Recipe: GREEK MEZÉ

GREEK MEZÉ

The great thing about this... is that there is something for everyone! Plenty of Greek inspired flavours to jump between and enjoy. Each part is really simple, but together it forms a spread of food to be proud of.

Ingredients

  • 1 splash red wine
  • 2 sprigs rosemary, chopped
  • 1 handful dried oregano
  • 1 lemon
  • 250 g beef mince
  • 1 small red onion
  • 2 cloves garlic
  • 2 tsp dried oregano
  • 1 egg yolk
  • 1 handful breadcrumbs
  • 200 g long grain rice
  • 50 g sultanas, roughly chopped
  • 50 g pine nuts, toasted
  • 1 handful fresh basil
  • 1 handful fresh mint
  • 1 handful fresh parsley
  • 1 large aubergine
  • 250 g ricotta cheese
  • 3 sun-blushed tomatoes
  • 1 fresh green chilli
  • 1 handful fresh basil
  • 2 cloves garlic
  • 250 ml passata
  • 1/4 cucumber, grated
  • 200 g greek yoghurt
  • 1 clove garlic
  • 1 lemon
  • 1 portion flatbreads to serve
  • 500 g lamb neck fillet, cut into large chunks
  • 1 shot olive oil
marinate the lamb

Step 1

MARINATE THE LAMB

Marinate the lamb in the olive oil, wine, rosemary, oregano and the zest of the lemon for up to a day. Skewer the lamb cubes on metal skewers.

make the patties

Step 2

MAKE THE PATTIES

Peel and dice the red onion finely, then peel and crush the garlic. chuck the onion and garlic in a large bowl along with the beef, oregano, egg yolk and breadcrumbs. Mix the ingredients thoroughly and roll into small balls. Flatten the balls into patties.

cook the rice

Step 3

COOK THE RICE

Boil a pan of salted water and add the rice along with the sultanas. Simmer gently for 10 minutes until the rice is cooked through, then drain. Scatter the cooked rice onto a tray to cool and dry a little.

toss the rice

Step 4

TOSS THE RICE

Chop all of the fresh herbs as finely as possible. Toss the rice with the nuts and the herbs to serve cold.

make the aubergine rolls

Step 5

MAKE THE AUBERGINE ROLLS

Slice the aubergine lengthways, into about 0.5cm slices. Heat the oil in a frying pan and fry or griddle the aubergine in batches until soft. Chop the tomatoes, basil and a little of the chilli up finely and mix the into the ricotta. Roll up a dollop of the ricotta in each of the aubergine slices.

make the dip

Step 6

MAKE THE DIP

Mix the grated cucumber, crushed garlic, and the juice of half a lemon into the yoghurt. Season well with salt and pepper. Squeeze half the juice from the lemon into the yoghurt and finish with a drizzle of extra virgin olive oil.

preheat the grill

Step 7

PREHEAT THE GRILL

Preheat a grill to high and oven to 180ºC.

cook all the meat

Step 8

COOK ALL THE MEAT

Grill the lamb skewers for 6-8 minutes, turning often. Fry the patties for 3 minutes on each side in a hot griddle pan.

warm the aubergine rolls

Step 9

WARM THE AUBERGINE ROLLS

Crush the garlic then heat a little oil and gently fry until softened. Add the passata to the pan and bring to a simmer. Warm the aubergine rolls up in the an oven gently, then pour over the simmering tomato sauce.

serve up on a big board!

Step 10

SERVE UP ON A BIG BOARD!

Toast the flatbreads and serve everything on a big platter, letting everyone dig in. Serves 4

Comments

meganisasingingtiger

My roommate thought she didn't like lamb, so I proved her wrong.

marvinraymundo

Fusion cooking! Used with Filipino Flavors!

marvinraymundo

A lot of things going on but a tasty outcome. A fusion dish.

Sorted

The great thing about this... is that there is something for everyone! Plenty of Greek inspired flavours to jump between and enjoy. Each part is really simple, but together it forms a spread of food to be proud of.

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