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Thursday, September 28, 2017

Arabic Mezze Platter | Hummus | Mutabbal | Babaganosh | Tabbouleh



Arabic Mezze Platter | Hummus | Mutabbal | Babaganosh | Tabbouleh
Arabic Mezze Platter
I have been planning...actually 'dreaming' of making a video on this kind of platter since a long time. I was not even sure if I could do justice to such a beautiful and vibrant looking dips which we usually see in an Arabic restaurant. While clearing my kitchen cupboards, I came across this 5 in 1 ceramic dish lying in a spot that my hands could not reach easily, I mean it was totally out of my sight. I mainly used it to serve nuts and dry fruits to my guests. So now that I had the prop and the plan, there was no reason for me to postpone the video shoot of this healthful, nourishing and refreshing Arabic Mezze Platter. Let me tell you that these are not the only dips and salad found in a typical Mezze platter. Apart from the salads and dips, you can also find starters like Falafel and Kibbeh and not to forget the traditional rice stuffed vine leaves as a part of the Arabic Mezze. All of these are served with Kababs and traditional Pita bread.


Arabic Mezze Platter, Hummus, Mutabbal, babaganosh, tabbouleh
Arabic Mezze Platter
The word 'Mezze' in the Middle Eastern countries means 'sharing' and it is a platter consisting of small portions of appetizers usually served before the main course, what you see here is just a small portion of it. The Arabs, Greeks, Persians, Turkish and other countries in the Mediterranean region are much more generous in serving their meals, so if you happen to visit these restaurants you will be more than happy to see some of the starters being served for free before your actual main course arrives.  

Apart from its beautiful and lively presentation, Mezze platter is an ideal spread to be served in parties. The added advantage is that it is quicker and easier to prepare than what it actually seems. If you are planning to go light on your diet or avoid meat for few days, Mezze can be the perfect meal.

You will find some ingredients used in these recipes that are not very common other than the Middle Eastern countries. One such ingredient is Sumac which is a dried and powdered form of a berry and to get a similar flavor it can be substituted with dried and powdered pomegranate.

You can make your own homemade Tahini by simply dry roasting 1 cup sesame seeds and then grinding to a smooth paste along with some olive oil and salt without adding any water. You can store this in the refrigerator for 3 months.

Burghol or Bulgur is a fine broken wheat. It is so fine that just by soaking it in boiling water for 30 minutes is more than enough. Some people even boil it before adding it to the salad. You can use cooked 'dalia' as a substitute.

You can watch the video here:





Mutabbal, Babaganosh, Arabic Dip, Eggplant Dip
Mutabbal

Mutabbal


A refreshing dip made with grilled & mashed eggplant with added goodness of sesame paste and other basic seasoning.

Preparation time: 15 minutes
Grilling time: 20 minutes
Total time: 35 - 40 minutes
1 cup = 250 ml capacity
Serves 2

Ingredients:

1 large size eggplant (purple brinjal)
1 tablespoon yogurt
1 tablespoon tahini (sesame paste)
1 tablespoon grated garlic
2 tablespoon lemon juice
2 tablespoon olive oil
1/2 teaspoon salt
Black olives for garnishing

Instructions:


1. Preheat the oven to 250 degrees.
2. Prick the eggplant with a fork all over. Grill the whole eggplant in the oven for 20 to 25 minutes or till fully cooked and mushy. You can also grill it on the stove flame.
3. Peel the eggplant and chop the pulp and mash it into a smooth puree using a fork. The pulp should be about 2 cups.
4. In a mixing bowl, mix together grilled & mashed eggplant along with all the above mentioned ingredients.
5. Garnish with black olives and olive oil and serve chilled with Kababs & Pita bread or Naan.




Babaganosh, Mutabbal, Eggplant Dip, Arabic Mezze
Babaganosh

Babaganosh


Arabic style dip with eggplant grilled to perfection, mashed and combined with other fresh ingredients making it a healthy option, served with Kababs and pita bread.

Preparation time: 15 minutes
Grilling time: 20 minutes
Total time: 35-40 minutes
1 cup = 250 ml capacity
Serves 2

Ingredients:

1 large size eggplant (purple brinjal)
1 small onion finely chopped
1 tomato finely chopped
1 tablespoon grated garlic
1/4 cup finely chopped parsley
2 tablespoon lemon juice
1 teaspoon sumac
2 tablespoon olive oil
1/2 teaspoon salt
Pomegranate seeds for garnish

Instructions:

1. Preheat oven to 250 degrees C.
2. Wash the eggplant, prick it with a fork all around and grill in the oven for 20 -25 minutes or till it fully cooked and soft.
3. Peel the eggplant and chop the flesh into fine puree without using any grinder (mash with a fork). Place it in a bowl.
4. To the mashed eggplant add all the above mentioned ingredients.
5. Taste the dip and adjust the salt and sourness accordingly.
6. Pour the dip into a serving bowl, spread evenly and drizzle more olive oil, sumac powder and pomegranate seeds on top.
7. Keep it in the refrigerator for minimum 1 hour before serving.
8. Serve chilled with Kababs and pita bread.




Tabbouleh, Parsley Salad, Arabic Salad
Tabbouleh

Tabbouleh


Arabic style salad made with loads of parsley, fresh cucumber and tomatoes which pairs perfectly with kababs and grills.

Preparation time: 15 minutes
Soaking time: 30 minutes
Total time: 45 minutes
1 cup = 250 ml capacity
Serves 2

Ingredients:

2-3 cups finely chopped parsley
1/2 cup burghol/bulgur wheat/fine broken wheat
1 large cucumber chopped
1 tomato chopped
1/2 cup chopped mint leaves
1 tablespoon lemon juice
1 teaspoon black pepper powder
1/2 teaspoon salt
2 tablespoon olive oil

Instructions:


1. Wash the wheat and soak in 1 cup boiling hot water for 30 minutes.
2. Take a large mixing bowl and combine soaked wheat (burghul/bulgur) without water and all other ingredients mentioned above.
3. Chill the salad in the refrigerator for 30 minutes to 1 hour.
4. Serve chilled with kababs and pita bread.



Hummus, Chickpea Dip, Arabic Hummus, Tahini

Hummus


Smooth and creamy chickpea dip along with the sesame paste called tahini makes it the most nutritious and healthy dip ever.

Preparation time: 15 minutes
Soaking time: Overnight (for chickpeas)
Cooking time: 20 minutes (pressure cooking for chickpeas)
Total time: 15 minutes (if using canned chickpeas)
1 cup = 250 ml capacity
Serves 4

Ingredients:

2 cups boiled chickpeas
3 tablespoon tahini (sesame paste)
1 tablespoon chopped garlic
1 tablespoon lemon juice
2 tablespoon olive oil
1/2 teaspoon salt (as per taste)
1/4 to 1/2 cup water (use as per requirement)

Instructions:


1.Combine all ingredients in a chopper and grind to a smooth paste.
2.Taste and check the seasoning (salt, lemon juice, tahini etc), adjust accordingly and then pour out in a serving dish.
3.Serve chilled with olive oil drizzled on top as a dip.


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3 comments:

  1. This is like a one stop shop for arabic dips!!
    I have only made the hummus and baba gonoush, yet to try the rest!! Your presentation look fabulous.

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  2. wow this one looks very inviting, I only know babaganoush and hummus, thanks for the new recipes :)

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  3. I totally love your videos... so crisp and to the point! I have tried Baba Ganoush and Moutabbel but didn't like how it turned out to be... I must track down sumac and get some into my pantry, really soon! Thank you for sharing that lipsmacking mezze platter...

    ReplyDelete