Lebanese Mouthwatering Mezze Feast: A Culinary Journey to the Heart of Beirut

Allergens

Gluten (in pita bread)

Ingredients

• 1 cup freekeh (roasted green wheat)
• 2 cups chickpeas, canned or cooked from scratch
• 1 large eggplant, sliced into 1/4
• inch rounds
• 1/2 cup tahini paste
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• 1/4 cup parsley leaves, finely chopped
• 1/4 cup mint leaves, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup pita bread, cut into triangles and baked until crispy
• 1/2 teaspoon sumac
• 6 ounces feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, cook the freekeh according to package instructions and set aside.
3. Brush eggplant slices with olive oil on both sides and sprinkle with salt and pepper. Grill or broil until tender and golden brown, approximately 5 minutes per side. Set aside.
4. In a small bowl, mix together tahini paste, garlic, cumin, smoked paprika, lemon juice, and 3 tablespoons of olive oil. Season with salt and pepper to taste set aside.
5. Toss chickpeas in the remaining 3 tablespoons of olive oil, then season with salt and pepper.
6. In a large serving platter or individual plates, arrange freekeh, chickpeas, grilled eggplant, tahini sauce, parsley, mint, cherry tomatoes, pita chips, sumac, feta cheese, olives, and red onion.
7. Garnish with additional fresh herbs and a drizzle of olive oil if desired.

Chef’s Insight

The combination of flavors and textures in this Lebanese Mezze Feast is sure to impress your guests.

Notes

This recipe is well-suited for both vegetarians and omnivores.