When I’m feeling lazy and the weather is warm, a light dinner of assorted mezze is very satisfying. Here are some ideas for small dishes, followed by a couple of recipes. Combine a few of these dishes with toasted country style or flat bread and cured meats and cheeses for a light supper or lunch.
- Halved tomatoes, fried in olive oil with sliced garlic, sprinkled over with salt & pepper and a basil leaf
- Zucchini blossoms lightly sauteed in olive oil, seasoned with salt and pepper with a squeeze of fresh lemon juice
- Steamed stinging nettles (or spinach), mixed with butter, sauteed garlic, seasoned with salt and pepper and garnished with grated parmesan
chickpea and fennel mezze
1/4 can chickpeas
1/4 large fennel, diced
1 clove garlic
juice of half a lemon
salt and pepper
- In a bowl, lightly mash the chickpeas. Toss in the fennel.
- Press the garlic clove and squeeze the half lemon over the mixture.
- Pour olive oil on the meze and season to taste with salt and pepper.
Serves 2-3 (small, mezze style portions)
cucumber, yogurt, and blueberry mezze with lemon thyme
1 large Persian or other long cucumber, finely diced
2 tsp fresh lemon thyme, pounded in a mortar and pestle or finely chopped fresh mint
about 1 c natural, unflavored, full fat yogurt
about 1 TBS fresh lemon juice
1/4 c fresh blueberries
salt and pepper to taste
- Put the diced cucumber and herbs in a medium bowl.
- Pour over some of the yogurt, then squeeze in the lemon juice and toss. You want to balance the acidity of the lemon juice with the tartness of the yogurt, but you don’t want the mixture to be too runny. Add more yogurt as needed and taste as you go.
- Add in the blueberries and toss carefully, so as not to smash the fruit.
- Season to taste with salt and pepper.
Serves 2 as part of a mezze style meal
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