HOW TO PREPARE MEZE.

Meze, also spelled “mezze,” refers to a selection of small dishes typically served in the Mediterranean and Middle Eastern regions. They can be served as appetizers or can constitute a full meal, especially when accompanied by bread like pita or lavash.

Here’s how you can prepare an assortment of popular meze dishes:

1. Hummus:
   Ingredients:

1 can (15 oz) of chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tsp ground cumin
Salt to taste
2 to 3 tbsp water or as needed
Dash of ground paprika, for serving
Directions:

In a food processor, combine the tahini and lemon juice and process for 1 minute.
Add additional ingredients: garlic, cumin, and a 1/2 teaspoon of salt. While the food processor is on, drizzle in 2 tablespoons of olive oil.
Open, drain, and rinse the chickpeas. Add half to the food processor and process for 1 minute. Scrape sides and bottom, add remaining chickpeas, and process until thick and smooth.
If the hummus is too thick, add 2 to 3 tablespoons of water until you reach the perfect consistency.
Serve with a dash of paprika and a drizzle of olive oil.

2. Tabbouleh:
   Ingredients:

1/2 cup fine bulgur wheat
3 tbsp olive oil
1 cup boiling hot water
2 bunches of fresh flat-leaf parsley, finely chopped
1 bunch fresh mint, finely chopped
4 medium tomatoes, finely diced
3 green onions (scallions), finely sliced
3-4 tbsp lemon juice, or to taste
Salt to taste
Directions:

Place the bulgur in a bowl, and pour boiling water over it. Let it soak for about 30 minutes.
Once bulgur is soaked and softened, drain any excess water.
Mix the parsley, mint, tomatoes, and green onions together in a bowl.
Add the soaked bulgur to the mixture.
Pour the olive oil and lemon juice over the mixture. Mix well and salt to taste.

3. Baba Ganoush:
   Ingredients:

1 large eggplant
1/4 cup tahini, more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, more as needed
Pinch of ground cumin
Salt, to taste
1 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley
Directions:

Preheat your oven to 450°F (230°C).
Prick the eggplant with a fork in several places and place it on a baking sheet.
Roast in the oven for 20-30 minutes, turning halfway through, until the eggplant is very soft.
Remove from oven and let cool.
Cut the eggplant in half lengthwise, scoop out the pulp, and place in a food processor. Process the eggplant until smooth.
Add the tahini, garlic, lemon juice, cumin, and salt. Mix until smooth.
Taste and adjust seasonings as needed.
Transfer to a serving bowl, drizzle with olive oil, and sprinkle with parsley.
You can serve these dishes with sliced cucumbers, olives, pita bread, or other accompaniments. There are many other meze dishes you can explore, such as falafel, stuffed vine leaves (dolmas), and more. Adjust ingredients and quantities based on personal preference and the number of guests. Enjoy your meze feast!