You are viewing the content for Saturday 11 February 2006

Recipe for Middle Eastern Mezze with Chilli and Coriander Flat Bread

By Darina Allen
Serves 10.

You might be able to buy quite a few of the elements, the plate might include:Aubergine puree Hummus bi tahini Feta with walnut and mint Parma or Serrano ham Spicy carrot puree (see recipe) Roast peppers and chick peas (see recipe) Salad leaves and fresh herbs, tossed with a little vinaigrette Roast red and yellow peppers or Piquillo pepper


2 tbsp extra virgin olive oil

1 tsp paprika

Toasted pine kernels

10 flour tortillas brushed with olive oil and chopped chilli

2 tbsp olives

1 tsp paprika

Flat parsley

A few whole chickpeas

Tiny olives

Fresh coriander

Make all the components. Taste and correct seasoning.

To serve:

Put a dollop of aubergine puree, hummus bi tahini and feta with walnut and mint and Tunisian carrot salad on a white plate. Put a salad of little leaves and herbs in the centre. Put a strip or two of roast red pepper on top of the aubergine. Sprinkle with toasted pine kernels. Mix a little paprika with some olive oil and drizzle over the top of the hummus. Sprinkle with flat parsley and a few whole chickpeas.

Top the feta with walnut and mint with a sprig of mint. Scatter a few tiny olives on the plate and serve crisp tortillas, pitta crisps, or with triangles of flat bread which has been crisped in a moderate oven for a few minutes.

Chilli and coriander flat bread Brush the tortillas with extra virgin olive oil, sprinkle with chopped chilli and Maldon sea salt. Crisp for a few minutes in a hot oven. Sprinkle with chopped coriander.