Mediterranean Mezze
These appetisers from Turkey, Lebanon, Syria, Iran, Israel and Egypt, originated with the nomads who traversed from country to country with their wheat, beans and lentils, dried fruit and pickles, supplemented with fresh vegetables, herbs and bread.
A mezze consists of lots of small dishes, some hot, some cold with different ingredients and flavours.
We start with a laden table of traditional ingredients. Labna and halloumi cheeses, filo pastry, vine leaves, chickpeas, almonds and hazelnuts, sesame seeds, pine nuts, grassy olive oil, aubergines, tomatoes, peppers, lemons and bunches of sweet smelling herbs, oregano, mint and parsley. We will make dips with aubergines, baby broad beans with coriander and garlic, fattoush bread salad drizzled with pomegranate syrup, thyme flat bread, pumpkin kibbeh, stuffed vine leaves & feta filo parcels, for dessert, baklava, pistachio nut ice-cream and fresh turmeric cakes.
We will finish with weather permitting lunch in the garden with organic wine.
