Arabic Mezze Platter

Name: Arabic Mezze Platter
Total time: 4200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 3 red capsicum; 1/4 cup breadcrumbs; 2-3 Tbsp walnuts; 2-3 garlic cloves; 1 tsp chilli flakes; 1/2 tsp cumin powder; as per taste Salt; as required Olive oil; as required Mint leaves to garnish; 1/2 cup Parsley chopped fine; 1 medium size tomato chopped fine; 1 medium size cucumber chopped fine; Sprig mint leaves; 2 Tbsp bulgar; as required Lime juice; as per taste Salt; as needed Pepper; 1 medium size eggplant; 1 Tbsp tahini paste; 1-2 garlic cloves crushed; as required Lime juice; as per taste Salt; as required Olive oil; 1-2 medium size eggplant; 1 medium size onion chopped fine; 1 medium size tomato chopped fine; 1 medium size cucumber chopped fine; 1 sprig parsley chopped fine; as per taste Salt; As needed- Lime juice

Madhumita Bishnu @Madhubish27

Kolkata

#cppassport
#cppUAE
Mezze Platter is such a unique way to enjoy nutritious food. There is so much to offer and tastes are so varied. I made an Arabic one with Muhammara, Babaganoush, Muttabal and Tabbouleh. Let’s dig

Madhumita Bishnu @Madhubish27

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Ingredients

Preparation time-10 mins, Cooking time-1hr

3-4 servings

For Muhammara
3red capsicum
1/4 cupbreadcrumbs
2-3 Tbspwalnuts
2-3garlic cloves
1 tspchilli flakes
1/2 tspcumin powder
as per tasteSalt
as requiredOlive oil
as requiredMint leaves to garnish
For Tabbouleh
1/2 cupParsley chopped fine
1medium size tomato chopped fine
1medium size cucumber chopped fine
Sprigmint leaves
2 Tbspbulgar
as required Lime juice
as per tasteSalt
as needed Pepper
For Mutabbal
1medium size eggplant
1 Tbsptahini paste
1-2garlic cloves crushed
as required Lime juice
as per tasteSalt
as required Olive oil
For Babaganoush
1-2medium size eggplant
1medium size onion chopped fine
1medium size tomato chopped fine
1medium size cucumber chopped fine
1 sprigparsley chopped fine
as per tasteSalt
As needed-Lime juice
as per tastePepper

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Steps

Preparation time-10 mins, Cooking time-1hr

1

For Muhammara - in the fire add red capsicums and roast until well done. Set aside to cool
2

Pat dry the Red capsicum and peel the capsicums, deseed and destem. Chop fine and add to the blender
3

Add breadcrumbs, walnuts, garlic, chili flakes, cumin powder, salt and blend coarsely. Don’t blend smooth. Set aside
4

For Tabbouleh- in a bowl add vulgar broken wheat, wash and add hot water. Soak for 30 mins, strain the water.
5

In a bowl add chopped parsley, chopped tomato, chopped mint leaves, chopped cucumber, bulgar, salt, pepper and lime juice. Mix well. Set aside
6

For Mutabbal - roast the eggplant until well done. Cut the stems, peel the skin and chop fine. Add to a bowl, add tahini paste, coarsely crushed garlic, lime juice, salt and mix well, set aside
7

For Babaganoush - roast the eggplants well, set aside, peel the skin and chop fine. Add to a bowl. Add chopped cucumber, chopped onion, chopped tomato, lime juice, salt and pepper. Mix well
8

Garnish with pomegranate seeds
9

Plate the platter with some olives, carrots and cucumbers and enjoy

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on September 26, 2021 11:42

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you