Middle Eastern-style sharing plates

Name: Middle Eastern-style sharing plates
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 servings
Ingredients: 2.00 cans Chickpeas (canned with liquid); 2.00 tsp garlic powder; 2.00 tsp Smoked paprika; 2.00 tsp Oregano; 0.50 tsp Ground allspice; 2.00 tbsp Olive Oil; 0.50 pieces Lemon; 1.00 clove Garlic; 100.00 g Tahini; Parsley; 80.00 g pomegranate seeds; Aleppo pepper flakes; Salt; Bread; 200.00 g Feta cheese; 500.00 g Cherry tomatoes; 2.00 tbsp Olive Oil; 1.00 tsp Oregano; 50.00 g Yoghurt; 1.00 clove Garlic; 0.50 tsp Aleppo pepper flakes; Black Pepper; 2.00 pieces Aubergine; 0.50 pieces Lemon; 1.00 clove Garlic; 300.00 g Yoghurt; 1.00 tbsp Olive Oil; 500.00 g Lamb mince; 2.00 tbsp Tomato purée; 4.00 tsp Aleppo pepper flakes

Three sharing plates for 4 - 6: hummus with spiced crispy chickpeas, whipped feta with roasted tomatoes, and smoky aubergine-yoghurt dip topped with crisp spiced lamb and chilli butter. Allow about 2 hours.

Prep60 min

Cook60 min

Servings4

Cal/serving1116

#appetizer#middle eastern

Ingredients

Servings

garlic powder2 tsp
Smoked paprika2 tsp
Tomato purée2 tbsp

Instructions

11 steps

1
Heat the oven to 200°C/180°C fan/Gas 6. Drain and rinse one 400g tin of chickpeas, pat dry, then toss with garlic powder, smoked paprika, 2 tsp oregano, allspice, salt and 2 tbsp olive oil. Roast 20 - 25 minutes until crisp.
25 min
200°C
2
Drain the second tin, reserving its liquid. Blend those chickpeas with 120ml reserved liquid, lemon juice, 1 garlic clove, tahini and salt until very smooth; loosen with another 2 tsp - 1 tbsp reserved liquid if needed.
3
Mix the crisp chickpeas with parsley and pomegranate. Swirl the hummus onto a plate, top with the chickpea mixture and Turkish pepper flakes or sumac, drizzle with olive oil and serve with breads or other dippers.
4
At the same oven temperature, place the feta in the centre of a baking dish, surround with cherry tomatoes, add 2 tbsp olive oil, 1 tsp oregano, salt and pepper, and bake 30 - 35 minutes until the tomatoes burst and lightly char.
35 min
200°C
5
Drain the juices from half the roasted tomatoes and blend that half with the feta, 50g yoghurt, 1 garlic clove and a little salt until smooth.
6
Spread the whipped feta on a plate, top with the remaining roasted tomatoes and a little tomato juice, optional Turkish pepper flakes and an extra drizzle of olive oil.
7
Prick the aubergines and char them over a gas flame until very soft on all sides. Alternatively bake at 200°C/180°C fan/Gas 6 for 30 - 40 minutes until charred and completely soft.
40 min
8
When cool enough, peel and drain the aubergines for a few minutes, finely chop and whisk creamy. Mix in lemon juice, crushed garlic, 300g yoghurt and salt.
9
Heat 1 tbsp olive oil over high heat and stir-fry the lamb for 8 - 10 minutes until browned and cooked through. Add tomato purée, half the pepper flakes, oregano, salt and 50ml water; stir until coated in the resulting sauce.
10 min
10
Melt the butter in a small frying pan over medium heat; stir in the remaining pepper flakes and a little salt.
11
Spread the aubergine-yoghurt dip on a platter, scatter over the crisp lamb, drizzle with chilli butter and finish with chopped parsley.

Nutrition

1 serving ≈ 600 g

Nutrition values are estimates. - means data is unavailable.

1116

kcal

47.4g

Protein

57g

Carbs

81.6g

Fat

10.2g

Fiber

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Middle Eastern-style sharing plates

Ingredients

Instructions

Nutrition

My notes and cooking history

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