Mezze Breakfast Plate Food
MEZZE BREAKFAST PLATE
From delicious World Menus cookbook, stated as being from Morocco. Gluten-free suitable provided spices used are gluten-free. Serves 4. A nice change to toast or breakfast cereal ! Suitable for breakfast, brunch or even a light lunch. The recipe makes a meze plate consisting a boiled egg, mixed olives, a small salad and eggplant/ricotta roll.
Provided by Jubes
Categories Breakfast
Time 30m
Yield 4 mezze plates, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a chargrill pan or bbq plate to medium-high heat.
- Cut eggplant lenghways into 8 think slices, then lightly brush each side with olive oil.
- Grill eggplant for 2 minutes each side or until charred. Set aside to cool slightly.
- Stir the chopped mint into the ricotta and season with salt and pepper.
- Spread a heaped tablespoon of the ricotta mix at the end of each slice of grilled eggplant and roll up to enclose. Repeat with remaining eggplant slices. Set aside.
- Place the eggs in a pan, cover with hot water and bring to the boil. Reduce heat to medium simmer for 5-6 minutes for soft boiled. Remove the eggs from the hot water and plunge them into iced water. Peel then halve the eggs.
- To serve - 4 plates will each have two eggplant rolls, an egg, olives and a salad of cucumber, tomatoes and feta cheese. Drizzle the plate with honey and olive oil. Sprinkle the eggs with sumac or zaatar. . Garnish with a sprig of mint.
Nutrition Facts : Calories 294.3, Fat 14.5, SaturatedFat 4.9, Cholesterol 201.5, Sodium 268.1, Carbohydrate 29.6, Fiber 7.2, Sugar 17.1, Protein 15.4
GREEK MEZZE PLATTER
Steps:
- Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
- Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
- Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
- "Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
- Preheat the oven to 350 degrees F.
- Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.
MIDDLE EASTERN MEZZE PLATE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a bowl of ice water until ready to use. Cook the couscous as the label directs.
- Meanwhile, cook the edamame as the label directs; drain and rinse under cold water. Toss the edamame, tomatoes, parsley, olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- Fluff the couscous with a fork. Drain the red onion and squeeze dry. Add the couscous and red onion to the bowl with the edamame mixture and toss to combine. Season with salt and pepper. Divide among plates and serve with the hummus, stuffed grape leaves, Peppadew peppers and pita wedges.
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Suitable for breakfast, brunch or even a light lunch. The recipe makes a meze plate consisting a boiled egg, mixed olives, a small salad an… Jan 5, 2015 - From delicious World Menus cookbook, stated as being from Morocco. Gluten-free suitable provided spices used are gluten-free. Serves 4. A nice change to toast or breakfast cereal ! Suitable for breakfast, brunch or even a light …
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