MIDDLE EASTERN MEZZE COCKTAIL PARTY: Full Menu (Vegetarian/Meat)
- Creamy Hummos with Lemon, Sesame Paste, and Za’tar
- Muhammara: Roasted Red Pepper Dip with Walnuts, Garlic, and Pomegranate Syrup
- Bazirgan: Fine Crushed Wheat “Caviar” with Onions, Tomatoes, Cumin, and Tamarind
- OPTION 1: Mini Ground Beef Croquettes with Allspice, Cinnamon, and Onions
OPTION 2: Mini Salmon Croquettes with Parsley and Onions
OPTION 3: Mini Yellow Squash or Zucchini Croquettes with Onions
GENERAL INGREDIENTS:
Extra-virgin olive oil
Vegetable, canola, sunflower, or safflower oil
Walnut oil
Tahini (sesame paste)
Pomegranate syrup/concentrate
Ketchup
Tomato paste
Worcestershire sauce (preferably Lea & Perrins, or another brand that lists tamarind as an ingredient)
Tamarind paste (should be like black strap molasses)
Canned or dried chickpeas
Baking soda, if using dried chickpeas
Ground cumin
Ground fenugreek, optional
Kosher salt
Cayenne or Aleppo pepper
Aleppo pepper or za’tar spice blend
Ground cumin
Brown sugar
Walnuts
Pine nuts
Peasant bread, sour dough bread, or other thick and crusty white bread
Pita or flatbread, for serving hummus
Fine-grain bulgur wheat (coarseness #1 in specialty Middle Eastern stores)
Parsley
Lemons
Garlic
Lemons
Onions
Red bell peppers
OPTION 1: Beef Ijeh:
Ground beef
Eggs
Onions
Parsley or celery leaves
Breadcrumbs, matzah meal, or gluten-free breadcrumbs
Ground allspice
Ground cinnamon
—OR—
OPTION 2: Salmon Ijeh:
Canned salmon
Eggs
Onions
Parsley
Celery
Dried dill
—OR—
OPTION 3: Zucchini Ijeh:
Zucchini and/or yellow squash
Eggs
Onions
EQUIPMENT:
Measuring cups and spoons
Large chef’s/chopping knife and cutting board
Medium saucepan (if cooking dried chickpeas)
Large skillet, for toasting walnuts
Large skillet or frying pan, for cooking Ijeh
Baking pan, for broiling peppers
Food processor and rubber spatula
Large mixing bowl and spoon
Medium mixing bowl
Spatula
Plate lined with paper towels
Plastic wrap or aluminum foil
