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CHAPTER 1
APPETIZERS AND MEZZE
FAST AND FRESH LIGHT FARE
It wasn't until my husband and I visited Turkey and Spain a few years back that we really appreciated mezze and tapas. Mezze and tapas are small plates of appetizers with different textures and flavors, each one more exciting and interesting than the last. Some examples are petite bites of bruschetta, cheese, olives and savory pastry pockets called bourekas. All can be enjoyed as a quick mezze or as part of a Mediterranean breakfast.
I will never forget the times we stood at bars in Spain in front of rows and rows of different small plates. Crostini topped with tomatoes and small bowls filled with fresh seafood were some of my favorite eats.
All of these memories and flavors inspired the recipes in this chapter and are perfect for the quick last-minute get-together or afternoon snack.
Spiced Baked Pita Chips with deep aromatic spices are crunchy and addictive. Add them to salads or make a batch for a quick snack. Savory Cheese-Filled Pastries with Spicy Tomato Herb Sauce are eaten at breakfast in Turkey or can be made ahead of time and easily reheated for a weekday lunch. If you have some last-minute guests and need a quick appetizer, Citrus-Roasted Olives and Artichoke Hearts are easy to prepare with minimal prep time and are always a crowd pleaser.
BEEF AND PINE NUT PHYLLO ROLLS
YIELDS
8 to 10 phyllo rolls
When my husband and I were traveling in Turkey, we ate our weight in their popular savory pastries known as bourekas or boreks. They come in an array of shapes and sizes — some layered and cut into squares or boreks folded into little pockets like the Savory Cheese Pastries here. But it was the cigar-shaped bourekas that intrigued us the most due to their unique and fun shape. Serve them as a quick appetizer or small bite and dip them into Magical Herb Tahini Sauce or Mediterranean Green Romesco.
6 tbsp (90 ml) olive oil, divided
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium-size skillet, over medium-high heat, add 2 tablespoons (30 ml) of the olive oil and the ground beef. Use a wooden spatula to break up the meat and cook until mostly cooked through, about 3 to 4 minutes.
Add the shallot and continue cooking for another 2 minutes. Add the garlic and cook for another minute, until both the shallot and garlic soften and turn a light golden color.
Stir in the cinnamon, allspice, cumin, pepper and ½ teaspoon salt, along with the pine nuts and parsley, and sauté everything together. Once the meat is fully cooked, taste for seasoning and adjust if needed. Turn off the heat and transfer the meat mixture to a bowl or plate to cool down for a few minutes.
Unroll the phyllo sheets and cut them in half horizontally, so you'll have two stacks of square sheets. Place a damp towel over them as you work to keep the sheets from getting dry.
Layer 4 to 5 phyllo sheets on a clean surface and spoon 1 to 2 tablespoons (15 to 30 g) of meat filling towards the bottom one-third of the phyllo. Brush the edges lightly with olive oil and roll up the phyllo, tucking in the ends about halfway through and rolling tightly until a long cigar shape forms. Continue with the rest of the sheets until you have used up all the filling.
Place the phyllo rolls on the baking sheet and brush the tops with the remaining olive oil.
Sprinkle the remaining salt, sesame seeds and Aleppo pepper all over the tops of the pastries, and bake for 15 minutes or until the pastries are lightly golden brown and crunchy on the outside.
Once done, allow to cool for a few minutes and serve with your favorite dip.
TIP: The trick to working with phyllo is to be confident and forgiving. Some phyllo sheets will dry and break, but that is OK, and once they are rolled up no one will know the difference. As you are working with the phyllo, keep the unused pile covered with a damp towel so it won't dry out.
HEIRLOOM TOMATO BRUSCHETTA WITH LABNEH
YIELDS
8 to 10 bruschetta
I can still smell the tomato vines from my grandmother's New Jersey tomato garden. Ever since then, tomatoes have been my candy. I eat them as often as the season allows and keep them as classic as can be. A simple and flavorful bruschetta is quick to pull together and teams up beautifully with tangy labneh cheese. If you can't find labneh, feel free to substitute full-fat Greek yogurt.
1 large baguette, cut into 10–12 diagonal slices
Preheat the oven to 400°F (204°C) and arrange the baguette slices in a single layer on a baking sheet. Toast the slices for about 5 minutes until lightly golden brown. You can also grill the bread slices in a grill pan or over an outdoor grill.
Remove the bread from the oven and allow to cool for a few minutes. Spoon about 1 tablespoon (15 g) of labneh onto each baguette slice.
In a bowl, combine the tomatoes, garlic, mint, olive oil, vinegar, salt and Aleppo pepper and toss well to combine. Taste for seasoning and adjust as needed. Spoon the tomato mixture on top of the labneh.
Garnish the bruschetta with an extra drizzle of olive oil and fresh mint leaves.
TIP: When heirlooms aren't in season, feel free to use any deep red vine or roma tomatoes. Be sure to store them at room temperature with the stem side down for the best tasting tomatoes.
BAKED FETA TWO WAYS
YIELDS
3 to 4 servings for an appetizer
I couldn't resist sharing a recipe for both a sweet and savory cheese mezze. Feta is a wonderful base for flavorings and pairs beautifully with a touch of sweet honey and fresh herbs or with the classic flavors of tomato, garlic and oregano. Either way, this delectable cheese appetizer is done in nearly 20 minutes with minimal prep time. Serve with Spiced Baked Pita Chips or fresh vegetables.
SAVORY BAKED FETA WITH TOMATO AND GARLIC
SAVORY BAKED FETA WITH TOMATO AND GARLIC
Preheat the oven to 350°F (176°C) and add the feta, tomatoes, peppers, garlic, oregano, mint, parsley, oil and vinegar to a 6-inch (15-cm) oven-safe dish. Bake for 20 minutes, until the top of the cheese is a light golden color and the tomatoes have softened and released their juices. Remove from the oven and allow to cool for 5 minutes before serving.
SWEET BAKED FETA WITH HONEY AND THYME
Preheat the oven to 350°F (176°C) and add the feta, thyme, oil, honey, zest and dates to a 6inch (15-cm) oven-safe dish. Bake for 20 minutes, until the top of the cheese is a light golden color and the honey has melted. Remove from the oven and allow to cool for 5 minutes before serving.
TIP: Use a vegetable peeler to peel strips of orange zest. The oils in the orange zest will add a deep sweet citrus flavor.
CITRUS-ROASTED OLIVES AND ARTICHOKE HEARTS
YIELDS
4 to 6 servings for an appetizer An appetizer could not get any simpler than this. Mixed olives are paired with strips of citrus peel that, when cooked enough, can be eaten entirely. Serve with Baked Feta Two Ways and Za'atar Flatbread.
16 oz (453 g) assorted olives
Preheat the oven to 400°F (204°C) and arrange the olives, artichokes, citrus peels and herbs in an oven-safe dish or cast iron pan. Toss to combine and drizzle the top with olive oil.
Bake for 20 minutes until the citrus peels begin to caramelize and become aromatic. Serve immediately garnished with fresh oregano.
TIP: Use a vegetable peeler to peel thin strips of citrus peel.
SAVORY CHEESEFILLED PASTRIES WITH SPICY TOMATO HERB SAUCE
YIELDS
18 pastries and ½ cup (120 ml) of spicy herb sauce
These savory pastries, called bourekas, are found in Turkey and all over Israel. You can find bourekas filled with everything from meats to eggplant to spinach and, my absolute favorite, cheese. Think of this as a savory hand pie of sorts; the vessel can be anything from puff pastry to phyllo. The spicy tomato herb sauce is a boureka's best friend. A fiery condiment called zhoug is full of fresh herbs, spicy chilies and, in my version, a sweet roasted tomato. My advice: Make extra sauce and slather it on grilled vegetables and meats. It will be your new favorite condiment. If fresh tomatoes aren't in season, feel free to substitute ¼ cup (14 g) of sundried tomatoes.
1 whole medium-sized tomato, cut in half and seeded
CHEESE PASTRIES
Place the tomato on a parchment-lined baking sheet and roast at 400°F (204°C) for 25 minutes or until softened and slightly charred. Once done, remove it from the oven and allow to cool. Reduce the temperature to 375°F (190°C) for the pastries.
Once the tomato is cool, remove the outer skin and roughly chop the flesh. Set aside.
For the pastries, unfold the thawed puff pastry sheets and gently roll out the pastry so it's a bit thinner to work with. Use a sharp knife and cut each sheet into 9 equal squares.
In a bowl, add both cheeses and 1 egg, season with salt and pepper and mix to combine.
Place a spoonful of the cheese mixture into the center of each pastry square and seal the edges, forming a triangle. If the pastry is a bit dry, use a wet finger to help seal the edges. Place all of the pastries on a parchment-lined baking sheet.
Whisk together the other egg and milk in a bowl and brush the egg wash onto all the pastries. Sprinkle sesame seeds and sumac on top and bake the bourekas at 375°F (190°C) for about 25 minutes, or until the pastry has puffed and the outside is a nice golden brown.
To make the spicy herb sauce, add the tomato, jalapeño, cilantro, parsley, garlic, cumin, cardamom, allspice, oil, water and salt to a food processor and pulse until it's finely chopped, but not overly pureed. It should be the consistency of a coarse chimichurri. Taste for seasoning and adjust the consistency as needed, adding a bit more water to help it get moving.
Serve the savory cheese pastries with the herb sauce on the side.
TIP: Instead of roasting the tomato, you can grill it for a smokier flavor.
TAHINI TOASTS, ANYWAY YOU LIKE IT
YIELDS
3 toasts
Step aside avocado toast, tahini toast is where it's at. A thick creamy spread made from ground sesame seeds, tahini has a deep nutty flavor and is loaded with protein to keep you fed, fueled and ready to take on the day.
Spread tahini on your favorite toasted bread and top with desired toppings. Here, I have both sweet and savory toasts for your inspiration — but really, just have fun with it.
3 slices of your favorite bread, toasted
SAVORY SPICY TAHINI TOAST
SAVORY SPICY TAHINI TOAST
Spread the tahini on the toast and then top with the harissa. Lay the tomato slices on top and garnish with cheese, mint and a light drizzle of oil.
SAVORY TAHINI TOAST WITH VEGETABLE RIBBONS, LEMON AND ZA'ATAR
In a small bowl, toss together the cucumber and zucchini ribbons along with the za'atar, juice and oil. Spread the tahini on the toasted bread and layer the peeled vegetables on top. Crumble the goat cheese on the top and season with salt.
SWEET TAHINI TOAST WITH FIG AND THYME
Spread the tahini and fig jam on the toast. Lay the fig slices on top and garnish with fresh thyme leaves.
BREAKFAST EGG AND AVOCADO PASTRIES WITH HARISSA SALSA
YIELDS
8 breakfast bourekas and about 1 cup (240 ml) of salsa
There is nothing like a Mediterranean breakfast filled with cheeses, olives, fresh fruit and savory pastries like bourekas. I took inspiration from some of my favorite American breakfast flavors and folded them into a savory pastry to create a sort of mash-up of food cultures, if you will. The paired harissa salsa has all the flavors of common Easy Homemade Harissa Sauce, just chopped up a bit differently into a free-form salsa.
BREAKFAST PASTRIES
For the breakfast pastries, preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
Melt the butter in a non-stick skillet over low-medium heat and whisk together the 5 eggs, milk, salt and pepper in a bowl. Pour the egg mixture into the pan and slowly scramble the eggs until gently cooked through, about 3 to 5 minutes. As soon as the eggs are almost done, add in the feta, turn off the heat and fold in. Once done, transfer to a plate and set aside.
Unroll the thawed puff pastry and use a rolling pin to gently roll the pastry a bit thinner. Cut each pastry sheet into four equal squares or 3-inch (7.6-cm) rounds and divide the egg mixture and mashed avocado among the squares.
Fold over the puff pastry, creating a hand pie, and crimp the edges with a fork. Use a small paring knife to cut a small slit on the top of each pastry.
Whisk the remaining egg and brush over the pastries. Sprinkle with za'atar and sesame seeds and bake for about 25 minutes or until the pastry has puffed up and is lightly golden brown. Allow them to cool slightly before handling.
To make the harissa salsa, add the tomatoes, bell pepper, garlic, lemon juice, cumin, paprika, salt, fresno pepper and cilantro to a bowl and mix thoroughly. For a saucier consistency, use the back of a spoon to gently mash the tomatoes. Serve alongside the pastries.
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Excerpted from "The Weeknight Mediterranean Kitchen"
by .
Copyright © 2018 Samantha Ferraro.
Excerpted by permission of Page Street Publishing Co..
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