Lebanese mezze recipes

Recipes are set out below for:

• Lebanese chicken kofta meatballs with roasted peppers & courgettes
• Baharat roast lamb rump
• Sumac roasted cauliflower, chickpeas & vegetables
• Lemon tahini butter beans
• Herby tabbouleh
• Quick pickled cucumber & radish salad

Lebanese Chicken Kofta Meatballs

Ingredients

• 700 g chicken thigh meat
• 1-2 eggs
• 50 g fresh wholemeal breadcrumbs
• 1 onion, finely grated and squeezed dry
• 2 garlic cloves, grated
• 30 g parsley, chopped
• 15 g mint, chopped
• 15 g coriander, chopped
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• ½ tsp cinnamon
• ½ tsp allspice
• 1.5 tsp sumac
• zest of 2 lemons

Blend the meatball ingredients and form 18–20 meatballs.

Bake at 220°C fan for 20–25 minutes until the meatballs reach 75°C.

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.

Rest for 15 minutes before slicing thinly. Present in the centre of the dish containing the tahini butter beans (using these as a garnish)- see recipe below.

Sprinkle with:

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

Lemon Tahini Butter Beans

Ingredients

• 2 × 400 g tins butter beans, drained
• 3 tbsp tahini
• juice of 1 lemon
• 1 garlic clove, crushed
• 2 tbsp extra virgin olive oil
• 2 tbsp chopped parsley
• ½ tsp cumin
• salt
• black pepper

Warm the beans gently for a few minutes, then stir through the remaining ingredients.

Pickled cucumber, radish and carrot salad

Ingredients

• 1 cucumber, thinly sliced
• 8 radishes, sliced
• 2 carrots, sliced into thin fingers
• 150 ml apple cider vinegar
• 100 ml water
• 1 tbsp honey
• 1 tsp mustard seeds
• handful chopped dill
• Optional – grated fennel
• Optional – finely sliced little gem lettuce

Mix everything (except for fennel and lettuce, if using) together and leave for at least 30 minutes. Drain liquid away and mix in grated fennel, if using, then lay on a thick bed of lettuce.

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