The recipes we use in the Mixed Meze Video are:
Tabbouleh is a parsley salad with a few extras thrown in.
The amount of time your bulgur needs to soak will depend on its grade. A fine grade bulgur will only need a minute; if you use a coarser grade like I did, it can take 20 minutes. If you can’t find bulgur you can use couscous instead.
You can see it being made in our Mixed Meze Plate Video.
1/3 cup bulgur wheat
2 large tomatoes, finely chopped
1 shallot, finely chopped
3 tablespoons lemon juice
3 bunches of parsley, finely chopped
1 bunch of mint, finely chopped
1/3 cup of olive oil
salt and freshly ground black pepper, to taste.
Pour boiling water over bulgur. Let it sit until softened and drain.
Combine all the ingredients in a bowl. Stir and serve.
For more meze salad recipes check out our Tomato, Cucumber, and Red Pepper Salad.
A colorful addition to a meze plate, or great as a side.
This recipe is in our Mixed Meze Plate Video.
6 large carrots, peeled
1 large onion, finely chopped
2 tablespoons harissa
1/2 teaspoon ground cumin
1/2 teaspoon sugar
3 tablespoons cider vinegar
salt to taste
In a large pan cover carrots with water and boil until tender, about 20 minutes. Allow to cool. Then slice 1/4 inch thick.
While carrots are cooking saute onions in vegetable oil until golden brown.
Combine carrots, onions, harissa, cumin, sugar, cider vinegar, and salt to taste. Allow flavours to meld at least 30 minutes before serving.
If you like this try our recipe for Tomato, Cucumber, and Red Pepper Salad.
This lively bright salad is refreshing with a bite from the chilis and Turkish pepper paste. If you don’t have the paste you can use harissa instead.
You can see this made in our Mixed Meze Video.
4 tomatoes, skinned, seeded, and finely diced
2 red bell peppers, seeded and finely diced
1/2 English cucumber, finely diced
2 shallots, finely diced
3 tablespoons finely chopped parsley
2 tablespoons finely chopped mint
2 teaspoons Turkish pepper paste
1 tablespoon pomegranate molasses
2 teaspoons white vinegar
2 tablespoons olive oil
salt and pepper to taste
Stir all the ingredients together in a large bowl. Let flavours meld 30 minutes before serving.
If you like this salad try our Carrot Salad with Harissa.
This refreshing Asian inspired salad has depth from the fish sauce and a spicy kick from the chili. Great for a hot summer day.
There’s also a YouTube video.
2 shallots, thinly sliced
750 g chicken thighs, bone-in
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon superfine sugar
2 cloves garlic, finely sliced
1 red chili, thinly sliced
1 small cantaloupe, peeled and cubed
½ small cabbage, thinly sliced
½ English cucumber, thinly sliced
3 tablespoons finely chopped cilantro
3 tablespoons finely chopped mint
1 ¼”/ ½ cm knob of ginger, peeled and julienned
¼ cup peanuts, roughly chopped