Ramadan Recipes | Turkish Mezze Platter
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Recipes in this Video
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vegangluten-free
Muhammara, originating from Aleppo, Syria, is a vibrant dip made primarily from roasted red peppers and walnuts. Traditionally enjoyed with bread, it reflects the rich culinary heritage of the Levant, where flavors of spice and sweetness intertwine. Today, it has gained popularity beyond the Middle East, often featured in mezze platters worldwide.
Ingredients
- ●red bell peppers
- ●walnuts
- ●bread crumbs
- ●garlic
- ●olive oil
- ●lemon juice
- ●pomegranate molasses
- ●cumin
- ●salt
- ●black pepper
- ●red pepper flakes
- ●parsley
Instructions
- 1Roast red bell peppers over an open flame or in an oven until charred and blistered, about 20-30 minutes.
- 2Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- 3Peel off the charred skin, remove seeds, and chop the peppers.
- 4In a food processor, combine walnuts, bread crumbs, garlic, and roasted peppers.
- 5Pulse until the mixture is finely chopped but not pureed.
- 6Add olive oil, lemon juice, pomegranate molasses, cumin, salt, black pepper, and red pepper flakes to the processor.
- 7Blend until smooth, adjusting the consistency with more olive oil if necessary.
- 8Taste and adjust seasoning, adding more salt or lemon juice as needed.
- 9Transfer the muhammara to a serving bowl and drizzle with olive oil.
- 10Garnish with chopped parsley before serving.
- 11Serve with pita bread or fresh vegetables for dipping.
- 12Store leftovers in an airtight container in the refrigerator for up to a week.
nuts
Ingredients
- ●2 cups plain yogurt
- ●1 large cucumber, grated
- ●2 cloves garlic, minced
- ●2 tablespoons olive oil
- ●1 tablespoon white vinegar
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 tablespoon fresh dill, chopped (optional)
- ●1 tablespoon fresh mint, chopped (optional)
Instructions
- 1In a mixing bowl, combine the plain yogurt and grated cucumber.
- 2Add the minced garlic, olive oil, white vinegar, salt, and black pepper to the bowl.
- 3Mix all the ingredients together until well combined.
- 4If using, fold in the chopped dill and mint for added flavor.
- 5Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 6Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7Serve chilled as a dip with pita bread or fresh vegetables.
Equipment
mixing bowlgraterspatulaplastic wrap
veganplant-basedgluten-freenut-free
Ingredients
- ●2 cups roasted red peppers
- ●1 cup walnuts, toasted
- ●1/4 cup breadcrumbs
- ●2 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp cayenne pepper (optional)
- ●1/4 tsp black pepper
Instructions
- 1In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, and minced garlic.
- 2Pulse the mixture until it is coarsely blended.
- 3Add the olive oil, lemon juice, cumin, salt, cayenne pepper, and black pepper to the food processor.
- 4Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
- 6Transfer the dip to a serving bowl and drizzle with a little extra olive oil on top if desired.
- 7Serve with pita bread, crackers, or fresh vegetables for dipping.
Equipment
food processorserving bowl
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup tahini
- ●2 tablespoons olive oil
- ●2 tablespoons lemon juice
- ●1 clove garlic, minced
- ●1/2 teaspoon ground cumin
- ●1/2 teaspoon salt
- ●2-3 tablespoons water (as needed)
- ●Paprika for garnish (optional)
- ●Fresh parsley for garnish (optional)
Instructions
- 1In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
- 2Blend the mixture until smooth, scraping down the sides as needed.
- 3If the hummus is too thick, add water one tablespoon at a time until the desired consistency is reached.
- 4Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.
- 5Transfer the hummus to a serving bowl.
- 6Drizzle with additional olive oil and sprinkle with paprika and parsley for garnish if desired.
- 7Serve with pita bread, fresh vegetables, or crackers.
Equipment
Food processorMeasuring cupsMeasuring spoonsServing bowl
Ingredients
- ●1 cup feta cheese, crumbled
- ●1/2 cup ricotta cheese
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh dill, chopped
- ●1/2 tsp black pepper
- ●1 package phyllo dough (about 20 sheets)
- ●1/2 cup unsalted butter, melted
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, chopped parsley, chopped dill, and black pepper. Mix well until combined.
- 3Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter.
- 4Place another sheet of phyllo dough on top and brush it again with melted butter.
- 5Cut the layered phyllo dough into 3 equal strips lengthwise.
- 6Take one strip and place a tablespoon of the cheese mixture at one end of the strip.
- 7Fold the sides of the strip over the filling and roll it up tightly to form a cigar shape. Repeat with the remaining strips and filling.
- 8Place the rolled sigara boregi on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- 9Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
Equipment
mixing bowlbaking sheetpastry brushparchment paper
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