Mezzebreakfastplate Recipes

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INSTANT MEZZE PLATTER

A mezze platter contains a variety of foods that are often served as appetizers in Mediterranean and Middle Eastern cuisines. Katie's version combines store-bought and homemade items, like hummus and grilled halloumi.

Provided by Katie Lee Biegel

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18



Instant Mezze Platter image

Steps:

  • Mix the beef with the cilantro, salt, pepper, garlic, onions, egg and 2 tablespoons chopped parsley in a medium bowl until combined. Shape the beef mixture into 12 small, oval patties.
  • Preheat a grill pan or grill to medium-high heat.
  • Brush the grill grates with 1 tablespoon olive oil. Place the beef patties on the grill. Cook until they are firm and have grill marks, 5 to 6 minutes per side. Brush the halloumi with some olive oil. Place on the grill and cook until grilled marked and browned, 3 to 4 minutes per side.
  • In a small bowl, combine the cherry tomatoes, vinegar, remaining tablespoon parsley, remaining tablespoon olive oil and salt and pepper. Toss to coat.
  • On a large platter, arrange the tomato salad, grilled beef patties, grilled halloumi, grape leaves, hummus, tzatziki, pepperoncini and olives. Serve with the lavash or pita.

1 pound ground beef
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 cloves garlic, minced
1/2 small yellow onion, chopped
1 large egg, lightly beaten
3 tablespoons chopped fresh parsley
2 tablespoons olive oil, plus more for the grill
8 ounces haloumi cheese, sliced about 1 inch thick
1 cup cherry tomatoes, halved
1 tablespoon red wine vinegar
One 8-ounce container stuffed grape leaves
One 8-ounce container hummus
One 8-ounce container tzatziki sauce
1 cup whole pickled pepperoncini, drained
1 cup pitted Kalamata olives, drained
Lavash or pita, for serving

MIDDLE EASTERN MEZZE PLATE

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13



Middle Eastern Mezze Plate image

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.

1/2 small red onion, thinly sliced
1 10-ounce package couscous (1 1/2 cups)
2 cups frozen shelled edamame
1 1/2 cups cherry tomatoes, halved
1/4 cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 cup hummus, preferably roasted red pepper-flavored
8 stuffed grape leaves (from the deli counter)
1/4 cup jarred Peppadew peppers, halved
2 whole-wheat pitas, cut into wedges and toasted

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



Mezze Breakfast Plate image

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

1 large eggplant
1 tablespoon olive oil
2 tablespoons mint leaves, chopped
200 g low-fat ricotta cheese
4 eggs
6 baby roma tomatoes, halved (can use cherry tomatoes or tomato wedges)
2 small long cucumbers, halved lengthways, Lebanese cucumbers are perfect
1/2 cup mixed olive
1 tablespoon za'atar spice mix or 1 tablespoon sumac
100 g reduced-fat feta cheese, crumbled
2 tablespoons honey
extra virgin olive oil, for presentation to drizzle
extra mint leaf (to garnish)

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