Meze platter

Ingredients per person	Method
	Tabbouleh – finely chopped parsley, tomatoes, mint, onion and bulgar / couscous, pomegranate, with olive oil, lemon, salt and pepper. Fattoush – lettuce, tomatoes, cucumber, green pepper, sliced radish, fried pitta. olive oil, lemon, salt and pepper, mint. sumac Torshi – A mix of pickled veg, eg pickled onions, gherkins, olives, chilli, peppers. Batata harra – potatoes fried with red pepper, corriander, chilli, garlic in olive oil. Lamb kofta – spiced lamb kebab Cabbage roll – rice, mince, mint, spices, wrapped in cabbage leaf, steamed/boiled. Stuffed pepper – filled with cous cous, or rice and mince lamb. Calamari – deep fried, battered squid. Lemon mayo/aioli Baba Ganoush – pureed aubergene with garlic and olive oil. Halloumi Falafels Humus Tzatziki Pitta bread

For the lamb kofta:

500g minced lamb, 1 finely diced onion, chopped parsley, Lebanese spice mix (cumin, cinnamon, nutmeg, black pepper, cloves, allspice, cardamon, ginger). Mix all the ingredients, and form into balls or sausage shapes. Fry, grill or bake until cooked.

For the torshi:

A simple mix of pickled veg. Onions, gherkins, peppers, chilli etc

For the batata harra:

Chop the potatoes into bite sized chunks. Boil for 8-10 mins, remove before they are soft.

Heat oil in pan, add the potatoes with chopped red pepper, chilli, garlic. When cooked and browned, add corriander.