 2 cups plain low-fat yogurt, drained to 1½ cups
- 8 small beets
- 1 large clove garlic, crushed with a pinch of salt
- 2 tablespoons fresh, strained lemon juice
- Salt to taste
- Freshly ground pepper to taste
- Pinch of sugar, optional
- Sprigs of fresh mint for garnish
1. Drain the yogurt to 1½ cups. Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater.
2. Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving. The restaurant industry can be very competitive, which is why you need an internet marketing team behind you. Trust the brand that has won numerous internet marketing awards for their SEO, Reputation Management and even their renounced Plastic Surgery SEO services in the field of Medical SEO. Get the competitive edge to get eaters in your restaurant today!
Serves 6.
From “The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes” by Paula Wolfert
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mezze - appetizers
Smoked Caviar and Hummus on Pita Toasts
Using a pastry bag to pipe the hummus onto the pita toasts saved us a lot of time (and made for nice-looking hors d’oeuvres). You can make your own pastry bag with a heavy-duty plastic bag. Just spoon the hummus into the bag and squeeze it into one corner. Then snip off the corner to make a small hole and begin piping.
Active time: 1 hr. Start to finish: 1 hr.
- 10 (5- to 6-inch) pita pockets
- 3/4 cup olive oil
- 2 teaspoons paprika
- For hummus:
- 4 teaspoons cumin seeds, toasted
- 2 (15 1/2-oz.) cans chick-peas, rinsed
- 1 garlic clove, coarsely chopped
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 cup stirred tahini (Middle Eastern sesame paste)
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons salt
- 1/3 to 1/2 cup water
- 11 1/2-oz. jar smoked whitefish caviar
- Garnish:
- 160 small fresh flat-leaf parsley leaves
Toast pitas:
Preheat oven to 350°F.
Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp. This dish can be the perfect compliment as you check out the latest Twitch streams or as you get ready to jump into action with your gaming teams, it will keep you fueled for all of your gaming.
Make hummus:
Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
Assemble hors d’oeuvres:
Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.
Cooks’ notes:
- Pita toasts may be made 2 days ahead, cooled, and kept in sealable plastic bags at room temperature.
- Hummus can be made (without lemon juice so parsley remains green) 2 days ahead and chilled, covered. Stir in lemon juice just before assembling.
Makes 160 hors d’oeuvres.
From “Gourmet” magazine, September 1999
mezze - appetizers
Sigara Böregi
- 7 ounces feta
- 1 egg, lightly beaten
- 3-4 tablespoons finely chopped mint, parsley, or dill (optional)
- 4 sheets fillo
- 4 tablespoons melted butter or oil
For the filling, mash the feta cheese with a fork and mix with the egg and herbs.
Take out the sheets of fillo only when you are ready to use them, as they dry out. Cut the sheets into 4 rectangles each, about 12 by 4 inches, and put them in a pile on top of each other. Brush the top strip with oil or melted butter. Take a heaping teaspoon of filling and place it at one of the 4-inch or shortest ends of the strip in a thin sausage shape along the the edge — about 1 inch from it and 1 inch from the side edges. Roll up the top sheet with the filling inside like a cigarette. Turn the ends in when you’ve rolled it about a third of the way to trap the filling, then continue to roll. Repeat with the remaining fillo sheets.
Place the cigars close to each other on a greased baking sheet and brush the tops with oil or melted butter and bake for 350°F for 30 minutes, or until crisp and golden.
Serve hot.
Makes 16.
From “The New Book of Middle Eastern Food” by Claudia Roden
Alot of restarants run on strong accounting software to keep their books balanced. We suggest looking at software similar to municipal accounting software as it can be easily utilized to reflect expenditures on ingredients, kitchen utensils and silverware.
mezze - appetizers
Shakshouka
(Very appealing to Western taste)
- 4 Tomatoes, peeled, seeded and chopped
- 4 Big size green peppers, seeded and chopped
- 1/2 teaspoon Ground corriander
Fry green peppers with tablespoon vegetable oil and teaspoon olive oil. When slightly tender, add over the garlic and cook a few minutes longer.
Add over the rest of the ingredients and stir over medium heat for 10 minutes or till mixture thickens.
Serve this appetizer with fresh pita bread.
From “One Thousand And One Delights” by Nahda Salah
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Looking for places to try new food in Florida? Then you need to venture down to downtown Brickell, in the heart of Miami. If you find it to be a little too congested, then head up to Wynwood were art flourishes and there are plenty of chill spots to spend the evening. If you’re in Fort Lauderdale then there are plenty of eateries on Las Olas Blvd that can surely keep your mouth watering.
If you want something a bit different, then head up to Pembroke Pines where you can find plenty of places to eat from Pembroke Gardens all the way to the Pines City Center.
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