Lebanese mezze recipes

Recipes are set out below for:

• Baharat roast lamb rump
• Sumac roasted cauliflower, chickpeas & vegetables
• Herby tabbouleh
• Quick pickled cucumber & radish salad

Also serve with shop-bought houmous, tsatziki, olives.

Baharat Roast Lamb Rump

Ingredients

• 900 g lamb rump

Marinade:

• 2 tbsp olive oil
• 3 garlic cloves, grated
• 2 tsp baharat
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• zest of 1 lemon
• salt
• black pepper

Roast beside the meatballs for 25–30 minutes until 54–56°C internally (for adults only) or 61°C (if children will be eating).

Rest for 15 minutes before slicing thinly. Present on a large plate surrounded by houmous (drizzled with harissa for extra interest) and beds of finely chopped little gem lettuce, and sprinkle with:

• parsley
• mint
• sumac
• pomegranate seeds
• toasted pistachios
• feta

Pickled cucumber and radish salad

Ingredients

• 2 cucumbers, thinly sliced
• 16 radishes, sliced
• 150 ml apple cider vinegar
• 100 ml water
• 1 tbsp honey
• 1 tsp mustard seeds
• handful chopped dill

Mix everything together and leave for at least 30 minutes.

Tabbouleh

Ingredients

• 250 g bulgur wheat
• 250 ml boiling water
• 3 tomatoes, diced
• ½ cucumber, diced
• 4 spring onions, sliced
• 60 g parsley, chopped
• 20 g mint, chopped
• zest and juice of 1 lemon
• 3 tbsp extra virgin olive oil

Cover the bulgur with boiling water for about 15 minutes, then fluff with a fork and mix through the remaining ingredients.

Sumac Roasted Cauliflower, Vegetables & Chickpeas

Ingredients

• 1 large cauliflower, chopped into florets
• 2 × 400 g tins chickpeas, drained
• 2 aubergines, cubed
• 2 red peppers, sliced
• 3 courgettes
• 1 red onion, wedges
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp sumac
• salt and pepper

Roast at 220°C fan for 30–35 minutes, turning once.

Finish with:

• parsley
• lemon juice
• toasted almonds